Brunch Cake Recipe
Take your next brunch party or baby shower to the next level with this Strawberry and Macron topped brunch cake.
Servings: 12 people
Calories: 1443kcal
Ingredients
Cakes
- 4 cups sugar
- 2 tsp Salt
- 6 cups flour
- 5 tsp baking powder
- 8 eggs
- 2 cups butter
- 2 cups whole milk
Frosting
- 2 cups butter
- 2 cups milk
- 2 tsp salt
- 5 tsp vanilla extract
- 8 cups powdered sugar sifted
- 8 tbsp whole milk
Instructions
- Preheat the oven to 350 degrees.
- Mix the Butter and Sugar Together until they are incorporated.
- Alternate adding the flour and milk a little at a time until both are fully incorporated.
- Also, add the baking powder and salt while mixing.
- Pour into a greased 9-inch cake pan.
- Bake at 350 degrees for 20 minutes. When checking use a toothpick to poke it. If if comes out clean the center is cooked.
Frosting
- Using a stand mixer, cream the room temperature butter using the paddle attachment.
- Now, gradually beat in the powdered sugar until fully incorporated.
- Then, beat in vanilla extract.
- Pour in milk and beat for an additional 3-4 minutes.
Top the Cake
- Put the fridge in the cake until the icing hardens. This will take about an hour.
- Top the cake with fresh strawberries and macarons.
Nutrition
Sodium: 1401mg | Calcium: 237mg | Vitamin A: 2195IU | Sugar: 149g | Fiber: 1g | Potassium: 456mg | Cholesterol: 280mg | Calories: 1443kcal | Saturated Fat: 41g | Fat: 67g | Protein: 13g | Carbohydrates: 200g | Iron: 3.7mg