VANILLA CAKE RECIPE

Equipment

 Mixer

 8 inch cake pans

Ingredients

For the Cake:

2 ½ cups all-purpose flour (280g)

2 ¼ tsp baking powder

¾ tsp salt

1⅔ cups granulated sugar (333g)

¾ cup unsalted butter room temperature (170g)

3 large eggs room temperature

1 tbsp vanilla (15mL)

1 cup buttermilk (240mL)

For the Frosting:

1 cup butter room temperature

¼ tsp salt

1 cup powdered sugar/ confectioner’s sugar

3/4 cup cream or milk plus more as needed

2 tsp vanilla (10mL) plus more to taste if desired

Instructions

For the Cake:

1. Preheat oven to 350F and line two 8 inch pans with parchment paper and
butter the sides. Sift the flour, baking powder, and salt into a bowl, then
whisk together and set aside.
2. Cream the butter in a stand mixer fitted with a whisk attachment or an
electric hand mixer. Add the sugar and beat on high for 3-4 minutes,
scraping the bowl down as needed. Add the vanilla, then eggs one at a time
 while mixing on medium speed, then scrape the bowl down and mix in high
for a minute.
3. Reduce speed to low and add the flour in three batches alternating with the
buttermilk. Once almost combined, remove the whisk attachment and fold
in any remaining butter/flour using a spatula. Do not over-mix the batter.
4. Divide batter equally between the two pans, then bake at 350F for about 30
minutes or until the edges pull away from the pan, and a toothpick inserted
in the center comes out clean.
5. Allow to cool in pan for about two minutes, then invert layers onto a cooling
rack, remove the paper, and set aside to cool completely.

For the Frosting

1. Cream the butter and salt in a stand mixer fitted with a paddle attachment
or an electric hand mixer. Add the sugar a few cups at a time while mixing
on low. Drizzle in the cream and vanilla, then scrape the bowl down and
increase speed to high. Mix for about three minutes, then reduce the speed
to low and mix an additional minute.
2. Use a spatula to press some of the larger bubbles out of the buttercream,
then spread over the first layer of your cake, add the second and cover the
top and edge in buttercream. Smooth or finish with rustic swoops or a spiral
pattern.
Marble Cake with Chocolate Buttercream Frosting

Ingredients

For the Marble Cake:

2¾ cups cake flour (330g)

2 tsp baking powder

½ tsp kosher salt

1 cup unsalted butter room temperature (227g)

1¾ cups granulated sugar (350g)

4 large eggs room temperature

1¼ cup whole buttermilk room temperature and divided (300mL)

1 tbsp vanilla extract

4 ounces dark or semi-sweet chocolate chopped (113g)

For the Chocolate Buttercream:

1½ cups unsalted butter room temperature (340g)

¼ tsp fine salt

⅓ cup unsweetened or Dutch processed cocoa powder (33g)

1½ lbs confectioners’ sugar about 5¾ cups (675g)

1 tsp vanilla extract

5 tbsp heavy whipping cream (75mL)

Instructions

1. Preheat the oven to 350F. Butter and flour 2 (9-inch) cake pans and line the
bottoms with parchment paper. Wrap the pans with cake strips.

For the Marble Cake:

2. In a large bowl, whisk together flour, baking powder, and salt.

3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle
attachment, beat butter on medium speed until creamy. Add the sugar and
 beat until light and fluffy, about 3 minutes. Add the eggs, one at a time,
beating until well combined before adding the next.

For the Marble Cake:

1. In a large liquid measuring cup, whisk together 1 cup buttermilk and

vanilla.

2. With the mixer on low, add one-third of the flour mixture. Alternate with
half of the buttermilk mixture, and continue alternating with the remaining
flour and milk mixture.

3. Reserve 1½ cups (330g) of batter in a large bowl. Divide the remaining

batter among the two cake pans.

4. Melt the chocolate in the microwave in 20 second intervals, stirring between

each, until smooth. Or melt in a double boiler. Add to the reserved cake
batter along with the remaining ¼ cup buttermilk, and stir until fully
combined.

5. Dollop the chocolate batter over the plain batter in the pans. Using the tip of
a knife, swirl both batters together.

6. Bake for 30 to 35 minutes or until a toothpick inserted into the center

comes out clean. Let the cakes cool in the pans for 20 minutes. Remove and
cool completely on a wire rack.