Purdy-Carvajal Reception: The Wedding Cake Recipe

Hi there. I hope you had a great day! Mine wasn`t the greatest. I made some quinoa flour muffins, and forgot that I am “allergic”, or something like that, to quinoa so I was on the couch all day with a stomach ache. Oh well, lesson learned.

As mentioned in my last post, I said I would add the recipes for the cake from my sister’s wedding reception. It is a vanilla cake with vanilla buttercream icing and fresh strawberries between the layers, covered with vanilla buttercream icing and vanilla fondant.

Vanessa 🙂

 Traditional Vanilla Birthday Cake    

  • 1 cup unsalted butter, softened         
  • 2 cups sugar
  • 4 large eggs, at room temperature         
  • 1 1/2 cups self-rising flour     
  • 1 1/4 cups all-purpose flour    
  • 1 cup milk      
  • 1 teaspoon vanilla extract                 

                    
 Preheat oven to 350 degrees. Grease and lightly flour three 9 x 2-inch round pans, then line the bottoms with waxed paper. To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and vanilla, beating well after each addition. Divide batter among the cake pans. Bake for 20-25 minutes or until a cake tester inserted into center of cake comes out clean. Let cake cool in pans for ten minutes. (Makes 1 three-layer 9-inch cake or 24 cupcakes)

Vanilla Buttercream

  • 1 cup unsalted butter, softened    
  • 6-8 cups confectioners’ sugar     
  • 1/2 cup milk  
  •  2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of sugar and then the milk and  vanilla. On the medium speed of an electric mixer, beat until smooth and  creamy, about 3-5 minutes. Gradually add the remaining
sugar. 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. Icing can be stored in an airtight container for up to 3 days.

Recipes courtesy of The Complete Magnolia Bakery Cookbook, Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen

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