Fill cupcake liners no more than 3/4 of the way full. round baking pans with parchment paper; grease paper. Once completely melted, remove from the heat and let cool. They always end up too thick. We used our popular Buttercream Frosting here but it’s also fantastic with a Chocolate Frosting.This Vanilla cake recipe is the perfect base for a birthday cake or any special occasion. This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor. Remove and cool in the pan on a rack for 10 minutes. Beat until well blended. Then turn speed up to medium high and beat for 2-3 minutes. Preheat oven to 350°F. Add a generous spoonful of … Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. Sounds like an awful lot! Combine the flour, baking powder and salt in a medium bowl and mix well. Make the Frosting Melt the butter and chocolate in the top of a double boiler or bowl over hot water. I bookmarked this cake long time back from Divya’s Blog – the baking encyclopedia for me. With alternating layers of soft cranberry-vanilla cake and dreamy white chocolate-infused buttercream frosting, each bite of this decadent dessert is pure bliss. This is a basic eggless vanilla cake recipe without any butter or condensed milk in it. ), 2 packets of vanilla (5 + 5 grams), We used our popular Buttercream Frosting here but it’s also fantastic with a Chocolate Frosting.This Vanilla cake recipe is the perfect base for a birthday cake … Note: This recipe makes 2 layers of cake and enough frosting to fill and frost the 2 layers. Add the confectioners' sugar*, softened butter, and vanilla to the melted chocolate and beat on low speed until blended. Prep: 15 min. Make the Frosting: In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl. It is perfect for so many occasions! That’s because I decided to make a cake from scratch. Pour batter into prepared pans with equal amounts in each pan. Set this mixture aside. Cake flour is the only flour to use to get a nice, light texture on your cake. Traditional white cake with vanilla buttercream reminds me of when we celebrate birthdays, weddings, showers or even when we’re couch potatoes in the comfort of our own homes when we feel like a bit of sweet, delicious indulgence. You just have to try it. Preheat oven to 350 degrees. Add the cocoa, vanilla extract and 1 cup of the powdered sugar. 1. Since this recipe consists of both a cake and a homemade frosting, we will be using different ingredients for both parts. Start by creaming the softened butter on medium speed for 2 minutes. Note. Sift the flour into a large bowl, then add to a blender. I actually made the cake itself last week and froze it. Slice and serve. Coat a 9-inch round cake pan with non-stick cooking spray and set aside. Vanilla Cake is a CLASSIC cake recipe made with vanilla extract and topped with buttercream frosting, ready in under 60 minutes! If you want to use raspberries, spread the preserve on the cake, followed by fresh raspberries, halved. I found this one online and tweaked it a bit. Line bottoms of 2 greased 9-in. Bake on 350F for 17-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean. Beat until creamy, just 2 minutes. Then remove from pans and cool completely on cooling racks. A great vanilla cake deserves a very special buttercream, so for this recipe, I have turned to a super smooth and silky Swiss meringue version. Total Time. Combine 2 cups of powdered sugar and salt in a bowl; pour 4 tablespoons of hot milk over the confectioners' sugar and salt, stirring until sugar is dissolved.