Renae’s Vanilla Birthday Cake
Ingredients
2 French vanilla flavored cake mixes (I’m using Betty Crocker; can use plain vanilla)
8 large eggs
1 cup vegetable oil
2 packages instant vanilla pudding mix
2 ½ cups whole milk
¾ cup all purpose flour
¾ cup granulated sugar
½ cup sour cream
2 Tablespoons salted butter. melted
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract or vanilla bean paste
Instructions
Generously grease large rectangle cake pan (can use 2, 9 x 13 inch cake pans). Line bottom and sides with parchment paper; generously grease parchment paper. Pre-heat oven to 325 degrees.
In large mixing bowl, sift cake mixes, discarding any hard crumbs in sifter. Add all purpose flour, sugar, instant pudding mix, salt and baking powder and whisk together. Set aside. In large mixing bowl, add vegetable oil, eggs, vanilla extract and beat together until combined. Alternate dry mix with milk, mixing well after each, beginning and ending with dry mix. NOTE: Add sour cream in after first addition of dry ingredients and milk. Pour into prepared cake pan (s). Give the pan a shake and tap it on the counter to remove any air bubbles. Set the timer for 45 minutes. Check to see if cake is done. It will probably take about 1 hour or over to cook cake because you’re baking it at a lower temp. All thick cakes should be baked at a lower temp so sides and bottom doesn’t burn before middle of cake is done. Test with cake tester or toothpick for doneness. Let set in pan for about 5 minutes. Turn onto a parchment lined rack and let cool completely.
Filling
4 sticks salted butter, softened
2 cans of condensed milk (14 ounces each can)
Instructions:
Beat butter with electric mixer for about 8 – 10 minutes, or until light and fluffy. Gradually add in condensed milk while continuing beating. Do not overbeat. Refrigerate until ready to use.
This filling goes between layers, or if you don’t split the cake in 2 pieces, can use it for the top but you’ll need to refrigerate cake until filling sets (before adding additional top buttercream on cake.
Buttercream
8 sticks salted butter, softened
4 pounds of powdered sugar
½ cup (may use more or less, depending on consistency you want) heavy whipping cream
2 teaspoons flake sea salt
3 teaspoons clear baking vanilla extract
Instructions:
Beat butter using stand mixer for about 10 – 15 minutes, or until light and fluffy. Butter will become lighter in color as you beat it. Add salt; Gradually add powdered sugar, adding heavy whipping cream as you need it. Add clear baking vanilla at the end and make sure it is beat well so it’s combined and not all in one bite.