Vanilla Cake with Chocolate Buttercream
Featured on The Cafe, Monday 4 May 2020
The following recipe makes two cakes which can sandwich together to make a substantial birthday cake. Alternatively, halve the recipe below to just make a single cake which you can ice, rather than fill.
- 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 cup milk
- Preheat oven to 180°C. Grease and line 2 x 22cm cake tins.
- Cream together the sugar and butter. Beat in the eggs (one at a time), then mix in the vanilla essence.
- Sieve together the flour and baking powder. Add this to the mixture, along with the milk. Gently mix until there are no lumps.
- Pour into the two prepared tins. Bake for 35-40 mins, until the middle springs back when lightly touched.
- Leave in tin for 10 mins, turn out onto racks to cool. Decorate when cold.
- 230g Westgold unsalted butter, at room temperature
- 3 cups icing sugar
- 1/2 cup cocoa powder
- 1 tsp vanilla essence
- 1-2 tbsp milk
- 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.
- 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.
- 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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