Vanilla Buttercream Cake
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5.0
12 reviews
Excellent
Vanilla Buttercream Cake
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Vanilla Buttercream Cake topped with strawberries and blueberries, a decadent cake that screams perfection. The vanilla sponge is moist and light, and the vanilla buttercream frosting is rich and smooth, giving the cake a perfect texture.
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Ingredients
For the sponge
- 225 g butter, soften
- 225 g granulated sugar
- 4 large eggs
- 225 g self-raising flour
- 2 teaspoon vanilla extract
For the buttercream
- 400 g icing sugar
- 200 g butter, soften
- 1 teaspoon vanilla extract
- 2 tablespoon full-fat milk
To decorate
- 300 g fresh strawberries
- 200 g fresh blueberries
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- To make the sponge, use a hand mixer to beat together the sugar and butter until you get a creamy texture.
- Add the eggs one by one beating well after each addition.
- Sift in the flour, add the vanilla extract and mix well to get a thick batter.
- Grease and flour 2 round cake tins ( mine are 7.5 inches or 19 cm in diameter), and divide the batter evenly between the 2 tins.
- Bake for 25 minutes until the sponges are golden and a skewer inserted in the middle comes out clean.
- Remove the sponges from the oven and leave them to cool down completely.
- To make the buttercream, add the sifted icing sugar, vanilla extract, soften butter and milk to a food processor, and whizz until smooth.
- If the sponges have a slight dome, you can use a sharp knife to cut off the top and have a flat sponge, which will help with even layers.
- Place the first sponge on a plate or cake stand, spread a third of the cream over, top with the second sponge, spread another third of buttercream, then use the remaining cream to add the finishing touches to the sides.
- Decorate the cake with strawberries and blueberries.
Notes
- Make sure the batter is divided evenly between the cake tins, otherwise you will get different heights which will result in uneven layers of cake.
- If you don't have self-raising flour, you can use plain flour and 2 teaspoons of baking powder to give the sponges that lift for a light texture.
- The butter for the sponges and cream has to be at soft, a cold and barely soft butter will prevent the sponges from rising well and the buttercream will split - not good.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure the batter is divided evenly between the cake tins, otherwise you will get different heights which will result in uneven layers of cake.
- If you don't have self-raising flour, you can use plain flour and 2 teaspoons of baking powder to give the sponges that lift for a light texture.
- The butter for the sponges and cream has to be at soft, a cold and barely soft butter will prevent the sponges from rising well and the buttercream will split - not good.
Nutrition Information
Show Details
Calories
6796kcal
(340%)
Carbohydrates
843g
(281%)
Protein
57g
(114%)
Fat
368g
(566%)
Saturated Fat
225g
(1125%)
Polyunsaturated Fat
19g
Monounsaturated Fat
96g
Trans Fat
14g
Cholesterol
1572mg
(524%)
Sodium
3015mg
(126%)
Potassium
1258mg
(36%)
Fiber
16g
(64%)
Sugar
655g
(1310%)
Vitamin A
11768IU
(235%)
Vitamin C
196mg
(218%)
Calcium
339mg
(34%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 1cake
Amount Per Serving
Calories 6796 kcal
% Daily Value*
| Calories | 6796kcal | 340% |
| Carbohydrates | 843g | 281% |
| Protein | 57g | 114% |
| Fat | 368g | 566% |
| Saturated Fat | 225g | 1125% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 96g | 480% |
| Trans Fat | 14g | 700% |
| Cholesterol | 1572mg | 524% |
| Sodium | 3015mg | 126% |
| Potassium | 1258mg | 27% |
| Fiber | 16g | 64% |
| Sugar | 655g | 1310% |
| Vitamin A | 11768IU | 235% |
| Vitamin C | 196mg | 218% |
| Calcium | 339mg | 34% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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