- 2½ c cake flour
- 2 c sugar
- 2 c italian custard cream (recipe below), optional
- ¾ c vegetable oil
- 2¼ tsp baking powder
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
- 4 extra-large eggs, at room temperature
- 1 c whole milk
Position oven rack in the center, preheat to 360°F
Put the flour, sugar, custard cream (if using), vegetable oil, baking powder, vanilla and salt in the bowl of a stand mixer, with the paddle attachment. Mix on low until the ingredients are blended together, a few seconds, then mix on low-medium until the batter is smooth, approximately 1 minute.
While the mixer is still running, add one egg at a time, make sure to let the eggs blend into the batter. (Make sure to turn mixer off and scrape the bottom of the bowl periodically) Mix for an additional minute after the eggs are all added.
With the motor running, add the milk ½ cup at a time. Making sure to stop the motor after each addition to scrape down the bowl. Continue to mix for a minute, until the batter appears smooth .
Before baking, test the batter that it is 70°-73° F, or the cake will crown. If the batter is too warm, set in the refrigerator for a few minutes, if its to cool let it sit at room temperature.
This can be made in to a two layer 9″ cake or 24 cupcakes. (if making a cake cook at 350°F)
Italian Custard Cream:
- 2½ c whole milk
- 1 tbsp pure vanilla extract
- 1 c granulated sugar
- ²⁄³ c cake flour, sifted
- 5 extra-large yolks
- 2 tsp salted butter
Put the milk and vanilla in a saucepan and bring to a simmer over medium heat. In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer. Ladle a cup of the milk-vanilla mixture into a bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs. Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours. (will keep in refrigerator for 1 week)
Frosting!!
- 5 tbsp flour
- 1 c whole milk
- 1 tsp pure vanilla extract
- 1 c unsalted butter, room temperature
- 1 c granulated sugar (not powdered sugar)
Pour the milk into a medium saucepan. Whisk in flour, making sure all the lumps have been blended in. Turn the burner on to medium. Making sure to whisk constantly. The mixture needs to be thick, compare to brownie batter. After it has reached the consistency, remove from heat and let it completely cool to room temperature.
In the mean time: cream the butter and granulated sugar together, making sure to beat it throughly. You want all the grainy of the sugar to dissolve, and reach the consistency of “light and fluffy”.
After the milk mixture as cooled off; mix in the vanilla, and beat together with the butter and sugar. If it seems separated keep beating, it can take up to 5-6 minutes. It needs to look like whip cream.
Frost as you like!!
Sources:
Cupcakes: Cake Boss
Frosting: Tasty Kitchen via “The Best Frosting I’ve ever had”, Missy Dew
Jewel Bakes 