This mile high celebratory cake is moist and fluffy with the right amount of sweetness - perfect for birthdays!
6 cups cake flour or White Lily All Purpose Flour
4 cups sugar
6 teaspoons baking powder
3 cups whole milk
2 cups vegetable oil
1 tablespoon vanilla extract
4 large eggs
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Make a well in the center. Add wet ingredients and stir together until ingredients are fully combined. Pour batter into prepared tube pan and bake for 1 hour 50 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Vanilla Icing
3 cups powdered sugar
2 teaspoons vanilla extract (clear, if possible)
1/4 cup milk, plus a little more
Rainbow jimmies and nonpareils
Beat sugar, extract and 3 tablespoons milk with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake. Decorate with sprinkles.
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3 comments
Rachel, I do it by hand! You can do it either way, but I’d be careful not to overmix in a stand mixer
Is this cake meant to be mixed by hand or with a stand mixer? The reason I ask is because of the instruction that says to make a well in the center of the dry ingredients, and add the wet ingredients. Thank you.
This is a great cake, I baked it earlier this month for my Church’s youth group.