No, this is real. I was hosting a surprise birthday party for my friend, and as a joke, we wanted to get her something that seemed like it shouldn’t exist – but here it is!
We were able to find someone who sold the cake through Etsy, and all of the guests at the party were blown away when this cake appeared on our table.
The cake was moist but had a unique flavor, with an intense vanilla taste (not what you might expect).
Are You Kidding Me Cake?
The cake was delicious and not what I expected. The texture was on point, and it tasted just like vanilla cake.
But the surprise came when we got to the bottom of the cake and found what was underneath! The icing was a thick cream cheese frosting, which is pretty much unheard of in New York.
The icing tasted a bit salty, which worked well with the cake. It wasn’t dry or gooey like typical cream cheese frosting at all.
- Butter, for greasing pan
- 1 cup (2 sticks) unsalted butter at room temperature
- 6 large eggs at room temperature
- 3 cups granulated sugar
- 2 tsp vanilla extract
- 5 cups all-purpose flour, sifted
Cream Cheese Frosting:
- 16 oz cream cheese (at room temperature)
- 1 cup (2 sticks) unsalted butter at room temperature
- 2-4 cups confectioners’ sugar
- 1/4 tsp pure vanilla extract Pinch of salt Flakes or sprinkles.
Step 1: Preheat the oven to 350˚F. With butter, grease, and flour, two 9-inch round cake pans.
Step 2: In the bowl of a mixer, add sugar, eggs, and vanilla extract, then beat on medium-high until light and fluffy (about 4-5 minutes).
Step 3: Add butter gradually while beating on low speed. When all of the butter has been added, scrape down the sides of the bowl with a rubber spatula. Turn up to medium speed and beat for 1 minute.
Step 4: Add flour slowly and mix for 30 seconds on low speed. Scrape down the sides of the bowl.
Step 5: Pour batter into the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean (mine took about 35 minutes).
Cool in the pan for 15 minutes, then remove from pans to wire racks to cool completely.
Step 6: To make the cake on a clean work surface, place one of the cakes on top of the other. Using a small serrated knife, slice horizontally in the center to make two thick layers.
Step 7: Place one layer on your serving platter. Using a pastry brush, brush the cake with 1/4 cup of cream cheese frosting.
Step 8: Top with the other cake layer and brush that side with 1/4 cup of the frosting, too (for a total of two coats of frosting)
Step 9: In a mixing bowl, use an electric hand mixer to combine cream cheese, butter, and sugar until fluffy.
Step 10: Add vanilla salt and mix until combined.
Step 11: Add confectioners sugar and mix until combined. You may need to add more sugar if it seems too thick.
Step 12: Spread the frosting around the top of the cake. Use a butter knife to make crisscrosses (for a candy bar look).
Step 13: Sprinkle with flakes or sprinkles as desired. Serve immediately, or cover leftovers and store in the fridge for up to 3 days (or freeze for up to 1 month).
Step 14: Serve!
Why Does This Recipe Work?
This recipe is an excellent example of using a lot of butter and eggs but still having a light and fluffy cake.
You’ll love the sweetness of this cake (mainly from the frosting) but won’t be left with a sugary taste on your tongue.
What’s The Secret To An Extremely Soft Cake?
Butter! The more butter you use, the lighter your cake will be. If you don’t have room in your budget for as much butter as this recipe calls for, try reducing it by 1/4 cup and seeing how that works out for you.
Can I Make A Cake 2 Days In Advance?
Yes! Doing so might make it taste even better. Just be sure to refrigerate your cake in an airtight container.
Is It Better To Put A Cake In The Fridge Or Leave It Out?
Both are fine, but leaving a cake at room temperature is the better choice. It will help it stay moist, and refrigerating a cake can dry it.
However, if you’re not serving it right away or want to transport it somewhere, you can put it in the fridge.
How Long Should You Rest A Cake After Baking?
Resting is vital for any cake because it will give you a moist and light result. You’ll want to let your cake sit for about 20 minutes before frosting.
Will Cake Be Dry If Baked Too Long?
Not if you keep an eye on it! You can tell if your cake is made by inserting a toothpick into the center of your cake.
If it comes out clean, that means your cake is ready to come out of the oven, but if it has batter stuck to it, keep cooking.
Tips For A Perfect Cake
- Use room-temperature eggs. Cold eggs are bad for baking—they won’t mix properly with the other ingredients and will not rise as much as they should. Put your eggs in a bowl of warm water for about 10 minutes before you’re ready to use them.
- Use unsalted butter. Salted butter doesn’t mix as well with the other ingredients and doesn’t give you as much control over the saltiness of your cake.
- Use good quality, light-colored sugar. You’re looking for “granulated sugar.” Some other types of sugar, like brown sugar and powdered sugar, are specialty products that may not be available everywhere and could change the way your cake turns out.
- Use the size of the pan specified in the recipe. Using a too-small or large pan for your batter can harm your cake.
- Beating your batter is essential. Not only do you have to make sure that it’s appropriately folded in, but you also have to give the air beaten into your eggs time to rise.
If there’s anything better than a freshly baked cake, it’s the knowledge that you can make one at home! You’ll want to keep this recipe handy when going on a trip.
The best part is that you can tailor this recipe to your tastes by changing the type of frosting and applesauce you use. This also makes a good birthday cake.