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Vanilla Buttercream Cake

2017-05-03

Recipe Info

  • Servings : 6
  • Cook Time : 35m
  • Ready In : 45m

Ingredients

  • 165g cake flour, sifted
  • 11⁄2 tsps baking powder
  • 1⁄4 tsp salt
  • 115g butter
  • 200g castor sugar
  • 2 eggs
  • 1⁄2 tsp vanilla essence
  • 120ml whole milk
  • Buttercream Icing:
  • 6 tbsps butter
  • 60g vegetable shortening
  • 1⁄8 tsp salt
  • 500g icing sugar, sifted
  • 2 tsps vanilla essence
  • 40ml milk or cream

Method

Step 1

Heat the oven to 200°C. Lightly coat a 20cm cake pan with butter and dust with plain flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.

Step 2

Beat in the butter one 1⁄4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not over beat.

Step 3

Pour into the prepared pan and bake until a wooden skewer inserted in the centre comes out clean — 30 to 35 minutes. Cool the cake in the pan on a wire rack for 5 minutes. Un- mold and cool completely.

Step 4

In a large bowl, beat together the butter, shortening, and salt till flu y. Add about half the icing sugar, and beat slowly until well blended. Add the vanilla and half the milk or cream, and beat until flu y. Continue mixing in sugar and milk alternately until they’ve been completely incorporated. Beat until the frosting is light and flu y. Ice the cake and decorate with flowers.

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