Vanilla Cake with Vanilla Frosting

Vanilla Cake with Vanilla Frosting

KIDS COOK ISLAND
Delicious and moist vanilla cake – 6" double layer
Prep Time 15 mins
Cook Time 40 mins
Cooling time (1 hour total) 15 mins
Total Time 2 hrs 10 mins

Equipment

  • Bowl, spatula, whisk, measuring cups & spoons
  • (2) 6" cake pan
  • hand mixer

Ingredients
  

  • 5 tbsp unsalted butter, softened
  • 4 tbsp vegetable shortening
  • 1 ¼ cup white sugar
  • 3 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • ¼ cup sour cream room temperature
  • ¾ cup milk or milk alternative room temperature
  • 2 cups all-purpose flour
  • tsp baking powder
  • ¾ tsp salt

FROSTING

  • 1 ½ cup (3 sticks) unsalted butter softened
  • 6 cups powdered sugar
  • 2 tbsp heavy cream
  • pinch of salt
  • ½ tbsp pure vanilla extract

Instructions
 

  • In a large bowl, beat together butter, shortening, and sugar.  Add in egg whites, egg, vanilla, and sour cream. Whisk until well-combined.In a separate bowl, sift together flour, baking powder, and salt.Gradually add dry ingredients to wet ingredients.  Mix JUST until the ingredients are combined.  Add in milk and mix until the batter is smooth.Line two 6 inch cake pans with parchment and non-stick spray.  Fill pans 2/3 full with batter (two cups of cake batter each).Bake at 350 degrees Fahrenheit for 40-45 minutes.  If testing with a toothpick, the toothpick should come out clean.Allow to cool in the pan for 5 minutes before moving to a wire rack.  To remove from pan, run an offset spatula around the side to loosen cake.  Flip pan over and tap the bottom to remove cake from pan.
    For the frosting, beat butter until smooth and creamy.  Gradually add in powdered sugar and beat until smooth.  Add in vanilla and heavy cream and beat until the frosting is light and fluffy.  Once the cakes are fully cooled, use a serrated knife to level the tops.  Stack cake layers (with an even layer of frosting between the two layers).  Spread a thin layer of frosting on cake (called a crumb coat) and refrigerate for 20 minutes or freeze for 10 minutes.  Use remaining frosting to decorate as desired.  

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