There have been a lot of things going on behind the scenes of The Seaside Baker. We migrated the blog over to a self-hosted site. And when I say we, what I really mean is Steve. If you ever need a web guy....this is your guy! He is the type that you tell him what you want done and he does it. No having to ask for the same thing over and over, things overlooked, etc. Seriously if you need someone of his expertise check him out here. Oh and he and his wife write a beautiful blog too, Indiaphile, check it out!
Now since transferring the blog has been on my list of things to do for quite sometime, I decided to celebrate being able to check it off. So we made a cake!
This is the perfect Patriotic cake for 4th of July! The kids will love the surprise as you are cutting it open!
- 2 sticks butter (softened)
- 1 ½ sugar
- 2 teaspoon vanilla bean paste or regular vanilla
- 2 whole eggs
- 3 egg yolks
- 2 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
- red food coloring
- blue food coloring
- 1 stick unsalted butter , softened
- 4 cups powdered sugar , sifted
- 1 pinch of salt
- 1 teaspoon vanilla
- 1 teaspoon almond extract (optional)
- 3 tablespoons milk or heavy cream
Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
In a separate bowl, combine flour, salt, baking powder and soda and mix.
In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
Add eggs, one at a time, scraping the bowl after each addition.
Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
Separate batter into 3 bowls, equally. Add red food coloring into 1st bowl and mix (may take a few drops depending on what brand you use).
Repeat with blue food coloring.
Grease two 8in cake pans.
In the first cake pan, add ½ blue batter and spread it around the pan. I the middle of the blue batter add ½ of the white batter and spread out a bit, gently. Finally add ½ the red batter to the center of the white batter.
Repeat with second pan.
Bake at 350 degrees for 20 minutes or until a knife comes out clean. Cool for 10 minutes then remove from pan and allow to completely cool on a cooling rack.
Beat butter and extract for 2 minutes.
Add powdered sugar and milk or cream.
Beat with whisk attachment for 3 minutes on high.
Frost cooled cake and decorate