You all know how much my family LOVES their sweet treats. I think it comes with the last name of Sweet. 😉 Thankfully, Valentine’s Day calls for sweets galore. I enjoy making festive treats each year and this time around I stumbled across this fluffy white cake recipe on one of my favorite food blogs, Add A Pinch, and I knew I had to test it out in my kitchen.
Inspired by a classic Valentine’s heart candy, I made this cake designed like the Necco Conversation Sweethearts. They were first invented in 1866, 150 years and still going strong. Necco produces 100,000 pounds of hearts per day, and they sell out in six weeks – pretty amazing!
Using this cake recipe, I make a small round cake and a small square cake. I replace the vegetable shortening with salted butter. It definitely makes the cake saltier, but the icing is the perfect combination of salty and sweet. Since I use more butter, the cake takes longer to bake, letting the cake bake for 30 minutes at 350. I then turn the oven off, and let the cakes sit in the hot oven until fully baked. The trick to know when the cakes are done is to stick a dry toothpick in the center of the cake, and when you pull it out there should be no batter on it.
Happy Valentine’s eating, friends. Enjoy!
RECIPE via Add A Pinch
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
2. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
3. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
Frost cake as desired.
– This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full. When filled ½ full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
– If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.
– If you live in a high altitude environment, you’ll need to make sure to follow recommended baking adjustments for your altitude.