Vanilla cake can have the reputation of being bland, or boring. Because vanilla is such a subtle, neutral flavor, it often plays second fiddle to chocolate. Not so with this Super Duper Double Vanilla Cake!
It’s moist, soft, and has a beautiful flavor. No more will Vanilla Cake be on your list of “seldom-makes.” Not only will you make this often, you won’t want to share!
So what’s this double vanilla thing all about?
Vanilla Cake AND Vanilla Frosting!
You might think there’s too much vanilla, but I don’t think that’s possible.
Anyway, both the cake and the frosting use Chef Shamy Vanilla Bean Honey Butter. It’s a great butter, with a slight sweetness from the honey, and packed full with REAL vanilla beans. No extract or essence of vanilla here. We use actual vanilla beans, which is what gives both the cake and the frosting so much great flavor.
Baking with Butter
Cakes aren’t really that difficult to make, as long as you measure the ingredients correctly. This can be a little more difficult when using whipped butter.
But don’t worry: here’s a breakdown of Baking with Whipped Butter. Make sure you measure correctly!
- Preheat oven to 350° F.
- In a large mixing bowl, cream Vanilla Honey Butter and sugar together until light and fluffy. Beat in eggs, one at a time.
- In a separate bowl, mix cake flour, baking powder, and salt together.
- Gently sift dry ingredients into the wet ingredients.
- Mix until half way combined, then add milk. Mix completely, but don't overmix.
- Divide cake evenly between 2 greased (9 inch) cake pans. Spread batter so that the top is smooth. Bake at 350° F for 30-35 minutes, or until a toothpick comes out clean.
- Meanwhile, make the frosting. Beat Vanilla Honey Butter and powdered sugar together, adding milk as needed.
- If your frosting is too thick, add a little more milk. If it's too thin, add a little more powdered sugar.
- Cool the cake completely, then frost.