Spring has sprung, and what better way to celebrate the vibrant colours of the season than with a stunning daffodil cake? This recipe, inspired by Good Housekeeping's commitment to delicious and easy recipes, brings the beauty of springtime directly to your table. It’s a perfect addition to your collection of healthy meals and quick dinner ideas, suitable for both novice and experienced bakers. This homemade cooking project is surprisingly simple, yielding a truly delicious dish.
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- ½ cup (120ml) milk
- Yellow food coloring (gel recommended for vibrant color)
- For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups (375-500g) powdered sugar
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- Yellow food coloring (gel recommended for vibrant color)
- For Decoration:
- Edible daffodil blossoms (optional)
- Yellow sprinkles (optional)
Instructions:
Getting Started:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This simple step ensures your cake doesn't stick and bakes evenly.
Making the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a light and fluffy cake.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved with an electric mixer, but can be done by hand if you have the patience!
- Beat in the eggs one at a time, then stir in the vanilla extract. Adding eggs one at a time incorporates them properly into the batter.
- In a small bowl, combine the buttermilk and milk. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
- Add a few drops of yellow food coloring, mixing until you achieve your desired daffodil hue. Remember, it’s better to add a little at a time to control the color intensity.
Baking the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on it.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Buttercream Frosting:
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth. Adding the sugar gradually prevents a powdered sugar cloud!
- Add the milk and vanilla extract, beating until the frosting is light and fluffy.
- Add a few drops of yellow food coloring, mixing until you achieve a vibrant yellow frosting.
Assembling and Decorating:
- Once the cakes are completely cool, frost the top of one layer with a generous amount of buttercream frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Decorate with edible daffodil blossoms and yellow sprinkles, if desired.
Tips and Variations:
- For a richer flavor, use brown butter instead of regular butter.
- Substitute almond milk or oat milk for the cow's milk for a dairy-free option.
- Add lemon zest to the batter for a zesty twist.
- Get creative with decorations! Use different colored sprinkles or even create a daffodil design with piped frosting.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (depending on frosting amount)
This daffodil cake is a beautiful and delicious addition to any spring celebration. Enjoy this easy recipe and the beautiful results! This recipe is perfect for those seeking easy recipes, healthy meals, quick dinner ideas, or simply delicious dishes for any occasion. It’s a testament to the power of homemade cooking and a fun project for bakers of all skill levels.