Buttermilk Vanilla Cake with Old Fashioned Chocolate Frosting
Moist, tender delicious vanilla buttermilk cake with old fashioned chocolate frosting. Buttermilk Vanilla Cake with Old Fashioned Chocolate Frosting White cake is perhaps my favorite. I am still searching for that perfect go to recipe. For years I used a box cake mix, doctored up. This recipe comes close and I absolutely love the moistness of this cake. It also would hold up well if you wanted to make a fruit layer inside. I would of added fruit but nothing I had was ripe enough and I was too lazy to go to the store. The next time I make this I am going to add the seeds from a vanilla bean pod and boost the vanilla flavor even more. Are you baking for a home with only 1 or 2 people? If you are this is a great recipe to be able to divide up. I used about 2/3 of the batter to bake a thick 8 inch cake layer which was divided to make 2 layers for this frosted cake, but I also got 6 cupcakes to put in the freezer, ready for another day. Here is what happens when you don’t pay enough attention to cutting the layers, I should of made it 3 layers. LOL I don’t know why I didn’t catch it when I was cutting the layers. I guess we all those kinds of days. Buttermilk Vanilla Cake with Old Fashioned Chocolate Frosting Author: Mary Ellen Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: Serves 8 - 10 Cake 1 cup all purpose flour 1 3/4 cups cake flour 1 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2/3 cup vegetable oil 1/3 cup vegetable shortening 1 1/2 cups white sugar 3 tablespoons vanilla 1 vanilla bean - optional 3 eggs 1 1/2 cups buttermilk Frosting 3 - 3 1/2 cups confectioner's sugar 1/2 cup butter 2 tablespoons vegetable shortening 3/4 cup cocoa dash salt 3 - 4 tablespoons heavy cream Cake 1 cup all purpose flour 1 3/4 cups cake flour 1 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2/3 cup vegetable oil 1/3 cup vegetable shortening 1 1/2 cups white sugar 3 tablespoons vanilla 1 vanilla bean - optional 3 eggs 1 1/2 cups buttermilk Frosting 3 - 3 1/2 cups confectioner's sugar 1/2 cup butter 2 tablespoons vegetable shortening 3/4 cup cocoa dash salt 3 - 4 tablespoons heavy cream Grease and flour, 2 - 8 inch pans. Preheat oven to 350 degrees. Sift together the dry ingredients: flours, baking powder, baking soda and salt. Set aside. Add the oil, shortening with the sugar to a mixing bowl. Using the whip attachment beat until mixture is light, about 3 - 4 minutes. Add eggs one a time, beating well after each addition. Add vanilla. Put in half of the flour mixture and half of buttermilk. Mix until incorporated. Add remaining flour and buttermilk. Scrape sides of bowl down. Beat for 2 minutes on medium. Pour batter into prepared pans. Bake for 30 - 35 minutes or until cake springs lightly back when touched in the center. Remove from pans to a wire rack to cool. Frosting Add butter and shortening to a mixer bowl fitted with a whip attachment. Add 1 cup of the confectioners sugar. Beat until blended together. Add rest of the confectioner's sugar, cocoa, dash of salt and continue to beat. Add the heavy cream a tablespoon at a time until you get to the proper consistency. Whip for 5 minutes, scrapping down sides of bowl a couple of times. Frost cake. Refrigerate. www.thatsmyhome.com Grease and flour, 2 - 8 inch pans. Preheat oven to 350 degrees. Sift together the dry ingredients: flours, baking powder, baking soda and salt. Set aside. Add the oil, shortening with the sugar to a mixing bowl. Using the whip attachment beat until mixture is light, about 3 - 4 minutes. Add eggs one a time, beating well after each addition. Add vanilla. Put in half of the flour mixture and half of buttermilk. Mix until incorporated. Add remaining flour and buttermilk. Scrape sides of bowl down. Beat for 2 minutes on medium. Pour batter into prepared pans. Bake for 30 - 35 minutes or until cake springs lightly back when touched in the center. Remove from pans to a wire rack to cool. Frosting Add butter and shortening to a mixer bowl fitted with a whip attachment. Add 1 cup of the confectioners sugar. Beat until blended together. Add rest of the confectioner's sugar, cocoa, dash of salt and continue to beat. Add the heavy cream a tablespoon at a time until you get to the proper consistency. Whip for 5 minutes, scrapping down sides of bowl a couple of times. Frost cake. Refrigerate. www.thatsmyhome.com Maybe you’d like to try our? Grandmas Chocolate Cake Chocolate Peanut Butter Ooey Gooey Butter Cake Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!