If I am at a party with a store bought cake, I don’t usually eat any. Homemade cakes are where its at. However most cakes that are “homemade” are not so homemade. They are still out of a box that contain preservatives and additives. And to find one with organic ingredients is near impossible. But unfortunately I have always felt boxed ones taste better. Until I found a recipe for chocolate cake and modified it to make this vanilla cake. I now have go to recipes for chocolate and vanilla cakes that I feel good about feeding to my family.
Alyssa actually requested a pink cake for her birthday this year so I will puree strawberries and substitute those for part of the water in the recipe. No food dye required.
(we don’t eat the fondant, I peel it off before serving. It has artificial food dyes and it just doesn’t hold a candle to the homemade buttercream underneath)
Basic Vanilla Cake
makes 20 pieces
2 1/4 cups flour*
3 tsp baking powder
3/4 tsp salt
1 1/3 cups sugar
1 cup buttermilk
3/4 cup warm water
1/4 cup butter, room temperature
1/4 cup more room temperature butter or applesauce or plain greek yogurt*
2 eggs + 2 egg whites, room temperature
2 tsp vanilla
1/4 tsp almond extract (optional)
*For a large birhtday party I usually use organic all purpose flour and oil. For a family gathering or weekend dessert, I use organic whole wheat pastry flour and applesauce/greek yogurt.
Mix flour, baking powder, and salt. In a separate bowl mix all wet ingredients. Gently combine the two just until its not too lumpy. Don’t overstir.
Place in greased cake pans and bake 350 F for 25-35 minutes, just when tester comes out clean (depending on if its 2 8 inch, a 9 x 13, cupcakes, etc).
If it starts pulling away from the sides, its done. Take out of oven and let sit for 5 minutes before taking cupcakes or round cakes out of pans.
Nutritional Information: (with applesauce. Oil adds 22 calories and 2.7 g fat per serving)
Fat: 3 g
Sodium: 189 mg (8%)
Carbohydrates: 25 g
Sugar: 14 g
Protein: 2.4 g