This recipe is based on a traditional yellow cake and icing from america. Its soft, fluffy and super moist. A perfect cake for any occasion that can be filled or layered with any icing. I've topped this cake with white and pink icing, as this is what my mum wanted, when we cooked it together today.
Ingredients:
Cake
1 cup Plain flour
3/4 cup Caster sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
1 large Egg
1/2 cup Buttermilk
1/3 cup Sour cream
3 tablespoons Vegetable oil
2 teaspoons Vanilla Essence
Buttercream icing
114g Butter, softened
1 1/2 teaspoons Vanilla Essence
pinch salt
1 1/2 cups Icing sugar
2 drops Red Food Coloring
Method:
Preheat oven to 175'. Grease and line a cake pan with butter and flour, line with the bottom with baking paper; set aside.
For the cake;
In a large bowl, whisk together flour, sugar, baking powder, salt and set aside. In a separate bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
Add the wet ingredients to the dry, fold the mixture with a spatula until just combined. (don't overmix! there will be small lumps don't try to stir them smooth). Pour batter into your prepared tin and bake for about 30 minutes, or until knife inserted in the center comes out clean.
Place tin on a wire rack and allow cake to cool. After cake has cooled completely, make the icing.
For the icing; In a mixing bowl (i used my kitchenaid with paddle attachment) add the butter, vanilla, salt, and icing sugar, beat on low speed for 1 minute to combine. After a minute increase to medium speed and continue to beat until the icing is very smooth and fluffy,this takes about 3 minutes. Turn all but 1/3 cup icing out onto cake and spread evenly with a spatula. To the remaining 1/3 cup icing in the mixing bowl, add 2 drops red food coloring and beat to incorporate. Add the pink frosting on top of the white to create a two-toned layer of frosting.
Notes: You can use any colour icing.
Cake
1 cup Plain flour
3/4 cup Caster sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
1 large Egg
1/2 cup Buttermilk
1/3 cup Sour cream
3 tablespoons Vegetable oil
2 teaspoons Vanilla Essence
Buttercream icing
114g Butter, softened
1 1/2 teaspoons Vanilla Essence
pinch salt
1 1/2 cups Icing sugar
2 drops Red Food Coloring
Method:
Preheat oven to 175'. Grease and line a cake pan with butter and flour, line with the bottom with baking paper; set aside.
For the cake;
In a large bowl, whisk together flour, sugar, baking powder, salt and set aside. In a separate bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
Add the wet ingredients to the dry, fold the mixture with a spatula until just combined. (don't overmix! there will be small lumps don't try to stir them smooth). Pour batter into your prepared tin and bake for about 30 minutes, or until knife inserted in the center comes out clean.
Place tin on a wire rack and allow cake to cool. After cake has cooled completely, make the icing.
For the icing; In a mixing bowl (i used my kitchenaid with paddle attachment) add the butter, vanilla, salt, and icing sugar, beat on low speed for 1 minute to combine. After a minute increase to medium speed and continue to beat until the icing is very smooth and fluffy,this takes about 3 minutes. Turn all but 1/3 cup icing out onto cake and spread evenly with a spatula. To the remaining 1/3 cup icing in the mixing bowl, add 2 drops red food coloring and beat to incorporate. Add the pink frosting on top of the white to create a two-toned layer of frosting.
Notes: You can use any colour icing.
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