This cake isn't super yellow, so it works well for all occasions, including weddings! I like to put pudding between the layers, or sometimes, lemon curd. You won't want to use pudding if you make this into a wedding cake, unless you plan to go straight from the refrigerator to the table. I wouldn't leave pudding unrefrigerated for more than a couple of hours. I've also been known to fill this cake with cherry pie filling (it's so good!) or strawberries (yum!). Use your judgment. I frosted the cake in the picture with whipped cream, and it was filled with a simple (instant!) coconut pudding. Everyone loved it. (Don't fill all the way to the edge of the layers unless you intend to leave the sides of your cake bare. Otherwise the pudding will bulge out and make the frosted sides of your cake wavy.) I sometimes fill the layers and leave the sides of this cake bare, only frosting the top with the whipped cream. It's beautiful like that, too! If you choose to use this recipe for a wedding cake, I'd recommend a buttercream frosting.
2 sticks (1 cup) unsalted butter, softened
1/2 cup vegetable oil
3 cups granulated cane sugar
5 eggs (room temperature)
3 cups all purpose flour (sift before measuring)
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 tsp. vinegar
1 Tbsp. vanilla
Filling: Chilled pudding of your choice
2 cups whipping cream
1/2 cup powdered sugar
red and green gumdrops
1. Preheat the oven to 350° F. Grease and flour three nine-inch round cake pans.
2. Cream together the butter, oil, and sugar with the mixer on medium speed until fluffy. Add the eggs one at a time with the mixer going, and beat until the well incorporated.
3. This essential step requires two extra bowls, but it's quick and simple. I use two large, plastic mixing bowls. Sift 3 cups of flour through a wire sieve (I just use a wire mesh colander). Then measure 3 cups from the sifted flour into the other bowl. Add the baking powder and salt to the flour, and whisk for thirty seconds with a wire whip. Set dry ingredients aside.
4. In a measuring cup, pour one cup whole milk. Add the 2 teaspoons of vinegar and the tablespoon of vanilla and blend in the measuring cup with a fork.
5. With the mixer on low speed, add the flour and milk mixtures to the butter and sugar mixture alternately, beginning and ending with the dry ingredients.
6. Scrape down the sides of the bowl with a spatula, and continue mixing on low speed until all ingredients are well combined. Don't overmix.
7. Evenly distribute the cake batter between the three cake pans and place the pans into the oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove and allow to cool for ten minutes on a wire racks. Then invert the layers onto their racks and allow to cool completely.
8. After cooling completely, if you notice that your layers still have domed tops, trim off tops with a long, serrated knife. Double wrap individual layers in plastic wrap and freeze (up to two weeks) until ready to fill and frost.
Prepare Jello Instant Coconut Pudding (or flavor of your choice) according to package directions. Chill for at least a half hour before putting between layers.
1. Whip two cups heavy whipping cream in the bowl of your electric mixer. Add up to a half cup of powdered sugar, to your taste, and continue whipping until peaks hold their shape.
2. Remove cake layers from freezer and unwrap. Fill between layers with filling of your choice, leaving top and sides bare. Using a metal spatula, frost top and sides of cake with whipped cream and smooth.
3. Put remaining whipped cream in a pastry bag fitted with a large star tip. Pipe rosettes around the top edge of cake. Top rosettes with red and green gumdrops.
4. Chill until serving time. Enjoy!