This cake is great to make in character pans such as a Santa Claus, train pan, or bunny mold. Buttercream frosting is great but you can use other frostings if desired. Color your frosting with desired shade of food coloring.
Ingredients
- 3 cups all-purpose flour
- 1 ¾ teaspoons baking powder
- 1 ¼ teaspoons salt
- 1 1/3 cups milk at room temperature
- 1 ½ teaspoons lemon extract
- 1 ¼ teaspoons vanilla extract
- ¾ teaspoon orange extract
- 1 1/8 cups unsalted butter at room temperature
- 2 cups white sugar
- 4 eggs at room temperature
- ½ cup vegetable shortening
- ½ cup butter at room temperature
- 4 cups confectioners' sugar
- 2 tablespoons milk at room temperature
- 1 teaspoon clear vanilla extract
Directions
Step 1
Place a rack into the lower third of oven.
Step 2
Preheat oven to 325 degrees F (165 degrees C).
Step 3
Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening.
Step 4
Sift flour, baking powder, and salt in a bowl.
Step 5
Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl.
Step 6
Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally.
Step 7
Beat in eggs, one at a time, beating each egg in thoroughly before adding the next.
Step 8
Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally.
Step 9
Pour batter evenly into prepared cake pan.
Step 10
Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes.
Step 11
Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours.
Step 12
Beat vegetable shortening, 1/2 cup butter, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy.
Step 13
Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern.
Cook’s Note:
For fondant style icing, bake cake in a round cake pan slightly smaller than a springform pan. Fit fondant inside of springform pan. You can put a layer of wax paper on the inside round portion. Place cooled cake into springform pan inside frosting and put in freezer. Take out of freezer and use a hair dryer to melt the icing onto the cake. It may start to leak out – this is okay, I think. Keep drying and then take springform pan off. You should have a smooth layer of icing.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 894 | |
% Daily Value * | |
Total Fat43g | 56% |
Saturated Fat23g | 113% |
Cholesterol157mg | 52% |
Sodium488mg | 21% |
Total Carbohydrate121g | 44% |
Dietary Fiber1g | 4% |
Total Sugars91g | |
Protein8g | |
Vitamin C0mg | 1% |
Calcium115mg | 9% |
Iron2mg | 12% |
Potassium133mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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