I absolutely had to share this ONE—my SUPER delicious low calorie and lightly sweetened, “Thin Double Vanilla Buttercream Cake” as it was a HUGE hit with my entire family. Their very words included phrases such as these— “it was as good as any bakery cake”; “it was soooo good!” and judging by the fact that there was absolutely NOT ONE SLICE LEFT OVER–this one was a proven dessert sensation. I made this one for the first time for Sunday dessert. It was made from scratch from start to finish and it was without a doubt better than any store brought boxed cake mix and its canister companion of frosting.
So here is what I believe you will love about making this tasty, lightly sweetened vanilla cake and my easy vanilla buttercream recipe. It is lightly sweetened and moist from my using heavy whipping cream to substitute in the place of whole milk or tangy buttermilk, which I did not have available at the time of baking. Also the frosting is not stiff, but has a lightly whipped and fluffy texture to it, giving it that melt in your mouth feeling.
As you may have already guessed, I prefer using all or at least the majority of organic ingredients in my cooking and baking. However, feel free to make your own selections or preferences based on your individual or family budget, but whenever possible please consider using some ‘organic’ ingredients, as they are usually free of chemicals, toxins, and pesticides making it much healthier alternative. Anyway, with that being said, I highly recommend your taking the opportunity to bake this tasty cake for your next Sunday supper dessert or special event with your loved ones, and please come back to leave your much welcomed feedback (comments, questions, suggestions). 😉
Thin Layered Double Vanilla Buttercream Cake
Low calorie, and lightly sweented vanilla cake with a lightly whipped vanilla buttercream frosting make this cake a DESSERT SENSATION! This is SIMPLE, but oh so DELICIOUS!
Ingredients
- 1-1/2 cups Cake Flour
- 1 tsp Baking Soda
- pinch Salt
- 8 tbsp Butter organic, unsalted
- 1 cup Sugar, softened or room temperature organic
- 1 large Egg, room temperature organic
- 1-1/2 tsp Vanilla Extract organic
- 3/4 cup Horizon Heavy Whipping Cream, room temperature organic
- 1/4 cup Hot Water
- 1 cup Specrtrum Organic Shortening
- 4 tbsp Butter, softened or room temperature organic, unsalted
- 3 cups Powdered Sugar organic
- 1-1/2 tsp Vanilla Extract organic
Instructions
-
In a bowl, whisk together the flour, baking soda, and salt.
-
In another bowl, blend the softened butter and sugar together until creamy.
-
Add the egg and vanilla and continue mixing until combined.
-
Next, add the flour in two batches, beginning with the flour then the heavy cream; repeating with the flour and finishing with the hot water. Mix only until smooth. **DO NOT OVERMIX**
-
Pour into two 8 inch round greased and floured pans. Bake at 350 for 25 minutes, or until a toothpick comes out clean.
-
For the frosting, combine the shortening, softened butter, powdered sugar until creamy and smooth. Add the vanilla, and blend for an additional minute.
Recipe Notes
The mixture may appear loose and somewhat thin, but it should bake to absolute perfection.
As always, I use organic ingredients in my recipes whenever possible.
