date: 2020-11-03T19:45:57.377Z image: https://img-global.cpcdn.com/recipes/c4dd7ae0fbebf3ce/751x532cq70/vanilla-cake-with-chocolate-frosting-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/c4dd7ae0fbebf3ce/751x532cq70/vanilla-cake-with-chocolate-frosting-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/c4dd7ae0fbebf3ce/751x532cq70/vanilla-cake-with-chocolate-frosting-recipe-main-photo.jpg author: Lawrence Cain ratingvalue: 4.1 reviewcount: 37944 recipeingredient: - " For the Vanilla Cake" - "450 g cake flour" - "480 g granulated sugar" - "4 tsp baking powder" - "1/2 tsp salt" - "5 large egg whites at room temp" - "1 whole egg at room temp" - "170 g whole milk" - "2 1/4 tsp vanilla extract" - "170 g unsalted butter cold" - " For the Frosting" - "1 1/2 cups heavy cream" - "112 g unsalted butter" - "1/3 cup light corn syrup" - "450 g semi sweet chicolate" - "1 tsp vanilla" - " Raspberry preserves if desired" - " Berries if desired" recipeinstructions: - "Heat the oven to 175C. Butter and dust with flour 2 cake pans (about 8inch/20cm ones)" - "Whisk together the egg whites, whole egg, milk, and vanilla. Set aside." - "In another bowl (a big one), mix all dry ingredients: flour (be sure to sift this), sugar, baking powder, salt. Whisk together until well combined." - "Chop up the 170g of cold butter into pieces. Add to the dry ingredients above. Use an electric mixer on low to combine the butter and dry ingredients until it makes a fine, crumbly texture. Just a tip: use a spoon and force the cold butter towards the mixer as you work, it will speed up the process a bit." - "Add the liquid ingredients into the dry ingredients in two batches. Mix until light and fluffy. Be sure to scoop down the sides and bottom of bowl to be sure all dry and wet ingredients are incorporated together." - "Divide better evenly into the pans. Bake until the cake tester comes out with a few crumbs when inserted into the centre - about 30minutes (start on 25 and work from there!) When its done, take it out and let it cool for 20minutes before removing cake from the tins. Let it cool COMPLETELY before frosting." - "While baking, make the frosting." - "FROSTING: combine cream, butter, corn syrup in a saucepan and bring to simmer over low heat. Remove from heat and whisk once to make sure the butter has melted." - "Add in the chocolate. Shake the pan to make sure the chocolate is covered and let stand for 5 minutes." - "Whisk the mixture smooth and whisk in the vanilla." - "Scrape frosting into a bowl and chill until it's spreadable (usually 30-45minutes). If it gets too hard to spread, break it into pieces and stir in a bowl over a boiling pot of water." - "Once the frosting is ready to be spread, assembly the cake!" - "ASSEMBLY: place one cake on cookie sheet/table/cake stand. If you want to use raspberries, spread the preserve on the cake, followed by fresh raspberries, halved. Then spread some frosting on top until fully covered, about 2ml thick! If you aren't using raspberries, just use frosting. Place the other cake on top." - "Spread the rest of the chocolate frosting all over the cake until fully covered!" - "If you see some crumbs peaking through, no worries. You can place the cake in the refrigerator for about 30minutes until the frosting has set. Then you can add another layer of chocolate frosting all of the cake as the "final coat"! Decorate and enjoy! 😊" - "" - "" categories: - Recipe tags: - vanilla - cake - with katakunci: vanilla cake with nutrition: 153 calories recipecuisine: American preptime: "PT19M" cooktime: "PT44M" recipeyield: "2" recipecategory: Dinner ---  Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to make a special dish, vanilla cake with chocolate frosting. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious. Vanilla Cake with Chocolate Frosting is one of the most well liked of recent trending foods in the world. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Vanilla Cake with Chocolate Frosting is something which I've loved my entire life. They are nice and they look fantastic. To get started with this recipe, we have to first prepare a few ingredients. You can have vanilla cake with chocolate frosting using 18 ingredients and 17 steps. Here is how you cook it. ##### The ingredients needed to make Vanilla Cake with Chocolate Frosting: 1. Get For the Vanilla Cake: 1. Prepare 450 g cake flour 1. Make ready 480 g granulated sugar 1. Get 4 tsp baking powder 1. Get 1/2 tsp salt 1. Take 5 large egg whites, at room temp 1. Get 1 whole egg, at room temp 1. Make ready 170 g whole milk 1. Get 2 1/4 tsp vanilla extract 1. Prepare 170 g unsalted butter, cold 1. Take For the Frosting: 1. Take 1 1/2 cups heavy cream 1. Make ready 112 g unsalted butter 1. Get 1/3 cup light corn syrup 1. Take 450 g semi sweet chicolate 1. Prepare 1 tsp vanilla 1. Make ready Raspberry preserves if desired 1. Take Berries if desired ##### Steps to make Vanilla Cake with Chocolate Frosting: 1. Heat the oven to 175C. Butter and dust with flour 2 cake pans (about 8inch/20cm ones) 1. Whisk together the egg whites, whole egg, milk, and vanilla. Set aside. 1. In another bowl (a big one), mix all dry ingredients: flour (be sure to sift this), sugar, baking powder, salt. Whisk together until well combined. 1. Chop up the 170g of cold butter into pieces. Add to the dry ingredients above. Use an electric mixer on low to combine the butter and dry ingredients until it makes a fine, crumbly texture. Just a tip: use a spoon and force the cold butter towards the mixer as you work, it will speed up the process a bit. 1. Add the liquid ingredients into the dry ingredients in two batches. Mix until light and fluffy. Be sure to scoop down the sides and bottom of bowl to be sure all dry and wet ingredients are incorporated together. 1. Divide better evenly into the pans. Bake until the cake tester comes out with a few crumbs when inserted into the centre - about 30minutes (start on 25 and work from there!) When its done, take it out and let it cool for 20minutes before removing cake from the tins. Let it cool COMPLETELY before frosting. 1. While baking, make the frosting. 1. FROSTING: combine cream, butter, corn syrup in a saucepan and bring to simmer over low heat. Remove from heat and whisk once to make sure the butter has melted. 1. Add in the chocolate. Shake the pan to make sure the chocolate is covered and let stand for 5 minutes. 1. Whisk the mixture smooth and whisk in the vanilla. 1. Scrape frosting into a bowl and chill until it's spreadable (usually 30-45minutes). If it gets too hard to spread, break it into pieces and stir in a bowl over a boiling pot of water. 1. Once the frosting is ready to be spread, assembly the cake! 1. ASSEMBLY: place one cake on cookie sheet/table/cake stand. If you want to use raspberries, spread the preserve on the cake, followed by fresh raspberries, halved. Then spread some frosting on top until fully covered, about 2ml thick! If you aren't using raspberries, just use frosting. Place the other cake on top. 1. Spread the rest of the chocolate frosting all over the cake until fully covered! 1. If you see some crumbs peaking through, no worries. You can place the cake in the refrigerator for about 30minutes until the frosting has set. Then you can add another layer of chocolate frosting all of the cake as the "final coat"! Decorate and enjoy! 😊 1. 1. So that is going to wrap it up with this special food vanilla cake with chocolate frosting recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. 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