Best 5 All In One Cake Frosting Recipes

VANILLA FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
• Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
• Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
• Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
• Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
• While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
• When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
• Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
• Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

ALL IN ONE PAN CAKE (AKA WACKY CAKE)

Steps:

• In an 8x8 inch square baking pan combine the flour, cocoa, sugar, salt and baking soda. Mix until it is completely light brown.
• When it is mixed, make 4 dents in the mixture with a spoon, 2 large dents and 2 small dents.
• Pour the water into one of the large dents.
• Pour the oil into the other large dent.
• Pour vanilla into one of the small dents.
• Pour vinegar into the other small dent.
• Stir until well moistened.
• When batter is well mixed, smooth it out and spread into place with a spatula.
• Bake at 325 degrees for 30 minutes.
• Cool the cake in the pan for 30 minutes before cutting it into squares.

ALL IN ONE CAKE AND FROSTING RECIPE

Steps:

• Frosting= In a large mixing bowl, beat cream cheese, butter and vanilla at medium speed, until smooth. Add sugar alternately with milk, beating 1 to 2 min., or until blended. Remove 2-1/2 cups of frosting and place aside. Cake=Preheat to 350, grease and flour a 12 cup Bundt pan, prefer non stick Add eggs, with mixer on low to remaining frosting, beat until blended. In separate bowl, mix flour, baking powder and salt. Add flour mixture to frosting mixture, alternate with water, and beat for 1 to 2 min. easy not to over mix. Pour into pan. Bake 65 to 70 min. clean toothpick, cool 30 min. While still warm loosen the edges with knife. For Cup Cakes bake 25 min, For Sheet Cake 9 by 13 bake for 35 to 45

ALL IN ONE CHOCOLATE CAKE AND FROSTING RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Grease and flour a 12-cup Bundt baking pan, preferably non-stick, and set aside. Frosting: In large mixing bowl, beat cream cheese, butter and 2 teaspoons vanilla extract: mix well. Add powdered or confectioners' sugar alternately with milk, beating 1-2 minutes or until blended. Melt chocolate in the microwave, and then quickly add in until blended. Slowly incorporate cocoa powder. Remove 2 3/4 cups of frosting from bowl, placing into a plastic sealable bag. Place bag in refrigerator to chill. Cake: With mixer at slow speed, add 1 teaspoon vanilla extract and eggs, one at a time, to remaining frosting, scraping down the bowl with each addition; beat until blended. In separate bowl, combine flour, baking powder and salt. Add flour mixture to frosting mixture alternately with water; blend well. Pour into prepared pan and bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Remove frosting from fridge, and set aside. While cake is still warm, use a knife to loosen the cake from the sides of the pan. Cool completely before removing from pan. Place cake on serving plate and top with frosting. For Cupcakes: Line 2 or 3 muffin pans with paper liners. Pour to fill halfway, and bake 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting. For Sheetcake: Pour batter into a generously greased and floured 9x13-inch baking dish. Bake 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely before frosting. Quick Tip(S) To make cake using white frosting design, remove 1/4 cup of vanilla frosting before adding melted chocolate and cocoa powder. Then reserve 2 1/2 cups of chocolate frosting instead of 2 3/4 cup. To melt chocolate in the microwave, cook on high for 30 seconds, stir and continue cooking for additional 15 seconds. Repeat this process until chocolate is melted, but not hot.