INGREDIENTS:
2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Hazelnut Coffee Creamer

Instructions:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your Hazelnut Creamer in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
   ​

​

-For this cake, I cut my cake layers in half, and I froze them for 3-5 hours. 
After frozen, I filled the layers by alternating the Hazelnut frosting, and then a buttercream frosting barrier and the filled in the center with the White Chocolate Ganache. 
-Once I was done filling, I used the rest of my White Chocolate Ganache to crumb coat the cake. And then I put it in the freezer again to set up for about 10-15 minutes. 
After I was done allowing it to set up, I removed it from the freezer and used the Hazelnut Buttercream to frost the exterior of the cake how I wanted to. 
After IA was done frosting the cake, I used some of the white chocolate ganache and melted it to create a drip along the sides. And then piped Rosettes on the top to finish it off. 

I love all things Pumpkin, Cinnamon & Spice around this time of year. So I combined all 3 and made it into a cake.
There are so many yummy combinations that you could use with this cake flavor to make it even better. I love making a Pumpkin & Chocolate Cake with a creamy Chocolate Ganache to fill those already delicious pumpkin cake layers. It you can use a cream cheese frosting or a classic buttercream. The possibilities are endless!!
​

​INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
15 oz can Pure Pumpkin
1 tbsp Vanilla extract
2 tsp Cinnamon
1 tsp Pumpkin Spice
1/2 tsp Nutmeg
1/3 Cup Greek Vanilla yogurt OR Sour Cream (not both)
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
Cake Pans (6” cake pans or 2 - 8” pans)

Baking Instructions:
-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the all of the dry ingredients. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream, and the pumpkin. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

​VANILLA BUTTERCREAM :

2 Cups Soft Unsalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream


INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
   ​

-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes. Add the Lemon extract and Lemon Juice, and mix until incorporated.

-Add the the full Measurement of the vegetable oil and lemon juice. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

​
​

INGREDIENTS:
1 cup warm water
1/2 cup sugar
1 tsp of lemon extract or lemon juice

INSTRUCTIONS:
-add all ingredients in a glass measuring cup, mix well and its ready to use.

Vanilla Cake Recipe

​INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
Cake Pans (6” cake pans or 2 - 8” pans)
​

Instructions:
-Preheat your oven to 325 degrees F.

-Prepare cake pan with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake pans and place cake on cake board.

-Put cake in the fridge or freezer for 30 minutes to set up
-Take out of the freezer, and poke holes throughout the cake.
-Pour the Trés Leches milk mixture over the cake, and allow the milks to soak the cake well.
-Top with whipped cream and your favorite toppings

​Enjoy!!!
​

INGREDIENTS:
1 (14 oz) Can of Sweetened Condensed Milk
1/2 (7 oz) Can of Evaporated Milk
1/2 (7 oz) Cold 2% Milk

INSTRUCTIONS:
-Pour all three types of milk together and mix.
​

INGREDIENTS:
1 Cup cold heavy whipping cream
1/2 Cup powdered sugar
1 teaspoon pure vanilla extract

INSTRUCTIONS:

Whip heavy cream, sugar, and vanilla extract on medium-high speed in mixer with whisk attachment until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency. If you over-mix your whipped cream will become lumpy and fall apart. So watch it closely while it is mixing.

INGREDIENTS:
2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Black Cocoa Powder (I love Cocoa Trader)
1 cup Crushed Oreo Cookies
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips

INSTRUCTIONS:

1. Preheat oven to 325 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt and Chocolate Chips. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
10. Once fully baked, remove cake pans from the oven, and set aside to cool.
11. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

​

​INGREDIENTS:
2 Cups Unsalted Butter. Room Temperature
7-8 Cups Powdered Sugar
1/2 tsp CLEAR Vanilla Extract
1/2-1 Cup Heavy Cream
​1 C Oreo Super Finely Crushed Cookie Crumbs

INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla extract.  Mix for 1 minute.
3. While your mixer is on the lowest speed, Add in your full measurement of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency. Mix for 3-5 minutes.
5. Turn mixer down to a low speed and add in Oreo crumbs. mix for 30-60 seconds.
6. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.

​Ingredients:
​1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

​Instructions:
​1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Add Chocolate Chips to the boiling heavy cream. Let sit for 2-3 minutes.
5. Mix until fully incorporated. (Should take 3-5 minutes of stirring).

It’s that time of year when my oven is working overtime, baking all the yummy treats for the holidays. And these cookies are always on the list. I am a chocolate lover, and so Crinkle Cookies have always been one of my favorites.
To make these cookies even more delicious, I add my delicious Semi Sweet Chocolate Ganache, and Candy Cane buttercream frosting. Once I have frosted the cookies, I sprinkle them with crushed candy canes.

2 Cups Unsalted Butter. Room Temperature
7-8 Cups Powdered Sugar
1/2 tsp CLEAR Vanilla Extract
1 tsp Peppermint Extract
1/2-1 Cup Heavy Cream

1/3 Cup Crushed Candy Canes (Optional)
2-3 drops of Pink Food Coloring

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla and peppermint extracts. Mix for 1 minute.
3. While your mixer is on the lowest speed, Add in your full measurement of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency. Mix for 3-5 minutes.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
   ​
6. If you choose to add the crushed candy canes to the frosting, now is the time to do so. Mix them in by hand.

​

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

​

1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).

INGREDIENTS:

2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Cocoa Powder (I love the Ghirardelli Cocoa)
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips

INSTRUCTIONS:

1. Preheat oven to 325 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt and Chocolate Chips. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
10. Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

​

INGREDIENTS:

2 Cups Unsalted Butter. Room Temperature
7-8 Cups Powdered Sugar
1/2 tsp CLEAR Vanilla Extract
1 tsp Peppermint Extract
1/2-1 Cup Heavy Cream

1/3 Cup Crushed Candy Canes (Optional)
2-3 drops of Pink Food Coloring

​INSTRUCTIONS:

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract


​

1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).

Vanilla Berry has been and forever will be a cake classic in my mind. It is a delicious pairing of a soft and moist Vanilla Cake layer, and berry filling of your choosing.

Some of my personal favorites are: Fresh Thinly sliced strawberries or Fresh Raspberries and a homemade sturdy whipped cream.


Another favorite of mine is making a berry purée, and using that to fill the layers as well as a super light Cream Cheese Frosting and Vanilla Buttercream.

The list goes on and on how you can create your perfect Vanilla Berry Cake. So today I am sharing my Vanilla Cake recipe, Vanilla Buttercream and Raspberry Purée.
​
​

​INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
3 Cake Pans (6” cake pans or 2 - 8” pans)

​

-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

Prep Time: 5 minutes
Cook Time: 3-5 minutes
Servings: 1 1/2 Cups of puree

10 ounces (300 grams) Raspberries 
2 Tbsp Granulated Sugar
1 tsp EZ Gel (thickening agent) 
1/2 tsp Lemon Juice

-In a sauce pan, over medium/high heat, heat the raspberries, sugar and lemon juice until it starts to bubble, and break down. Stir frequently. 

-Pour mixture into blender or food processor and pulse a few times. Mixture should be somewhat smooth. 

-If too thick, add splashes of water until you get your desired consistency. 

-Refrigerate for a few hours until it thickens up more, and becomes more stable.  

​-You can use this as a filling for Cakes and other desserts/pastries. You can also add to frostings to create a delicious and fresh tasting buttercream,
-Use this recipe and different berries to create other flavor variations, such as strawberries, blackberries and/or blueberries.

​

2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream

Instructions:

To assemble this cake, I cut my cake layers in half, into 1” layers. I fill the cake layers with my chocolate ganache and peanut butter frosting. I continue this until I have filled all layers.
I then move on to crumb coating my cake with the extra chocolate ganache. Cover the entire surface of the cake.
After I’ve applied the crumb coat, I place the cake in the freezer for 30 minutes to allow the ganache to set up.
Once set up, I apply the peanut butter frosting in random areas of the cake, then scrape it. I then do the same with the chocolate ganache until I get my desired outcome.
After I’m done frosting the cake, I set the cake in the freezer for another 15-20 minutes.
To top the cake I used the Wilton 1M Piping Tip to make rosettes, and set some Reese’s Peanut Butter Cups in between them.
I hope that you love this cake as much as I do. It is absolutely delicious and I cannot wait to hear what you think.
If you end up making the cake, I would love for you to tag me in any photos or videos @theblondewhobakes




​

2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Cocoa Powder (I love the Ghirardelli Cocoa)
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips

1. Preheat oven to 325 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt, and Chocolate Chips. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
10. Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

​

INGREDIENTS:
2 C Soft, Unsalted Butter
1 1/2 C Creamy Peanut Butter
3 lbs Powdered Sugar
1 1/2 tsp Vanilla Extract
1 C - 1 1/2 C Heavy Cream

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).

​Gluten Free Vanilla Cake Recipe
By: The Blonde who Bakes

​
Ingredients:
3 Cups Bobs Red Mill Gluten Free 1 to 1 Baking Flour
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk


Tools needed:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
3 Cake Pans (6” cake pans or 2 - 8” pans)
​

The cool thing about this cake, is that you can add different ingredients to it to create new and delicious flavors. For a simple example, I used this recipe for the cake above, and added rainbow sprinkles to make a "funfetti" style cake. So simple but so fun! 
Another way to make a new flavor is add different flavor extracts. You can add an Almond flavor and some poppy seeds to create an Almond Poppy seed cake. Or Lemon extract and juice, then make some yummy lemon buttercream or lemon curd, and you have yourself a delicious lemon cake.