Buttercream Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Buttercream cake is a classic dessert that combines moist layers of cake with smooth, rich buttercream frosting. Perfect for birthdays, weddings, or any celebration, this cake not only looks stunning but tastes divine. Learn how to create this delightful treat at home, impressing friends and family with your baking skills.
Ingredients
– 2 ½ cups all-purpose flour
– 2 ½ tsp baking powder
– ½ tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup milk
– 4 cups powdered sugar
– 1 cup butter, softened (for frosting)
– Food coloring (optional)
Servings and Cooking Time
This recipe makes about 12 servings. Preparation time is 30 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g of fat, 50g of carbohydrates, and 3g of protein. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans.
3. In a bowl, mix flour, baking powder, and salt.
4. In another bowl, beat softened butter and sugar until creamy.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in vanilla extract.
7. Gradually add flour mixture and milk, alternating between them.
8. Pour the batter evenly into the prepared pans.
9. Bake for 30-35 minutes or until a toothpick comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
11. For the buttercream, beat softened butter until creamy, then gradually add powdered sugar.
12. Add food coloring if desired, and mix until smooth.
13. Frost the cooled cakes with buttercream, layering them as desired.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, coconut oil can be used instead of butter for a dairy-free version.
Serving and Pairings
This buttercream cake pairs wonderfully with fresh fruit, coffee, or a scoop of vanilla ice cream. It’s perfect for celebrations or as a sweet treat with afternoon tea.
Storage and Reheating
Store the buttercream cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw in the fridge before serving.
Cooking Mistakes
- Not measuring ingredients accurately.
- Overmixing the batter, leading to a dense cake.
- Not letting the cakes cool completely before frosting.
- Baking at the wrong temperature.
- Using cold ingredients instead of room temperature.
Helpful Tips
- Use a cake leveler for even layers.
- Experiment with flavored extracts for buttercream.
- Chill the cake before frosting for easier handling.
- Decorate with fresh fruits or edible flowers for a stunning look.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake layers in advance and store them wrapped in plastic wrap at room temperature. Frost the cake on the day of serving.
What can I use instead of eggs?
You can use applesauce, mashed bananas, or a commercial egg replacer for a vegan option.
How do I achieve a smooth buttercream finish?
Ensure your butter is at room temperature and beat it well before adding powdered sugar. Use a bench scraper for a smooth finish on the sides.
Can I freeze the buttercream?
Yes, buttercream can be frozen for up to 3 months. Thaw it in the refrigerator and re-whip before using.
How long will the cake last?
When stored properly, the buttercream cake can last for up to a week in the refrigerator or 3 months in the freezer.
Conclusion
A buttercream cake is a timeless dessert that will impress anyone who tastes it. With its rich flavors and beautiful presentation, this cake is perfect for any occasion. Follow the steps above to create your own masterpiece, and enjoy the sweet rewards of your baking skills.
Buttercream Cake
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 4 cups powdered sugar
- 1 cup butter softened (for frosting)
- Food coloring optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour three 8-inch round cake pans.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add flour mixture and milk, alternating between them.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
- For the buttercream, beat softened butter until creamy, then gradually add powdered sugar.
- Add food coloring if desired, and mix until smooth.
- Frost the cooled cakes with buttercream, layering them as desired.
