Evaporated Milk Layer Cake (Patriotic)

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I had a small family get-together at my house for July 4th this year. The one thing I really looked forward to in the food preparation was trying out the recipe for "the best vanilla cake" by Rock Recipes. I altered the recipe slightly, using salted butter and a completely different frosting. The showstopper of the dessert came when it was cut into; there were two distinct layers of cake inside: one blue and one red in honor of Independence Day. I was very pleased with this recipe. It didn't rise quite as much as on Rock Recipes, but I believe that was caused from the extra stirring involved from adding the food coloring. The taste was phenomenally vanilla, quite sweet but not overly so. The texture was in between that of a cake mix and a pound cake, not fluffy but also not too stiff. It was very moist and the leftovers lasted well in the refrigerator for several days.
Evaporated Milk Layer Cake (Patriotic)
 
Prep time
Cook time
Total time
 
Serves: 8-16
Ingredients
  • For the Cake:
  • 1&1/2 cups cake flour
  • 1&1/4 cups all-purpose flour
  • 2&1/2 teaspoons baking powder
  • 1 cup salted butter, softened
  • 2 cups white sugar
  • 4 large eggs, room temperature
  • 4 teaspoons pure vanilla extract
  • 1 cup evaporated milk
  • several drops red and blue food coloring
  • ————-
  • For the Frosting:
  • ½ cup Crisco shortening
  • ½ cup butter, softened
  • 1 (2 lb.) bag powdered sugar (about 8 cups)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • ½ cup whole milk, to desired consistency
Instructions
  1. Preheat oven to 325 degrees. Grease and flour two 9 inch round cake pans. Set aside.
  2. Whisk together the cake flour, all-purpose flour, and baking powder in a small bowl. Set aside.
  3. In a stand mixer, cream together the butter and sugar until smooth.
  4. Add the eggs, one at a time, beating after each addition.
  5. Beat in the vanilla extract.
  6. Add the flour mixture and evaporated milk in three portions, alternating and beating after each addition.
  7. Separate the cake batter evenly into two bowls. Add red food coloring to one bowl and blue food coloring to the other bowl, and fold in the color with a rubber spatula. Try not to over-stir.
  8. Pour cake batters into pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 5 minutes before inverting onto wire racks to cool completely.
  9. To make the frosting: In a stand mixer, add the powdered sugar, shortening, butter, vanilla, almond, and whole milk. Beat on low power to incorporate, moving to medium power as powdered sugar disappears. Add milk, one tablespoon at a time, until frosting is of desired thickness. Continue beating on medium speed, at least two minutes, until frosting is light and fluffy.
  10. To frost, spread a generous cup of frosting on top of the bottom layer. Top with the second cake. Frost with a crumb coat. (This means to thinly frost the entire surface of the cakes). Refrigerate 30 minutes to set the crumb coat. Next frost the cake with the remaining frosting. Decorate as desired. Keep cake tightly sealed with plastic wrap and refrigerated for optimum quality.

 

Patriotic Cake on the outside with white frosting, red & blue borders, and red, white, & blue sprinkles

Patriotic Cake on the outside with white frosting, red & blue borders, and red, white, & blue sprinkles

Patriotic theme continues on the inside with two distinct layers of red and blue cake

Patriotic theme continues on the inside with two distinct layers of red and blue cake

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