Vanilla Birthday Cake
User Reviews
5
Vanilla Birthday Cake
Description
The cake is prepared with a combination of cake flour, leavening agents, softened butter, sugar, eggs, vanilla extract, Greek yogurt, and milk. The inclusion of Greek yogurt in the batter contributes to a moist and tender crumb. The batter is mixed carefully to avoid overmixing and baked in two round pans until a toothpick inserted comes out clean.
The lemon mascarpone frosting is made by whipping heavy cream into soft peaks then folding in mascarpone cheese, powdered sugar, lemon zest, and lemon juice. This frosting offers a thick and creamy texture with a gentle citrus flavor, complementing the vanilla cake layers. Once the cake layers have cooled, they are frosted and assembled.
This cake is designed to be a festive and flavorful choice for birthdays or celebrations. The lemon-mascarpone frosting adds freshness and richness, while the cake itself balances the sweetness and moisture well.
For storage, the unfrosted cake can be frozen tightly wrapped for up to three months, then thawed slowly in the refrigerator before frosting. Leftover frosting should be refrigerated due to mascarpone content. This approach allows for preparation in advance and fresh assembly before serving.
Ingredients
VANILLA CAKE
- 1½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- ½ cup butter softened
- 1 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- ½ cup Greek yogurt whole fat
- 2 tablespoons whole milk
LEMON MARSCARPONE FROSTING
- 1½ cups heavy cream or whole cream or whipping cream
- 8 ounces mascarpone cheese
- 1 zest lemon
- 2-4 tablespoons powdered sugar used 3 tablespoons
- 1 tablespoon lemon juice
*Remove from fridge 45 minutes before using.
Instructions
VANILLA CAKE
- Pre-heat oven to 350F (180). Grease and flour two 6 or 7 inch (16-17cm) cake pans.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set it aside.
- In a small bowl mix together the yogurt and milk. Set aside.
- In the bowl of a stand up mixer or mixing bowl cream the butter and sugar until light and fluffy, approximately 3 minutes.
- Add the eggs one at a time and combine, then add the vanilla and combine. Add the flour mixture alternately with the yogurt mixture and combine. But do not over mix. Just make sure there are no lumps. The batter will be thick.
- Pour into the prepared pans and bake for approximately 25 -30 minutes or until tooth pick comes out dry. Let cool completely before frosting. Enjoy!
LEMON MASCARPONE FROSTING
- In a large bowl beat the cream until soft peaks form, then add the sugar, zest and mascarpone, start to beat then add the lemon juice. Beat until very thick.
Notes
- Freeze the unfrosted cooled cake tightly wrapped; it keeps up to three months in the freezer.
- Thaw frozen cake wrapped in the refrigerator overnight to prevent condensation affecting texture before frosting.
- Store leftover mascarpone frosting in the refrigerator to maintain its freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 174mg | 58% |
| Sodium | 200mg | 8% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 1484IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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