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Classic ButterCream Cake - The Real Deal - Eggless Vanilla Cake with a vanilla buttercream frosting. #cake #buttercream #vanilla #strawberry #rosemary #vanillacake
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Classic Buttercream Cake

Classic Strawberry Buttercream Cake - The Real Deal Eggless Vanilla Cake with a vanilla buttercream frosting and strawberries
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 3 Cups All Purpose Flour maida
  • 1.5 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 Cup Oil
  • 1.5 Cups Plain Yogurt Dahi or Curd
  • 1 Cup Milk
  • 1 tsp Vinegar
  • 1.5 Cups Sugar
  • 1 tsp Vanilla Extract

Buttercream

  • 3 Cups Icing Sugar
  • 1 Cup Unsalted Butter at room temperature

Decoration

  • 10 Strawberries
  • 4 Gooseberries
  • Rosemary Sprigs

Instructions

The Vanilla Cake

  • Preheat the Oven to 180 degrees.Grease two 7 inch cake pans and line with butter paper or brush generously with soft butter or oil
  • In a large bowl, mix toghether- All purpose Flour,Baking Powder & Baking Soda.
  • Add the Vinegar to the milk and let it sit for 5 minutes till the milk curdles.
  • Whisk together the Sugar oil and yogurt.Add the Vanilla extract.Add the milk mixed with the vinegar
  • Pour this liquid mixture on the flour mix and whisk it together to make a smooth batter.
  • Pour the mixture equally in the two pans and bake* for 30 minutes till a toothpick inserted comes out clean.
  • Cool the cakes on a cooking rack and once they come to room temperature cover and put them in the fridge.

Buttercream Icing

  • Whip the butter for 3-5 minutes on high speed till its very soft.
  • Sift* and add the icing sugar.Mix it together with hand or the sugar will fly everywhere.
  • Beat the sugar and butter toghether for 5-6 minutes on high till the icing is soft and pillowy.

Assembling the Cake

  • Let the cake cool completely before doing this.Ideally refrigerate the cake overnight before cutting or icing.
  • Add a tsp of icing on the plate you want to serve the cake on.Place one cake slice on it.This is done so that the cake doesn't move around while icing or cutting.
  • Spread 3-4 tbsp of icing on the cake. Sandwich the second slice on top.Make sure the flatter surface is on top.
  • Crumb Coat the cake - Coat the cake with a thin layer of buttercream, filling all the holes and imperfections. Rest the cake in the freezer for 15 minutes or refrigerator for 1 hour.
  • Add the next thick coat of buttercream.Top it with fresh fruit like strawberry, blueberry and figs.Garnish with rosemary sprigs.

Notes

If you have a small oven you can either bake it all together in one big 10 inch pan and cut the slices later.
Or you could halve the recipe and make it twice.