Recipe: Tasty Vanilla Cake with Chocolate Frosting

Vanilla Cake with Chocolate Frosting. A classic vanilla cake recipe made completely from scratch! This simple moist vanilla cake recipe is a great choice if you're looking for a small cake for your family. This moist and delicious vanilla cake can be frosted with the included chocolate frosting, or use another frosting.

If you want you can enjoy this simple vanilla cake as such with tea /coffee. Otherwise if you want you can frost it with the chocolate frosting given below. Use icing sugar for frosting if you have. You can have Vanilla Cake with Chocolate Frosting using 18 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Vanilla Cake with Chocolate Frosting

1. You need of For the Vanilla Cake:.
2. It's 450 g of cake flour.
3. It's 480 g of granulated sugar.
4. It's 4 tsp of baking powder.
5. You need 1/2 tsp of salt.
6. Prepare 5 of large egg whites, at room temp.
7. It's 1 of whole egg, at room temp.
8. It's 170 g of whole milk.
9. Prepare 2 1/4 tsp of vanilla extract.
10. It's 170 g of unsalted butter, cold.
11. Prepare of For the Frosting:.
12. You need 1 1/2 cups of heavy cream.
13. Prepare 112 g of unsalted butter.
14. You need 1/3 cup of light corn syrup.
15. It's 450 g of semi sweet chicolate.
16. You need 1 tsp of vanilla.
17. You need of Raspberry preserves if desired.
18. It's of Berries if desired.

If you powder,make sure its powdered. The cake flavor and texture is fabulous and what better (or more classic) way to top a vanilla cake than with a light and fluffy dark chocolate frosting (you I have made this cake both as a layer cake and as cupcakes. It works very well either way. And why not a sous vide vanilla cake? "Baking" the cake in the Anova Precision Cooker means you'll get a result that is tender and super moist, with no dry crumbles in sight.

Vanilla Cake with Chocolate Frosting instructions

1. Heat the oven to 175C. Butter and dust with flour 2 cake pans (about 8inch/20cm ones).
2. Whisk together the egg whites, whole egg, milk, and vanilla. Set aside..
3. In another bowl (a big one), mix all dry ingredients: flour (be sure to sift this), sugar, baking powder, salt. Whisk together until well combined..
4. Chop up the 170g of cold butter into pieces. Add to the dry ingredients above. Use an electric mixer on low to combine the butter and dry ingredients until it makes a fine, crumbly texture. Just a tip: use a spoon and force the cold butter towards the mixer as you work, it will speed up the process a bit..
5. Add the liquid ingredients into the dry ingredients in two batches. Mix until light and fluffy. Be sure to scoop down the sides and bottom of bowl to be sure all dry and wet ingredients are incorporated together..
6. Divide better evenly into the pans. Bake until the cake tester comes out with a few crumbs when inserted into the centre - about 30minutes (start on 25 and work from there!) When its done, take it out and let it cool for 20minutes before removing cake from the tins. Let it cool COMPLETELY before frosting..
7. While baking, make the frosting..
8. FROSTING: combine cream, butter, corn syrup in a saucepan and bring to simmer over low heat. Remove from heat and whisk once to make sure the butter has melted..
9. Add in the chocolate. Shake the pan to make sure the chocolate is covered and let stand for 5 minutes..
10. Whisk the mixture smooth and whisk in the vanilla..
11. Scrape frosting into a bowl and chill until it's spreadable (usually 30-45minutes). If it gets too hard to spread, break it into pieces and stir in a bowl over a boiling pot of water..
12. Once the frosting is ready to be spread, assembly the cake!.
13. ASSEMBLY: place one cake on cookie sheet/table/cake stand. If you want to use raspberries, spread the preserve on the cake, followed by fresh raspberries, halved. Then spread some frosting on top until fully covered, about 2ml thick! If you aren't using raspberries, just use frosting. Place the other cake on top..
14. Spread the rest of the chocolate frosting all over the cake until fully covered!.
15. If you see some crumbs peaking through, no worries. You can place the cake in the refrigerator for about 30minutes until the frosting has set. Then you can add another layer of chocolate frosting all of the cake as the "final coat"! Decorate and enjoy! 😊.
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Feel free to use your favorite chocolate frosting here instead — or skip the frosting all together and serve with fresh fruit. For the Frosting, beat butter and vanilla in large bowl until light and fluffy. Mix confectioners' sugar and cocoa powder. Gradually add to butter, beating well Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.