This mile high cake has a tender, bouncy texture and a silky buttercream forsting. Make this delicious cake, then use the egg whites to make an angel food cake after!
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tbsp vanilla extract
1 teaspoon salt
1 3/4 teaspoon baking powder
8 large yolks, room temperature
6 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 1/3 cup milk, room temperature
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, salt, baking powder, and 1/2 cup flour, beat until combined. With the mixer running, add one egg or yolk and beat until fully incorporated. Repeat with each egg and yolk, one at a time, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Slowly drizzle in half the milk with the mixer running on low. Beat in the rest of the flour, then drizzle in the remaining milk. Scrape the bottom and sides of the bowl and beat for another 15 seconds on medium speed. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 1 1/2 to 1 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Chocolate Buttercream
1 cup (2 sticks) unsalted butter
4 cups powdered sugar
3/4 cup Dutch processed cocoa powder
1/4 cup heavy cream
1 tsp vanilla extract
Beat butter in the bowl of a stand mixer with the paddle attachment until creamy. Beat in powdered sugar, cocoa, heavy cream, and vanilla extract. Run the mixer on medium high for 5 minutes or until lightened in color and fluffy. Scrape the bowl and beat again. If you’re still seeing dark streaks, scrape and beat again. Frost cooled cake.
4 comments
@Winston yes! I haven’t tried it but I don’t think there’s any reason it wouldn’t work out and be delicious
Could I substitute the whole milk for heavy whipping cream or buttermilk?
This is a fantastic cake. The frosting was delicious. It is a make you happy cake!
My favorite kind of cake 😊😊