Vanilla 4-Layer Dot Cake

Saturday night I got back from an amazing weekend. I went on a school trip, but it’s not one of those annoying trips, in my school  we go all out, and it’s something people look forward to every year.

But I think it’s safe to say I may have gotten around 4-5 hours of sleep the entire weekend, and then I got home and went to sleep at around 2. The funny thing is, that’s a semi-typical weekend sleep-wise.I’ll sleep when I’m dead.

So I have been saying for a while that I’m going to make a large layer cake. The flavor was undoubtedly going to be vanilla, just because there is no other flavor that is better then that.

I was deciding on what design to actually make on the cake with the icing. It was between dots, roses, or just a pretty blend of a few colors.

I decided to combine two of the three choices. I put dots around the side and blended colors on top. I think the cake turned out really well. The cake baked perfectly. It was fluffy and moist.

Song of the Day – Kendrick Lamar – Swimming Pools

The Whiteout Cake

Yield: 1 (8-inch) cake

For the white cake layers

2 1/2 cups of cake flour

3/4 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup vegetable shortening

1 3/4 cups sugar

1 tablespoon pure vanilla extract

1 large egg

1 1/2 cups ice cold water

3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

Preheat the over the 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.

Sift the flours, baking powder, baking soda, and salt together in a large bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.

In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.

Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the centre of the cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment

All the best,