Best 19 Vanilla Cake Frosting Recipes

MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING

Steps:

• Preheat oven to 350°.
• Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Divide batter among the cake pans.
• Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in the pans for 10 minutes.
• Remove from pans and cool completely on wire rack.
• If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
• Spoon the batter into the cups about three-quarters full.
• Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• Remove cupcakes from pans and cool completely on a rack before icing.
• When cake has cooled, ice between the layers, then ice top and sides of cake.
• To make the icing - place the butter in a large mixing bowl.
• Add 4 cups of the sugar and then the milk and vanilla.
• Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
• If desired, add a few drops of food coloring and mix thoroughly.
• Use and store icing at room temperature, as icing will set if chilled.
• Can store in an airtight container for up to three days.

DOUBLE-LAYER VANILLA-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING

Steps:

• Bake the Buttermilk Cake:
• Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
• Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
• Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
• Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
• Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
• Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.
• Make the Vanilla Syrup:
• Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
• Make the Orange Cream-Cheese Frosting:
• Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
• Assemble the cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring (do not frost raspberries at the perimeter).
• Carefully place second cake layer, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
• Remove cake from refrigerator. Frost top and sides, swirling decoratively, making sure to cover bottom of platter; reserve remaining frosting for another use. Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 3 oz. raspberries and edible flowers, if using.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.

CONFETTI CAKE WITH VANILLA FROSTING

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
• In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
• Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.

VANILLA-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING

Steps:

• Bake the Buttermilk Cake:
• Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pan with nonstick spray and line bottom with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• Using an electric mixer on medium-high speed, beat butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add egg yolks in 2 additions, scraping down bowl after each. Beat in vanilla.
• Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with buttermilk in 2 additions, scraping down sides of bowl as needed.
• Using electric mixer on medium speed, beat egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add remaining 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
• Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
• Make the Vanilla Syrup:
• Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
• Make the Orange Cream-Cheese Frosting:
• Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
• Assemble the cake:
• Run a knife around sides of cooled cake and invert onto a wire rack; remove parchment.
• Spread 1 Tbsp. frosting in the center of a platter. Place cake, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake; reserve remaining syrup for another use. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Chill 30 minutes to let frosting set. Frost top and sides, swirling decoratively; reserve remaining frosting for another use.
• Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with 3 oz. raspberries and edible flowers, if using. Serve remaining 3 oz. raspberries alongside.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING

Steps:

• For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
• Cake:.
• Preheat oven to 325°F.
• Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
• Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
• Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
• Repeat this 2 more times with each layer of cake.
• Spread 2 cups frosting on top of cake and over sides of cake.
• Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
• Cut cake into wedges and top with remaining strawberries.

VANILLA SHEET CAKE WITH LEMON CREAM-CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt.
• Beat butter with 1 cup sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22 to 25 minutes. Let cake cool completely in pan on a wire rack.
• Combine lemon zest and remaining 1 teaspoon sugar. Use an offset spatula to spread cake with frosting. Sprinkle with lemon sugar. Serve, with blueberries.

VANILLA SHEET CAKE WITH MALTED-CHOCOLATE FROSTING

Steps:

• Make the cake: Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Dust with flour, tapping out excess. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, until combined. Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat to combine, scraping down sides of bowl as needed. Beat in vanilla.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake, rotating half way through, until cake is golden and puffed and a cake tester comes out clean, about 30 minutes. Transfer pan to a wire rack to cool completely.
• Meanwhile, make the frosting: In a medium bowl, whisk together cocoa and malted milk powders. Add the boiling water, whisk until smooth, and let cool. With mixer on high speed, beat butter until smooth. Add cocoa mixture; beat until combined. Add chocolate and salt. Raise mixer speed to medium- high; beat until frosting is smooth and peaks form, about 3 minutes. Spread frosting over cake; sprinkle with malted milk balls, if desired.

VANILLA BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• Adjust the racks to the center of the oven and preheat to 350 degrees F. Spray two 9-by-1-1/2-inch round cake pans with nonstick spray.
• Add the granulated sugar and butter to the bowl of a stand mixer outfitted with the paddle attachment. Beat until creamy, just 2 minutes. Add the eggs one at a time to the mixture and beat until mixed together.
• Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl. In a measuring cup, mix the milk and vanilla extract together. Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter.
• Evenly divide the cake batter between the prepared pans. Bake until the cakes start pulling away from the edges of the pan and a toothpick inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting.
• Frost the cake by tucking parchment underneath the first cake layer and the cake plate. Spread the Chocolate Frosting evenly over the first layer, then place the second cake on top. Frost the top of the cake, then work your way over the sides. Remove the parchment and serve.
• Add the chopped chocolate to a heatproof bowl and set over a lightly simmering pot of water (make sure the bottom of the pot is not touching the water). Stir until the chocolate is completely smooth and melted. Remove from the heat and cool until room temperature, about 15 minutes.
• Add the confectioners' sugar to a medium bowl and whisk out the lumps.
• Beat the butter in a stand mixer outfitted with the paddle attachment until creamy. Add the cooled melted chocolate. Gradually add the confectioners' sugar in 3 batches and beat until combined. Add the milk, vanilla and salt, and beat until the mixture is creamy, well mixed and spreadable.

VANILLA TEXAS SHEET CAKE W/CREAM CHEESE FROSTING

Steps:

• Mix flour and sugar together in bowl, Bring to boil, margarine, oil and water, pour over flour and sugar mixture.
• Beat well.
• Then add eggs, baking soda, vanilla and buttermilk, mix well.
• Pour into greased and floured 15x10 jelly roll pan.
• Bake in a preheated oven at 350 degrees for 15-20 minutes or until cake tests done with toothpick.
• Remove from oven while still warm frost with cream cheese frosting.
• Cream together margarine, cream cheese, the add vanilla, coconut, nuts and powdered sugar.
• Mix well, spread warm cake.

CHERRY VANILLA CAKE WITH SWISS BUTTERCREAM FROSTING RECIPE - (4.4/5)

Steps:

• Preheat oven to 340 degrees. Grease two 9-inch pans and line with parchment paper. Beat the butter and sugar together in the bowl of a stand mixer until creamy. In a separate bowl, whisk together flour, salt and baking powder . Combine milk,cherry juice and almond extract, and cherry concentrate (if using) and add alternately to the butter and sugar with the flour mixture. In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed. Note: It's okay if the cherries still have a little juice on them after this. Stir cherries into the batter. Stir in food coloring if desired (I didn't use it). Fold stiffly beaten egg whites into the batter-- don't stir, or you will lose the "air" from the egg whites. Pour into prepared cake pans and bake for 22-24 minutes, depending on your oven. Remove from pan and allow to cool completely on a wire rack. Vanilla Swiss Meringue Buttercream Frosting: 5 egg whites 1 cup sugar Pinch of salt 1 pound (4 sticks) unsalted* butter, cubed, at room temperature 3 teaspoons vanilla extract 1/2 tsp almond extract (optional) Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer. Whisk together the egg whites, sugar, and salt in a large heatproof bowl**. Set over the simmering water and whisk until the mixture is hot to the touch (about 120) and the sugar has dissolved. **NOTE: I use a Kitchen Aid Stand mixer, so I prefer to use the stainless steel bowl over a pot of simmering water-- one less step! Transfer the mixture to the bowl of a stand mixer (if you followed my tip, you can skip this part) fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch). Turn the mixer off and switch from the whisk attachment to the paddle* (*NOTE: I don't switch to the paddle, and so far no problems). Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. Add the vanilla extract, and almond extract (if using). Divide batter and tint with food coloring, if desired. I kept a little un-tinted frosting out to pipe around the edges of the cake. Beat until the frosting is thick and completely smooth. Store in an airtight container until ready for use. NOTE: For the piped edges and decorations, I made a traditional buttercream (made with powdered sugar, butter and heavy cream) because I'm more comfortable piping a buttercream. Swiss buttercream is much silkier and smoother, and that can be a challenge for my intermediate piping skills. Plus, I do like a traditional buttercream as well!

NO FUSS MANDARIN ORANGE CAKE W/ VANILLA COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9" x 13" pan.
• In a large bowl, beat cake mix, eggs, oranges and juice, and oil until thoroughly mixed- orange segment will break up into batter.
• Pour into pan and bake for 35-40 minutes.
• Cool for at least an hour.
• Frost cake.
• Sprinkle with coconut.

VANILLA CAKE WITH CREME FRAICHE FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer using the paddle attachment on medium speed, cream together butter, sugar, and vanilla seeds until light and fluffy, about 3 minutes.
• Sift together flour and baking powder. With the mixer on low speed, add the dry ingredients, alternating with milk, starting and ending with flour; scrape down sides twice. Transfer batter to a large bowl.
• In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on low speed until foamy. Increase speed to high, and continue to whisk until stiff (but not dry) peaks form, 3 to 5 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture. Using a large rubber spatula, fold remaining whites into the lightened batter. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the cakes comes out clean, 40 to 45 minutes. Remove the pans to a rack to cool for 5 minutes. Invert the cakes onto the wire rack to cool completely.
• If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers, about 3/4 inch thick. (You will have four layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/4-inch of frosting. Repeat with remaining layers, placing the final layer bottom-side up. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Garnish with candied lemon zest. Serve immediately, or keep refrigerated until ready to serve.

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING RECIPE - (4.4/5)

Steps:

• Make the Frosting 1) Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover, chill for a couple of hours until it's firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.) Make the Cake 2)Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides.(Can use 10 inch springform pans). In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add egss, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans. 3) Bake cake until a toothpick inserted into the center comes out clean, 50 - 60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. You can put the two cake layers in the freezer for about an hour to make the cake assembly easier. 4) Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down on a cake plate. 5) Spread 3 tbsp of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries. 6) Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. 7) Decorate with remaining strawberries. This recipe makes a very big 4-layer cake that will feed a lot of people.

VANILLA APPLE CAKE WITH CREAM CHEESE FROSTING

Steps:

• CAKE:.
• Preheat oven to 350 degrees. Line the bottom of a 10-inch springform cake pan with parchment lined bottom and set aside.
• Placed prepared apples in a bowl and pour brandy over the apples.
• Sift the flour, cinnamon, cloves and baking powder, and set aside.
• Strip the vanilla seeds from the bean, then place the seeds, pod and butter into a small saucepan.
• Cook over low heat until the butter turns brown it will take on a nutty smell and will have an intense vanilla flavor.
• Remove the vanilla bean and let cool to room temperature.
• Separate the eggs and whip the yolks with the vanilla extract and salt. When the egg yolks start to change color and start to get fluffy, add 3/4 cup of the sugar and continue to whip until light in color.
• Fold in the butter mixture, then fold in the sifted flour mixture (the batter will be thick).
• Fold in apples and Brandy.
• Whip the egg whites until fluffy, then add the remaining 1/2 cup of sugar and continue to whip until stiff.
• Fold the whites into the cake batter in thirds.
• When well mixed, pour into the cake pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool on a wire rack.
• When cool, run a butter knife around the edge to loosen then turn out onto a plate and top with vanilla cream cheese frosting.
• FROSTING:.
• Place the unsalted butter, vanilla seeds and the powdered sugar in the mixer with the paddle attachment (if available).
• Beat until soft and well creamed.
• Add the cream cheese and continue to mix until well combined.
• Spread on top of the cooled cake. Refrigerate the cake until the frosting is firm, about 30 minutes.

SIMPLE LAYER CAKE WITH VANILLA FROSTING RECIPE - (4.4/5)

Steps:

• 1. Cake: Preheat oven to 350. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined. 2. Divide batter between pans; smooth tops with an off-set spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely. 3. Frosting: Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth. 4. Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swrirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving. Makes One 8-inch Layer Cake

LEMON-POPPY SEED CAKE WITH VANILLA-CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Preheat the oven to 180°C/350°F. Butter three 20cm (8in) round cake pans. Line the bottom of each with a round of parchment paper and butter the paper. Combine the flour, 1 ¾ cups (350g) of the sugar, baking powder, salt and poppy seeds in the large bowl of an electric mixer. Beat on low speed to blend the ingredients and break up any lumps, about 30 seconds. Add the butter, lemon zest and 1 cup of the buttermilk to the flour mixture. Beat on low - be careful, the flour may fly everywhere - until completely mixed. Raise the speed to medium and beat for 1-2 minutes to lighten and aerate the batter. In a medium bowl, combine the egg whites with the remaining ¼ cup buttermilk; whisk to blend thoroughly. Add this mixture to the batter in 2-3 additions, scraping down the sides of the bowl and beating only enough to incorporate. Divide the batter among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes. While the cakes are cooling, make the lemon syrup: in a small nonreactive saucepan, combine the remaining ¼ cup (50g) of sugar, the lemon juice and the water. Bring to the boil, stirring to dissolve the sugar. Turn out the cake layers onto wire racks and generously brush them hot lemon syrup over the warm cakes to moisten evenly. Let cool completely. Make the frosting: split the vanilla beans lengthwise and scrape the seeds into the sugar with the back of a knife. In the large bowl of an electric mixer, beat the cream cheese and butter on medium speed until light and fluffy. Gradually add the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, 3-4 minutes. Add the vanilla extract and beat well. Assembling the cake: place one cake layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly. Repeat with the second cake layer + another fifth of the frosting, then place the third layer on top. Frost the top and sides of the cake with the remaining frosting. Garnish with whatever strikes your fancy. * homemade cake flour: 1 cup (140g) all purpose flour minus 2 tablespoons + 2 tablespoons corn starch

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING

Steps:

• 1. FOR CAKE: Prepare two 9-in cake pans with a coating of butter and flour; set aside.
• 2. Whisk together flour, salt, baking soda and powder; set aside. In a separate, larger bowl, cream together your sugar and butter. You want it to reach a light, fluffy consistency. Add eggs, one at a time, beating after each addition. Add vanilla and combine well. Next, do the same with your sour cream. Finally, beat in your flour mixture, 1/3 at a time. Pour batter evenly into prepared pans.
• 3. Bake in a 350 degree pre-heated oven cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove and let cool for about 10 minutes. Loosen cake from pan by carefully running the edge of a knife around the pan. Turn out onto a cooling rack; let cool completely.
• 4. FOR FROSTING: Chill a medium bowl in the freezer. Meanwhile, beat together your cream cheese and butter until completely smooth. Add in sugar and jam, beting until well combined. Beat in sugar, then jam.
• 5. Remove bowl from freezer, pour in cream and beat until peaks form. (Whipped cream!) Fold into cream cheese mixture. Cover and chill until spreadable - will take a few hours.
• 6. ASSEMBLY: Once cake is thoroughly cool, use a serrated knife to carefully cut each cake round in half, horizontally.
• 7. Place once half onto your serving platter, cake side down. Start layering on your filling, beginning with a smear of 3 tablespoons of jam. Follow that by spreading on 3/4 cup of your frosting and finally 3/4 cup of the sliced berries (make a single layer of the berries, don't just toss them on.) Repeat this process two more times with cake layer, jam, frosting, and strawberries.
• 8. When you reach the top cake layer, you're nearly done! Frost the outside of the entire cake with a thin layer of icing, about 2 cups worth. This is your crumb coat. Use the remaining icing to thoroughly frost the cake and make it pretty. We took the suggestion of swirling the remaining strawberry jam over the iced cake... so pretty!

COOKED VANILLA FROSTING (AND MY FAVORITE CHOCOLATE CAKE) RECIPE - (4.3/5)

Steps:

• For the cake: Prepare 2 9-inch cake pans (I always line mine with parchment paper and then use a non-stick baking spray with flour. Preheat the oven to 350F. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Divide evenly into cake pans (this cake makes a great sheet cake or cupcakes). Bake for 20 minutes (for cupcakes) or 27 minutes (approx) for a baking pan at 350°F or until toothpick comes out clean. Cool completely and frost. FOR THE FROSTING: Whisk together in a saucepan the flour and milk. Cook over medium heat until starting to thicken and cook for a minute or two more-- don't let it get too thick or it will be too stiff when it cools. (The roux has to boil for a little bit for the flour to cook and lose its starchy flavor.) Pour into a wide bowl and allow to cool, stirring now and again. If the roux is lumpy when it cools, just press it through a fine sieve. Beat together a cup of unsalted butter and a cup of granulated sugar until light (you really need an electric hand mixer or stand mixer for this). Beat in the cooled roux about two tablespoons at a time. As you beat and add the roux, the frosting turns creamy (6-8 minutes) instead of grainy from the sugar -- almost like "magic"! Add 1-2 tsp vanilla and beat some more until it's light and creamy. TIP: Don't chill the roux in the fridge or it will be too hard to beat stuff into.

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.