Tuesday, October 5, 2010

Cookies and Cream Cake

This is the cake my little brother requested for his birthday. Not only did it have to taste yummy, but it had to look like it was made out of Legos, giant Legos.

So this is my attempt at making a Lego cake for a ten year old. Thankfully, he's pretty easy to please : )

This cake tasted very yummy. I still have yet to find the perfect "white cake" recipe (and I have tried probably a dozen different versions). Whereas I don't think this recipe will mark the end of my quest, I do think it would definitely be worth making again.

High Ratio Yellow Butter Cake
Adapted from Not So Humble Pie
Makes two tall 8" or 9" cakes or one 13x9 cake

3 1/2 cups cake flour (can sub all-purpose) (or 17.5 oz Soft White wheat flour)
2 cups sugar (or honey sucanat)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, diced, at room temperature
1 cup whole milk, divided
4 large eggs
2 large egg whites
2 teaspoons vanilla extract
10-15 chocolate-creme sandwich cookies, crushed

(If using two 8" or 9" pans, you will need them to have 3-inch high sides, otherwise the cake will rise over the top. Feel free to use 3 or 4 of the shorter sided pans instead. Or you can opt for a 13x9 cake, or cupcakes).

Preheat oven to 350ºF. Greese cake pan(s) and line with parchment paper.

Lightly beat eggs, egg whites, vanilla, and half of milk in a bowl. Mix until incorporated. Set aside.
In stand mixer bowl, sift the flour, sugar, baking powder and sift together. (Note: If using the wheat flour, sifting may remove the bran. You can just dump the bran back in after sifting, or just sift everything but the flour, and stir it in afterward.)

Equip your mixer with whisk attachment. Add butter and remaining milk. Beat on medium speed until smooth (about 4 minutes), scraping bowl as needed.

The mixture may start out rough looking, then turn thick and paste-like. After beating, add one-third of the egg mixture and mix on medium for two minutes. Add another third and beat for two minutes on medium (the mixture will start to increase in volume). Add last third of the egg mixture, and beat for two minutes on medium speed. Stir in crushed cookies.

Pour batter into pan(s) and level it out smooth. Bake for about 40 minutes. Cake is done when it springs back slightly when touched in the center. If it feels under-baked after touching, add 5 minutes.

Once baked, remove from oven and cool completely in pan(s) on wire wrack. (The cake should pull away from the sides of pan as it cools, but if it doesn't, just run a knife around the edges to release). After cake is cooled, remove from pan(s) and peel parchment paper off.

Once ready to frost, level top of cake and spread with frosting.

Buttercream Frosting
Adapted from Wilton
Makes about 3 cups

1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (about 1 lb.)
pinch of salt

In the bowl of an electric mixer fitted with paddle attachment, cream butter until smooth. Stir in vanilla. Add confectioners' sugar gradually. After all the sugar is added, beat for 1 minute. Scrape bowl as needed. Once mixed, if frosting appears dry, add 1-2 tablespoons of milk.

For whipped frosting: After frosting is mixed, switch to whisk attachment and beat for 1 minute on medium.

Frosting can be stored for up to two weeks in the refrigerator. Just rewhip slightly before using.


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