I’ve been looking a long time to find a recipe that is flavourful yet dense enough to handle layers and the heaviness of fondant. It will also work well when sculpting cakes.
I found this recipe at Wilton. It is very basic and I’m sure with some amazing fillings and maybe some colour you can make this cake any way you like to suit any taste.
I also needed a recipe that would fill a 12” x 2” deep cake pan I just bought. This cake makes enough batter for a large cake. Pictured below are TWO cakes, not one cut in half.
- 1 1/2 cups butter, room temperature
- 2 1/2 cups granulated sugar
- 5 eggs
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon No Color Almond Extract
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
Makes: About 7 1/2 cups cake batter
Preheat oven to 350°F. Spray pans with vegetable pan spray.
In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavour. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
For a 12” x 2” cake pan, (big enough for the 7-1/2 cups of cake batter), bake for 40-45 minutes.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.