Image from http://www.cupcaketakesthecake.blogspot.com/
Since Easter is just around the corner, I thought I would re-post my all time favourite Vanilla Cake recipe which is from the Cupcake Cafe in New York. I have their cookbook, but the recipes are huge, bigger than what I would make for my family. A number of years ago, I found the Cupcake Cafe recipe in a newspaper and it was scaled down for home baking.
By far, this is the most requested cake by my friends and family. The icing is butter cream, made with egg whites and boiled sugar and a full pound of butter (large cake though), and so is less sweet than powdered sugar icing......For those of you who do not have a candy thermometer, use your meat thermometer. I use one of those digital ones. THIS IS NOT HARD TO DO. REALLY, please don't be intimidated by the Butter cream.
For Easter, I like my table to be full of Spring bulbs. And Vanilla Cake. I hope you enjoy this gorgeous cake.
Recipe from The Cupcake Cafe as reproduced in the Toronto Star.
Make up a batch of your favourite Vanilla Butter Cream or icing and you are go.
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That is my favorite cake. I'm going to make this. Thank you for sharing. Happy Easter, Hugs, Deb=^..^=x5
ReplyDeleteoh my...does this look yummy...thanks for sharing the cupcake love!
ReplyDeletealison
Oh Chania....You HAD me at CUP CAKE....hahahahahaha....!
ReplyDeleteI just wouldn't be game enough to try this one Lovey 'cause I KNOW I'd be scarfing the ingredients befor they made it into the pan.... :o) !!!!!
I hope you have a SAFE & HAPPY Easter Break my Friend....!
Cheers for now,
Tamarah xx
Sitting here staring at that cupcake longingly while my breakfast cereal just sits getting soggy...
ReplyDeletexo Cathy
I make vanilla cake all the time too. I'm intrigued about the icing, because normally I find buttercream absolutely HEINOUS. Blech. However, this is interesting with its candy thermometer stage...What's the consistency of the icing like when it's done?
ReplyDeleteI love that close-up photo of the flowers. Beautiful.
ReplyDeleteYour Friend, m.
Yummy! I'm tagging this so I can try it out! Ann
ReplyDeleteOh, I am making these for sure! I love the photo of the cut out recipe...it's already showing the wonderful signs of wear ~ I'm guessing that's a spot of pure vanilla there? Happy Easter! Trish
ReplyDeleteIt was only when I started blog-reading that I realised that a fundamental difference between Europe and the US/Canada is that we melt the butter to make butter icing, and you cream it. One day I'll make it your way and feel like a woman of the world.
ReplyDeleteLooks delicious! Happy Easter!
ReplyDeleteSounds delish!
ReplyDeleteWOWIE. I LOVE this!
ReplyDeleteoh it looks so beautiful!
ReplyDeleteawwwwwwww, yummy!!! happy easter, angie
ReplyDeleteThank you, thank you:) I know this will be the cake I have always tried to achieve:) it just looks so wonderful:)
ReplyDeleteYou are very generous to share with us.
Happy Easter...I know your table will be lovely.
~Gail
Hi Chania - is this cake light and fluffy, or more dense? I saw 6 eggs, so I was wondering how the texture is?
ReplyDeleteThis cake recipe sounds good to me! Thanks for sharing!
ReplyDelete