Pound Cake With Brown Sugar Frosting

"From Martha Stewart Weddings."
 
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Ready In:
1hr 30mins
Ingredients:
12
Yields:
1 cake
Serves:
14
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ingredients

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directions

  • CAKE:

  • Preheat oven to 325 degrees fahrenheit.
  • Butter and flour two 8-by-3-inch square cake pans.
  • Line pans with parchment paper; set aside.
  • In a bowl, sift together flour, salt, and baking powder; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine unsalted butter and light-brown sugar.
  • Beat on medium high until fluffy, about 10 minutes.
  • Add eggs,one at a time, beating well after each addition
  • Add flour mixture to egg mixture, alternating with milk, in three additions, beginning and ending with the flour.
  • Stir in vanilla extract.
  • Pour batter into prepared pans.
  • Smooth the tops; bake until a cake tester inserted in center comes out clean, about 90 minutes.
  • Rotate pans after 45 minutes to promote even baking.
  • Transfer to a cooling rack.
  • Cool in pans 10 minutes.
  • Remove from pans; cool completely while making brown-sugar-meringue buttercream frosting.
  • ASSEMBLE CAKE:

  • Using a serrated knife, trim cakes so each is level, even, and about 2 inches high.
  • Cut one cake into a 6-inch square; set aside.
  • Reserve excess cake for another use.
  • Cut second cake into two smaller squares, one 3-3/4 inches and the other 2-1/4 inches.
  • Brush top and sides of each cake with a pastry brush to remove crumbs; set aside.
  • From a sturdy piece of cardboard, or 3/16-inch foam board, cut out one cake board for each layer.
  • Place trimmed layers onto their corresponding boards.
  • Using an offset spatula, coat each cake with a thin layer of buttercream to seal in the crumbs.
  • Chill in the refrigerator until firm, about 20 minutes.
  • Transfer 3/4 cup buttercream to a pastry bag fitted with a number 5 plain round tip; set aside.
  • With remaining buttercream, cover each layer with a final coat of buttercream, using an offset spatula to smooth the icing.
  • Place cakes in refrigerator to set, about 20 minutes.
  • Loosen the middle-size cake from its base; carefully center it on the larger cake.
  • Repeat with smallest cake.
  • Pipe dot design on cake; chill if not serving immediately.
  • Remove from refrigerator at least 30 minutes and up to 3 hours before serving.
  • FOR THE FROSTING:

  • In the heat-proof bowl of an electric mixer, combine light-brown sugar and egg whites.
  • Place the bowl over a pot of gently simmering water; whisk until mixture becomes hot to the touch, about 5 minutes.
  • Return bowl to mixer stand. Whip mixture with the whisk attachment until cooled, about 12 minutes.
  • Switch to paddle attachment; add butter 1 tablespoon at a time.
  • Stir in vanilla.
  • If not using immediately, transfer to an airtight container, and store at room temperature up to 8 hours.

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