Vanilla Cake with Frosting
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings

  • 5½ pounds butter
  • 6¾ pounds sugar
  • 4¾ pounds egg
  • 1½ ounces vanilla extract
  • 2¾ ounces baking powder
  • 3½ ounces salt
  • 2½ pounds milk
  • 2½ pounds sour cream
  • 8 pounds cake flour

Preheat oven to 350°F. Cream butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla, baking soda and salt. Add yogurt and flour alternately until fully incorporated. Bake in a well-buttered and floured bundt or loaf pans at 350°F until golden, about 1 hour.





   Published: February 2005