Published by Harmony Books, a division of Crown Publishers, Inc.
Editor's Note: When you're ready to celebrate a birthday, anniversary, or other milestone, not just any cake will do! This recipe for Celebration Cake is a fun and delicious way to mark any special occasion. Featuring layer after layer of cake and frosting, this delightful cake recipe will wow the crowd at your next big event. If you've never made a cake recipe from scratch before, don't worry. This recipe is easy to follow and won't take long to bake. If you'd like to make this cake look even more special, then consider decorating it with edible flowers, sprinkles, or even sliced fresh fruit.
Make Ahead RecipeYes
OccasionBirthday, Buffet, Casual Dinner Party, Family Get Together, Graduation
Taste and TextureSweet
Type of DishCake, Dessert
- Cake Ingredients
- 1/2 pound (2 sticks) butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 3 1/2 cups unsifted cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 tablespoon vanilla extract
- Frosting Ingredients
- 5 1/2 cups confectioners' sugar
- 1/2 cup vegetable shortening
- 1/3 to 1/2 cup milk
- 1 teaspoon almond extract
- 1/4 teaspoon salt
Preaheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.
In a large bowl with an electric beater, beat the butter and sugar until fluffy. Beat in the eggs one at a time. Stir together the flour, baking powder, and salt; add alternately with milk and vanilla until a smooth batter is formed. Divide the batter into the three prepared pans.
Bake the cake layers until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Cool the cakes in the pans for 10 minutes. Loosen the edges of the cakes and turn them out onto a wire rack to cool completely.
To make the frosting: Beat together all the ingredients, adding as much milk as necessary, until smooth and fluffy.
Assemble the cake: To assemble, place one cake layer on a serving plate right side up; spread the top with a little frosting. Add another layer, upside down; spread with a little frosting. Top with the remaining cake layer, right side up. Frost the top and sides of the cake.
Copyright 1992 Joanne Lamb Hayes and Bonnie Tandy Leblang