New Year Cake
A classic New Year Cake, ideal for celebrations, featuring soft layers and customizable decorations, perfect for bakers of all skill levels.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened Use plant-based butter for a dairy-free version.
- 1 cups milk Coconut or almond milk can replace for dairy-free version.
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract High-quality extract recommended.
- 0.5 teaspoon salt
- 3 large eggs Use flax eggs for a vegan version.
Frosting and Decorations
- Frosting of choice Buttercream, cream cheese, or whipped cream work well.
- Decorations (fruits, edible glitter, etc.) Fresh berries or citrus slices for decoration.
Instructions
Preparation
- Gather all your ingredients before you begin. Measure out the flour, sugar, and other components to have them ready for mixing.
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
Mixing
- In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Baking
- Divide the batter evenly between the two prepared pans.
- Place the pans in the preheated oven and bake for 25-30 minutes, checking for doneness with a toothpick.
Cooling
- Allow the cakes to cool in the pans for about 10 minutes before removing them and letting them cool completely on a wire rack.
Notes
To store, wrap the cooled cake in plastic wrap or aluminum foil and refrigerate for up to a week. For longer storage, freeze it in slices.