Restaurant Eve's Cake
Katherine
This simple recipe uses butter that is melted rather than creamed with the sugar, as in many recipes. Don’t be afraid of overbeating it. Both the cake batter and the frosting require a good deal of whipping in order to incorporate the necessary air.
ingredients
- 8 ounces (2 sticks) unsalted butter, plus additional to grease pans
- 2 cups sugar
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup milk (may substitute low-fat or nonfat)
- Frosting (recipe follows)
- This makes a generous amount of icing, so those with a not-so-sweet tooth may want to reduce the quantities or expect leftovers.
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 2 pounds (7 1/2 -8 cups) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, (may substitute whole, low-fat or nonfat milk)
- Food coloring (optional)
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