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Vanilla Cake with Chocolate Buttercream

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Ingredients

Vanilla Cake
2 cups white sugar
250g Westgold unsalted butter
4 eggs (room temperature)
4 tsp vanilla essence
3 cups plain flour
3.5 tsp baking powder
1 cip milk
Chocolate buttercream
230g Westgold unsalted butter, at room temperature
3 cups icing sugar
1/2 cup cocoa powder
1 tsp vanilla essence
1-2 tbsp milk

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Vanilla Cake with Chocolate Buttercream

  • Medium

Ingredients

  • Vanilla Cake

  • Chocolate buttercream

Directions

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Steps

1
Done

Preheat oven to 180°C. Grease and line 2 x 22cm cake tins.

2
Done

Cream together the sugar and butter. Beat in the eggs (one at a time), then mix in the vanilla essence.

3
Done

Sieve together the flour and baking powder. Add this to the mixture, along with the milk. Gently mix until there are no lumps.

4
Done

Pour into the two prepared tins. Bake for 35-40 mins, until the middle springs back when lightly touched.

5
Done

Leave in tin for 10 mins, turn out onto racks to cool. Decorate when cold.

6
Done

For the icing - In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.

7
Done

Add the icing sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.

8
Done

Add the vanilla essence and beat again. Then sdd enough milk to get the desirable consistency and ice or fill your cold cakes.

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Creamy Mushroom Tarts