One Layer Cake Food

BASIC ONE LAYER WHITE CAKE

Steps:

• 1. Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.
• 2. 1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
• 3. 2. In another bowl, mix the flour and baking powder together.
• 4. 3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
• 5. 4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling.

ONE LAYER CAKE RECIPE

Steps:

• Preheat oven to 350°.
• Butter and flour one 9-inch cake pan, then line the pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
• In a large measuring cup, add the buttermilk, eggs, egg yolk, vanilla and almond extracts and beat with a fork until blended. Set aside.
• Sift the cake flour, baking soda, baking powder, salt, and sugar into a large bowl and blend on low using a hand mixer for about 30 seconds.
• With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
• Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
• Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
• Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.
• Cool pan on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.
• Chocolate Buttercream Frosting
• Using hand mixer, blend butter until creamy. Sift confectioners sugar, cocoa, and salt into the butter. Mix until blended. Add vanilla and half-and-half and blend until spreadable consistency.