Author: Adapted from Wilton's Basic Yellow Cake Recipe
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8
Kitchen gadgets needed: Mixing bowl, mesh strainer or sifter (optional), electric mixer, silicone spatula, measuring cups, two 8-inch cake pans, cooling rack, oven, oven mitts, offset spatula or butter knife for decorating cake
Ingredients
3½ cups sifted cake flour
1 tablespoon baking powder
1½ teaspoons salt
2 sticks butter, softened
1¾ cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup milk
1 jars cream cheese frosting (or try our from-scratch recipe; link in post)
1 jar Nutella
Instructions
Preheat the oven to 350 degrees F. As it heats, grease the bottom and sides of two 8-inch round cake pans with butter, then sprinkle with flour to coat.
Sift cake flour through a sifter or strainer, and measure out 3 cups (that way the flour won't be as densely packed, resulting in a lighter, airier cake). Stir in the baking powder and salt, then set the bowl aside.
In another bowl, beat the butter and sugar until the mixture is light and fluffy, about 2-3 minutes. Mix in the milk and vanilla extract. Then, alternate between adding the dry ingredients and eggs, stirring in each addition.
Bake for about 35 minutes. If a toothpick comes out gooey, give it another 3-4 minutes. If it's clean, take out the pans and place them on a cooling rack.
Once the cake has cooled completely, mark each cake at its halfway point, then gradually slice through, so you have four cakes total. Use ⅓ jar Nutella to fill between the first and second layer, ⅓ between the second and third layer, and the last third of the jar between the third and fourth layer. (If one cake is thicker than the other, only slice the thick one in half, so you have three layers total, like we did.) Frost the outside with cream cheese frosting.
Recipe by Collegiate Cook at https://collegiatecook.com/2014/07/29/collegiate-cooks-nutella-filled-birthday-cake/