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Whitney’s Favorite Vanilla Cake

1/26/2023

6 Comments

 
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Vanilla Cake Recipe
By: The Blonde who Bakes


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)
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!



6 Comments

Triple Chocolate Mousse Cake

10/17/2022

6 Comments

 
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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.
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Chocolate Mousse 


​Ingredients: 
2 1/2 Cups Heavy Whipping Cream 
1 Cup Semi Sweet Chocolate
1 Tbsp E-Z Gel (Gelatin)
3/4 Cup Powdered Sugar
1 tsp Vanilla Extract
1/4 tsp Salt

Instructions:
  1. In a small/medium sauce pan, bring 1/2 Cup of Heavy Cream to a boil.
  2. Once the cream is boiling, turn off heat and pour over the Chocolate in a heat safe bowl. 
  3. Stir Cream and Chocolate together until fully combined. (This should take about 3-5 minutes).
  4. In a stand mixer, with a Whisk attachment, whip the remaining 2 Cups of Heavy Cream, Powdered Sugar, Salt Vanilla, and Gelatine at high speed until full stiff peaks. DO NOT OVER MIX.  
  5. Take bowl off of mixer, and gently fold in the chocolate ganache to the whipped cream. Mix until fully incorporated. 
  6. Chill until ready to use. 

Chocolate Ganache

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. 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).

6 Comments

CHOCOLATE GANACHE

3/25/2022

0 Comments

 
INGREDIENTS:

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

INSTRUCTIONS:
1. Boil the Heavy Cream in a small/medium sauce pan.
2. Once boiling, remove from heat.
3. Add your chocolate to the boiling cream. Let it sit for 2-3 minutes.
4. Mix until fully incorporated. (Should take 3-5 minutes). It should be a smooth, creamy finish.
0 Comments

CREAMY PEANUT BUTTER FROSTING

3/25/2022

1 Comment

 
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This frosting is made for all of you Peanut Butter lovers out there. It’s something that you will be eating right out of the mixing bowl by the spoonful.

I use this frosting for a lot of yummy desserts, but mostly for my Chocolate Peanut Butter Cake. It is SO delicious and a must try if you are a chocolate pb fan.

​
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: 
  1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until creamy. (Make sure there are no clumps) 
  2. Once creamy, add in peanut butter. Mix until fully incorporated.
  3. Turn mixer down to low speed and add in your vanilla extract
  4. Add in all of your powdered sugar, let mix for about 1 minute. 
  5. Scrape down bowl to make sure everything is incorporated. 
  6. Add in your heavy cream and mix for about 5 minutes or until creamy. (Add cream AS NEEDED. Don’t use all of it if you don’t need it. Too much cream will make your frosting runny) 
  7. 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. 
1 Comment

Super moist Chocolate Cake

3/25/2022

10 Comments

 
INGREDIENTS: 
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract



​
INSTRUCTIONS:

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare pans with butter or non stick spray. 
  • Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  • Divide batter among the three pans.
  • Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
  • Cool for 15-20 minutes and then place cakes on cake board and remove the cake pan.
  • Place cake layers in freezer, let cool for 3-5 hours. Once solid, fill and decorate. 
  • Enjoy! 
10 Comments

Vanilla Buttercream Frosting

10/16/2021

8 Comments

 
This is my favorite buttercream frosting recipe! I use it daily. And to make this frosting even better, you can use this frosting as a base for any flavor of frosting you’re making. So you can add a ganache to make a chocolate frosting. Lemon extract and yellow color to make a fresh lemon, or peppermint for a mint frosting.. the possibilities are endless!!!! So go give this frosting a try and let me know what you think!!
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Vanilla Buttercream Recipe

Ingredients:

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:
  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.
    ​
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Enjoy!!!!

TAG US IN YOUR CREATIONS!

INSTAGRAM & TIKTOK- @theblondewhobakes
8 Comments

Classic Chocolate Cake

10/14/2021

7 Comments

 

Chocolate Cake Recipe

Bake Temp: 350°F
Bake Time: 28-32 minutes for 6” cake
35-40 minutes for 8” cake

Ingredients

2 1/2 cups of all purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 cup cocoa powder
1 teaspoon salt
1/2 cup vegetable oil
2 cups granulated sugar
3 large eggs (egglands best)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups milk
1/2 cup of Semisweet Chocolate Chips

Baking Instructions:

Preheat oven to 350°F
Prepare cake pans with non stick spray. (My favorite brand is “BAKERS JOY”. You can find it at any grocery store in the baking isle). Set aside.

Sift together flour, cocoa powder, baking soda, baking powder, and salt.

In the bowl of a stand mixer, beat together oil and sugar on medium speed. Once mixed, add in the eggs, and vanilla.

Scrape bowl before moving on to next steps.

Turn the mixer on and slow speed and add in your dry ingredients. Once you have all of your dry ingredients mixed in add in the milk and the chocolate chips.
Mix on medium speed for about one minute or until combined.

Divide the batter between your baking pans.
Fill your pans about 1/2-3/4 full.
**DO NOT FILL TO THE RIM**

Bake cakes for about 28-40 minutes (depending on cake size) or until your cake is full, and holds its shape after you touch it.

Let your cake cool for about 20 minutes IN CAKE PAN.
Once cooled, cut the top off your cake put your cake on a cake board, and place the cake in the freezer for about 3 to 5 hours.

Once your cake is frozen and stiff, you can start filling it with your frosting.

Layer your cake and fill with about 1-1 1/2 Cups of frosting per layer.

Crumb coat your cake.

Put in freezer for about 30 minutes.

Put on final layer of frosting, and decorate how you prefer.
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Now go bake a cake and enjoy it!!!!

​
TAG ME IN YOUR WORK!

I’d love to see it and spotlight you and your beautiful creations.
YOU CAN FIND ME ON INSTAGRAM & TIKTOK
@theblondewhobakes #theblondewhobakes
7 Comments

Best Banana Bread

9/17/2021

6 Comments

 
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I have always loved banana bread. And so when my mom passed down her banana bread recipe to me when I got married I could not wait to share it with my own family.
And so naturally, because I love this recipe so much, I had to share with you guys. Enough talking, let’s get to the real reason you’re here…. The recipe.
​

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6 Comments

PUMPKIN CHOCOLATE CHIP COOKIES

9/6/2021

1 Comment

 
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ITS OFFICIALLY A WEEK INTO SEPTEMBER, AND I COULDN'T WAIT ANY LONGER TO START POSTING FALL FLAVOR RECIPES.... MEANING PUMPKIN EVERYTHING!!!!!!!
SO WE ARE STARTING OFF THIS 2021 FALL SEASON WITH MY ALL TIME FAVORITE PUMPKIN CHOCOLATE CHIP COOKIES. THESE ARE SO BEAUTIFUL AND EVEN MORE DELICIOUS. IF YOU'RE A PUMPKIN FAN, I DEFINITELY RECOMMEND THESE COOKIES 10/10.
​

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1 Comment

MAPLEDOODLES

8/30/2021

0 Comments

 
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🍁I’ve always loved snickerdoodle cookies because they remind me of growing up, my mom would bake them for me and my brothers on Sunday’s. So this past Sunday I decided to let the kids help me make some of my new favorite cookies. Mapledoodles! 🍁
This is a Snickerdoodle + Maple Frosting Filling. (So easy & delicious!!) This is such a delicious treat, but is definitely a new fall favorite at our house. Im very excited to finally share my recipe for this yummy treat.

Mapledoodles (snickerdoodle + maple filling)


Ingredients:


1 Cup (2 sticks)- soft, unsalted butter
1 1/2 Cup- Granulated Sugar
1 tsp Vanilla extract


2 Lg Eggs


2 3/4 Cup All Purpose Flour
1 1/2 tsp Cream of Tartar
1/2 tsp baking soda
1 tsp salt


In a separate bowl:
1/4 Cup Sugar
1 1/2 Tbsp Cinnamon


Baking Instructions:


-Preheat oven to 350°F.
-Prep baking sheets with parchment paper or silicone mats.
-In a mixer, mix butter and sugar for about 1-2 minutes.
-Add in vanilla and eggs. Mix for another 1 minute.
-Stop mixer. Scrape bowl to make sure thy everything is combined well.
-Slow mixer, and add in flour, baking soda, cream of Tartar, and salt.
-mix well until the dough forms.
-Stop mixer.
-Roll into small bite sized balls, roll in cinnamon & sugar mixture.
-Put the dough balls on a plate and refrigerate for about 30 minutes.
-Once 30 minutes is up, place about 6 balls on a baking sheet, and bake for 9-11 minutes at 350°F.


-Let cool for about 15-20 minutes and then enjoy!!!

MAPLE BUTTERCREAM
frosting

Ingredients:
1 C Very Soft, UnSalted Butter
5 C Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
2 tsp Maple Extract
1/2-1 C Heavy Cream
2 Tbsp Maple Syrup


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 creamy (like a creamy PB consistency)
  2. Turn mixer down to low speed and add in your flavors and powdered sugar.
  3. Scrape down bowl to make sure everything is incorporated.
  4. Add in your heavy cream and mix for about 5 minutes or until creamy.
  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.
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    Hi, Im Whitney Berge

    Aka, The Blonde who Bakes,
    I am a wife and mom of 3, and a self- taught baker. I did not attend any formal culinary training, but I believe that nothing compares to learning as you go.
    Being in the kitchen baking is something that has always been special to me, and I knew that I could use my business knowledge as well as my baking experience to bless others with some delicious desserts, but also teach them that they can do it as well.
    About 15 years ago, I made the decision to not continue in my schooling for Sports Medicine and jumped in to selling my cakes and desserts.
    My clientele grew steadily, and I had some very loyal customers. So I made the decision to open up a brick and mortar bakery. 
    a few years into the bakery, I had my first child. Though it was difficult trying to navigate being a new mom and business owner, I pushed though and continued with my dream. 3 months later, I had a very big surprise that I was pregnant again with baby boy #2. This is when I had to re-evaluate and make the hard decision to close my bakery. Little did I know, that was the best decision I could have ever made. 

    1 year after closing my bakery doors, I wanted to get back to my passion for baking 
    I knew that I needed to change my business strategy because I wanted to be at home with my 2 boys, yet still be able to be Whitney and continue to grow as an entrepreneur. After many long nights of trying to figure out how I could change my business structure yet do what I love.
    I knew that I still wanted to bake desserts for people, but I wanted to focus a lot more of my energy on teaching others how to bake and create delicious and beautiful things. 

    ​And that my friends, is when The Blonde who Bakes came to be. 

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  • Hi, Im Whitney