We recently had a dinner party at home, for which I decided to make a layer cake. That too a four layer cake. Now, I've never made a layer cake before, so I was prepared for this to fail. But to my surprise, it worked! And it worked wonderfully! Unfortunately, I don't have a picture of what the cake looks like from the inside, because we cut it at the party. But, the layers were perfect, and honestly, I'm quite impressed with myself.
- 85 g unsalted butter
- 180 g flour
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 170 g powdered sugar
- I egg
- ½ c milk
- 1 tsp vanilla extract
- Preheat the oven to 180 degrees and line a 9-inch tin with baking paper.
- In a large bowl, sieve the flour, baking powder and salt.
- In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
- Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
- Transfer the batter into the prepared tin.
- If you want to make a layer cake, evenly divide the batter into 4 cake tins.
- Bake for 25-30 minutes.
- Cool the cakes completely before frosting.
For the buttercream:
- 200 g icing sugar
- 45 g unsalted butter
- 3 tbsp lemon juice
- 1/2 tsp peppermint extract
- 1/2 tsp milk
- In a large bowl, whisk together the butter and sugar until light and fluffy.
- Add in the lemon juice and peppermint extract and beat well.
- If the buttercream is too stiff, add in the milk to loosen it up.