Sergie & Liz's Carrot Cake - Grandma's Recipe
Liz recommends doubling the cream cheese frosting!
Molly & Matt's Blueberry-Lemon Cake - Holly's Recipe
Mom's Crazy Cake - Mom's Recipe
Missy's Lemon Daisy Cake - Williams Sonoma Recipe
Eleanora's Sprinkle Rainbow Cake
(Used for Tie Dye Sprinkle Cake)
• 6 Tablespoons unsalted butter, room temperature
• 2/3 cup vegetable oil
• 2 cups granulated sugar
• 1 Tablespoon vanilla extract
• 2 2/3 cup + 2 Tablespoon all-purpose flour 345g
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk room, temperature
• 6 large egg whites room temperature
• Vanilla Buttercream Frosting
Instructions Preheat oven to 350F° and prepare two or three 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. In a stand mixer beat butter on medium-low speed until creamy. Add sugar and oil and beat until all ingredients are well-combined and creamy. Scrape down the sides and bottom of the bowl; stir in vanilla extract. In separate bowl, whisk together flour, baking powder, and salt. Measure milk and pour in a separate container. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next and scrape down sides and bottom of bowl occasionally. In separate bowl, combine your egg whites. With a hand-mixer on high-speed, beat until stiff peaks form. Using a spatula, gently fold your egg whites into cake batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined.
(For 3 layer Tie Dye Cake: Divide the batter evenly among three bowls. Select three different food colors and color each bowl one color. Mix in the color with a spoon. Once all three bowls are colored, randomly drop teaspoons of the batter into the prepared cake pans, while making sure to evenly divide the cake batter among the pans. Once cake batter is in pans, use a toothpick to swirl the batter and combine the colors – don’t over mix).
Evenly divide cake batter into prepared pans. Bake on 350F° for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs. Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack. Allow cakes to cool completely before frosting.