Versatile Vanilla Icing Recipes

VERSATILE VANILLA CAKE

Skip the store-bought cake mix and impress guests with a vanilla-flavored cake recipe that's easier than it looks. Top off this cake with our Whipped Frosting. For variations on this cake, see our Chocolate and Lemon cake recipes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 45m

Number Of Ingredients 11

Versatile Vanilla Cake image

Steps:

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.

Nutrition Facts : Calories 413 g, Fat 18 g, Protein 6 g

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
Whipped Frosting

VANILLA FROSTING

Don't know how to make icing for cake but don't want to settle for store-bought frosting? This four-ingredient easy vanilla frosting recipe is the perfect topper for your cakey creations. The homemade taste just can't be beat. -Mary Faulk, Cambridge, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 5m

Yield 6 cups.

Number Of Ingredients 4

Vanilla Frosting image

Steps:

Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.

Nutrition Facts : Calories 145 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

12 cups confectioners' sugar
3/4 cup butter, softened
3/4 cup whole milk
1 tablespoon vanilla extract

VERSATILE VANILLA CAKE - EVERYDAY FOOD

I just got this month's Everyday Food mag in the mail, and I am afraid of losing it for fear of not having this recipe! This is the Versatile Vanilla Cake. The recipe can be tweaked to be chocolate or lemon! I am going to post all three independently. They are all called "Versatile (Vanilla, Lemon, Chocolate) Cake - Everyday Food". I have not made this yet, however it sounds AMAZING none the less! There is also a recipe that I posted for the Whipped Frosting that goes along with these cake recipes! You can find the lemon variation on the same recipe.

Provided by bcfossett

Categories Dessert

Time 1h

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 10

Versatile Vanilla Cake - Everyday Food image

Steps:

Preheat oven to 350 degrees. Butter and flour (not using the butter/flour called for in the recipe) two 8x2 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and uttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
Place one cake bottom side up on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day Once frosted, serve within a few hours.).

Nutrition Facts : Calories 363.4, Fat 17.7, SaturatedFat 10.5, Cholesterol 129.2, Sodium 299.2, Carbohydrate 46.2, Fiber 0.7, Sugar 26.2, Protein 5.2

Ingredients

1 cup unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk