The final cake from the 19th Century is a 1-2-3-4 cake: 1 cup of butter, 2 cups of sugar, 3 cups of cake flour, 4 eggs. Most of the cakes prior to this weren't what I think of as cake. The 1650-1799 chapter became monotonous with all of its molasses and raisins. At the end of hte 19th Century, cakes start looking more like what we classify as cake today.
I decided not to try anything too crazy with this cake. The only substitution I made was earth balance for the butter.
Don't let the simplicity of this cake fool you--this cake is now my go to yellow cake mix.
My cake looks a bit more crumbly than the cake in American Cakes. This might be an altitude thing, or perhaps they needed a few more minutes in the oven. I'll have to do a bit of research for next time.
The frosting you see here is my favorite chocolate frosting: chocolate pan frosting.
Chocolate Pan Frosting
1/2 cup butter
4 heaping Tbsp unsweetened cocoa powder
1/3 cup almond milk
3 1/2 cups powdered sugar
1 tsp vanilla
In a medium-size saucepan, melt the butter then stir in the cocoa and milk. Bring the mixture to a boil, stirring, and then remove the pan from the heat. Stir in the powdered sugar and vanilla until the frosting is thick and smooth.
Work quickly! When the frosting sets, you won't be able to spread it on your cake. Once it's on the cake, try not to fuss with it too much (I was not successful at this with this cake). Put the frosting on and smooth it. The less you touch it, the better the cake will look in the end.