VANILLA CAKE WITH BUTTERCREAM FROSTING
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the vanilla cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment and dust the pans with flour, tapping out the excess.
- Whisk the baking powder, salt and 3 cups flour together in a bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, then beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk and ending with the flour, until just smooth.
- Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment.
- For the buttercream: Mix together the confectioners' sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat 1 minute more, adding more cream if needed for spreading consistency.
- Trim the tops of the cakes with a long serrated knife to make them level, if desired. Spread frosting on each layer, stack layers and cover with frosting.
BUTTERCREAM
Provided by Food Network
Categories dessert
Time 20m
Yield 6 to 8 cups servings
Number Of Ingredients 5
Steps:
- In a 5-quart mixer add the butter and using a paddle attachment, slowly beat in the sugar. Add salt, vanilla, and buttermilk and beat to until slightly stiff. You can adjust the consistency by adding more buttermilk, if you prefer a softer icing. This is a base icing adjustable to having ingredients added for your own flavors.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
BUTTERMILK CAKE WITH CARAMEL ICING
This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. -Anna Jean Allen, West Liberty, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.
Nutrition Facts : Calories 419 calories, Fat 17g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 230mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK SHEET CAKE WITH CARAMEL ICING
Buttermilk Sheet Cake with Caramel Icing is a tender and moist sheet cake covered with a super easy caramel flavored icing. Perfect for potlucks!
Provided by Christin Mahrlig
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray a 13x9-inch pan with baking spray.
- Using an electric mixer, beat butter, sugar, salt, baking powder, and vanilla until light and fluffy, at least 5 minutes.
- Add the eggs and yolks one at a time, beating well after each addition.
- Mix in buttermilk just until incorporated.
- Add flour and mix just until incorporated. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- Pour batter into prepared pan. Bake for 35 minutes, or until cake springs back when pressed lightly in the middle. Cool.
- Melt the butter in a saucepan over low heat. Turn heat off and whisk in brown sugar and milk until the sugar is dissolved.
- Stir in powdered sugar until smooth. Slowly pour over cooled cake. You can let it cool slightly if too runny, but don't let it cool too much or it will be difficult to spread on the cake.
Nutrition Facts : Calories 428 kcal, ServingSize 1 serving
CARAMEL BUTTERCREAM LAYER CAKE
Four layers of light and airy sponge cake are stacked and assembled using a rich, caramel-based buttercream. Martha made this recipe on Martha Bakes episode 604.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter bottom and sides of two 9-by-2-inch round cake pans. Line pans with parchment paper rounds and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
- Combine egg whites and salt in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons sugar; continue whisking until stiff and glossy, about 1 minute more.
- Fold egg-white mixture into egg-yolk mixture. In three additions, fold reserved flour mixture into egg mixture. Divide batter between prepared pans, smoothing tops with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
- Transfer pans to wire racks to cool slightly; turn out cakes, remove parchment paper, and let cool completely.
- Using a serrated knife, halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter and spread 1 cup frosting evenly on top. Set another cake layer on top, and repeat process with more frosting and remaining cake layers. Spread 1 1/2 cups frosting over entire cake. Refrigerate until firm, about 30 minutes. Spread remaining 2 1/2 cups frosting over cake, smoothing the top and sides. Use a cake comb to give sides of cake a decorative finish, if desired. Serve immediately, or refrigerate up to 2 days; let cake come to room temperature before serving.
BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING
Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.
Provided by melis
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 26.8 g, Cholesterol 24.6 mg, Fat 9.7 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 20.9 mg, Sugar 24.8 g
VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
BUTTERMILK LAYER CAKE WITH CARAMEL CANDY FROSTING
Make and share this Buttermilk Layer Cake With Caramel Candy Frosting recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat shortening in a large bowl with an electric mixer at medium speed until smooth and creamy.
- Gradually beat in sugar.
- Add eggs and beat well.
- In a small bowl mix flour, salt, and baking soda.
- At low speed, beat flour mixture and buttermilk into the shortening mixture, alternating between the two, starting and ending with flour mixture.
- Beat the batter for 2 minutes on medium speed.
- Add vanilla and stir well.
- Grease and flour 3 8-inch round cake pans. Divide cake batter evenly between the 3 pans.
- Bake at 350 degrees for 20-25 minutes or until a wooden pick poked into the center comes out clean.
- Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire racks.
- Once cake is cooled, bring 3 cups of sugar, whipping cream, butter, and 3/4 teaspoons baking soda to a boil in a heavy saucepan. Remove from heat and keep warm.
- Sprinkle remaining 3/4 cup sugar into a small saucepan. Cook over medium heat, stirring constantly, until sugar is completely melted, syrupy, and golden brown.
- Gradually pour into warm cream mixture and stir until smooth.
- Cook over medium heat, stirring often, for 10-12 minutes. Remove from heat.
- Beat with an electric mixer at high speed for 8-10 minutes, until thick and spreadable.
- Spread frosting between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 9428.3, Fat 404.1, SaturatedFat 169.7, Cholesterol 1260.3, Sodium 3801.4, Carbohydrate 1418, Fiber 8.4, Sugar 1170.1, Protein 71.1
CHOCOLATE BUTTERMILK CAKE WITH A SOUR CREAM FROSTING
A lovely dark, moist cake. The frosting is creamy and refreshing and is nice on other cakes too. It's a recipe from Judith Olney.
Provided by PetsRus
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter a 10-inch springform pan and line the bottom with parchment paper.
- Cream together the butter and the sugar with an electric mixer until light and fluffy.
- Add the eggs, one at a time, continue beating until thick and light.
- Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
- With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
- Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
- Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
- Make the frosting just before you need it.
- Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
- Release the cake and turn it upside down on a platter.
- With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
- Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
- Leave in the fridge until ready to serve.
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