BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING
I had been looking for a good butter cake recipes for years when I found this recipe. I found this recipe in an old recipe box in a kitchen used for therapies at the hospital I work for. This cake is frosted with an Italian Meringue Butter Cream that I found at www.cakejournal.com . This is Jim's favorite frosting!
Provided by Mary Louise
Categories Cakes
Time 1h45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
- 3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
- 4. Combine flour, baking powder and salt.
- 5. On low speed mix in flour alternatively with milk. Do not over beat.
- 6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
- 7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
- 8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
- 9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
- 10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
- 11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
- 12. Add vanilla. Beat again.
- 13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
- 14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
- 15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
- 16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
- 17. Gently frost the rest of your cake with the remainder of the frosting.
- 18. NOTE: Double the frosting recipe if you making a layer cake.
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Quin hajarah
[email protected]This cake was a bit dry for my taste, but the frosting was delicious.
Elvia Arias
[email protected]I've made this cake several times now and it's always a hit. It's the perfect cake for any occasion.
suraj mardi
[email protected]This cake was a bit too sweet for my taste, but it was still a good recipe.
Ritah Nakabanda
[email protected]I love the flavor of this cake, but it was a bit too dense for my taste.
Jas Taare
[email protected]This is my new favorite cake recipe! It's so easy to make and always turns out perfect.
Gin Kid
[email protected]This cake was a bit dry for my taste, but the frosting was delicious.
Daysto Come
[email protected]I've made this cake several times now and it's always a hit. It's the perfect cake for any occasion.
Homson Gideons
[email protected]This cake was easy to make and turned out delicious. The frosting was a bit too sweet for my taste, but overall I was very happy with the results.
Eslam Walid
[email protected]The cake was dense and moist, and the frosting was light and fluffy. The combination of the two was perfect. I will definitely be making this cake again.
Alina Raut
[email protected]This cake was a bit too sweet for my taste, but overall it was still a good recipe. I think I would try using less sugar next time.
kavan sanders
[email protected]I love the simplicity of this recipe. It's easy to follow and doesn't require any special ingredients. The cake turned out great and I'm sure I'll be making it again soon.
Adnan Master king
[email protected]This cake was a hit at my recent dinner party! The flavors of the cake and frosting complemented each other perfectly, and the cake was so moist and fluffy. I will definitely be making this again.