The Eternal Union Cake is a delightful blend of classic flavors that come together in perfect harmony. It's a celebration-worthy cake that shines at weddings, anniversaries, or any special occasion where love is the theme. Think of it as a sweet symphony of vanilla and almond, layered with a decadent buttercream frosting.
All-purpose flour is the backbone of our cake, giving it structure while keeping things light and airy. Granulated sugar sweetens the mix and embraces the flavors. Unsalted butter, softened to room temperature, ensures a rich and tender crumb. We use large eggs for moisture and binding, while whole milk adds richness and helps create a tender crumb. Pure vanilla extract and almond extract are the stars, adding warmth and a slight nutty note. Baking powder ensures the cake rises perfectly, and a pinch of salt enhances all the flavors.
For the frosting, confectioners' sugar gives us that smooth, creamy texture. More unsalted butter creates a rich and fluffy frosting. Heavy cream adds a silky texture, while a dash of vanilla extract and almond extract ties everything together beautifully.
This cake pairs beautifully with a light fruit salad or a glass of champagne. It's also a lovely match with a scoop of vanilla ice cream on the side for those hot summer celebrations. For a festive touch, sprinkle some toasted almond flakes on top before serving.
First, get that oven preheating to 350°F and grease three 8-inch round cake pans. Trust me, it’s worth using three pans for even baking and easy layering. In your trusty mixing bowl, cream together the softened butter and granulated sugar until it's light and fluffy. This should take about 3-4 minutes on medium speed. Next, add in the eggs one at a time, beating well after each one. It’s important to fully incorporate each egg to keep the batter smooth. Now, stir in the vanilla and almond extracts, letting their aromas fill your kitchen.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to your wet mixture, alternating with the milk. Start and end with the dry ingredients. This helps maintain a smooth batter and prevents overmixing. Divide the batter evenly among your prepared pans. A kitchen scale or a measuring cup can be handy here for even layers. Slide those pans into the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
After baking, let the cakes cool in their pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely. For the frosting, beat the butter until creamy, then gradually add in the confectioners' sugar. Pour in the heavy cream, vanilla extract, and almond extract, and beat until smooth and fluffy. Once the cakes are completely cool, stack and frost them. Use about a cup of frosting between each layer and the rest for the sides and top. Don’t rush this part; enjoy the process!
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