Description

This Mamma Mia Cake features a remarkably tender crumb and a rich vanilla profile that rivals professional bakeries. By using a specialized alternating mixing method, you can achieve a moist, buttery sponge and silky frosting in just a fraction of the usual baking time.

Ingredients

2 1/2 cups All-Purpose Flour
1 cup Unsalted Butter, softened
1 cup Buttermilk
3 cups Sugar Icing
3 Large Eggs
2 teaspoons Baking Powder
2 teaspoons Vanilla Extract
1/2 teaspoon Salt
1 1/2 cups Granulated Sugar
2 tablespoons Milk

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Instructions

Preheat oven to 350F (175C), grease and flour two 8-inch cake rounds, and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Using a stand mixer with a paddle attachment, cream softened butter and granulated sugar for 3 minutes until fluffy, then beat in eggs one at a time followed by the vanilla.
Alternately add the flour mixture and buttermilk to the butter mixture in five parts, starting and ending with the flour, and mixing just until the white streaks disappear.
Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes, transfer to a wire rack to cool completely, then whip the frosting ingredients together and spread generously over the cake.

Notes

To ensure a perfectly level cake, you can use bake-even strips around your pans or simply tap the pans on the counter before baking to release air bubbles. If you find your frosting too stiff, add milk one teaspoon at a time until it reaches your desired spreading consistency. Always wait until the layers are completely cold to the touch before frosting to prevent the buttercream from melting.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American