A delicious vanilla buttermilk layer cake topped with a fluffy, sweet cocoa frosting.
Over the summer, I took a cake decorating class. It was just a three week course at a local craft store. They covered your "basics". How to frost a cake correcting, use a piping bag and pretty much, make your bake goods look pretty. It was fun and I did, in fact, learn some things.
Hence, why you guys see a bit more decorations on my cake/pie posts the last few months. I'm not an expert, by any means, but, it's been fun adding small decorative touches here and there.
This cake is one of those that I gave a little decorative touch to.
We have a vanilla buttermilk layer cake and it's frosted with a very dreamy fluffy cocoa frosting. Now, the cocoa frosting is not your average chocolate, but, is a marshmallow-fluff type frosting. Made with egg whites and corn syrup. Not overly sweet and just the right amount of chocolate flavor. It's just soooo good.
I colored some of my frosting (about a cup?) with some pink food dye and piped a little edge of the top. Nothing fancy. But, it does add a little something extra to it. This is of course, is not necessary. You can frost this up anyway you like. If you do have any extra frosting though, keep it in the fridge!
A great cake that is totally versatile. If you don't want to do the cocoa frosting, your favorite buttercream
(any flavor) will go with this too.
Grab a fork and enjoy-
linking up & weekend potluck
Vanilla Buttermilk Cake with Fluffy Cocoa Frosting
Prep Time: 00:40
Cook Time: 00:20
Ingredients (Serves: 8-10)
- 2 1/2 cups flour
- 1 1/3 cup sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1 tsp vanilla
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup buttermilk
- 3 egg whites
- 3 TBSP light corn syrup
- 3 TBSP water
- 1 tsp vanilla
- 3 TBSP unsweetened cocoa powder
Preheat oven to 350 degrees. Grease and lightly flour 2- 9 inch round pans.
In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl, beat together sugar and butter until fluffy. Add in vanilla. Then, add in eggs, one at a time. Beat for approx 3 minutes. Until mixture is fully combined.
Add in buttermilk and flour mixture. Alternating between the two until combined. Be sure to scrape the bowl well to incorporate everything.
Divide batter equally between the two pans.
Bake for 20-25 minutes or until toothpick inserted comes out clean.
Let cakes cool for 10-15 minutes before removing from pans. Then, cool completely on wire rack before frosting.
In a small saucepan, add corn syrup and sugar. Cook until sugar dissolves, stirring constantly. Let mixture come to a boil and remove from heat.
Beat egg whites on high until soft peaks form.
Once peaks are formed, pour warm corn syrup in a steady stream into the egg whites.
Continue beating until peaks are stiff.
Gradually whisk cocoa powder into mixture. Just until combined.
Frost on cooled cake.
Store any leftovers in covered container in refrigerator.
frosting adapted from Karo Syrup
cake adapted from NY Times