Vanilla Cake with Chocolate Frosting
Vanilla Cake with Chocolate Frosting

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, vanilla cake with chocolate frosting. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vanilla Cake with Chocolate Frosting is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Vanilla Cake with Chocolate Frosting is something which I have loved my whole life. They are nice and they look fantastic.

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To begin with this particular recipe, we must prepare a few components. You can cook vanilla cake with chocolate frosting using 18 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Cake with Chocolate Frosting:
  1. Make ready For the Vanilla Cake:
  2. Prepare 450 g cake flour
  3. Make ready 480 g granulated sugar
  4. Prepare 4 tsp baking powder
  5. Make ready 1/2 tsp salt
  6. Make ready 5 large egg whites, at room temp
  7. Get 1 whole egg, at room temp
  8. Take 170 g whole milk
  9. Prepare 2 1/4 tsp vanilla extract
  10. Take 170 g unsalted butter, cold
  11. Take For the Frosting:
  12. Make ready 1 1/2 cups heavy cream
  13. Make ready 112 g unsalted butter
  14. Make ready 1/3 cup light corn syrup
  15. Take 450 g semi sweet chicolate
  16. Take 1 tsp vanilla
  17. Make ready Raspberry preserves if desired
  18. Take Berries if desired

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. Combine the milk, cream and vanilla in a small bowl.

Steps to make Vanilla Cake with Chocolate Frosting:
  1. Heat the oven to 175C. Butter and dust with flour 2 cake pans (about 8inch/20cm ones)
  2. Whisk together the egg whites, whole egg, milk, and vanilla. Set aside.
  3. In another bowl (a big one), mix all dry ingredients: flour (be sure to sift this), sugar, baking powder, salt. Whisk together until well combined.
  4. Chop up the 170g of cold butter into pieces. Add to the dry ingredients above. Use an electric mixer on low to combine the butter and dry ingredients until it makes a fine, crumbly texture. Just a tip: use a spoon and force the cold butter towards the mixer as you work, it will speed up the process a bit.
  5. Add the liquid ingredients into the dry ingredients in two batches. Mix until light and fluffy. Be sure to scoop down the sides and bottom of bowl to be sure all dry and wet ingredients are incorporated together.
  6. Divide better evenly into the pans. Bake until the cake tester comes out with a few crumbs when inserted into the centre - about 30minutes (start on 25 and work from there!) When its done, take it out and let it cool for 20minutes before removing cake from the tins. Let it cool COMPLETELY before frosting.
  7. While baking, make the frosting.
  8. FROSTING: combine cream, butter, corn syrup in a saucepan and bring to simmer over low heat. Remove from heat and whisk once to make sure the butter has melted.
  9. Add in the chocolate. Shake the pan to make sure the chocolate is covered and let stand for 5 minutes.
  10. Whisk the mixture smooth and whisk in the vanilla.
  11. Scrape frosting into a bowl and chill until it's spreadable (usually 30-45minutes). If it gets too hard to spread, break it into pieces and stir in a bowl over a boiling pot of water.
  12. Once the frosting is ready to be spread, assembly the cake!
  13. ASSEMBLY: place one cake on cookie sheet/table/cake stand. If you want to use raspberries, spread the preserve on the cake, followed by fresh raspberries, halved. Then spread some frosting on top until fully covered, about 2ml thick! If you aren't using raspberries, just use frosting. Place the other cake on top.
  14. Spread the rest of the chocolate frosting all over the cake until fully covered!
  15. If you see some crumbs peaking through, no worries. You can place the cake in the refrigerator for about 30minutes until the frosting has set. Then you can add another layer of chocolate frosting all of the cake as the "final coat"! Decorate and enjoy! 😊1.

To make the frosting, Add the butter and powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Melt the butter and chocolate in a small pan on over a low heat stirring gently until melted. Once completely melted, remove from the heat and let cool. Beat in the sour cream and another cup of the sugar until smooth. Chocolate Cake with Vanilla Buttercream You have a rich, decadent chocolate cake topped with whipped sweet vanilla buttercream in a classic combination that is the best of both worlds.

So that is going to wrap it up with this special food vanilla cake with chocolate frosting recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!