Birthday Cake with Butter Cream Frosting
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 321.2
- Total Fat: 12.7 g
- Cholesterol: 75.5 mg
- Sodium: 82.0 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 0.4 g
- Protein: 3.4 g
View full nutritional breakdown of Birthday Cake with Butter Cream Frosting calories by ingredient
Number of Servings: 24
Ingredients
-
Cake:
1 cup butter
2 cups granulated sugar
1 tsp vanilla extract
4 eggs
3 tsp baking powder
3 cups all-purpose flour
1 cup non-fat milk
pinch of salt
Frosting:
1/2 cup butter
pinch salt
4 cups powdered/confectioners' sugar
1 egg
1 tsp vanilla extract
2 tbsp non-fat milk
Directions
Makes 24 pieces
Cake:
1. Grease and flour 2, 8 inch cake pans or 1 13 x 9 inch pan. Preheat oven to 350 degrees.
2. Cream together sugar and butter until fluffy. Mix in vanilla extract.
3. Separate egg yolks from their whites. Set aside. Add one egg yolk at a time to mixture beating after each egg.
4. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show
5. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
6. Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes
Frosting
1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
Number of Servings: 24
Recipe submitted by SparkPeople user EMFILVDR.
Cake:
1. Grease and flour 2, 8 inch cake pans or 1 13 x 9 inch pan. Preheat oven to 350 degrees.
2. Cream together sugar and butter until fluffy. Mix in vanilla extract.
3. Separate egg yolks from their whites. Set aside. Add one egg yolk at a time to mixture beating after each egg.
4. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show
5. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
6. Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes
Frosting
1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
Number of Servings: 24
Recipe submitted by SparkPeople user EMFILVDR.