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
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In a bowl, whisk together the flour, baking soda, and salt.
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In another bowl, blend the softened butter and sugar together until creamy.
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Add the egg and vanilla and continue mixing until combined.
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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**
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Pour into two 8 inch round greased and floured pans. Bake at 350 for 25 minutes, or until a toothpick comes out clean.
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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.