BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING

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Bonnie Butter Cake with Italian Meringue Buttercream Frosting image

I had been looking for a good butter cake recipes for years when I found this recipe. I found this recipe in an old recipe box in a kitchen used for therapies at the hospital I work for. This cake is frosted with an Italian Meringue Butter Cream that I found at www.cakejournal.com . This is Jim's favorite frosting!

Provided by Mary Louise

Categories     Cakes

Time 1h45m

Number Of Ingredients 14

2/3 c butter, room temperature
1 3/4 c sugar
2 eggs
1 1/2 tsp vanilla extract
2 3/4 c flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 c milk
italian meringue buttercream frosting ***(this will frost a 13x9 inch cake or two layer 8 inch cake. double for larger cake.)
1/4 c cold water
1 c plus, 2 tablespoons white sugar
1/2 c egg whites
3 stick butter, room temperature
1 tsp white vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
  • 3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
  • 4. Combine flour, baking powder and salt.
  • 5. On low speed mix in flour alternatively with milk. Do not over beat.
  • 6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
  • 7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
  • 8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
  • 9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
  • 10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
  • 11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
  • 12. Add vanilla. Beat again.
  • 13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
  • 14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
  • 15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
  • 16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
  • 17. Gently frost the rest of your cake with the remainder of the frosting.
  • 18. NOTE: Double the frosting recipe if you making a layer cake.

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