vanilla frosting

With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I've ever had. Make sure you read through the recipe and recipe notes before beginning.

Best Vanilla Cake

(420 grams) cake flour* (spoon & leveled)

salt

baking powder

baking soda

(400 grams) granulated sugar

eggs egg

Tablespoon pure vanilla extract (yes, Tbsp!)

(360 milliliters) buttermilk,

(720 grams) confectioners’ sugar

(80 milliliters) whole milk or heavy cream

vanilla extract

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the cake: 

Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it&#8217;s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting: 

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners&#8217; sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners&#8217; sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

Assemble and decorate

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.

Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

I've always wanted to make a cake that didn't come from a box, but they were always too dense! This is PERFECT! Honestly, better than any cake I've had in my life. It made my mom's birthday extra special. Thank you!!

https://content.jwplatform.com/videos/7ovqrR7K.mp4

With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I’ve ever had. And after 1 bite, I guarantee you’ll agree.

Vanilla Cake

Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.

Chocolate Cupcakes with Vanilla Frosting

(95 grams) all-purpose flour (spoon & leveled)

(45 grams) unsweetened natural cocoa powder

eggs,

(100 grams) granulated sugar

(100 grams) packed light brown sugar

(80 milliliters) vegetable or canola oil (or melted coconut oil)

(120 milliliters) buttermilk, at room temperature*

Chocolate Buttercream or Vanilla Buttercream

sprinkles (optional)

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners &#8211; this recipe makes about 14 cupcakes. Set aside.

Cupcakes

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.

Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.

Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.

Frost cooled cupcakes however you&#8217;d like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

Excellent recipe and great cupcakes.  Thank you!

Loved these cupcakes, I had never made chocolate cupcakes before even though chocolate is my favourite, the whole family loved them, making more to day, thanks Sally they were yummy.

Hi Sally!! I recently decided to start taking my baking seriously and stumbled across your page.I have not looked back and I will continue to use your recipes to make awesome goodies!! I successfully made perfect chocolate cupcakes last night and even the batter tasted like pure chocolate!Thank you Sally,you are amazing!!

SO light and moist. Absolutely delicious! I never need to search for a chocolate cupcake/cake recipe again. Thanks so much!

I have made this repeatedly. always moist flavor packed and perfect. my go to chocolate cupcake recipe!!

Great recipe! Made this a dozen times when we lived in Singapore and it was always a hit. Now that we live in Helsinki, I’ve made this 3x and the papercups fall off all the time and I wonder why. This doesn’t happen when we were in Singapore. Any idea?

This was an AMAZING recipe but I was just wondering what you suggest I bake it in to make petit fours. I was thinking a sheet pan but I don’t know if this is a large enough recipe or how long to bake for.

Absolutely delicious. Wouldn’t change a thing.

I don't know if it's because I used the lemon juice + 2% milk in place of buttermilk, but these came out a bit dry (not moist), and didn't taste that great. I was disappointed :(.

https://www.youtube.com/watch?v=rh34-M0E854

These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!

Ingredients
3/4 cup (95g) all-purpose flour (spoon & leveled)
1/2 cup (45g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature*
frosting: chocolate buttercream or any of these frostings

Get the full recipe: https://sallysbakingaddiction.com/super-moist-chocolate-cupcakes/

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#baking #chocolate #cupcakes

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Super Moist Chocolate Cupcakes | Sally's Baking Addiction

Not sure what went wrong. I bake cakes, cookies, and cupcakes quite often with excellent results. Unfortunately, this recipe turned out less than desirable cupcakes. I followed the recipe exactly as written and made sure to fill cupcake liners half full then baked as directed.  I had to throw the cupcakes away. Then, to make sure I wasn’t missing something,  I went over the recipe again; my eggs and buttermilk were room temp; my baking powder, baking soda and unsweetened natural cocoa powder and all were fresh. Sad to say, but  I have had much better results from a boxed mix.

These cupcakes were so easy to make! Only lost a star because I did the recommended time and the bottom was dry but the top was moist. Next time I will do less time! I also did the Vanilla buttercream recipe and it turned out amazing with these!!

Our go-to cupcake frosting recipe. This vanilla frosting always gets rave reviews and doubles as a perfect cake frosting!

Cupcake Frosting Recipe

oz cream cheese (at room temperature)

sugar ((confectioners sugar))

heavy whipping cream ((keep chilled until ready to use))

tsp vanilla extract

In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.

In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract

Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.

https://content.jwplatform.com/videos/wOdFG1NB.mp4

This fluffy whipped cream and cream cheese frosting is the perfect cupcake frosting. This vanilla frosting is easy, lightly sweet, pipes beautifully, and keeps well in the refrigerator.

This vanilla American buttercream recipe only uses five ingredients! It&#x27;s so easy and delicious to make, you&#x27;ll never buy frosting again!!

Vanilla Buttercream Frosting

unsalted butter, room temperature (434 grams; 1 lb box)

tsp salt (3 grams)

sugar (907 grams; 2 lb bag)

heavy cream (or whipping cream) (45 grams)

Beat 2 cups of unsalted butter on a...

Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.

Mix in 1 Tbsp vanilla extract or vanilla...

Mix in 1 Tbsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.

Slowly add in 7 cups of powdered sugar,...

Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.

Mix on low until the ingredients are fully...

Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

If you plan to color the buttercream, add...

If you plan to color the buttercream, add in the gel food coloring once the frosting is fully mixed and beat on low until it reach the desired colored

https://mediavine-res.cloudinary.com/video/upload/kvuypxqkeojw3ymeptnd.mp4

This vanilla American buttercream recipe only uses five ingredients! It&#x27;s so easy and delicious to make, you&#x27;ll never buy frosting again!!

Smooth Buttercream Frosting Tutorial

Practice makes perfect, when it comes to making icing roses! Fill a pastry bag fitted with a Wilton 1M tip and let&#x27;s begin. Step by step instructions included.

How to Make Roses on a  Cake, Step by Step

sugar

unsalted butter, diced and softened

vanilla

Combine egg whites and sugar in a bowl...

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl fitted with...

Transfer mixture to stand mixer bowl fitted with a whisk attachment and beat on medium speed until mixture becomes foamy, then increase speed to high and beat until it cools and doubles in volume.

Add butter in one piece at a time,...

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine.

Cover cake with a crumb coat.

Cover cake with frosting coat.

Score a line across cake horizontally to easily...

Score a line across cake horizontally to easily guide two-layer rose piping (one on top of another).

Place parchment strips down on preferred cake stand...

Place parchment strips down on preferred cake stand and transfer cake on top.

Fill pastry bag fitted with a Wilton 1M...

Fill pastry bag fitted with a Wilton 1M tip and hold it perpendicular to the cake. To pipe rose, gently squeeze bag and move in a circular motion starting from the center and moving outward. Finish by releasing pressure and dropping the finishing point to the right of the starting point (to the left if you are left handed). Continue to pipe roses all the way around cake. For the second layer, start in between two roses and pipe all the around cake.

For the top, start by piping roses along the perimeter...

For the top, start by piping roses along the perimeter and moving towards the center. Fill in empty spots with dollops of stars. To do so gently squeeze and lift pastry bag. I used this method to fill edges on the top and bottom of the cake

Supplies:(1) Twine (2) Two different patterned Washi tape...

Supplies:(1) Twine (2) Two different patterned Washi tape (3) Striped straws and (4) Scissors

Start by wrapping twine around one straw and...

Start by wrapping twine around one straw and extend and wrap twine to around second straw .

Place first Washi tape around twine and cut...

Place first Washi tape around twine and cut a triangle pointing up toward top of twine.

Place second Washi tape and cut a triangle...

Place second Washi tape and cut a triangle pointing down away from the twine.

This is the perfect small-batch vanilla frosting recipe. It&#039;s rich, delicious, and so easy to make.

Small-batch Vanilla Frosting

(56 grams) unsalted butter* (softened)

(120 grams) powdered sugar (sifted)

milk or cream

vanilla extract*

In a medium bowl, beat softened butter until light and fluffy, 30 seconds to 1 minute. Add&nbsp;powdered sugar, 1 teaspoon of milk or cream, vanilla extract, and salt.

Beat until smooth. Add up to 2 additional teaspoons of milk until frosting reaches your desired consistency.

Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.

Super Moist Chocolate Cupcakes

(94 grams) all-purpose flour (spoon & leveled)

(41 grams) unsweetened natural cocoa powder

Cupcakes are a tasty chocolate flavor however I made sure to fill them all halfway and it perfectly came out to yield 12 cupcakes and they still all sank in the middle! Don’t know how to fix this if I decide to use this recipe again

Super moist and super easy to make!! No sinking, no overflowing, and baked in 19 minutes. I made a peanut butter frosting to go with them.

Perfectly moist and chocolatey cupcakes so easy to make by hand. This should be everyone's go-to recipe when company is coming and you need to bake something quick! I topped with mini chocolate chips and hoped they would not sink! They turned out nicely risen filling half way as instructed, NO sinking, NO overflow. Your directions are always spot on and informative. Not too sweet and great without frosting for me .I added a pinch of cinnamon.  I used short 3 -1/2 " paper baking cups I buy on Amazon, making 9 short muffins, 18 minute bake time at 350 degrees.  Thanks for another great recipe!

I am wondering...can I exchange the oil for extra virgin or avocado?

I could not get this recipe to work out for me at all. Every other recipe here has worked well for me despite being at high altitude. 

The modifications I made finally worked! Only 4/15 cupcakes sank in the middle, and they aren't that awful of sinks. 

Keep in mind I'm at high altitude - about 7200 feet. YMMV depending on your altitude. 

This is what I changed: 
-increased flour to 1 cup
-decreased sugar to 1/3 cup
-decreased brown sugar to 1/3 cup

They're not as sweet, but they baked well and finally didn't have to toss the whole batch!

Super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. Top with creamy chocolate buttercream for a rich and indulgent dessert!

Get the full recipe: https://sallysbakingaddiction.com/super-moist-chocolate-cupcakes/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cupcakes

• More of our favorite recipes: https://sallysbakingaddiction.com/

With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I've ever had. Make sure you read through the recipe and recipe notes before beginning. This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pans and conversions.

(433 grams) cake flour (spoon & leveled)

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&#8217;s helpful, see this parchment paper rounds for cakes video &amp; post.)

I was disappointed in this cake.  I followed the recipe exactly and it came out so dense and heavy. it did have good flavor but it was so heavy in texture.  Not what I expected

https://www.youtube.com/watch?v=CtqrvXEZktg

With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I’ve ever had. And after 1 bite, I guarantee you’ll agree.

Get the full recipe: https://sallysbakingaddiction.com/vanilla-cake/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cake

• More of our favorite recipes: https://sallysbakingaddiction.com/

Vanilla Cake | Sally's Baking Addiction

Using only one bowl and four ingredients, you can whip up a batch of this easy and classic vanilla American buttercream frosting in just 10 minutes so try it today!

Vanilla American Buttercream Frosting

unsalted butter (2 sticks, softened)

oz powdered sugar (1 pound, about 3.5-4 cups)

milk

salt (optional)

Using a hand held mixer or standing mixer, cream the butter using a paddle or whisk attachment on medium high until pale yellow, about 4-5 minutes. If necessary, half way through scrape down the sides of the bowl and continue mixing.

Turn off the mixer and add powdered sugar and vanilla. Mix on low for a minute until it incorporates and starts to look crumbly.

Once crumbly, turn up the speed and continue mixing on medium to medium high, about 3-4 minutes until light and fluffy.

Gauge the consistency.  If the frosting is too thick, you can mix in a few tablespoons of milk or cream, 1/2 tbsp at a time, until it reaches the desired consistency.

Freshly whipped, homemade Marshmallow Frosting made from pillowy Swiss meringue flavored with a hint of vanilla. Perfect for piping onto your favorite cupcakes and cakes!

Marshmallow Frosting

1 cup (190 grams) granulated sugar

teaspoon cream of tartar

teaspoon vanilla

Combine sugar, egg whites, and cream of tartar in a bowl with a candy thermometer attached. Set the bowl over the top of a pot with 1 ¼ cups water covering the bottom. Place over medium heat.

Stir constantly with a whisk until the mixture reaches 140°-160°  The sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rubbing them together to ensure it’s completely smooth.

Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the eggs white on low for 2 minutes, then increase to medium-high. Beat for another 5 minutes (the frosting should have turned white and the body of the meringue starts to form). Add the vanilla extract and increase the mixing speed to high, beat for another 3-5 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks. Use immediately.

You can make frosting with cottage cheese. It’s smooth, creamy, and much healthier than traditional vanilla frosting. 

Vanilla Frosting Surprise ( Healthy Secret Ingredient)

low-fat plain cottage cheese

Neufchâtel cheese, room temperature

tsp. Stevia White Powder (adjust quantity to suit taste)

cornstarch

Eating cornstarch raw is not recommended. Pasteurize cornstarch prior to use. To ensure you end up with enough cornstarch, pasteurize more than needed for the recipe.

Place cornstarch in a small microwaveable bowl, such as a dipping bow. Cover and microwave at 30 second intervals for 3 to 4 repetitions or until an instant read thermometer registers 165° F.

Pasteurize cornstarch:

If there are obvious pools of water in the cottage cheese, you may pour out the excess, but don't press to drain out liquid. Place cottage cheese into a blender and puree until at least 90% smooth. See picture below.

You might need to stop the blender a few times to scrape and stir to ensure that everything is pureed. Add the remaining ingredients. Puree until smooth and creamy, stopping to scrape if needed. Frosting will be smooth and somewhat runny. Refrigerate in a shallow container (more surface area to expedite chilling) for at least 1 hour to firm up, longer is better. Store refrigerated.

Makes about 2 1/4 cups. 

To make frosting:

I tried this vanilla buttercream for the first time when it was made by a professional baker. It was the best vanilla frosting I&#039;d ever had.

Easy 5-Minute Fluffy Vanilla Frosting

unsalted butter ((454 g))

confectioners' sugar ((460 grams))

tsp milk

tbsp pure vanilla extract

Combine all ingredients in stand mixer fitted with whisk attachment. Start on low to incorporate confectioners&#39; sugar, then gradually increase to high.

Whip on high speed for 5 minutes, until very pale and very fluffy. This long whipping time is critical for the frosting to be light, satiny, mousse-y and like the most delicious, beautiful-textured vanilla frosting ever.

Pause several times to scrape down sides of mixer bowl while it is beating. The frosting will double in volume and will go from a dull, matte white to a shiny, satiny, fluffy white when it is ready.

https://content.jwplatform.com/videos/kXpZhUby.mp4

This Easy Vanilla Frosting recipe is fluffy and satiny, not to mention delicious. It is so simple with my 3 key tricks for success.

Easy 5-Minute Fluffy Vanilla Frosting.mp4

Learn how to make the best vegan buttercream frosting! It pipes perfectly, needs only 4 ingredients and tastes incredible. Makes 2 1/2 cups or enough for 24 cupcakes or a 8-9 inch layer cake.

Vegan Buttercream Frosting

vegan butter, softened to room temperature

non-dairy milk

In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter until smooth, about 2 minutes.

Gradually add the powdered sugar, about a cup at a time, and mix starting on low speed gradually increasing to medium, until all the powdered sugar is mixed in.

Add 2 tablespoons of milk and vanilla and beat on medium speed for 3-4 minutes, until everything is well combined. Scrape the bowl as needed.

If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.

Pipe onto cupcakes, spread on a cake or anywhere else you&#39;d like. Enjoy!

You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.

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The most viewed vanilla frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine