Wednesday, September 21, 2011

Oh for the love of VANILLA!

After looking for a chocolate cake recipe I had to do what came next.  I need a vanilla cake recipe.  Clearly.  Duh.  So I looked for a winning recipe.  Simple as that.  

So I found this recipe on Your Cup of Cake.  I followed her whole recipe, and loved the white chocolate ganache with raspberry buttercream.  Recently, I made it again but didn't use the ganache and made a lemon buttercream that was too-die-for!  But I thought that the vanilla & lemon didn't work that well together.  I thought the vanilla cake turned out a little too dry.  So this is the starting recipe.  I think I am going add milk next time I cook it but I don't know how much yet... I will let you know! Promise!

Vanilla Cake
What I needed in my kitchen
  • 1 cup butter
  • 1 ½ cup sugar
  • 2 eggs
  • 4 egg whites
  • 1 TB + 1 teaspoon vanilla
  • 3 1/3 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1/3 cup buttermilk
  1. Preheat oven to 375 and line muffins pans with cupcake liners (yields 24)
    (I think I am going to bake at 350 next time)
  2. Beat butter and sugar until light and fluffy.
  3. One slow, add eggs/egg whites one at a time until well combined. Add vanilla.
  4. In a separate bowl, sift flour, baking soda, baking powder and salt together. 
  5. Add 1/3 of the dry ingredients, then buttermilk, then another 1/3 dry, sour cream, then last 1/3 dry.  Make sure to let fully mix between each addition.
  6. Fill cupcake liners ¾ full and bake for 18-21 minutes, or until and inserted knife or toothpick comes out clean.

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