Buttery Yellow Cake(Makes two round 8" cakes)
For the cake:
2 sticks of butter
2 cups of sugar
3 cups of cake flour1 cup of cream
1 teaspoon good vanilla extract
Preheat the oven to 350 degrees. Next, using a mixer,whip the butter until it becomes a lighter shade of pale yellow. Incorporate the sugar and beat until you see the mix cream up a bit. Add the eggs one at a time and mix and continue to blend. I mixed it on med. speed for about 4 minutes. Next, add the flour and cream and blend and add in the vanilla extract and mix well. Butter and flour your baking pans and pour the batter into the pans. Please note, the batter will be pretty thick so you'll have to smooth it out so it's even in the pans. Make sure to tap the pans to get the air bubbles out. Bake for 40 minutes on the middle top rack of the oven. Remove the cake from the pans when done and transfer to a cooling rack.
This cake came out really buttery and moist. It's also really dense. I decided to create a simple syrup mixture with 1/2 water 1/2 sugar and 1/3 cup white rum. I boiled it a bit to dissolve the sugar. With a pastry brush ( I like the silicone ones so the bristles don't stick to the cake), soak the cake with this mixture, making sure to soak the edges too.
For the Frosting:
2 sticks butter
1 cup vegetable shortening
1 8 oz. cream cheese package
8 cups confectioner's sugar
2 tsp. vanilla extract
In large bowl, beat the butter until smooth. Next whip the cream cheese and shortening until this is all combined. Add the sugar one cup at a time and blend. Add the vanilla extract and blend as well.
To assemble the cake, place one cake on a cake dish, and put frosting on the top. Add the second cake and frost the top and sides. Create a crumb coat and refrigerate for 5-10 minutes to allow the frosting to set. Next take more of the frosting with a spatula and frost the rest of the cake, smoothing the sides and top. Decorate as desired.