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 and a homemade sturdy whipped cream. (This option is very similar to a Strawberry Shortcake.) Another favorite of mine is making a delicious 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 favorite Vanilla Cake recipe, Cream Cheese, Vanilla Buttercream and Raspberry Purée. Vanilla Cake RecipeINGREDIENTS: 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) 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 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! Raspberry Puree FillingPrep Time: 5 minutes Cook Time: 3-5 minutes Servings: 1 1/2 Cups of puree INGREDIENTS: 10 ounces (300 grams) Raspberries 2 Tbsp Granulated Sugar 1 tsp EZ Gel (thickening agent) 1/2 tsp Lemon Juice INSTRUCTIONS: -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. Raspberry Puree Recipe Notes:-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. Vanilla Buttercream FrostingINGREDIENTS: 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:
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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 Chocolate Cake 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:
Creamy Peanut Butter Frosting Recipe: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 Instructions:
Chocolate Ganache RecipeIngredients: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. 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) Baking Instructions: -Preheat your oven to 325 degrees F. -Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray. -In a medium sized mixing bowl, whisk together the Gluten Free 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. -Add the 4 lg eggs and 2 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 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 3 - 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! 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. Cinnamon Rolls have always been a favorite of mine. I have vivid memories of walking into Cinnabon after working with my grandpa, and I remember everything about those cinnamon rolls were spot on in my mind. The smell, the size, and how soft they were. So when I came up with this recipe, I knew that they had to be somewhat similar to those cinnamon rolls from my childhood. And while those memories with my grandpa make those cinnamon rolls good, I think these might take the cake. And that’s saying a lot! So believe me when I say, YOU NEED TO TRY THESE!!! Whitney’s Cinnamon Roll RecipeINGREDIENTS: 1 Cup Warm Milk 1 Packet Instant dry yeast 1 1/2 Tbsp Honey 2 Lg Eggs 5 Tbsp Salted Butter (Melted) 3 1/2-4 Cups All Purpose Flour 1/2 Tsp Salt CINNAMON & SUGAR FILLING: 6-8 Tbsp Salted Butter (very soft) 1 Cup Brown Sugar 1/4 Cup Cane Sugar 2-3 Tbsp Cinnamon INSTRUCTIONS:
Vanilla Buttercream Frosting (topping)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:
Once you make these I would love to hear what you think about them!
This recipe is a fun spin off of my famous Chocolate Chip Cookies. You make the cookies as you normally would and then add in the graham crackers and marshmallows, and you’ve got yourself a super delicious, chewy and gooey cookie!!! This recipe is definitely a must try! INGREDIENTS: -2 1/4 cups (280g) all-purpose flour -1 teaspoon baking soda -1 1/2 teaspoons cornstarch -1/2 teaspoon salt -1/4 teaspoon cinnamon -3/4 cup (1.5 sticks) unsalted butter, softened -3/4 cup packed light brown sugar -1/2 cup granulated sugar -1 Lg egg + 1 egg yolk -2 teaspoons pure vanilla extract -1 cup semi-sweet chocolate chips -1/2 cup 350 ct. Milk Chocolate Chips -1/2 cup Crushed Graham Crackers -1 cup Mini Marshmallows INSTRUCTIONS:
-Prepare baking sheets with parchment paper or Silicone mats. -Preheat oven to 325°F -In a large bowl, add in the flour, baking soda, cornstarch, salt, and dash of cinnamon. Mix until well combined. -In a mixing bowl, cream the butter and sugars together on medium/high speed for 2 minutes. The mixture should start to get fluffy and soft. You don’t want any clumps of butter. -After you’ve creamed the butter and sugars, slow down the mixer and add in your vanilla extract, egg and egg yolk. Turn up mixer and mix for another 2 minutes on medium speed. -After everything is well combined, slow mixer down to the slowest speed, and add in the dry ingredients. -Add in your chocolate chips, graham crackers and marshmallows before the dry ingredients have fully mixed in. This will help avoid over mixing. -Spoon out your desired size of cookie dough balls, and set 2” apart on your baking sheet with parchment paper or silicone mat. (I use a 3 oz cookie scoop.) -Bake 3 oz cookies for 9-11 minutes. Or until you start to see a tiny bit of golden color on the cookie. Don’t over bake!! These cookies are made to be soft, chewy and gooey. -Let cookies cool for 5-10 minutes and enjoy! I made this delicious Chocolate Chip Cookie Dough inspired cake the other day, and it was one that I had to share. It was so good and I know that so many of you will love it as well. For this cake, you start with 3X Chocolate Cake layers and Chocolate Chip Cookie Dough Cake layers. The layers are then filled with my Semi-Sweet Chocolate Ganache, Cookie Dough Buttercream and Edible Cookie Dough. (It's delicious!!!) CHOCOLATE CAKE INGREDIENTS:3 Cups Cake Flour 2 1/2 Cups Granulated Sugar 3/4 Cup Dark Cocoa Powder 3 tsp Baking Soda 1 1/4 Baking Powder 1 1/2 tsp Salt 1 1/2 Cup Milk 3/4 Cup Vegetable oil 5 Lg Eggs 1/2 Cup Hot Water 1 1/2 tsp Vanilla CAKE BAKING INSTRUCTIONS:
COOKIE DOUGH CAKE RECIPEINGREDIENTS: 3 Cups Cake Flour (I used Lehi mills Cake flour) 1 1/2 tsp Baking Powder 1 tsp Salt 1 Cup Butter, room temperature 1 1/2 Cup Granulated Sugar 1 1/2 Cup Brown 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 1 1/2 Cup Mini Semi Sweet Chocolate Chips TOOLS NEEDED: Electric Mixer or Large Bowls Whisk Oven Baking spray 3 Cake Pans (6” cake pans or 2 - 8” pans) CAKE BAKING INSTRUCTIONS:
1. Preheat your oven to 325 degrees F. 2. Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I recommend the “Bakers Spray” or “PAM Baking Spray with flour”.) 3. In a medium sized mixing bowl, whisk together the cake flour, baking powder, and salt. Mix until well combined. Set aside. 4. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugars for 3 to 5 minutes on medium-high speed. 5. 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. 6. Add in vegetable oil. Mix well and incorporate. 7. Add in Greek Vanilla yogurt OR sour cream. (NOT BOTH) Mix well. 8. Slow the mixer down as much as possible, add in 1/2 of the of the dry ingredients. 9. Add 1/2 of the milk. Let mix for 40-60 seconds. 10. Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth. 11. Take bowl off of the mixer, and stir in the chocolate chips by hand. 12. Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan. 13. Place in over to bake at 325°F for 32-36 minutes. 14. 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. If the cake is still under baked, the center of the cake will start to sink. So make sure that your cake is done before taking it out. 15. 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. 16. Place cake layers in the freezer for 4-6 hours. **After cold and solid, it’s time to decorate! INGREDIENTS
INSTRUCTIONS
INGREDIENTS:
-2 Cups SOFT, UNSALTED BUTTER -1.5 tsp CLEAR VANILLA -3-4 to 1 Cup HEAVY WHIPPING CREAM -7 Cups POWDERED SUGAR (2 lb bag) INSTRUCTIONS: 1. Cream the butter with the paddle attachment. Cream on medium/high speed for 2-5 minutes. (Until creamy peanut butter consistency) 2. Add your vanilla extract to creamed butter. Combine and mix. 4. Turn your mixer to the lowest speed. Add in your entire measurement of powdered sugar to the mixer. 5. Start adding 1/4 Cup increments of heavy cream. I like to recommend only using the heavy cream AS NEEDED. After 1-2 measurements of cream, up the speed on your mixer to medium/high speed. (Do not add more than needed. If you add too much cream your frosting will become soupy.) 6. Once you have hit your desired consistency, take mixing bowl off of mixer, and mix frosting with a wooden spoon. (This will release any extra air bubbles from your frosting and smooth it out a bit more. It works magic!) 7. I use my frosting within a few hours of making it. To keep it fresh, put into airtight pastry bags, or an airtight container to keep soft. Frosting can be refrigerated or frozen for future use. This cake was inspired by the one and only "Nutterbutter" Cookies. Those cookies were one of my favorite treats growing up, and I was really craving something along those lines this weekend. So I decided to take some of my all time favorite cake and frosting flavors and put them together to create something delicious. It turned out so yummy, and so I had to share it with you guys ASAP! NUTTERBUTTER CAKE RECIPE: |
Hi, Im Whitney BergeAka, The Blonde who Bakes, Archives
November 2023
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