I am not a huge cake eater. There are so many other desserts I enjoy more. And if I am going to eat cake--I usually want chocolate or carrot cake. But most of my kids enjoy vanilla cake. And so often vanilla cake can be too stodgy or dry. This doctored cake mix was fabulous.
CAKE
1 cup of buttermilk
1/2 cup neutral oil (canola, vegetable, grapeseed, etc)
2 tsp vanilla extract
3 eggs
1 box of white cake mix*
FROSTING
½ cup butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
1 teaspoon pure vanilla extract
16 ounces powdered sugar, about 3 ½ cups
pinch of salt
¼ cup heavy cream
CAKE DIRECTIONS:
Line baking pans with parchment paper and lightly spray with cooking spray. Preheat the oven for 350.
Mix buttermilk and oil in a stand mixer until blended. Add vanilla. Add cake mix and stir on low. While still on low, add eggs one at a time. Then increase the speed to medium and beat for 2 minutes.
Spread the batter evenly between the baking pans. Bake for 30-34 minutes for two 8-inch rounds, 28-32 minutes for three 6-inch rounds.
*I used Pillsbury Moist Supreme White Premium Cake Mix, 15.25oz, the recipe recommended Betty Crocker Super Moist Delights French Vanilla Cake Mix,
FROSTING DIRECTIONS (adapted from Mel's Kitchen Cafe):
In a mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Add the vanilla. Using a fine mesh sieve or sifter, sift the powdered sugar with a pinch of salt in a separate large bowl. Gradually add the powdered sugar to the creamed butter mixture about 1 cup at a time and mix on low before adding the next. Mix until creamy, scraping down the sides and bottom of the bowl. Add the heavy cream and whip until the frosting in light and fully.
