Vanilla Cake With Chocolate Buttercream Food

MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!

Steps:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
• Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
• Whisk flour, baking powder and salt in a large bowl. Set aside.
• Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
• With the beater still going, pour the sugar in over 45 seconds.
• Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
• Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
• Pour batter into pans.
• Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
• Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
• Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
• Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
• Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
• Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
• Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

VANILLA SHEET CAKE WITH CHOCOLATE-GANACHE BUTTERCREAM

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 9‐by‐13‐inch baking pan. Beat butter with sugar, baking powder, and salt on medium speed until light and fluffy, about 3 minutes. Add egg and yolks, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in both vanillas, then flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Transfer pan to a wire rack; let cool completely.
• Buttercream: Place chocolate in a heatproof mixing bowl. In a small saucepan, bring cream and corn syrup to a boil. Pour mixture over chocolate; let stand 2 minutes, then stir until smooth. Let cool 30 minutes.
• Beat, gradually adding butter, until all has been added and buttercream is silky and smooth. Continue beating, scraping down bowl as needed, until light and fluffy, about 1 minute more. Makes about 3 cups. Use immediately.
• Assembly: Spread buttercream evenly over cake. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

VANILLA CAKE WITH VANILLA SWISS BUTTERCREAM

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.

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
• In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
• In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
• To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
• To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
• Serve the cake cold or allow it to come to room temperature before serving.

BEST VANILLA CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
• Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• Make cake layers:
• Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
• Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
• Whisk together flour, baking soda, and salt in another bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
• Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
• Assemble cake:
• Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
• Decorate cake:
• For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
• Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
• *Wilton Paste Food Coloring available at wilton.com.

CHOCOLATE SHEET CAKE WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
• Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
• Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)