Best Cake Ever

This is my latest article for my school paper.

I’m often a bad brother or a bad son. When a sorry won’t suffice, I comfort my kin with food. Nothing says sorry like a sweet cake with confectioner’s sugar buttercream. Cake doubles as my birthday present to others. It’s the perfect gift. It costs little, yet is always appreciated. It’s the universal gift—who doesn’t like cake on their birthday? Plus it displays willingness to put in effort for the recipient.
That said, there’s nothing wrong with making this cake simply for yourself. It’s incredible. It’s simply my favorite cake ever. It’s tender and moist, yet rich and substantial, unlike cake made from a mix. I would eat the cake without icing, yet this vanilla buttercream frosting is as delicious as the cake. So claim that you’re making it for someone’s birthday, but make sure you get a slice.
The recipe is from Bakewise by Shirley Corriher. There are a good amount of ingredients but it’s not difficult to make. You must be sure to use cake flour, not all purpose, or else the cake will be sunken in the center.

Golden Cake
The recipe is from Bakewise by Shirley Corriher. There are a good amount of ingredients but it’s not difficult to make. You must be sure to use cake flour, not all purpose, or else the cake will be sunken in the center.
Non-stick spray
2 large eggs
3 large yolks
1/3 cup buttermilk
2 tsp pure vanilla extract
1 ¾ cups cake flour
1 ½ cups sugar
1 ¾ tsp baking powder
½ tsp salt
4 tbs unsalted butter cut into four pieces
1/3 cup canola oil
½ cup heavy cream
1. Preheat oven to 350
2. Spray a 9 x 2 round cake pan with non-stick spray then top with a circle or parchment paper.
3. Stir together the eggs, yolk, buttermilk and vanilla together.
4. In a stand mixer, thoroughly mix together flour, sugar, baking powder and salt.
5. Add butter and oil and mix on medium speed for 1.5 minutes.
6. Slowly add the egg mixture.
7. Whip the cream with a hand mixer until it forms peaks that fall over but retain their shape with the mixer is removed from the cream.
8. Fold the cream into the batter.
9. Bake the cake about 40 minutes or until a toothpick inserted into the center comes out clean but moist.

Confectioner’s Sugar Buttercream Icing
• 1 ½ cup unsalted butter at room temperature
• ½ cup Crisco
• 2 tsp vanilla extract
• 4 cups confectioner’s sugar
• ¼ teaspoon salt
• 2 tbs heavy cream
1. With a stand mixer, whip the butter with the Crisco then beat in the vanilla extract.
2. On the lowest speed, slowly add the sugar.
3. Add the cream.
4. Add more sugar or cream to adjust the texture.
5. Refrigerate up to 2 weeks.