In honor of my mother’s birthday and the eve of my departure for Wisconsin, I decided to bake a cake! I think I actually managed to follow the recipe (from Better Homes and Gardens) for the first time in my life. I thought it turned out quite charming, if a bit lopsided and unevenly frosted, and the taste was exquisite. Unfortunately, the texture left much to be desired, dense and slightly gummy, no doubt because I had to abandon the batter halfway through to seek out a grater from the neighbors. Very important to make sure you’ve got everything ready to go before you start mixing the cake! I won’t be starting my own bakery anytime soon, but I am excited for the next occasion to celebrate with a homemade cake!
“California Sunshine” Orange Layer Cake
3 cups flour
2 cups sugar
1 tbsp. baking powder
1/2 cup butter (1 stick) softened
1 1/2 cups milk
1 tsp. vanilla
2 tsp. orange zest
Preheat oven to 375ºF and grease and flour two 9” diameter cake pans.Combine flour, sugar, and baking powder. With an electric mixer, beat in butter, vanilla, and milk at low speed until combined. Then beat on high for 2 minutes. Add zest and eggs and beat on high for 2 additional minutes. Divide batter evenly between the two pans and bake for 25-30 minutes. Let cool 10 minutes in the pans, then turn onto racks to cool.
1/3 cup butter, softened
4 1/2 cups powdered sugar
1/4 cup milk
Beat butter with an electric mixer on low until fluffy. Gradually beat in 2 cups of powdered sugar, then beat in the milk a little at a time. Gradually beat in the remaining powdered sugar. Thin with a little more milk, a teaspoon at a time, if necessary.