21 August 2012

Vanilla Cake with Chocolate Cream Cheese Frosting

Much to my surprise, Forrest asked for a vanilla cake for his birthday.  While I typically would make Magnolia Bakery’s recipe, I decided to try something new.  Boy, was I glad I did!  This cake was so moist that had it lasted more than 3 days, it probably would have grown mold. 

Moist Vanilla Cake
Adapted from Baking Bites
1 3/4 cups cake flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature and cubed
1 large egg
2 egg yolks
1 cup buttermilk (I used 1 cup milk + 1 tbsp lemon juice)
2 tsp vanilla extract
Preheat oven to 350F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper.

In the bowl of an electric mixer, mix together flour, sugar, baking powder, baking soda and salt.
Drop butter into the bowl with the flour mixture. Mix on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a bowl, combine egg, egg yolks, buttermilk and vanilla extract. Beat lightly with a fork until combined. With mixer on low, slowly add buttermilk mixture until combined.  Batter will be pretty thin.
Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean, and the cake has begun to pull slightly away from the sides of the pan.
Turn cake out onto a wire rack to cool completely and peel off parchment paper before frosting.
Chocolate Cream Cheese Frosting
1/4 cup butter, room temperature
4-oz cream cheese, room temperature
1/4 cup cocoa powder
3 tbsp cream
1 tsp vanilla extract 
2-3 cups confectioners’ sugar, sifted
In the bowl of a stand mixer, cream together butter and cream cheese until smooth. Sift in cocoa powder and beat until smooth.
Add in cream and vanilla, along with about 1 1/2 cups confectioners’ sugar. Mix at medium speed until very smooth.
Continue adding confectioners’ sugar until frosting is thick, smooth and spreadable.