This is by far the most labor intensive and decadent thing I have ever made. And it was incredibly delicious. My friend, Caroline, sent me a request for her birthday cake 2 months before her birthday. When I received the recipe from her, I knew I had my work cut out for me. But I’m not one to shy away from a challenge and it was her birthday after all, so a baking I went!
This cake was so so so good and definitely rich and creamy. Well worth the time if you have it.
1 tablespoon vanilla
1 1/4 cups whole milk
Pre heat oven to 325 degrees and butter or spray with non-stick spray 2 8’in round pans.
Ok now it’s time to start on the brown sugar buttercream frosting.
Omg… This takes forever! Seriously my arm was getting sore but keep at it!!
Don’t forget to add the last 2 cups of powdered sugar! I forgot and my frosting was soupy. Luckily, I later remembered and added the sugar and it was fine. Add in the half and half a little a time and that should help things beat more easily.
Now your cakes should be about ready…
Nice, cooled cakes resting. Once the cakes are completely cooled, you can cut each in half to make a four layer cake. I had trouble with this because my cakes were already pretty thin, so I only sliced one in half and left the other whole. I used that cake in the bottom because it was thicker.
Now, almost time to frost. First, prep your cake platter by placing strips of wax paper on the bottom then place cake on top. Then when you are done frosting, you can gently pull the wax paper out from underneath and your plate will be nice and clean.
This recipe came to me via Caroline from Foodie with Family. Check it out, she writes a great blog!