Here’s a cake I made a few weeks ago for our Navy Commander at the Navy hospital who was retiring. I remember the day when she asked if I could make her retirement cake. I was very honored that she asked me to make to make her cake. For several months I tossed things around in my head as to what kind of cake I wanted make. I knew it had to be a cake that was moist and tasty, and one that held up well as it was transported to a Navy ship (USS Alabama in Mobile, Alabama from Pensacola, Florida.). This cake also had to be as fresh as I could make it; it had to be a cake that was large enough for approximately 70 people, and it had to be a cake I could make after work in 3 evenings.
This cake recipe is from a magazine called, “Better Homes All About Cakes” that was published in February of 2013. The icing recipe is one I’ve had for sometime so I don’t recall how or where I got it. All I know is that I love this icing because it’s not as sweet as some icing can be, it’s easy to make and it’s really good! I hope you enjoy this recipe as much as I do!
Happy Cake Baking!
Ingredients for Cake:
6 eggs at room temperature
3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup butter (1-1/2 sticks) softened
2 and 2/3 cups sugar
2 teaspoons vanilla (real)
2 cups buttermilk (room temperature)
3/4 teaspoon salt
Separate eggs and allow whites to stand at room temperature for 30 minutes. Reserve yolks for another time. Grease 3 (8 x 1/2′”) cake pans. Line bottom with parchment paper and grease again, then lightly flour pans. Set aside. In a medium bowl, stir together flour, baking powder, baking soda and salt. Set aside.
Preheat oven to 350F. In a large mixing bowl, beat butter on medium to high-speed for 30 seconds. Add sugar and vanilla and mix until well combined. Add egg whites all at once and beat on high-speed for 3 minutes. Alternately add flour and buttermilk to butter mixture beating on low after each addition just until combined. Batter may look slightly curdled. Divide batter evenly among 3 pans (prepared). If you do not have 3 pans, refrigerate remaining batter until ready to use.
Bake in pre-heated oven 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes on a wire rack 10 minutes. Remove and cool completely. Frost with desired frosting.
Creamy Fluff Icing
1/2 cup solid vegetable shortening (Crisco)
1/2 cup butter
1 teaspoon vanilla
4 cups sifted confectioner sugar
2 Tablespoons milk
*optional-add a few drops of flavoring (if desired) ay flavor you want icing to be.
Cream butter and shortening
Add vanilla. Gradually add confectioner sugar, one cup at a time, beating well after each addition on medium speed. Scrape bowl and sides of bowl often.
When all sugar has been mixed in, icing will appear dry. Add milk 1 Tablespoon at a time and beat at medium speed until creamy and doesn’t taste sugary.
*I used Wilton gel food coloring. Since I was not able to find navy fool coloring, I used 3/4 blue gel with 1/4 black gel.
* For the center logo, I bought a Navy patch at the Navy gift store at the Navy museum for $3.00 and took it to Publix where they copied it onto edible fondant (cost was $8.00).