Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. 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.The cakes must be completely cool before frosting and assembling. Allow cakes to cool completely in the pans set on a wire rack. To test for doneness, insert a toothpick into the center of the cake. Bake for around 23-26 minutes or until the cakes are baked through. Weigh them to ensure accuracy, if desired. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. With the mixer still running on low, pour in the buttermilk and mix just until combined. With the mixer on low speed, add the dry ingredients just until combined. (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. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. 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.Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together.Parchment paper helps the cakes seamlessly release from the pans. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. There are also tons of positive reviews… I’m not the only one who loves this recipe! Vanilla Layer Cake with Vanilla Buttercream Frosting INGREDIENTSģ and 2/3 cups cake flour (spooned and leveled)ġ 1/2 cups unsalted butter, softened to room temperatureģ large eggs + 2 additional egg whites, at room temperatureġ 1/2 cups buttermilk, at room temperature follow the links to Sally’s original post. If you want details about specific ingredients or substitutions, etc. Of course there will still be good food and lots of love and cake! I’m so glad we had a big party for her 7th birthday since this year we’ll be celebrating under “lockdown”. There was also a veggie tray and dip that had a little crab hanging out it it… 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)! (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. 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 added some pretty sprinkles to the batter (instructions included in the notes below) and frosted the cake with Sally’s classic vanilla buttercream. 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! 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.
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