Simple Vanilla Cake

As a person who does a lot of baking from simple cookies, to cakes and breads, and even intricate pastries, I think it’s important to have a go-to recipe for a vanilla cake and a chocolate cake. There are many recipes and cake combinations that can be done using a simple vanilla or chocolate cake recipe. In this case, I am going to focus on my vanilla cake recipe, which is quite spongy, moist, and light! The recipe is also very simple and works great for cupcakes and cakes. So consider giving the recipe a try and enjoy! 

Simple Vanilla Cake Recipe

INGREDIENTS:

• 2 ½ cups of all-purpose flour 
• 2 cups of sugar
• ¼ teaspoon of baking soda
• 4 teaspoons of baking powder
• ½ teaspoon of salt
• ¾ cups of milk
• ¾ cups of hot water
• 2 large eggs
• ½ cup butter, melted
• 3 teaspoons of vanilla extract

TOOLS NEEDED:

• A handheld mixer or standard mixer
• A large mixing bowl
• 2 cupcake trays (or large cake pan)
• A spatula, whisk, measuring utensils, large spoon/ladle, and cupcake papers/liners
• A wire rack

VIDEO DEMONSTRATION / INSTRUCTIONS         

                                                                           

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients and melt the butter.
2. Put all of the dry ingredients in a large mixing bowl and whisk by hand to evenly distribute the ingredients and loosen the flour.  
3. Next, add the eggs, milk, hot water, and butter, in that order, to the dry ingredients. Then mix on medium speed for 2 minutes. Stop the mixer, scrape down the bowl, and mix for another 3 minutes so that the ingredients are thoroughly combined.
4. Preheat the oven to 350°F and line two cupcake sheets with cupcake papers (or you can grease and flour a 9 by 13-inch pan or two 8-inch pans to make a cake). Fill the cupcake molds three-fourths of the way full. Then place the trays in the oven for 20 minutes or when a toothpick comes out clean, with no wet cake batter.
5. Remove the trays from the oven and let cool for 2 minutes. Then remove the cupcakes from the trays and place on a wire rack to cool completely before adding frosting/icing or serving. 
   

Espresso Buttercream

I'm the type of person that likes to make things at home. So whenever I make a meal or dessert for my family, I like it to be handmade. This is especially true for birthday cakes. I make a birthday cake for my brother every year, but it does get challenging trying to think of something new and different to make that he and my family would enjoy. And, well, the people in my family love coffee, particularly café con leche and espresso, so I figured a coffee-oriented cake would be perfect. 

My espresso buttercream recipe derives from a basic buttercream recipe I created to be low in sugar, light in texture, and accepting of whatever flavor you want to add. In this case, the espresso flavor is very prominent in the buttercream, which allows it to pair well with chocolate or vanilla cakes. This is a simple recipe that tastes amazing, so have fun giving the recipe a try and enjoy!

Espresso Buttercream Recipe

INGREDIENTS:

• 1 cup of salted butter
• ½  cup unsalted butter
• 1 cup of shortening
• 1 cup of white granulated sugar
• 1 ½ cup powdered sugar
• 4 tablespoons of heavy cream (or milk)
• 1 cup of espresso, cooled

TOOLS NEEDED:

• A standard or handheld mixer
• A spatula, large mixing bowl, and measuring utensils

VIDEO DEMONSTRATION / INSTRUCTIONS     

    

                                                                  

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients and set up your mixer. Make the espresso and let it cool completely (you can put it in the refrigerator or freezer to accelerate the cooling process). Also, take the butter and shortening out of the refrigerator beforehand so that it softens.
2. Cut the butter (both salted and unsalted) into roughly 1-inch chunks, and place in a large mixing bowl along with the shortening. Then mix on medium speed for 2 to 3 minutes until the butter is creamed and fluffy. Scrape the sides of the bowl and beater, and mix for an additional 30 seconds.
3. Next, add the granulated sugar and mix on high speed for 1 minute. Then scape down the bowl and beater.
4. Now, add in the heavy cream and mix on high speed for 2 minutes. Scape down the bowl and beater. Then mix on high for 4 minutes. 
5. Next, incrementally add the espresso a few tablespoons at a time along with a few tablespoons of powdered sugar, mixing for 1 minute between each addition. Repeat this process until all of the espresso and powdered sugar is added (Note: if the buttercream separates due to the espresso you can add a bit more powdered sugar to the mixture to bring the buttercream back together).
6. Once finished you can use the buttercream immediately or refrigerate it to use at a later time. If you refrigerate the buttercream, make sure you take it out of the refrigerator to soften at room temperature before using it. You may also need to use a mixer to loosen up the buttercream so that it can be easily spread on a cake, cupcake, etc.