One Bowl Vanilla Cake with Quick Vanilla Buttercream Frosting

One Bowl Vanilla Cake with Quick Vanilla Buttercream Frosting requires around 45 minutes from start to finish. One portion of this dish contains around 9g of protein, 38g of fat, and a total of 852 calories. For $1.37 per serving, you get a side dish that serves 5. Head to the store and pick up granulated sugar, milk, egg whites, and a few other things to make it today. 2134 people have made this recipe and would make it again. It is brought to you by Cake Merchant. Overall, this recipe earns a solid spoonacular score of 40%. Try Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting, Vanilla Cupcakes with Two Tone Vanilla Buttercream Frosting, and Chocolate Cake With Vanilla-buttercream Frosting for similar recipes.

Servings: 5

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees fahrenheit.Grease two 7-inch baking pans and line them with parchment paper.In a large bowl (or the bowl of a stand mixer), whisk together the flour, sugar, baking powder, and salt.Add the egg whites, milk, butter, vanilla extract, and almond extract. With an electric mixer, beat the mixture on medium low speed, until combined. Turn up to high speed and beat for an additional 2 minutes. (If you are using a stand mixer, reduce this time to one minute).Divide the batter evenly between the 2 prepared pans (I used a scale to do this).Bake in a preheated oven for 28-34 minutes, until a toothpick inserted into the center comes out clean.Cool on wire racks for 10-15 minutes.Turn the cakes out of the pans onto the wire racks and cool completely.With an electric mixer, beat the butter until light and fluffy, about 2-3 minutes.Add the marshmallow creme and beat until incorporated.With the mixer on low, add the powdered sugar and beat until just incorporated. Turn the mixer on medium high and beat for an additional 1-2 minutes.Add the vanilla extract and beat until just combined.If you are going to add food coloring, add a couple of drops and beat until the color is mixed evenly throughout.Place one layer of the cake on a cake board. Place 1 cup of the frosting on top, and spread evenly with a palette knife. Place the second layer on top of the first.Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful when frosting a layer cake. Let the crumb coat set in the fridge for about 30 minutes.Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Decorate the cake by piping with additional frosting or topping with sprinkles.

 

Step by step:

1. Preheat the oven to 350 degrees fahrenheit.Grease two 7-inch baking pans and line them with parchment paper.In a large bowl (or the bowl of a stand mixer), whisk together the flour, sugar, baking powder, and salt.

2. Add the egg whites, milk, butter, vanilla extract, and almond extract. With an electric mixer, beat the mixture on medium low speed, until combined. Turn up to high speed and beat for an additional 2 minutes. (If you are using a stand mixer, reduce this time to one minute).Divide the batter evenly between the 2 prepared pans (I used a scale to do this).

3. Bake in a preheated oven for 28-34 minutes, until a toothpick inserted into the center comes out clean.Cool on wire racks for 10-15 minutes.Turn the cakes out of the pans onto the wire racks and cool completely.With an electric mixer, beat the butter until light and fluffy, about 2-3 minutes.

4. Add the marshmallow creme and beat until incorporated.With the mixer on low, add the powdered sugar and beat until just incorporated. Turn the mixer on medium high and beat for an additional 1-2 minutes.

5. Add the vanilla extract and beat until just combined.If you are going to add food coloring, add a couple of drops and beat until the color is mixed evenly throughout.

6. Place one layer of the cake on a cake board.

7. Place 1 cup of the frosting on top, and spread evenly with a palette knife.

8. Place the second layer on top of the first.

9. Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful when frosting a layer cake.

10. Let the crumb coat set in the fridge for about 30 minutes.Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Decorate the cake by piping with additional frosting or topping with sprinkles.

Nutrition Information:

covered percent of daily need