Happy Mother's Day!: Easiest Buttercream Rose Cake
Author: 
Recipe type: Cake
Serves: Makes 2 8- or 9-inch or 3 6-inch round layers
 
Ingredients
  • FOR THE CAKE:
  • 4 eggs, at room temperature
  • ½ cup milk, at room temperature
  • 2 teaspoons vanilla extract
  • 1¾ cups cake flour
  • 1½ cups sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into 16 pieces
  • 2 teaspoons finely grated lemon zest
  • FOR THE FROSTING:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 lb. (16 ounces) confectioners' sugar
  • ¼ teaspoon salt
  • 2 to 4 tablespoons lemon juice, to taste
  • 1 tablespoon heavy cream
  • 1½ teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest
Instructions
  1. To make the cake: Preheat oven to 350 degrees. Grease and flour 2 8- or 9-inch cake pans, line the bottoms with parchment, and set aside.
  2. In a large measuring cup, whisk together the eggs, milk, and vanilla extract; set aside.
  3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter one piece at a time, mixing until the dough comes together and looks sandy.
  4. Add about 1 cup of the egg mixture and mix on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Slowly add the remaining egg mixture, with the mixer on low speed, until incorporated. Stir in the lemon zest. Scrape the bowl, if necessary, then increase speed to medium-high and beat for about 20 seconds. The batter will just barely look a little curdled.
  5. Divide that batter evenly between the prepared pans. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  6. To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for about 30 seconds. Beat in the sugar and salt until combined. Add 1 tablespoon heavy cream and whisk on high for 3 to 4 minutes, until light and fluffy. Stir in the lemon juice and whisk on high for another 2 to 3 minutes. If the frosting is too thick, add more cream, ½ teaspoon at a time, until desired consistency is reached.
  7. Stir in the vanilla and lemon zest, until fully incorporated.
Recipe by Bakingdom at http://bakingdom.com/2015/05/easiest-rose-cake.html