Restaurant Eve’s Cake
Prep Time
25minutes
Cook Time Passive Time
35minutes 20minutes
Prep Time
25minutes
Cook Time Passive Time
35minutes 20minutes
Ingredients
For the Cake:
  • 8ounces unsalted butter(2 sticks)
  • 2 1/2cups all purpose flour
  • 2cups sugar
  • 1teaspoon salt
  • 1tablespoon baking powder
  • 1teaspoon vanilla extract
  • 1cup milk,(may substitute low-fat or nonfat)
  • 4 eggsat room temperature
For the Frosting:
  • 8ounces unsalted butterat room temperature (2 sticks)
  • 2pounds confectioners’ sugar(8 cups)
  • 1teaspoon vanilla extract
  • 1/2cup heavy cream(may substitute whole, low-fat, or nonfat milk)
  • Natural food coloring(optional)
Instructions
For the Cake:
  1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. Line the bottoms with parchment paper.
  2. Melt butter and let it cool to room temperature.
  3. Place the flour, sugar, salt, and baking powder in the bowl of a stand mixer and combine at a low speed. On a medium setting, add the melted butter, several teaspoonfuls at a time. Allow the mixer to run for about 2 minutes, or until thoroughly incorporated; the texture should resemble cornmeal.
  4. In another mixing bowl, whisk together the vanilla extract, milk, and eggs. On medium speed, add this mixture in two batches to the the stand mixer bowl and mix for another 2 minutes or until the batter is smooth, scraping the bowl between additions.
  5. Pour the batter evenly into the cake pans and bake for 35 minutes, or until you get a clean result using the “toothpick test.”
  6. Remove from the oven and set the pans on a wire cooling rack to cool for about 20 minutes, then remove the cakes from the pans and return to the rack to finish cooling.
For the Frosting:
  1. In a stand mixer on medium speed, beat the butter until fluffy. On low speed, add the sugar in batches, increasing the speed to high after each addition is incorporated. Scrape down the bowl as needed.
  2. Add the vanilla extract and cream in a steady stream on low speed until incorporated. Add a few drops of food coloring, if desired. (Restaurant Eve uses red dye to make pink frosting.) Beat on high speed for 8-10 minutes, until light and fluffy. Frost your cake when it has fully cooled, and serve immediately or chill in the refrigerator to set.
Recipe Notes

The cake can stay at room temperature for 1 hour; any longer and it should be covered and refrigerated until ready to serve.