Blessings From My Kitchen: Hello 99 Cake

Hey friends! Has it been a hot minute?

I know, it's been quite a bit of gap since I last saw you– let's just say life got a bit hectic with school (I'm determined to get that Masters- go Lopes! ;)), work and some baking thrown into the lot – my stand mixer can totally attest.

Aren't you glad I'm back and ready to share today's story with you.

Sooo, I baked a vanilla cake for a friend's mom's 99th birthday.

99.

For real.

This was a celebration in honor of completing almost a century in this world. AND it was an event, ya'll, and such a blessing to be a part of. I mean, it's not everyday you get the privilege to bake for a 99th birthday. Right?!

The cake was a hit, frosted in this smbc recipe and adorned with sugarpaste flowers. Needless to say, I had to share the pictures as testament.

I've missed updating this blog. Yet, I do. Because there are high hopes that one day, way into the future, some yet- to -be grandkids might read, have a laugh and gain a boatload of bomb recipes.

Of course, sharing a slice of my epicurean adventures with you has always been nourishment for the mind and soul (plus a lot of tummies).

Here’s to more frequent updates, more delicious experiments and more milestone cakes/recipes/pictures.

But, yeah, who doesn't love a good excuse to eat cake?

Vanilla Cake Recipe

Ingredients:

Cake~

2 ½ cups (315g) all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 ½ cups (300g) granulated sugar

½ cup (115g) unsalted butter, softened

½ cup (120ml) vegetable oil

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 cup (240ml) whole milk, at room temperature

½ cup (120ml) sour cream, at room temperature

Frosting~

1 cup (230g) unsalted butter, softened

4 cups (500g) powdered sugar

1 tablespoon vanilla extract

2-4 tablespoons heavy cream or milk

Directions:

Cake~

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans .

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. You can use a hand mixer or a stand mixer fitted with the paddle attachment. Add the vegetable oil and beat until combined.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract.

Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Fold in the sour cream until the batter is smooth.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting~

In a large mixing bowl, beat the butter until creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add the vanilla extract and 2 tablespoons of heavy cream or milk. Beat on high speed until light and fluffy, about 3-4 minutes, then reduce speed to medium- low. Beat for an additional minute.
Add more cream or milk if needed to reach your desired consistency.

Assembly~