Vanilla Cake

Earlier this month, we volunteered to donate a cake for the cake walk at Baby Bear preschool fundraiser event. I decided to make a vanilla cake with cream cheese frosting. The thing is I have no idea if the cake was any good since, I never had the chance to sample it. I hope that whoever won the cake enjoyed it. I thought that it was the prettiest cake I've ever made.

I followed the directions to decorate the cake with the petal effect from Glorious Treats blog. I think it came out really nicely. The photo was take before the sprinkles that Baby Bear added.

Vanilla Cake

2 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 eggs

1 1/2 cups sugar

1 Tablespoon vanilla extract (or 2 teaspoons extract, and 1 teaspoon vanilla bean paste)

1 cup oil (vegetable, canola, or extra light olive oil)

1 cup buttermilk (can be made with 1 cup milk and 2 teaspoons vinegar or lemon juice, add acid to milk and set aside for 5 minutes before use)

Directions-

* Preheat oven to 350*F.

* Prepare cake pans (line the bottom of the pans with parchment paper, butter and flour the sides of the pans)

* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.

* The batter will be thin. Pour batter into prepared cake pans.  

* Bake cakes until cake is slightly domed, and a toothpick inserted in the center comes out with only moist crumbs, no wet batter.  Depending on the size pans you use (6", 8" or 9"), the baking time will vary between 22-30 minutes. 

* Cool cakes about 10 minutes in pans, then remove from pans.  Wrap warm cakes in plastic wrap, then aluminum foil and place in freezer about 20 minutes.  This will help them cool fully, but stay nice and moist.

* Frost as desired when fully cool.

Vanilla Cream Cheese Frosting

½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 4 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Recipe Source: Cake - Glorious Treats
Frosting - Glorious Treats