Vanilla Cake with Chocolate Frosting

Name: Vanilla Cake with Chocolate Frosting
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 Cup Butter; 1 Cup Brown Sugar; 1 Tsp Vinegar; 2 Tbsp Yogurt; 2 Cup Flour; 2 Tbsp Cornstarch; 2 Tbsp Vanilla Essence; 1 Tbsp Baking Powder; 1 Tbsp Baking Soda; 2 Cup Dark Chocolate (Melted); 5 Qts Cherries; ¼ Cup White Chocolate (Shavings)

Anjali

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55 minutes

This creamy, soft Vanilla Cake with Chocolate Frosting feels like that amazing bite that will stay with you forever. Well, if so many ingredients feel like a lot to you then you can read this 2-ingredient chocolate cake recipe or this 3-ingredient Flourless Banana Cake Recipe

If cakes were to be made in heaven then this is how they would taste. Moist, soft, creamy, chocolaty and SO SO SO GOOD!

I am so much in love with this cake of mine. Cakes have always been that thing that has got me excited. I mean yes, I love baking. I make cookies, cupcakes, and muffins all the time. But, I can never really explain the happiness that I get from baking a soft, spongy, and moist cake. It is undoubtedly the best thing in this world.

Also Read: Moist vanilla Cupcake with Buttercream Frosting

My memory of a perfect cake takes me back to my birthday. I guess it was probably my fifth birthday. Wondering how I remember this? Well, there are some things in life that you don’t want to forget. For me, this day was that. It was my birthday and my aunt had made a soft, spongy cake at home. Practically that day will always be something that I will go back to - as long as - I can when I think of homemade birthday cakes.

Today, was neither my birthday nor was any of my son’s birthday. Neither it was the birthday of the Man of the House. But, still, I felt a strong urge to re-create that happy food memory from my past.

Was I successful? Well, if my aunt – who by the way makes the best cakes in the world – would be here to rate me then I think she would give me a 4.5 or probably a 4.8 out of 5. Soo Close?

Well, somethings in this world are untouchable. Like that fish curry that my grandma used to make or that tofu curry that my Mom makes. Whenever the foodiellectuals – well this is my term which is basically – foodie + Intellectuals – of my family get together, then these recipes and these names just must make it to the surface.

This tells me how powerful our food memory can be. It surprises me to even imagine how much of an impact we can make in each other’s life through just one ‘good recipe’.

Enough talking, let’s get baking!

So, Let’s Bake a Vanilla Cake with Chocolate Frosting Tonight?

Yes, friends, I am gonna make it gluten-free. So, I will be using Almond Flour. If you don't have a problem with gluten you can use AP Flour. Rest everything is just the same.

Well, start off with some brown sugar and some butter. Beat them with a hand mixer or stand mixer real nice. Yes, folks! Beat well. Look at that butter get mixed into the sugar. After about 5-minutes you will start seeing a creamy texture. Well, that’s exactly what we are looking for. This process is called creaming. Your mixture will be light and fluffy.

Once the creaming has been done add one egg. As you might know, I don’t use eggs for any of my baking recipes. And what do I use in place of an egg? Say, I am waiting? Yes! Some yogurt and some vinegar. Mix them well.

Now, never miss vanilla essence. The smell of vanilla creates a beautiful taste that just can’t be ignored. I mean I would never bake a cake without vanilla essence.

Once all your wet ingredients are done. We’ll move on to our dry ingredients. Oooh! I love the dry ones. They are the players does the magic.

I always use AP Flour. But, just to make this low carb and healthy I have used Almond Flour. I know some people might be making faces. Seriously Almond flour? Well, trust me, friends. You will not be able to tell the difference.

Then goes the two popular baking twins - our Baking Soda and Baking Powder. I always like to use them both. So that one twin doesn’t feel alone. No, seriously so that the leavening is balanced.

Then add some corn-starch. Cornstarch gives it a cakey texture which I really really love. Then just pour them in the wet ingredients and mix well.

Now prepare cake tin. I have used a non-stick metallic 7” cake pan. You can use whatever you got. Grease it with some cooking spray and line it with a parchment paper. This will help you during clean up.

Now pour the batter all over.

I have done the same thing twice. I have basically repeated all of the other steps. Why? Well, I really don’t know. In case you want to skip that amount of work, just double the quantity. Grab two cake tins of the same size. Distribute the batter equally in both the tins and bake them together (if you got space) or one by one at 180C or 350F for 12-14 minutes or until a toothpick inserted at the center of the cake comes out clean.

Now, wait! The cakes are just baked. Give them some time to come to room temperature. Once the cakes are not that hot, peel out the parchment paper place the cakes on a clean and dry plate.

Melt some dark chocolate – be careful chocolate melts fast. So add some butter or some oil into the pan and keep the flame low.

Add this melted dark chocolate over one cake. Add the other cake on this cake and again top it off with some more chocolate. Slather the sides with chocolate and make it all chocolaty.

Let it set in the fridge for about an hour and then drizzle some white chocolate shavings on it. Decorate the center with some cherries. These are optional. But, that’s just how I like them. And, finally, cut out your Vanilla Cake with Chocolate Frosting and enjoy.

How to Make it Low Carb?

If you want to make it low carb then consider replacing brown sugar with stevia sugar. It has a considerably low-calorie count and will be a great choice for you.

How Much Chocolate Did I require?

I have used a 7" cake tin so accordingly, I needed 7 OZ of dark chocolate. You will need chocolate as per the size of your cake.

How to Ice the Cake Smoothly?

A trick that I used while frosting is that I chill the cake before frosting. And, after the cake has been chilled the frosting sets as easily as a breeze.