jueves, 24 de junio de 2010

Happy Cake

I saw this recipe and loved it! it came from "Cream Puffs in Venice" blog, I thought it was a great classic cake, I did just a few changes to follow my style and at the end I have to say I just loved it, I hope you like it too. Its very versatile and a crowd pleaser, so enjoy!!!!!!

For the Cake
1-1/4 cups unsalted butter
2-1/2 cups granulated sugar
6 extra large eggs
1 cup sour cream
2 tbsp pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1/2 tsp kosher salt
1tsp baking soda
For the Frosting
2 cups unsalted butter, softened
3 8-oz packages cream cheese, softened
1 pound icing sugar
2 tbsp vanilla extract

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.