Vanilla Cake with Whipped Buttercream Frosting Recipe

Vanilla Cake with Whipped Buttercream Frosting Recipe

 #Vanilla #Cake #with #Whipped #Buttercream #Frosting #Recipe

(About 12 to 18 servings)

Ingredients for the Vanilla Cake:

• 3 cups of cake flour (equivalent to 345 grams)
• 1 and 1/2 cups white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, at room temperature (equivalent to 2 sticks)
• 1 tablespoon vanilla extract
• 1 cup whole milk, at room temperature
• 1/3 cup sour cream, at room temperature
• 3 large eggs, at room temperature
• Ingredients for the Whipped Buttercream Frosting:
• 1 cup butter, at room temperature (equivalent to 2 sticks)
• 4 and 1/2 cups powdered sugar (equivalent to 540 grams)
• 1/3 cup heavy cream (I used whole milk because I had it for the cake and that worked just fine.)
• 2 teaspoons vanilla extract
• salt, to taste (I used 1/8 teaspoon.)
• Optional Toppings:
• sprinkles on top of the frosting

Directions 

• Directions for the Vanilla Cake:
• Preheat the oven to 350 degrees F. Grease a 9 x 13 baking dish and set it aside.
• In a large bowl, sift the cake flour, sugar, baking powder, baking soda, and salt. Whisk everything to make sure that it’s mixed well. (Note, the original recipe highly recommends sifting the dry ingredients so I followed that. Is it a necessary step? I’m not sure, but I didn’t feel like testing the theory.)
• Add in the butter, vanilla extract, and 1/2 cup of the milk and beat everything on medium speed until they are moist.
• In a separate small bowl, add the remaining 1/2 cup of milk, sour cream, and eggs and gently whisk everything together, and then add this mixture into the large bowl in 3 phases. After each addition, beat the mixture for about 15 seconds. Make sure you scrape the bottom and sides of the bowl each time. Beat the mixture one last time just until the batter is completely combined. Do not over-mix the batter.
• Pour the cake batter into the prepared baking dish and bake it in the preheated oven for 30 to 36 minutes, or until a tester inserted into the center of the cake comes out clean. (In my oven, it took 36 minutes.)
• Let the cake cool completely before you frost it.
• Directions for the Whipped Buttercream Frosting:
• In a big bowl bowl, beat the butter on medium speed for about 2 minutes or until it’s creamy.
• Add in the powdered sugar, heavy cream, vanilla extract, and salt, and beat everything together on low speed for about 30 seconds (until the powdered sugar is incorporated) and then increase the speed to high for about 5 minutes. Your goal is for the frosting to look fluffy.
• Spread the frosting over the entire cooled cake.
• (Optional) Sprinkle sprinkles on top.

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