Buttercream Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Buttercream cake is the epitome of sweetness and elegance, perfect for celebrations or a simple indulgence. With its moist layers and creamy buttercream frosting, this cake is sure to impress guests and satisfy your sweet tooth. Whether adorned with fresh flowers or simple decorations, it’s a dessert that brings joy to any table.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is 30 minutes, and cooking time is 25 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 400 calories, 20g fat, 50g carbohydrates, and 4g protein. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans.
3. In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy.
4. Add 4 large eggs, one at a time, mixing well after each addition.
5. Stir in 1 teaspoon of vanilla extract.
6. In another bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
7. Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup of milk.
8. Mix until just combined; do not overmix.
9. Divide the batter evenly among the prepared pans.
10. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool.
Alternative Ingredients
If you wish to make a lighter version, you can substitute half the butter with unsweetened applesauce. For a dairy-free option, use coconut cream instead of butter and almond milk instead of regular milk.
Serving and Pairings
This buttercream cake pairs beautifully with a cup of coffee or tea and can be served alongside fresh fruit or a scoop of vanilla ice cream for an extra treat.
Storage and Reheating
Store any leftover buttercream cake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months; just ensure it is well wrapped to prevent freezer burn.
Cooking Mistakes
- Not preheating the oven can lead to uneven baking.
- Overmixing the batter may result in a dense cake.
- Using cold ingredients instead of room temperature can affect texture.
- Not properly measuring flour can lead to a dry cake.
- Skipping the cooling process before frosting can melt the buttercream.
Helpful Tips
- Use a cake leveler for even layers.
- Allow the cake to cool completely before frosting.
- Add a pinch of salt to the buttercream to enhance flavors.
- For a fun twist, incorporate flavors like lemon or chocolate into the buttercream.
FAQs
What is buttercream made of?
Buttercream is primarily made from butter and powdered sugar, whipped together to create a smooth and creamy frosting.
Can I make buttercream cake in advance?
Yes, you can bake the cake layers in advance and store them in the refrigerator or freezer until ready to frost.
How do I make my buttercream fluffy?
To achieve a fluffy consistency, beat the butter until it’s light and creamy before gradually adding powdered sugar and milk.
Is buttercream cake suitable for special diets?
Traditional buttercream cake is not typically suitable for vegan or gluten-free diets, but there are recipes available that cater to these needs.
How should I store my buttercream cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Conclusion
Buttercream cake is a delightful dessert that can bring sweetness to any occasion. With its rich flavors and beautiful presentation, it’s a recipe worth mastering. Whether you’re celebrating a birthday or just treating yourself, this cake is sure to impress and satisfy. Enjoy every slice!
Buttercream Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- Once cooled, frost with buttercream frosting as desired.
