Vanilla Layer Cake

Classic White Cake layers & Sweet American Buttercream

About This Cake:

  • makes three 9 inch cakes * I have cut off the golden edges around the cake (optional step)*
  • American buttercream: consists of unsalted butter, icing sugar, milk, and vanilla extract
  • American buttercream is very sweet! Swiss buttercream could be made alternatively
  • light and fluffy cake
  • no butter cake! only a flour mixture with eggs, oil , and milk
  • truly just like a copycat box mix recipe

Method: the truly copycat “box mix” cakes

the cakes are a simple dry mixture of; cake flour, baking powder, salt and granulated sugar combined with a wet mixture of; eggs, milk or water and oil. Therefore, it is truly a copycat box mix recipe from scratch. Perfect for those who love the light fluffy cakes they produce!

Step 1)

In a medium bowl the cake flour, baking powder, salt and granulated sugar get whisked together and set aside. So simple!

Step 2)

I n a large bowl or a large glass measuring cup the wet mixture in made by whisking 3 eggs, about a cup of milk, and 1/3 cup of oil with vanilla extract fro flavour.

Step 4)

the large bowl now makes sense, as the dry ingredients get folded into the wet about 1/3 of the mixture at one time. Once fully smooth a semi thick batter should appear.

Step 5)

the oven in preheated to 350 Degrees F for 9 inch cakes or 325 for cupcakes or smaller cakes. The cake pans get gently greased and a parchment circe for the base is measured and placed.

Now the batter can be poured about half way and baked for ~25 minutes or until a toothpick comes out cleanly.

Step 6)

Once the cakes are out they can be set to cool on a cooling rack ( or in the pan) and once fully cool can be wrapped in plastic wrap and frozen overnight. ( see notes for freezing)

THE BUTTERCREAM

step 1)

make sure the unsalted butter in softened to room temp. before starting. IF it is too soft, do not worry, it can firm up in the fridge after a few minutes.

firstly, cream the butter until it looked like whipped butter without chunks. sift in the powdered sugar and use an electric mixer on low to do this. once half the powdered sugar has been added, pour in the milk and continue with both the electric mixer and powdered sugar. lastly add the vanilla and it’s all done! store in the fridge until the cakes are ready to be assembled.

Notes for Success

1)freezing the cakes: these can easily be made before hand and frozen. Be sure to let them cool completely before freezing or else moisture will form and make them soggy. Be sure to wrap them tightly, and let them thaw in room temp before assembling.

2)Buttercream may melt in room temp. if it’s a warmer day, so keep it in the fridge or use the fridge to firm it up is it was on the softer side.

3)Cake flour works best for producing light cakes, but all-purpose flour can work just as well for this recipe.

4)line the cake pans with both oil spray, butter, and a parchment circle for the base. Otherwise the cake may stick!

The Recipe
prep timebake time
15 mins25-30 mins
yields: three 9 inch cakes

Vanilla Layer Cake

Ingredients:

cake:

  • 2/3 cup canola oil
  • 1 1/4 cup whole milk
  • 1 tablespoon vanilla extract 
  • 3 large  eggs 
  • 1 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

buttercream:

  • 1 cup unsalted butter
  • 4-5 cups confections sugar
  • 2 teaspoons vanilla
  • ~1/4 cup milk or heavy cream
Procedure:

Preheat the oven to 350 Degrees F and grease your 9 inch cake pans as well as line them with parchment the size of the diameter and placed on the base. Set aside.

In a medium bowl whisk together the flour, baking powder, granulated sugar, and salt. Set aside. Now in a large bowl ,using an electric mixer on low, combine the eggs, milk, oil, and vanilla extract.

In thirds, pour the dry mixture in the wet and simultaneously keep mixing with the electric mixer on low. Once a smooth batter rid of any lumps appears, the batter is complete!

Pour the batter into each pan evenly at about half way up the pan and bake for ~25-30 mins or until toothpick comes out clean.

Once out of the oven let the cake cool completely before decorating or freezing.

The Buttercream:

In a large bowl cream the unsalted butter until it looks whipped and air incorporated. Sift in the powdered sugar and simultaneously keep mixing with the electric mixture on low. Once half the powdered sugar has been added, pour in the milk. Continue with the powdered sugar and finally the vanilla until it is complete! assemble and decorate the cake or set in the fridge until you are ready to assemble.

Happy Baking!

Neapolitan Cake : Chocolate, Strawberry & Vanilla

You’ll love this Three layer, Three flavour cake with that sweet tooth of yours!

The sweetest buttercream you’ve ever had sandwiched between rich chocolatey flavours, refreshing strawberry hints, and classic vanilla cake!

About This Cake:

Neapolitan Cake combines Chocolate, Strawberry, and Vanilla in an equally sweet and rich bite! It is truly the cake for those who cannot decide upon just one single flavour 🙂

Not too moist and not too dense. This recipe makes for a texture of cake perfectly in between the two. This cake is all about the flavour!

Buttercream frosting in between each layer that compliments all three. Rich chocolate and vanilla buttercream, delicious. Fresh strawberry and vanilla buttercream, delicious. Finally, double vanilla cake and buttercream, delicious.

The Process: 5 steps

  1. Make the batter:

In order to achieve three separate flavours we start by making one large batch of vanilla cake batter and then separate it into three bowls. Two of the bowls change flavour and one stays vanilla. The chocolate batter is then achieved by adding a couple tablespoons of cocoa powder and oil – to account for the added dryness. The strawberry is a combination of a quick strawberry syrup and pink food colouring for extra effect! we take a few strawberries and boil them with sugar, strain, and pour the syrup (not the pulp) into the batter. After which the three batters are complete!

2. Bake & Assemble:

We bake the cakes for ~25 mins and let cool for about an hour. In the meantime, the buttercream gets whipped up! Similarly to the cake it starts as one big batch of vanilla buttercream, then gets changed into three: Chocolate, Strawberry, Vanilla. The vanilla portion is greater than the other two because it is used in between layers. Once the cakes are cooled and the buttercream is ready it is simply just stacking the layers with a generous amount of buttercream in-between and setting in the freezer to firm up for ~15 mins.

3. Ice the perimeter:

After the cake has firmed up from the freezer we want to ice a thin layer around the exterior of the cake, and then a slightly thicker layer with the two other flavours, chocolate and strawberry.

4. Smoothing the frosting:

In order to achieve an ombre type look between the colours a nice trick is to dip the flat spatula in warm water before smoothing the sides. The warm water will help the fluidity of the frosting glide along the edge of the blade.

5. Decorate/Pipe and Enjoy!

Lastly, you can get creative in decorating by piping other details or adding a border around the bottom as i have done 🙂 it’s a creative adventure in this step!

Neapolitan Cake: Chocolate, Strawberry & Vanilla

The recipe:

Ingredients:

  • 2 1/2 cups flour *cake or all purpose
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter *room temp
  • 1 cup sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk or buttermilk
  • 1/4 cup oil
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1/4 teaspoon vanilla
  • 2 tablespoons milk or heavy cream

Additions for different layers

  • 2 tablespoons cocoa powder
  • 2-3 strawberries
  • 2 tbsp granulated sugar
Prep timeBake + cool timeTotal time
25 mins1 3o mins2 hours
Yields: three 8×10 in cakes

Procedure:

Step 1)

Preheat the oven to 350 Degrees F (177 C) and line three 8×10 baking sheets with parchment or oil with nonstick spray.

Step 2)

In a large mixing bowl sift together the dry ingredients; flour, baking powder, baking soda, and salt. whisk so they are all combined.set aside.

Step 3)

In another bowl, medium sized, creamed the unsalted butter for a couple minutes until softened. Add the granulated sugar and cream for 3 minutes until fluffy and whipped look appears. add the vanilla and eggs one at a time. keep mixing until all the eggs look well incorporated.

Step 4)

Combine the wet mixture into the flour mixture and add the milk/buttermilk in doing so, so that the flour clumps mix more smoothly. finally add the oil and mix until smooth batter appears.

pour the batters into their cake pans and bake for ~25 minutes or until toothpick comes out clean! Let cool for about an hour.

Step 8)

spread a think layer of buttercream around the perimeter. Then spread anther exterior layer but this time with the other two colours. (pictured right) * a trick to smooth icing can be to dip the flat cake spatula in warm water every so often*

Step 5)

Separate the batter into three bowls. Decide which will be; Strawberry, Chocolate, and Vanilla.

To make the strawberry: place 2-3 strawberries in a saucepan with 2 tablespoons sugar. simmer on medium until syrup appears (3-4 mins). Let cool and pour into the other bowl of batter. mix well and add pink food colouring as desired!

To make the chocolate add 2 Tablespoons of cocoa and 1 Tbsp milk into that bowl. Mix completely until no cocoa lumps appear.

Step 7)

Place the first layer of cake on a plate, stand, or tray and spread about 3/4 cup worth of buttercream evenly around. Place the Second layer on top, then the third. Set in the freezer to firm up for ~15 minutes.

Happy Baking!

Buttercream

In a large bowl cream together the unsalted butter, powdered sugar, and vanilla. Add the buttermilk slowly and watch for desired consistency. More liquid or powdered sugar may be needed to achieve a consistency you like.

Simplest Vanilla Cake with Buttercream Frosting

Have your Cake and eat it too! This recipe is “simple” in name, but moist, rich, and so very sweet in flavour!

About This Cake: The sweetest bite

This Cake is for a sweet tooth! It is double vanilla, so, that means lots of vanilla extract flavours in both the cake batter and the frosting 🙂

My very favourite part of the cake is the thin golden layer that each cake gets while it bakes. This golden “crust” around the cake adds a bit of texture to an otherwise moist/fluffy cake.

Pictured Below: You may notice that the cake has a flaky/crumb like texture. This is because this recipe is moist but also has firmness. Because we want substance in our bite, not a soft sponge consistency.

A Cake with Substance:

Firm

And

Moist

3 Crucial Tips For Success:

Sift the Dry ingredients:

Baking sometimes has steps that seem extra and unnecessary. My advice would be to try them before you criticize them:) Something as simple as sifting the flour can cause the texture to change greatly for the better! Therefore, sifting the flour in this recipe will add a fluffy-ness to a cake that is quite dense.

Creaming the butter:

Creaming the unsalted butter with the sugar is quite typical in many recipes. However, do you actually cream them for the FULL 3-5 mins? or do you stop after 1 minute. It is crucial to incorporate air in the butter as you cream it. So, please spend the time with either an electric mixer or by hand and cream for the full 5 mins!

Folding to combine the two batters:

Do not let all that work incorporating air in the creamed butter go to waste! Over mixing once combing the flour mixture and the butter mixture into one bowl is very common. So, use a rubber spatula and fold the two until they are well combined but not overly mixed. This should be done once there are no-longer any flour clumps.

The Use of Cake Flour: Honestly it’s up to You!

This recipe (and most) taste perfectly fine with all purpose flour or cake flour. So, do not fret if you only have one. However Cake flour makes the cake more delicate and finer/lighter. All purpose will make the cake more firm. It’s just preference 🙂

The Recipe:

Simplest Vanilla Cake with Buttercream Frosting

Prep timeBake timeTotal time
20 mins (cake & icing) + 1 hr cooling 25-30 mins~2 hrs
Yields Two 9×13 inch Cakes

Ingredients:

  • 3 1/2 cups Cake flour *all purpose works too*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 cups unsalted butter *room temp.
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • 1 1/2 cups buttermilk

Buttercream: yields 2 cups

  • 3/4 cups unsalted butter
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tbsp milk, heavy cream, or water can work too!

* Note: frosting consistency is based on preference. More liquid = more loose. More powdered sugar = thicker. Adjust as you please*

Procedure:

Step 1)

Preheat the oven to 350 Degrees F (177 C) And line with parchment two 9-inch cake pans. Set aside.

Step 2)

In a large bowl sift together the dry ingredients; the flour, salt, baking powder, and baking soda. Whisk until everything is well combined and set aside.

Step 3)

In another medium sized bowl cream the unsalted butter to soften it up. Cream with an electric mixer, or by hand for 3-5 mins, or until smooth without clumps. Add the sugar and cream together until grainy sand like consistency appears. About another 2-3 mins. Add the vanilla extract and the eggs, one at a time. Mix well.

Creamed butter and sugar consistency

Step 4)

Combine the wet mixture with the flour mixture in portions. Pour about 1/3 of the flour mixture into the wet (butter mixture) and mix until the flour clumps are smooth. Pour another 1/3 and repeat . Pour the final 1/3 and repeat. As you pour the flour mixture you can add the buttermilk to help smooth the flour clumps. The batter is now done!

Smooth clump free batter

Step 5)

Pour half the batter into one of the cake pans and the other half into another pan.

Bake for 25-30 mins on the middle rack. The cake is done when a toothpick comes out clean.

Let the cake cool for about an hour before frosting. Enjoy!

The Buttercream

Step 1)

Combine all the ingredients in the same order as listed above. I would recommend using an electric mixer. As well, sifting the powdered sugar to get rid of clumps. *See Note with the ingredients*

Tip: For icing use a flat icing spatula and dip it in a glass of warm water to clean the edges of excess frosting every so often. This helps create a smooth frosting look.

Assembling the cake

  • on a cake stand, plate, or upside-down pan start by placing some frosting like glue.
  • place first cake layer on-top
  • spread a generous amount of frosting evenly around cake
  • place the next layer on-top
  • spread the rest of the frosting on the top and around the edges
  • Decorated. cut. eat. enjoy!

Happy Baking!

Classic Glazed Cinnamon Rolls

Your mouth will start to drool as these Cinnamon Rolls bake ! Truly a classic recipe that will impress the picky eaters as well as the sweet tooth eaters! Cinnamon, Browns sugar, butter, and that sweet sweet glaze, What’s not to love! So, Thrown on that apron and let’s get baking 🙂

The Method:

This recipe has a few crucial steps that are simply enough to master and create Classic Cinnamon buns just as you like them!

  1. The dough. It is so very important to allow the dough time to to rise and “set up” before you roll, spread, and cut into it. Moreover, please do not cut the time allotted for the dough to rise.

2. Kneading the dough. You will be amazed to see how the feeling of the dough will transform in only a few minutes of kneading, or allowing the stand mix to knead for you 🙂 The elasticity rebounds and the dough becomes a more smooth and workable dough after kneading. The key word: workable. We will be rolling the dough out, and therefore want it to become easy to maneuver. Kneading is your friend.

3.Roll and sprinkle. Here comes the fun! After all the rest and prep the dough is ready to be rolled, buttered, and cinnamon sugared. While rolling out the dough, it is at it’s largest once you can no longer roll and it starts to slink back. Note: The butter spread on the rolled out dough will see a lot. I assure you, the tase is worth the absorbent amount!

4.The slice. The part is pure magic! Seeing those cinnamon brown sugar swirls is just lovely. Tip: If you prefer larger rolls roll up the dough starting from the shorter end. (Ex) if it is ~14×9 inch larger rolls would be starting the roll up from the 9 inch side) Or more but smaller rolls would be starting the roll from the (14 inch side)

5. The last rise. Once cut and placed in the baking dish/pan, it is wise to let the rolls rise fro a further 20 mins. I have done this in the past and other times not, but find there is only slight difference. If you have the patience it is best, but not absolutely crucial !

6. Bake. Glaze. Enjoy

The Recipe:

Classic Cinnamon Rolls

Prep timeBake time Total Time
2 hrs~30-35 mins~2 30 mins
Yields 12 Medium or 8 Large rolls

Ingredients:

For The Dough:

  • 3/4 cup Warm milk (whole milk 2%)
  • 2 1/4 tsp quick rise or active yeast
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/4 cup unsalted butter
  • 3 cups flour + extra for dusting and rolling
  • 3/4 tsp salt

For the Filling:

  • 2/3 light or dark brown sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/4 cup unsalted butter softened

Cream Cheese Frosting:

  • 4 0z cream cheese
  • 3 Tbsp unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

OR Glaze Icing

  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp unsalted butter
  • 1-2 Tbsp water

Procedure:

Step 1)

Warm the milk so that it is warm but not too hot. This can be done in the microwave for ~40-45 seconds. This can also be done in a saucepan. The milk is perfect when small bubbles form, but it is not foamy over. Add the warm milk to a large bowl ( or stand mixer bowl if you have one) with the yeast. Add the sugar, egg, egg yolk, and melted butter. Mix until combined. Once done, add the flour and salt and mix until Dough starts to take a ball like shape.

Step 2)

Kneading the dough: Using a stand mixer you can add the attachment and knead for 8 minutes on medium. Or use your hands and knead for 8-10 minutes on a lightly floured surface. You will need to add flour as you knead ( It will be sticky). Do not fear adding flour as you knead.

Step 3)

Let it rise: Place the dough into a large bowl and cover with a tea towel. It will need 1 1/2 – 2 hours to rise (or once doubled in size) however, it can sit longer. A nice humid place for it to rise is in the oven on a super low temperature such as “keep Warm” or 150-175 degrees.

Step 4)

Now, Roll the dough on a floured surface into a ~14×9 inch rectangle. Spread the butter on the rectangle like spreading butter on bread. Leave a smaller un-butter frame around the edges. Sprinkle the cinnamon filling evenly all over in the same spots as the butter.

Step 5)

Roll up the dough: Start from the longer side (14 inch) if you want more but smaller rolls. Or start from the smaller (9inch) side if you want less but larger rolls 🙂 Slice and place in greased or parchment lined pan.

Step 6)

Preheat oven to 350 Degrees F. Bake for 20-25 minutes or until golden as you desire 🙂 Let cool for 5 mins . Enjoy!

The Cream Cheese Frosting or Glaze

Steps)

For either recipe mix all ingredients in the order they are listed. mix until clumps are gone.

*note: icing often has different consistencies based on preference. More or less water may be needed for desired thicknesses*

Classic Glazed Cinnamon Rolls

Your mouth will start to drool as these Cinnamon Rolls bake ! Truly a classic recipe that will impress the picky eaters as well as the sweet tooth eaters! Cinnamon, Browns sugar, butter, and that sweet sweet glaze, What’s not to love! So, Thrown on that apron and let’s get baking 🙂

The Method:

This recipe has a few crucial steps that are simply enough to master and create Classic Cinnamon buns just as you like them!

  1. The dough. It is so very important to allow the dough time to to rise and “set up” before you roll, spread, and cut into it. Moreover, please do not cut the time allotted for the dough to rise.

2. Kneading the dough. You will be amazed to see how the feeling of the dough will transform in only a few minutes of kneading, or allowing the stand mix to knead for you 🙂 The elasticity rebounds and the dough becomes a more smooth and workable dough after kneading. The key word: workable. We will be rolling the dough out, and therefore want it to become easy to maneuver. Kneading is your friend.

3.Roll and sprinkle. Here comes the fun! After all the rest and prep the dough is ready to be rolled, buttered, and cinnamon sugared. While rolling out the dough, it is at it’s largest once you can no longer roll and it starts to slink back. Note: The butter spread on the rolled out dough will see a lot. I assure you, the tase is worth the absorbent amount!

4.The slice. The part is pure magic! Seeing those cinnamon brown sugar swirls is just lovely. Tip: If you prefer larger rolls roll up the dough starting from the shorter end. (Ex) if it is ~14×9 inch larger rolls would be starting the roll up from the 9 inch side) Or more but smaller rolls would be starting the roll from the (14 inch side)

5. The last rise. Once cut and placed in the baking dish/pan, it is wise to let the rolls rise fro a further 20 mins. I have done this in the past and other times not, but find there is only slight difference. If you have the patience it is best, but not absolutely crucial !

6. Bake. Glaze. Enjoy

The Recipe:

Classic Cinnamon Rolls

Prep timeBake time Total Time
2 hrs~30-35 mins~2 30 mins
Yields 12 Medium or 8 Large rolls

Ingredients:

For The Dough:

  • 3/4 cup Warm milk (whole milk 2%)
  • 2 1/4 tsp quick rise or active yeast
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/4 cup unsalted butter
  • 3 cups flour + extra for dusting and rolling
  • 3/4 tsp salt

For the Filling:

  • 2/3 light or dark brown sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/4 cup unsalted butter softened

Cream Cheese Frosting:

  • 4 0z cream cheese
  • 3 Tbsp unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

OR Glaze Icing

  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp unsalted butter
  • 1-2 Tbsp water

Procedure:

Step 1)

Warm the milk so that it is warm but not too hot. This can be done in the microwave for ~40-45 seconds. This can also be done in a saucepan. The milk is perfect when small bubbles form, but it is not foamy over. Add the warm milk to a large bowl ( or stand mixer bowl if you have one) with the yeast. Add the sugar, egg, egg yolk, and melted butter. Mix until combined. Once done, add the flour and salt and mix until Dough starts to take a ball like shape.

Step 2)

Kneading the dough: Using a stand mixer you can add the attachment and knead for 8 minutes on medium. Or use your hands and knead for 8-10 minutes on a lightly floured surface. You will need to add flour as you knead ( It will be sticky). Do not fear adding flour as you knead.

Step 3)

Let it rise: Place the dough into a large bowl and cover with a tea towel. It will need 1 1/2 – 2 hours to rise (or once doubled in size) however, it can sit longer. A nice humid place for it to rise is in the oven on a super low temperature such as “keep Warm” or 150-175 degrees.

Step 4)

Now, Roll the dough on a floured surface into a ~14×9 inch rectangle. Spread the butter on the rectangle like spreading butter on bread. Leave a smaller un-butter frame around the edges. Sprinkle the cinnamon filling evenly all over in the same spots as the butter.

Step 5)

Roll up the dough: Start from the longer side (14 inch) if you want more but smaller rolls. Or start from the smaller (9inch) side if you want less but larger rolls 🙂 Slice and place in greased or parchment lined pan.

Step 6)

Preheat oven to 350 Degrees F. Bake for 20-25 minutes or until golden as you desire 🙂 Let cool for 5 mins . Enjoy!

The Cream Cheese Frosting or Glaze

Steps)

For either recipe mix all ingredients in the order they are listed. mix until clumps are gone.

*note: icing often has different consistencies based on preference. More or less water may be needed for desired thicknesses*