Скачать или смотреть EASY Vanilla Cake with Chocolate Frosting

This vanilla cake with chocolate frosting is the perfect birthday cake! Think of a soft and fluffy vanilla cake covered with the best chocolate frosting. Plus, you can easily make it dairy free so it’s a great choice if you have food allergies!

RECIPE (Printable with Notes and Tips): https://thecookiedoughdiaries.com/van...

INGREDIENTS
Vanilla Cake
½ cup butter (105 g), softened (regular or dairy free)
½ cup oil (108 ml) (canola oil, vegetable oil, grapeseed oil, or sunflower oil)
3 eggs
1½ Tablespoon vanilla extract
1¼ cup (250 g) granulated sugar
2⅓ cup (292 g) all-purpose flour
¼ cup (25 g) cornstarch
2½ teaspoon baking powder
¾ teaspoon salt
1½ cup (375 ml) milk of choice (regular or dairy free)

Chocolate Buttercream
1½ cup butter (315 g), softened (regular or dairy free)
1¼ cup (108 g) cocoa powder
1 teaspoon vanilla extract
2¾-3 cups (330 g) powdered sugar (icing sugar)
milk of choice as needed for consistency (dairy free or regular)

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Standing Mixer (Affiliate Link): https://rstyle.me/+andzUf8JDJR-6uIPrb...
Paddle Attachment (Affiliate Link):https://amzn.to/34BELO4
Handheld Mixer (Affiliate Link): https://amzn.to/3qKq5cR
Offset spatula (Affiliate Link): https://rstyle.me/+g5B-LljWatafIc6Re_...
8 inch round cake pans (Affiliate Link): https://rstyle.me/+FiMjItyhsvklcN4_03...
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Vanilla Extract (Affiliate Link):https://rstyle.me/+X7CpaVie39Svj5Abph...
Mixing Bow(Affiliate Link): https://rstyle.me/+i4dsFc3kRUxZfUcmYZ...

INSTRUCTIONS
1. Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut out pieces of parchment paper so that they fit in the bottom of each pan (do not skip this step!). Set the pans aside.
2. Using a hand mixer or stand mixer with the paddle attachment, beat the butter and oil together until combined. Add in the eggs and vanilla extract.
3. Mix in the granulated sugar.
4. Add in flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
5. Alternate slowly adding in the milk and the dry ingredients. Mix until combined.
6. Divide the cake batter between the two cake pans and bake for 24-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
7. Let the cakes cool in the pan for 10-15 minutes, then remove them from the pan (by running a butter knife or offset spatula around the edges and then flipping the cake upside down onto a cooling rack). While the cakes cool, make the buttercream.

Chocolate Buttercream
1. In the bowl of a standing mixer or handheld mixer, beat butter and cocoa powder until smooth.
2. Add in the vanilla extract, then add the icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk 1 tablespoon at a time to thin it out to the consistency you want. If it's too thin, add in more confectioner's sugar (powdered sugar) ¼ cup at a time.
3. Once the cakes have cooled completely, frost and enjoy!


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