|Nutritional Guidelines (per serving)|
|Servings: About 8 to 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This moist and delicious vanilla cake can be frosted with the included chocolate frosting, or use another frosting. This cake would be great with a fruit-flavored frosting or a brown sugar icing. Or, split the cake and use as a base for strawberry shortcake.
- For the Vanilla Cake:
- 1 1/3 cups all-purpose flour, 6 ounces
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda, preferably aluminum-free
- 4 ounces butter (8 tablespoons), softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- For the Chocolate Frosting:
- 2 squares unsweetened chocolate (2 ounces)
- 8 ounces confectioners' sugar, about 2 1/2 cups
- 4 tablespoons butter, softened
- 1 teaspoon vanilla
- 3 tablespoons milk
Make the Cake
Gather the ingredients.
Grease and flour a 9-inch round cake pan, or spray with a nonstick baking spray with flour. Heat the oven to 375 F.
In a bowl, combine the flour, baking powder, salt, and baking soda; whisk to blend thoroughly.
In a mixing bowl, beat the butter and sugar until light and creamy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Stir in about one-third of the flour mixture and about half of the buttermilk, beating until blended. Add another one-third of the flour mixture and the remaining buttermilk. Beat until well blended. Add the remaining flour mixture and beat for 2 minutes.
Spread the batter in the prepared cake pan. Bake for 25 to 30 minutes, until the cake is browned and a cake tester or toothpick inserted in the center comes out clean.
Remove and cool in the pan on a rack for 10 minutes. Carefully turn out onto a plate. Frost the top and sides.
Make the Frosting:
Melt the chocolate in a bowl over simmering water, stirring constantly. Set aside to cool for about 5 minutes. Add the confectioners' sugar*, softened butter, and vanilla to the melted chocolate and beat on low speed until blended. Gradually add the milk, beating constantly with the mixer on medium-low speed until creamy and well blended. Frost the sides and top of the vanilla cake. *If your confectioners' sugar seems to clump, sift after measuring.
Makes one cake, about 8 to 10 servings, depending on size of the slices.
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