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!

Marble Bundt Cake

Why choose? Marble both Chocolate & Vanilla

About this cake

  • Moist Cake batter
  • sugar mixed in the chocolate glaze that cracks for great texture
  • Both cocoa and chocolate solids in the chocolate batter
  • stovetop double boiler method
  • 60 mins in the oven
  • 4 eggs = light, fluffy
  • no butter!
  • one cake batter, halved, then chocolate added to one
  • beautiful swirl pattern!
The method:
  1. Make a double boiler is made on the stovetop to use the light heat to melt together 1/2 of the total amount of sugar, water, and cocoa powder. Once smooth like hot chocolate, 4 oz semi sweet chocolate solids/chunks are added until a smooth melted chocolate sauce appears. then take off the heat and let cool slightly.
  2. In a medium bowl the eggs, buttermilk, and vanilla are whisk together until well combined; set aside.
  3. In another medium bowl the flour, baking powder, baking soda, salt and remaining sugar are whisked together. Next, the flour gets folded into the eggs/milk mixture until a smooth vanilla batter appears.
  4. the separation. ~2 cups of the batter gets placed in another bowl and the (cooled) chocolate melt gets poured in.
  5. Lastly, the two batters (vanilla & chocolate) alternate as you pour them not the *greased bundt cake pan.
  6. Bake for 60 mins at 325 Degrees F (160 C)
  7. Glazed with chocolate melt and ready to enjoy!

Two Notes:

  • the granulated sugar in the recipe is 2 1/2 cups. 1/2 is used for the double boiler in the chocolate sauce, the remaining 2 cups is for the cake batter
  • The chocolate melt on the outside crackles as it consists of melted chocolate, hot water, and dissolved sugar
The recipe:
Prep timeBake timeTotal time
15 mins60-70 mins1 hr 15 mins
Yields:One 10 inch Bundt cake pan

Marble Bundt Cake

ingredients:

  • 1/2 cup cocoa powder
  • 2-1/2 cups granulated sugar
  • 1/2 cup water
  • 4 oz semi-sweet chocolate
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
Procedure

the cake:

  1. Preheat the oven to 325°F and grease a 10 inch bundt cake pan. Set aside.
  2. In a small saucepan, create a double boiler and combine the cocoa powder, 1/2 cup of the sugar, and the water. let the sugar dissolve in the water then add the cocoa powder. Once smooth, add the 4oz of semi sweet chocolate and whisk until smooth like chocolate syrup. take off heat to cool slightly.
  3. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside.
  4. In another medium bowl whisk the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Add to the egg/milk mixture gradually and mix until a smooth (lump free) vanilla batter appears.
  5. Take 2 cups or almost half the batter and separate it by placing in another bowl. Add the *cooled chocolate* and mix it in, to create a chocolate batter.
  6. Now, alternate the batters while pouring them not the bundt cake pan.
  7. Bake fro 60-70 mins or until a toothpick comes out clean.
  8. To make the chocolate glaze: add 8oz of chocolate to 1/4 cups of boiled water with 2 Tbsp of granulated sugar dissolved in. whisk all until smooth, let cool slightly, and pour over the cake once it has also cooled.
  9. Enjoy!
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.