"I like the foam part."
"The foam what?"
"The bottom part"
"Oh, you mean the actual cake?"
"Oh is that was that was?"
Oh, my girl. Her birthday cake was not the normal box mix plus pudding mix this year. I've been following some new bakers online and found this recipe and decided to give it a try. This is still a doctored cake mix but using three 6-inch rounds to build up a smaller but still delicious cake. The cakes were promised to bake up flat and they did! They were perfect to stacking and tasted awesome. I was so impressed with this recipe and process. I can't wait to build my next cake and try another recipe!
I used my new favorite buttercream recipe - I could just eat it from the piping bag and very well may have - once I was done with all the frosting and all... That could explain the stomach I had that night... oh but it tasted so good.
I made a strawberry filling - more on that next time...
All in all a great cake and not difficult to put together and no fear of it falling apart. Perhaps something to take note of for Nicholas' next birthday.....
Yellow Cake
1/2 cup vegetable oil
2/3 cup sour cream
2/3 cup buttermilk
1 Tbsp vanilla
3 eggs
1 yellow cake mix
Preheat oven to 325 degrees. Prep 3 6" cake rounds (or 2 8" cake rounds) with a wipe of shortening and dust of powdered sugar. Set aside.
In a large bowl, whisk together the sour cream, buttermilk, vanilla, egg whites, and vegetable oil until thoroughly combined.
Sift in the cake mix. Stir until just combined (don't overmix!), then divide between prepared cake rounds.
Bake for 25-27 minutes until center is baked through (don't overbake!). Remove from oven, let cool in pan for 5 minutes, then flip out onto a cooling rack until room temperature. Wrap in plastic wrap and freeze for at least a day before frosting.
"The foam what?"
"The bottom part"
"Oh, you mean the actual cake?"
"Oh is that was that was?"
Oh, my girl. Her birthday cake was not the normal box mix plus pudding mix this year. I've been following some new bakers online and found this recipe and decided to give it a try. This is still a doctored cake mix but using three 6-inch rounds to build up a smaller but still delicious cake. The cakes were promised to bake up flat and they did! They were perfect to stacking and tasted awesome. I was so impressed with this recipe and process. I can't wait to build my next cake and try another recipe!
I used my new favorite buttercream recipe - I could just eat it from the piping bag and very well may have - once I was done with all the frosting and all... That could explain the stomach I had that night... oh but it tasted so good.
I made a strawberry filling - more on that next time...
All in all a great cake and not difficult to put together and no fear of it falling apart. Perhaps something to take note of for Nicholas' next birthday.....
Yellow Cake
1/2 cup vegetable oil
2/3 cup sour cream
2/3 cup buttermilk
1 Tbsp vanilla
3 eggs
1 yellow cake mix
Preheat oven to 325 degrees. Prep 3 6" cake rounds (or 2 8" cake rounds) with a wipe of shortening and dust of powdered sugar. Set aside.
In a large bowl, whisk together the sour cream, buttermilk, vanilla, egg whites, and vegetable oil until thoroughly combined.
Sift in the cake mix. Stir until just combined (don't overmix!), then divide between prepared cake rounds.
Bake for 25-27 minutes until center is baked through (don't overbake!). Remove from oven, let cool in pan for 5 minutes, then flip out onto a cooling rack until room temperature. Wrap in plastic wrap and freeze for at least a day before frosting.
Vanilla Buttercream Frosting
1 1/2 cups butter, at room temperature (3 sticks)
4 1/2 cups powdered sugar
3 - 4 Tbsp heavy cream
1 1/2 tsp vanilla extract
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.
1 1/2 cups butter, at room temperature (3 sticks)
4 1/2 cups powdered sugar
3 - 4 Tbsp heavy cream
1 1/2 tsp vanilla extract
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.
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