I am so excited to share with you my favorite icing cake recipe that has been a staple in our household for years. This recipe is a classic and has been passed down through generations, and I’m thrilled to be able to share it with you. The icing cake is a simple yet elegant dessert that is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a Tuesday night.
The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients, making it a great option for busy home cooks like myself. I’ve made this cake countless times, and every time I do, I’m reminded of the joy of baking and the love that goes into creating something delicious for my family and friends. My kids can’t get enough of this cake, and I love watching them devour every last crumb.
The icing on top is the perfect complement to the moist and fluffy cake below, and I’ve found that using high-quality ingredients like real butter and pure vanilla extract makes all the difference in terms of flavor. Whether you’re looking for a special treat or just a fun activity to do with your kids, this recipe is sure to please. So go ahead, give it a try, and let me know what you think!
My family’s favorite part of this recipe is that it’s so versatile – we’ve used it for everything from birthdays to holidays to just a random Tuesday night dessert. And let me tell you, it never disappoints. The combination of flavors and textures is absolute perfection.
It’s the kind of dessert that will make everyone at the table happy. In fact, I’ve even started serving it at our weekly family dinner nights because it’s such a crowd-pleaser. And as an added bonus, this cake freezes beautifully, making it the perfect option for meal prep or last-minute entertaining.
Classic Vanilla Buttercream Icing Cake
4.9 from 1248 votes
A moist and tender vanilla cake layered with a rich, creamy buttercream icing. This recipe yields a beautifully decorated cake perfect for birthdays or any celebration.
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
3This ensures the cakes release easily after baking.
4In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
5In a large bowl, beat 1 cup softened unsalted butter and 1 3/4 cups granulated sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides as needed.
6Add 4 room-temperature eggs one at a time, beating well after each addition.
7Mix in 1 tbsp vanilla extract.
8The mixture should look smooth and creamy.
9Gradually add the flour mixture to the butter mixture in three additions, alternating with 1 cup room-temperature milk, starting and ending with the flour.
10Mix on low speed just until combined; do not overmix.
11The batter should be thick and smooth.
12Divide the batter evenly between the prepared pans.
13Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
14Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
15While the cakes cool, make the buttercream.
16In a large bowl, beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes.
17Gradually add 4 cups sifted powdered sugar, beating on low until combined, then increase speed to medium and beat for 2 minutes.
18Add 2 tsp vanilla extract and 3 tbsp heavy cream.
19Beat on medium-high for 3 to 4 minutes until light and fluffy.
20If the icing is too thick, add an additional 1 tbsp cream.
21The icing should be spreadable but hold its shape.
22Once the cakes are completely cool, place one layer on a serving plate.
23Spread about 1 cup of buttercream evenly over the top.
24Place the second layer on top and apply a thin crumb coat of icing over the entire cake.
25Refrigerate for 15 minutes to set.
26Apply the remaining buttercream to the cake, smoothing with a spatula for a clean finish.
27Decorate as desired.
28The cake is ready to serve immediately or can be stored in the refrigerator for up to 3 days.
For best results, ensure all ingredients are at room temperature before starting. If you prefer a less sweet icing, reduce powdered sugar to 3 cups. The cake layers can be made a day ahead and stored wrapped in plastic wrap at room temperature.
Watch Video Of How Classic Vanilla Buttercream Icing Cake Works
In conclusion, making icing cake is always a good idea for any occasion – whether you’re celebrating a birthday or just need something sweet after dinner! This classic recipe has been passed down through generations because of its simplicity yet elegance; plus how much fun would your kids have helping out in the kitchen?
They’ll love getting their hands dirty measuring ingredients & mixing batter while learning valuable skills about following recipes accurately – who knows maybe they’ll even become passionate bakers themselves one day! So go ahead give it try tonight enjoy every bite & don’t forget store leftovers properly so everyone gets their turn tasting those amazing flavors!
❓ Frequently Asked Questions About Vanilla Buttercream Icing Cake
Q: What type of flour should I use in this recipe?
A: For this icing cake recipe, I recommend using all-purpose flour as it provides the right balance of strength and tenderness to the finished cake.
Q: Can I use artificial sweeteners instead of sugar?
A: While artificial sweeteners can be used as a substitute for sugar in some recipes, they may not provide the same texture and flavor as granulated sugar in this icing cake recipe.
Q: How long does the cake need to bake?
A: According to my experience, baking times may vary depending on your oven’s temperature and size of your cake pans; however, generally speaking 25-30 minutes should suffice.
Q: Can I frost this cake with whipped cream instead of traditional buttercream?
A: While whipped cream can be used as an alternative frosting option, keep in mind that its consistency will change once thawed – if you plan on serving chilled then go ahead!
Q: Can children help with making this icing cake?
A: Absolutely – kids love assisting in kitchen tasks like measuring ingredients or mixing batter; simply ensure they wash their hands before starting!
Q: Is there anything else besides milk which can be used as liquid component within these instructions?
A: Yes indeed; almond milk (or other plant-based milks) may also serve well provided they do not contain added sugars.
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