Category Archives: Cake

Vanilla Layer Cake with Vanilla Buttercream Frosting

April 18, 2020

For Clara’s 7th birthday last year (she turns 8 in less than 2 weeks now!) we had an Under the Sea party and this was her mermaid cake. With THE BEST vanilla cake recipe from Sally (her site is my go-to for cakes), several youtube ombre frosting tutorials, and the sea creatures purchased from etsy, it wasn’t too hard to make!

I added some pretty sprinkles to the batter (instructions included in the notes below) and frosted the cake with Sally’s classic vanilla buttercream. I did use three 6-inch cake pans instead of the 9-inch ones called for in the recipe, with a slightly reduced baking time. (I can’t remember what I did with the extra batter but making a few cupcakes on the side isn’t a bad idea!) This really is a wonderfully light, yet moist, and flavorful vanilla cake.

In keeping with the Under the Sea theme we had a shark watermelon (thanks to my sister, Brooke, who took the time to carve it) and crab croissant sandwiches (olives and croissants are two of Clara’s favorite foods)!

There was also a veggie tray and dip that had a little crab hanging out it it…

… and bowls of goldfish crackers and pretzels and a plate of peanut butter and jelly starfish!

I’m so glad we had a big party for her 7th birthday since this year we’ll be celebrating under “lockdown”. Of course there will still be good food and lots of love and cake!

If you want details about specific ingredients or substitutions, etc. follow the links to Sally’s original post. There are also tons of positive reviews… I’m not the only one who loves this recipe!

Vanilla Layer Cake with Vanilla Buttercream Frosting

INGREDIENTS

Vanilla Cake:

3 and 2/3 cups cake flour (spooned and leveled)
1 tsp. salt
1 tsp. baking powder
3/4 tsp. baking soda
1 1/2 cups unsalted butter, softened to room temperature
2 cups granulated sugar
3 large eggs + 2 additional egg whites, at room temperature
1 Tbsp. pure vanilla extract
1 1/2 cups buttermilk, at room temperature

Vanilla Buttercream Frosting:

1 1/2 cups unsalted butter, softened to room temperature
6 cups powdered sugar
1/3 cup whole milk or heavy cream
1 1/2 tsp. pure vanilla extract
1/8 tsp. salt

DIRECTIONS

  1. Preheat oven to 350 F. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
  7. Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

NOTE: To make a sprinkle cake, fold about 3/4 cup of sprinkles into the cake batter. Avoid nonpareils (the little balls), which tend to bleed their color.

From Sally’s Baking Addiction

Carrot Cake with Whipped Cream Cream Cheese Frosting

April 14, 2020

Since its debut at a bridal shower my mother and I hosted last February (edit: now over 8 YEARS ago!) , I couldn’t wait to re-make this cake! Carrot cake is my favorite dessert. This one has a dense moist center-  full of crushed pineapple, chopped nuts, flaked coconut, and chewy raisins. But the frosting is what really sets it apart- real whipped cream and whipped cream cheese- not a speck of butter in site (in the entire cake actually). This is my all-time favorite frosting, on one of my favorite cakes. Enough said.

Carrot Cake with Whipped Cream Cream Cheese Frosting

INGREDIENTS

3 large eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1/4 tsp. salt
2 cups all-purpose flour
2 tsp. baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts or pecans (I used 1/2 cup pecans)
1 8 oz. can crushed pineapple with juice
1 cup raisins (optional- I use 1/2 cup)

DIRECTIONS

1. Preheat oven to 350 F. Grease and flour a 9×13 inch pan. (Or 2 9-inch rounds.)

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

5. Using a large wooden spoon or spatula, add carrot mixture to batter and fold in well.

6. Pour into prepared 9×13 inch pan (or two 9-inch rounds), and bake in preheated oven for about 45 minutes (or about 25-30 minutes for two 9-inch rounds), or until a toothpick inserted into the center comes out clean. Allow to cool for at least 20 minutes before serving or to cool completely before frosting.

Whipped Cream Cream Cheese Frosting

INGREDIENTS

1 8 oz. package cream cheese, slightly softened
1 cup white sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl (keep cold) beat whipping cream until stiff peaks form. Set aside.

2. In a separate large bowl combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. Keep in the refrigerator until ready to use.
Frosts one 9×13 inch cake.

(Both recipes adapted from All Recipes- Carrot Cake and Frosting)

Yellow Birthday Cake

March 27, 2020

Damen joined our family two Septembers ago (and turned 1 1/2 this week I’m just realizing)! As usual, I was sick/nauseas for most of my pregnancy and I feel like I’m finally emerging from the sleepless baby phase again. Having babies hasn’t made it easy to keep up with this space, but they’re definitely worth it! He’s the sweetest little guy- he can’t get enough cuddles and his older sisters just adore him.

For Damen’s first birthday I made this classic yellow birthday cake and it was a keeper. The yellow cake layers are fluffy and soft, yet moist (no dry cake allowed around here). I added my favorite chocolate buttercream and kept it simple with a few sprinkles. He was crying in the second pic because I wouldn’t let him have the whole cake! Once he had his own slice he recovered quickly.

If you want detailed instructions on the cake baking process, follow the link to Mel’s original post. She spent a lot of time perfecting her yellow cake and is a trusted source for great recipes! The only deviation I made from her directions was to bake my bake batter in 3 pans and because of this I had to reduce the cooking time.

Yellow Birthday Cake

INGREDIENTS

1 cup butter, softened to room temperature
1 3/4 cups granulated sugar
2 tsp. vanilla
3 large eggs, room temperature
2 large egg yolks, room temperature
2 1/4 cups cake flour, lightly measured
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup milk (1% or above), room temperature
1/2 cup sour cream, room temperature

DIRECTIONS

  1. To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
  2. Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
  3. In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
  4. One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
  5. Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
  6. Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
  7. Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
  8. Divide the batter evenly between the two pans. (I used 3 round cake pans) Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
  9. Bake for 25-28 minutes (I baked for about 18 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake – this can cause the center of the cake to fall and never recover. And as with all cakes, don’t over-bake or the cake will be dry.
  10. Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

Yellow Cake from Mel’s Kitchen Cafe.

Chocolate Buttercream

INGREDIENTS

1 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
1/2 cup unsweetened natural or dutch-process cocoa powder
3 Tbsp. heavy cream or milk
1/4 tsp. salt
2 tsp. pure vanilla extract

DIRECTIONS

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.

*From what I remember this was enough frosting to cover the entire cake, but if you like tons of frosting or find it’s not enough, you can 1 1/2 times or double this recipe.

Chocolate Buttercream from Sally’s Baking Addiction.

Vanilla Birthday Cake

May 19, 2015

IMG_7786-001

Clara’s birthday cake. I almost made her this funfetti cake but decided last minute to try a new recipe for vanilla cake with a buttery cream cheese frosting and just add some sprinkles between the layers and on top. Simple and elegant and just whimsical enough for a 3-year-old. I was truly wowed by how delicious this vanilla cake turned out to be! Soft and tender and moist. The frosting (which I added a little more cream cheese and used a little less sugar in) was just right. Creamy and not at all too sweet. We all LOVED it!

IMG_7903

When I’m deciding whether to try a recipe from another blog, I always read through the comments. Besides rave reviews, many people wondered if they could use whole eggs instead of whites. The answer is that no, not in this case. It would change the texture, color, and final result. And the cake would probably take on a yellow hue. Save those yolks and make some ice cream too! I made a few slight adjustments for high altitude, which I’ve detailed below*. We had a bit of cake leftover, which I froze and then devoured the following week. It was just as amazing the second time around.

Vanilla Birthday Cake

INGREDIENTS

Cake Batter:
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
6 large egg whites, at room temperature
3/4 cup whole milk, at room temperature
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract

Cream Cheese Frosting:
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
8 oz. cream cheese, at room temperature
4 cups powdered sugar (to taste)
1 Tbsp. vanilla extract
Pinch salt

DIRECTIONS

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Spray two 8 or 9-inch cake pans with nonstick cooking spray. Cut two 8 or 9-inch rounds of parchment or wax paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.

4. Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.

5. Scrape the bowl with a large rubber spatula. Don’t worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.

6. Bake the cakes for about 30 minutes, until they are well risen and set on top and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don’t stick to rack).

7. When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream.

8. To make the frosting: In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined. Gradually add the confectioners’ sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.

* for high altitude (~7000 feet): increase baking temp to 375 F, decrease baking time to ~25 min., + 3 Tbsp. flour, halve baking powder, + 2-3 Tbsp. milk, -1 1/2 Tbsp. sugar

(Adapted from Once Upon a Chef)

Blueberry Lemon Layer Cake with Whipped Cream Cheese Frosting

March 23, 2015

IMG_7201

My birthday cake! Baked by Clara, assisted by my mom (with my guidance on the high altitude adjustments*). I wanted something refreshing and spring-like to celebrate this year and decided on this cake at first sight. Blueberry + lemon + my favorite whipped cream cream cheese frosting. You can go with the original recipe and make regular cream cheese frosting, but I promise this whipped cream version is amazing!

I don’t have too many suggestions, just make sure not to overmix your batter or overbake your cake. Both will result in a denser, dryer result which is no good. If I’d had extra blueberries, I would have decorated with them. Or top it with some toasted coconut or almonds. Leftover cake can be frozen and later defrosted for continued enjoyment.

Blueberry Lemon Layer Cake with Whipped Cream Cheese Frosting

INGREDIENTS

cake:
1 cup unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 Tbsp. pure vanilla extract
3 cups all-purpose flour (careful not to over-measure)
1 Tbsp. baking powder
1/2 tsp. salt
1 cup buttermilk
zest + juice of 3 medium lemons
1 1/2 cups blueberries, fresh or non-thawed frozen
1 Tbsp. all-purpose flour

frosting:
1 1/2 cups heavy whipping cream
8 oz. cream cheese, softened to room temperature
2 cups powdered sugar
1 tsp. pure vanilla extract
1/8 tsp. salt

DIRECTIONS

1. Preheat the oven to 350 F. Spray three 9×2 inch cake pans with nonstick spray. Set aside.

2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the buttermilk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

5. Make the frosting: Using a handheld or stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese on medium speed until smooth and light. Add the powdered sugar, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for another minute. Add the whipped cream and beat for another minute until smooth and airy. Refrigerate until ready to use.

6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface (if needed- I didn’t have to). Place 1 layer on your cake stand. Evenly cover the top with frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate a bit before serving so the cake can set.

7. Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

*for high altitude: – 2 Tbsp. granulated sugar, + 1 egg, + 3 Tbsp. flour, decrease baking powder by half, + 2 Tbsp. buttermilk, increase baking temperature to 375 F, decrease baking time to ~18 min

Makes a 9-inch round, 3 layer cake.

(Cake adapted from Sally’s Baking Addiction, Frosting from All Recipes)