French Vanilla Trifle Cake

I am now in the last year of my twenties, and it feels odd. I’m not sure how old I feel exactly, but it isn’t one year shy of 30. But regardless of how I feel, this is where I’m at. My birthday usually passes without much celebration or fanfare and I’m fine with that. There is however, one celebratory act that since I learned to cook/bake, does happen every year without fail.

*Could* I just buy some cake from a bakery or a store? Sure. *Could* I ask a relative or friend to bake one for me? Of course.

But see, here’s the thing: nowhere I could buy it from and nobody I could ask (with the exception of my grandma) could bake me a better cake than the one that EYE would bake. I’m not even bragging. Those are just facts.

Ingredients
For Cake

• 2 cups sugar
• 1 cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoons almond extract
• 3 cups cake flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk

For Filling

• 1/2 cup ligonberry preserves (You can find them at IKEA. You can use strawberry or raspberry preserves as well.)
• 2 quarts fresh strawberries, diced

For Buttercream Frosting

• 1 1/2 cups butter, softened
• 48 oz. powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 to 5 tablespoons milk

Directions

• Preheat oven to 350 degrees Fahrenheit. Grease and flour four 2 inch cake pans and set aside.
• In a medium sized bowl, combine the flour with the baking powder, and salt. Stir with a fork and set aside. In a small bowl combine the buttermilk with the vanilla extract and set aside.
• Using the paddle attachment of a standing mixer (or a handheld one) cream together butter and sugar until light and fluffy. Add the eggs one at a time, beating just until blended after each addition. Alternate between adding the dry ingredients to the butter mixture with the wet ingredients. Start and end with the flour mixture, and make sure you use a rubber spatula to scrape down the sides of the bowl to ensure even mixing.
• Divide evenly between the two cake pans on the middle rack of the oven for 32 to 36 minutes. (Cake is done at an inner temp of 190-195 degrees Fahrenheit). Cool in pans on wire rack for 10 minutes. Remove from pans and to wire rack and cool completely (about 1 hour).
• Read more please visit : cookingismysport.com

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