Your Cart is Empty
My second most asked question, after what size cake pan should I use, is do you have a vanilla cake recipe? I'm so pleased to now be able to say YES I have found a recipe that works really well being cut into shape, is really easy to make (hello one step mixing), is big enough to make a 2 layer number, letter or shape cake and tastes great too! See the links at the bottom to take you to the recipe sites, along with my notes for converting to be a 2 layer cake.
For toppers for this cake I made mini meringues using my one egg white recipe, mini chocolate blocks, chocolate coated strawberries, Raffaelo balls and Lindt balls. I prepared these on the morning of decorating the cake. I baked the cakes the day before cutting and decorating and left them covered and in the fridge until it was time to cut them.
Grease and line 2 cake tins. I used 12" square cake tins.
Bake your cakes! This recipe (link at bottom) is so easy to make. All the ingredients go in together and are mixed at once. So easy and quick!
After baking your cakes chill them in the fridge to make them easier to cut out your shape. I used my heart III template for this heart shape.
While the cake is chilling, make your buttercream. The strawberry puree can be made in advance and stored in the fridge until you need it.
I cut out the centre of the cake but you could leave it in. I turned my small heart cutouts into a smaller heart cake.
Pipe the first layer of cake with buttercream. Pop it in the fridge to chill for 10 minutes before piping the second layer of cake. Place your toppers on your cake and chill it until you're ready to serve. Buttercream tastes better when it warms a little so take it out of the fridge 15-30 minutes (depending on your climate) before serving for best results.
Enjoy!
Lisa xo
TASTE VANILLA BUTTERCAKE RECIPE
After making the batter, divide it into two cake pans. Bake for approximately 35-40 minutes.
CALLMECUPCAKES STRAWBERRY SWISS MERINGUE BUTTERCREAM
This recipe makes enough for a 2 layer cake. Use a different fruit puree if you prefer, using what's in season.
Comments will be approved before showing up.
Ranjeeta M
October 18, 2022
Hi..I came across your recipe as I was searching to make a letter cake.Your recipe to be very clear and direct to make but I had few doubts, would be grateful if you clarify..Will cake dry out as the sides are exposed..is sugar syrup required?Once assembled if kept in the fridge will it dry out as well?..sorry if my doubts seem silly.If possible do respond. Thanks alot.
———
DoughCuts replied:
Hello, thanks so much for your questions. The sides of the cake won’t dry out if you keep it in an airtight container or a cake box inside your fridge before serving. Keep any leftovers in an airtight container too and they won’t dry out either. There is no need to use sugar syrup. I hope that helps. Happy baking! Lisa