vanilla frosting cake

May 11, 2012

I love my Mom.

Everyday, I love her more.  The further away from bratty teenager-dom, the more I appreciate her.   While it may be terribly hard to imagine...As a little-me, I could be quite the snark towards that sweet little lady...far too many times to count.  I'm thankful she hasn't kept a tally and decided to stick it out with me.

One special thing that I love about my mom is that she and I have divergent views towards the all-important cake-to-frosting-ratio.  I LOVE cake.  Mom LOVES frosting.  I prefer a little frosting with my cake.  Mom prefers a little cake with her frosting.

So today, in honor of her, I made a cake that is frosting-centric.  All eyes on the frosting, people.  A smidgen of some simple layered vanilla cake with buttercream goodness piled all the way to heaven.

Happy Mother's Day, Mom!  

Simple Vanilla Cake with Serious Frosting

For cake

1 cup white sugar
1/2 cup butter, room temperature
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

For buttercream frosting

1 1/2 cups butter, room temperature
5 cups confectioners' sugar
1 1/2 teaspoons vanilla
  1. Preheat oven to 350 degrees F. Grease and flour cake pan (I prefer using a springform pan.)
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. 
  3. Combine flour and baking powder, add to the creamed mixture and mix well. Lastly, stir in the milk until batter is smooth. 
  4. Pour or spoon batter into the prepared pan and bake for 30 to 40 minutes.  Allow cake to cool completely before frosting.  
  5. To prepare frosting, mix together sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  6. Add vanilla and continue to beat until fluffy and desired consistency is reached.