Team Taylor Wedding Cake
Makes three 9-inch layers
Ingredients
-- 2 1/2 cups sugar
-- 1/2 tsp salt
-- 2 1/2 sticks (10oz) unsalted butter at room temp, cut into cubes
-- 2 egg yolks
-- 2 1/2 tsp vanilla extract
-- 1 1/4 cups plus 1/3 cup buttermilk
-- 3 3/4 cups cake flour
-- 2 1/2 tbsp (about 2 lemons) lemon zest
-- 5 whole eggs
-- 1 tbsp plus 2 3/4 tsp baking powder
-- 2 1/2 tbsp fresh thyme, leaves picked and chopped
Instructions
Preheat the oven to 325°F. Butter (or spray with non-stick baking spray) three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter (or spray) the paper. Combine the cake flour, sugar, baking powder and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter a few cubes at a time and mix until it resembles breadcrumbs. Add the buttermilk, then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. In a smaller bowl, whisk together the eggs, egg yolks and vanilla. Add the wet ingredients to the dry, in 2 or 3 additions and beat until just combined. There will be 9 C of batter; pour 3 C batter into each pan. Bake for 26 to 28 minutes, or until a cake tester or toothpick inserted in the center comes out clean. After the layers have cooled completely, wrap them in plastic wrap and refrigerate. To assemble, fill between each layer with vanilla buttercream icing and lemon curd, and frost the outside of the cake lightly (not too thick) with vanilla buttercream. Top with raspberries! Note: This recipe also works well in two 8-inch pans, but will need to bake for longer (closer to 45 mins). You will have thicker cake layers that you can then horizontally slice when cooled to create four layers total. I’d suggest lemon curd between the top and bottom layers and raspberries (cut in half) in the middle, with vanilla buttercream for the outside of the cake.
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