Happy Cake
From magali777 13 years ago
- 25 min to make
- Serves 16
I loved this recipe from Cream Puffs in Venice Blog, and I decided to give it a try. I did a few changes to follow my style, ha ha and it turned out incredible! my family loved it, so I hope you like it too.
Ingredients
- FOR THE cake shopping list
- 1-1/4 cups unsalted butter shopping list
- 2-1/2 cups granulated sugar shopping list
- 6 extra large eggs shopping list
- 1 cup sour cream shopping list
- 2 tbsp pure vanilla extract shopping list
- 3 cups all-purpose flour shopping list
- 1/3 cup cornstarch shopping list
- 1/2 tsp kosher salt shopping list
- 1tsp baking soda shopping list
- FOR THE frosting shopping list
- 2 cups unsalted butter, softened shopping list
- 3 8-oz packages cream cheese, softened shopping list
- 1 pound icing sugar shopping list
- 2 tbsp vanilla extract shopping list
How to make it
- Heat the oven to 350 degrees F. Butter and flour your baking pan really well.
- In a bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar for 3 min on high speed. The mixture should be fluffy. Reduce the speed to medium and carefully add the eggs, two at the time.
- Add the sour cream and the vanilla extract. Mix for another minute on medium speed.
- In a large bowl stiff toghether the flour, cornstarch, salt and baking soda. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
- Pour into the prepared pan and smooth the top with a spatula.
- Bake for 40 min, and it will depend on your oven, check with a toothpick to check if its done or missing some more minutes.
- While the cake is cooling prepare the frosting just by placing the butter, cream cheese and sugar in the bowl of an electric mixer, beat at high speed for four minutes, stir in the vanilla extract.
- Refrigerate the frosting until ready to use.
- Enjoy!!!
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