Bonnie Butter Cake with Italian Meringue Buttercream Frosting

Mary Louise

By
@BlueRibbonBaking

I had been looking for a good butter cake recipes for years when I found this recipe. I found this recipe in an old recipe box in a kitchen used for therapies at the hospital I work for.

This cake is frosted with an Italian Meringue Butter Cream that I found at www.cakejournal.com . This is Jim's favorite frosting!


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Prep:

1 Hr

Cook:

45 Min

Ingredients

2/3 c
butter, room temperature
1 3/4 c
sugar
2
eggs
1 1/2 tsp
vanilla extract
2 3/4 c
flour
2 1/2 tsp
baking powder
1 tsp
salt
1 1/4 c
milk
italian meringue buttercream frosting ***(this will frost a 13x9 inch cake or two layer 8 inch cake. double for larger cake.)
1/4 c
cold water
1 c
plus, 2 tablespoons white sugar
1/2 c
egg whites
3 stick
butter, room temperature
1 tsp
white vanilla extract

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
3
In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
4
Combine flour, baking powder and salt.
5
On low speed mix in flour alternatively with milk. Do not over beat.
6
Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean.

***Note*** I have chosen to make three 8 inch layers.
7
Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer.

***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
8
In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
9
In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
10
Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
11
Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
12
Add vanilla. Beat again.
13
Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord!

Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
14
Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top.
Do the same with the chocolate.
15
Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
16
Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
17
Gently frost the rest of your cake with the remainder of the frosting.
18
NOTE: Double the frosting recipe if you making a layer cake.

About this Recipe

Course/Dish: Cakes