VANILLA CAKE WITH VANILLA SWISS BUTTERCREAM
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield 8-10 servings
Number Of Ingredients 19
Steps:
- For the vanilla cake: Preheat the oven to 350 degrees F. Line three 9-inch round cake pans with parchment circles and spray lightly with cooking spray.
- Combine the butter, oil and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between each egg. Beat in 1 tablespoon vanilla bean paste until incorporated.
- Whisk together the flour, baking powder and salt in a medium bowl. Add a third of the dry ingredients to the mixer and beat on low speed. Add half of the buttermilk and beat until just incorporated. Alternate dry and wet ingredients, ending with the dry and scraping down the bowl as needed until the batter is smooth.
- Divide the batter evenly among the prepared cake pans and bake until the cakes are lightly golden and the centers spring back to the touch, about 30 minutes. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Meanwhile, to make the cake syrup, combine the remaining 1 cup sugar and 1 tablespoon vanilla bean paste with 1 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature.
- For the vanilla Swiss buttercream: Bring a medium saucepan filled with 2 inches of water to a simmer. Whisk together the egg whites and sugar in the bowl of a stand mixer and set the bowl over the simmering pot. Continue whisking until the sugar has dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Wipe the condensation from the bottom of the bowl and attach it to the stand mixer fitted with the whisk attachment. Beat the egg white mixture on medium-high speed until the whites are glossy and the underside of the bowl is no longer warm, about 5 minutes. With the mixer running, begin adding a few chunks of butter at a time. Continue to add all the butter in this way until the buttercream is smooth and fluffy, about 2 minutes. Beat in the vanilla bean paste and salt.
- For the assembly: Trim the tops of the cakes, if necessary. Using a pastry brush, brush the tops of each layer of cake with the cake syrup, allowing it to soak in slightly. Add about 1 1/2 cups of buttercream to the top of the first cake and smooth it into an even layer with an offset spatula. Place the second cake on top of the first and add another layer of buttercream. Place the last cake on top and frost just the top with the remaining buttercream. Arrange some of the blackberries, blueberries, raspberries and strawberries decoratively around the top edge of the cake. Serve with the remaining berries on the side.
CHERRY VANILLA CAKE WITH SWISS BUTTERCREAM FROSTING RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 22
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!
CHERRY BUTTERCREAM FROSTING
A delicious and tangy buttercream frosting for cakes and cupcakes.
Provided by mocrosby
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 18
Number Of Ingredients 5
Steps:
- Beat butter with an electric mixer on medium speed until fluffy. Beat in confectioners' sugar gradually until light and fluffy. Beat in cream, 1 tablespoon at a time, until frosting reaches spreading/piping consistency. Beat in cherry preserves and vanilla extract.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 24 g, Cholesterol 29.4 mg, Fat 10.9 g, Protein 0.1 g, SaturatedFat 6.9 g, Sodium 2.2 mg, Sugar 23.3 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.
VANILLA BUTTER CAKE AND SWISS BUTTERCREAM
Provided by Food Network
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed. Add room temperature yolks and combine well. Combine the baking flour and all-purpose flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well. Then transfer batter to parchment lined sheet pan or 13-inch round cake pan. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Assemble cake using the Swiss Buttercream.
- Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature. Add vanilla and butter then whip until fluffy.
CHERRY FROSTING
Frosts a 13 X 9- inch cake or fills and frosts (two) 8- or 9-inch cake layers or 24 cupcakes. Adjust to consistency you like by adding more liquid or more powdered sugar. If your powdered sugar is lumpy you might want to sift it before whipping it. If you use milk instead of the cherry juice you might want to add a few drops of red food coloring.
Provided by AustinMama
Categories Dessert
Time 10m
Yield 24 cupacke topping, 1 serving(s)
Number Of Ingredients 5
Steps:
- Whip 3 cups powdered sugar and butter together.
- Stir in vanilla, cherry juice (or milk), and cherries.
- Beat until smooth and of spreading consistency.
- Add more sugar or liquid as necessary.
Nutrition Facts : Calories 2226.3, Fat 92.4, SaturatedFat 58.4, Cholesterol 244, Sodium 657.7, Carbohydrate 359.2, Sugar 353.1, Protein 1
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