Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, white cake with buttercream frosting. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
New Orleans native Charlie Andrews demonstrates on how to make his delicious White almond cake with butter cream frosting from scratch. You could make this creamy white cake with buttercream frosting with any type of filling. Blueberry, cranberry, cherry, strawberry, and mango would also be good to use depending on the season.
White Cake with buttercream frosting is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. White Cake with buttercream frosting is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook white cake with buttercream frosting using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make White Cake with buttercream frosting:
- Take 2 cup all-purpose flour
- Make ready 2 tsp baking powder
- Prepare 1/2 tsp salt
- Get 1/2 cup shortening
- Make ready 2 eggs
- Prepare 1 1/2 cup sugar
- Get 1 tsp vanilla extract
- Prepare 1 1/4 cup milk
I'm a novice cake decorator and this is the first time I've ever in my life reviewed a recipe, but I was so overjoyed I had to do it. Basic White Two-Layer Cake and White Buttercream Frosting. This is hands-down the best made-from-scratch white cake recipe I have ever tried! See more ideas about Desserts, Dessert recipes, Cake recipes.
Instructions to make White Cake with buttercream frosting:
- Preheat oven to 350°F Fahrenheit.
- Mix
- Then mix in another bowl
- Then add dry ingredients to other mixture.
- Pour into a well greased 9x12 pan. Bake for 40 minutes.
This vintage cake combines two layers of white cake, with a surprise brownie layer soaked in a decadent chocolate sauce. A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will hold up to one week if tightly covered and refrigerated. Use a real vanilla; imitations are not recommended. If you can find a vanilla bean paste it's well worth the investment. Frosted with a sweet and creamy vanilla buttercream frosting.
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