"A fluffy, sponge-like cake base covered with a silky, rich chocolate frosting. Casual or fancy, delicious on any occasion! Makes a three layer, 7" cake."
Vanilla Layer Cake with Chocolate Buttercream
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- Recipe Card
Prep time 1hr
Cook time 25mins
Serves or Makes: 1
Recipe Card
For the Vanilla Cake:
ingredients
- 1 1/4 cups softened unsalted butter
- 2 1/2 cups granulated sugar
- 5 egg yolks
- 5 egg whites
- 1 teaspoon vanilla extract
- 2 1/3 cups cream (or milk)
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
For the Vanilla Cake:
Method
Step 1
Preheat oven to 350 degrees. Grease 3 round, 7" cake pans and (if desired) line with parchment. Set aside.
Step 2
In a large bowl, cream together butter and sugar by hand or using a mixer. Beat until fluffy, about 2-3 minutes. Add the egg yolks and vanilla to the mixture. Stir until fully incorporated.
Step 3
In a separate bowl, whip the whites of the eggs using a whisk or mixer. Whip until frothy and at a soft peak stage (no longer drips as a fluid). Fold 1/3 of the whipped egg whites into the first mixture. Once fully incorporated, repeat with the remaining egg whites.
Step 4
Pour in 1 cup of the cream (or milk) into the mixture. Mix until the mixture is well blended. Add in the all-purpose flour, salt, baking soda, and baking powder (if desired, this can be sifted together separately). Fold to combine, the mixture will be very thick. Add in the remaining measurement of cream (or milk). Mix just until combined.
Step 5
Distribute the cake batter evenly between the 3 pre-greased/lined cake pans, approximately 2.5 cups of batter each. Tap on the counter to release any air bubbles. Bake for 25-30 minutes until a light golden brown and a toothpick inserted comes out cleans. Set aside to let cool.
For the Chocolate Buttercream:
ingredients
- 1 cup softened unsalted butter
- 3 cups icing sugar (sifted)
- 1/2 cup cocoa powder (sifted)
- 2 tablespoons cream (or milk)
- 1/2 teaspoon vanilla extract
For the Chocolate Buttercream:
Step 1
In a large bowl, by hand or by mixer, begin beating the softened butter on low speed. While the mixture is on, gradually and in the first cup of icing sugar. Continue to add the remaining icing sugar, one cup at a time. Add in the cocoa powder and mix on medium-high speed for 30 seconds. Turn off the mixer.
Step 2
Scrape down the sides of the bowl, then mix to ensure all ingredients of evenly incorporated. Return mixer to medium-high speed. Add in cream (or milk) and vanilla extract. Continue to beat with mixer until the frosting is light and fluffy, about 1 minute total. Set aside frosting.
For assembly:
Step 1
With a clean work surface, spread out the cooled cake layers (levelled if desired), bowl of frosting, and an off-set spatula. On a cake board (or flat serving plate), smear a small dollop of the frosting. Lay the first cake layer on top.
Step 2
Spread about 1/5 of the frosting on the top of this layer, distributing and flattening with the offset spatula. Repeat with the remaining cake layers, one on top of the other. Use the rest of the frosting to cover the sides and top of the cake. Smooth using the off-set spatula or create a fun design!
Step 3
Slice and serve cake soon after preparation or refrigerate until ready to serve. If you make this recipe, feel free to tag me on Instagram, @sugarbutterflourbakery #sugarbutterflourbakery