Happy Mother’s Day!!! Celebrating this day with flowers and cake!!! Dahlia Vanilla cake with Vanilla Buttercream!!! Sending hugs to all the mommas for VANILLA CAKE month!!!
Mother’s Day!! Motherhood is amazing. It has its ups and downs and tears and joy. Different stages of their lives has different challenges. They sometimes makes you laugh until your stomach hurts or they make you cry until you can’t breathe. But I would not change it for the world. They change me to be better person and they make me want to learn many things. Here is one of the things that is true and that I will always remember. The days are long but the years are short!! So Mommas, let’s enjoy our time with them, even with the wonderful and messy part of it!!!
This is my favorite vanilla cake recipe that I’ve tried, because number one it’s delicious! Of course!! The second reason is, it’s really easy to make. All of the ingredients are all the stuff that you probably already have in your fridge and pantry!!
Start the recipe with cream together butter and sugar. Remember to always scrape the sides and bottom so that everything will be incorporated together. Mix for about 5 minutes until it’s light and fluffy.
Add the eggs one by one and mix thoroughly.
Now the next step is called a flour milk combo. First add 1/3 of the flour mixture into the butter.
Then add the 1/2 of the milk and combine. Then repeat the process one time and end with the flour. Pour the batter into the prepared pan, bake it for 25-28 minutes and you have cake!!
After the cake is cooled, layer and crumb coat the cake.
To make the top, add dollops of pink buttercream all around the cake.
Using an angled spatula, push and drag to make petals. Keep repeating it until you cover the whole cake.
Then add some green and yellow buttercream, to make the capitulum of the flower. So beautiful!!! I love this flower!!!
So to all the Mothers, here’s a Mother’s Day cake for you!!! May all our love to our kids be as beautiful as this cake!!
Happy Baking!!
| Servings |
14 servings
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- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 4 eggs room temperature
- 4 tsp pure vanilla extract
- 1 cup buttermilk or plain kefir room temperature
- 2 cups unsalted butter room temperature
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 Tbsp heavy cream
Ingredients
Vanilla Cake
Vanilla Buttercream
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- Preheat oven to 350˚F. Butter and flour two 9" cake pans, tapping out excess flour.
- In a medium bowl, whisk together flour, baking powder and salt. This is the flour mixture.
- In a stand mixer bowl, beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
- Add 4 eggs, one at a time, beating well with each addition then scrape down the bowl.
- Add 4 tsp vanilla extract and beat to combine.
- Reduce mixer to medium speed and add 1/3 of the flour mixture and 1/2 of the milk. Mix again until combined. Repeat the process and mix again. Finish the mixing with the flour. Scrape down the bowl as needed and beat until just combined and smooth. Be careful not to overmix.
- Divide batter evenly between 2 prepared cake pans and spread out the batter into the pans smoothing out the tops with a spatula. Bake on the center rack at 350˚F for 28-30 minutes. Rest in pans for 10 minutes then run a knife or thin spatula around the edges to loosen and invert it onto a wire rack to cool completely.
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar. Add the desired color.a
Adapted from : Natasha's Kitchen and Chelsweets
