I am collecting several go-to recipes of basic cake flavors. Hands down this is the best scratch yellow cake recipe on the planet. This is the third time I’ve made it and never fails. You’ve probably heard that from lots of bakers about their favorites. Ms. Sylvia’s cake is light and tender and judging by its color it could be mistaken for a vanilla cake. Please, please, please try this cake.
Now about this new fangled frosting of mine. My doctor told me to start eating more bananas and oranges so I decided to use the juice from a blood orange in my frosting. I know she meant to eat them whole and I am, I promise. The juice from these oranges is just so pretty that I wanted to do something different. I also know whipped flavored vodka wasn’t part of her recommendation either. No worries, this cutie pie of a dessert will be shared. Also look for more infused frostings, fillings and creams from Sweet Sensations. I’ve been watching lots of On Demand Unique Sweets and I have lots of ideas. I baked the cake in 7” pans and used the rest of the batter to make cupcakes.
Classic Yellow Cake adapted from Sylvia Weinstock
Blood Orange Buttercream Frosting w/Pinnacle Whipped Vodka
2 ¼ cups sifted cake flour
2 tsp baking powder
½ tsp salt
2 TBS cake enhancer (optional)
1 cup butter, softened
2 cups sugar
4 large egg yolks
2 tsp vanilla paste
1 cup sour cream
4 large egg whites
Blood Orange Buttercream Frosting
Juice of 1 Blood Orange, approx ¼ cup
1/8 cup of sugar
2 shots of Pinnacle Whipped Vodka
½ cup of butter, softened
½ cup of shortening
3 TBS Blood Orange & Vodka Syrup
4 cups of powdered sugar
Preheat the oven to 350°. Butter and line two 8 baking pans with parchment.
Sift together the flour, baking powder, cake enhancer and salt. Set aside. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla paste. Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute. In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 45 to 50 minutes. Test for doneness with a skewer or a toothpick. Let cool in pans for 10 minutes, then turn onto wire racks and cool completely. Frost and fill with whatever your heart desires.
Blood Orange Buttercream Frosting
Juice one blood orange and strain to remove the pulp. If a little is left it’s OK. Combine the juice and sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from heat and add vodka. Return pan back to stove and reduce heat to low and simmer for an additional five minutes or until the mixture thickens slightly. Let cool to room temperature.
Combine butter, shortening in a large bowl. Beat on high speed with an electric mixture until thoroughly combined. Reduce speed to low and add powdered sugar slowly and mix until very smooth. Add the beautiful and infused blood orange syrup 1 TBS at a time. Return to high speed and beat an additional 4-5 minutes until fluffy. The color will be a pale peach and there is a hint of the whipped vodka. Fill the layers and then frost the top and sides as desired. Garnish cake with a orange slice twist and cut a slice into quarters to garnish cupcakes. The cake and cupcakes were also sprinkled with shaved white chocolate.