Thin this icing out further using the heavy cream. Take about 1 cup of icing from the bowl and transfer it to a small mixing bowl. Beat until light and fluffy but don't overbeat as it will start to separate. Next, add the vanilla extract and mix to combine.Īdd the heavy cream 1 tbsp at a time until you are happy with the consistency of the icing. In the bowl of a stand mixer or a large bowl, using a hand mixer fitted with a whisk attachment, beat the butter on medium speed until creamy.Īdd the icing sugar 1 cup at a time, slowly incorporating it into the butter. While the cake is cooling, prepare the buttercream frosting. Place the cake upside down on a wire rack the cooled cake should come right out. Run the blade of a knife around the outside of the cake to loosen it from the edge of the pan. If it comes out clean, it is done.Īllow the cakes to cool completely in the pans before removing them from the pans. Test for doneness by inserting a cake tester or toothpick inserted into the center of the cake. Bang the pans on the counter 2-3 times to even the batter out and get rid of any air bubbles.īake in the preheated oven for 25 - 30 minutes. Pour the batter evenly into the 2 prepared cake pans. Scrape down the sides and bottom, and continue to mix on low – medium speed until fully blended but don't overbeat at this stage. With the mixer still running on low alternate adding the flour mixture, buttermilk, and oil, adding about 1/3 of each until all ingredients are in the mixing bowl ending with the flour mixture. Increase the speed of the mixer to high and continue to mix for another 2 minutes. Slow the speed of the mixer to low and add the eggs one at a time. Scrape the sides and the bottom of the bowl as needed.

Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for approximately 3 minutes. In a medium bowl, whisk the dry ingredients together, the flour, baking powder, salt, and baking soda, and set aside. I highly recommend this step for great success. These will ensure a flat well-baked cake. Wrap Bake Even Strips after soaking in the water around the pan (see link in post). If you want to make things more elaborate, just up the amount of icing you are making. The recipe provides enough icing to do the simple decorations we have done. We just showed you a simple application for additional icing and sprinkles. The cake is a blank canvas for your creations. Otherwise, I find I have wasted money on unsalted butter with any of the leftovers I have as I then don't tend to use it.ĭecorate it as you like if it is a birthday cake. I have tried cake flour but don't like the results compared to using all-purpose flour it will give you a completely different cake, I find.įor baking, I have to say I don't use unsalted butter I find that for most recipes, I just cut back on the salt, and it is perfect. They also say that cake flour will give a moister cake. Another ingredient that makes your cake moist is adding oil, and for this cake, I used canola oil. It gives a great texture to the cake and keeps it moist too. I have always added something like buttermilk or sour cream to my cakes and bundts. Sprinkles always make the cake fun and festive and can be for any season also.

Fresh berries in the summer are always lovely, or a raspberry sauce can bring a vanilla cake to another whole level. Make it as fun as you would like for whatever occasion you are making it for. Simple ingredients make up this gorgeous layered cake.

Crumb coat icing