Hundred Dollar Cake with Buttercream Icing
Indulge in the luxurious decadence of the Hundred Dollar Cake with Buttercream Icing, a dessert that lives up to its opulent name. This show-stopping cake boasts layers of moist, tender crumb infused with the timeless flavors of vanilla, perfectly complemented by a rich, velvety buttercream icing that’s whipped to perfection. Featuring simple pantry staples like all-purpose flour, granulated sugar, and whole milk, the magic of this cake lies in its expert balance of fluffy texture and buttery sweetness. Topped with a silky-smooth layer of buttercream that’s easy to customize, this cake is ideal for celebrations, family gatherings, or whenever you want a dessert that steals the spotlight. With an approachable prep time of just 20 minutes, this recipe is your go-to for creating a bakery-quality masterpiece at home. Treat yourself and your loved ones to a slice of this irresistible, crowd-pleasing confection!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter (softened)
- 4 pieces Large eggs
- 1 cup Whole milk
- 2 teaspoons Pure vanilla extract
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Unsalted butter (softened, for buttercream)
- 4 cups Powdered sugar (sifted)
- 3 tablespoons Heavy cream (for icing)
- 2 teaspoons Pure vanilla extract (for icing)
- 1 pinch Salt (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a stand or handheld mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and the milk to the wet mixture in three parts, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Distribute the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes cool, prepare the buttercream icing. In a large mixing bowl, beat the softened butter for 2-3 minutes until creamy and smooth.
Gradually add the sifted powdered sugar, about 1/2 cup at a time, mixing on low speed to avoid sugar clouds.
Increase the mixer speed to medium-high and add the heavy cream, vanilla extract, and a pinch of salt. Beat for an additional 3-4 minutes until the buttercream is light and fluffy. Adjust the consistency if needed by adding more sugar (to thicken) or cream (to thin).
Once the cakes are completely cool, level the tops with a serrated knife if necessary.
Place one cake layer on a serving plate or cake stand and spread an even layer of buttercream icing on top.
Place the second cake layer on top, then spread a thin crumb coat of icing over the entire cake. Chill the cake for 15 minutes to set the crumb coat.
Once chilled, spread a final, smooth layer of buttercream over the cake and decorate as desired.
Slice, serve, and enjoy your decadent Hundred Dollar Cake!
Nutrition Facts
Calories |
9507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.0 g | 676% | |
| Saturated Fat | 324.9 g | 1624% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2116 mg | 705% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 1153.0 g | 419% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 902.4 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 608 mg | 47% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
