Bonnie Butter Cake with Italian Meringue Buttercream Frosting

10
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!

Rating:
★★★★★ 3 votes
Comments:
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

How to Make Bonnie Butter Cake with Italian Meringue Buttercream Frosting

Step-by-Step

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

    ***Note*** I have chosen to make three 8 inch layers.
  • 7Make 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.
  • 8In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
  • 9In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
  • 10Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
  • 11Remove 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.
  • 12Add vanilla. Beat again.
  • 13Use 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.
  • 14Cut 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.
  • 15Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
  • 16Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
  • 17Gently frost the rest of your cake with the remainder of the frosting.
  • 18NOTE: Double the frosting recipe if you making a layer cake.

Printable Recipe Card

About Bonnie Butter Cake with Italian Meringue Buttercream Frosting

Course/Dish: Cakes