What 5 year old doesn't want to make a cake with pink frosting and sprinkles?! Probably quite a few, but I happened to be babysitting a young girl who loves to bake as much as I do, so we spent our afternoon in the kitchen! We were a little team, measuring and pouring each ingredient just as the recipe said so that the cake would turn out perfect! I think it ended up being perfect for us, and the best part was of course, the sprinkles. Two factors went into the decision to make the cake in a skillet. We wanted to spice it up a bit and try something new, but mainly, I couldn't find the pans... Everything else was pretty easy to find because my little helper knew her way around a kitchen like no one's business!
The one iffy part about the process was how long the cake took to bake. It might have been my bad, it took be a second to figure out a new oven, but I think that this cake can also just be baked for more than 35 minutes. We got a little bit impatient, and wanted to put the frosting on, even though the cake was still warm, so the frosting melted, but it still came out great! I didn't get a chance to try a slice, but I am going to go ahead and assume it was amazing and delicious because I love cake.
Vanilla Cake in a Skillet
Ingredients ~
1/2 cup butter, room temperature
1 1/4 cups sugar
1 cup milk
2 cups AP flour
1 tsp. salt
4 tsp. Baking powder
4 egg whites
1/4 cup Powdered sugar
1/2 tsp. Cinnamon
Instructions ~
Preheat the oven to 350° F and spray a 10" cast iron skillet with cooking spray and dust with flour. Optionally you can use a 9" or 10" cake pan.
Measure the sugar into a bowl. Next, cut the vanilla bean in half longwise then open it up and scrape the seeds out with the flat side of the knife. Add the seeds to the sugar and thoroughly mix together. Set aside.
In a large mixing bowl add the room temperature butter and beat for one minute on medium speed.
Add the sugar mixture to the bowl and beat for two minutes until the mixture is light and fluffy.
Mix the flour, salt, and baking powder together.
Add a 1/4 cup of milk to the butter/sugar mixture then add 1/2 cup of the flour. Keep alternating adding the milk and flour; scrape the bowl occasionally.
Put the egg whites in a bowl and lightly beat to break up the whites. Add the beaten egg whites to the bowl and mix until combined. Do not overmix.
Pour the batter into the prepared cast-iron skillet or baking pan. Bake for 35 minutes. If the top of the cake is getting too brown cover the cake with aluminum foil. The cake is done when an inserted toothpick comes out clean. Let the cake cool completely.
In a small sifter or fine-meshed strainer add the powdered sugar and cinnamon in layers then sift over the cooled cake.
Cover any leftover cake with plastic wrap and keep on the counter for up to two days.
Recipe From: One HOT Oven
Vanilla Buttercream Frosting
Ingredients ~ 3 cups powdered sugar 1/3 cup butter, softened 1 1/2 teaspoons vanilla 1 to 2 tablespoons milk
Instructions ~
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
*For pink, add two drops of red food coloring and stir until pink.
Recipe From: Betty Crocker
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