Vanilla Cake with Fluffy Cream Cheese Buttecream 6

There’s something so simple and beautiful about a vanilla cake with frosting. Don’t get me wrong, I L.O.V.E chocolate cakes, but I have to be in the mood, were as I can eat a slice of butter cake every single day if I would let myself.! This cake is so moist and flavorful and the frosting so fluffy and delicious. Believe it or not, I got that perfect pink hue from fresh beet juice! No more artificial red food coloring for this girl. It amazes me what nature can do! This recipe is so versatile and can be jazzed up in so many way. Get creative! For this cake I decided to frost the inside and dust the top with powdered sugar, but there is definitely enough frosting to frost the whole cake.

Vanilla Cake with Fluffy Cream Cheese Buttercream
Serves 16
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628 calories
73 g
151 g
36 g
6 g
22 g
161 g
192 g
52 g
1 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 628
Calories from Fat 314
% Daily Value *
Total Fat 36g
Saturated Fat 22g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 151mg
Sodium 192mg
Total Carbohydrates 73g
Dietary Fiber 0g
Sugars 52g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 3 cups cake flour
  2. 3 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 2 cups white sugar
  5. 1 & 1/2 cups unsalted butter at room temperature
  6. 5 eggs at room temperature
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon almond extract
  9. 1 cup milk
For the frosting
  1. 1 cup butter
  2. 8 oz cream cheese
  3. 3-4 cups powdered sugar
  4. 1/4 teaspoon salt
  5. 2 teaspoons vanilla extract
  6. 2 tablespoons fresh beet juice (optional)
  1. Preheat oven to 350 degrees F. Butter two 9 in round cake pans and line with parchment paper.
  2. In a large bowl sift flour, baking powder, and salt. Set aside.
  3. In another large bowl cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time. Scrap the bowl in between each addition to make sure everything is being incorporated. Add in vanilla and almond extract. Alternate adding your flour mixture and your milk to the batter in 4 additions, ending with milk. Do not over mix.
  4. Pour batter into prepared pans making sure they are equal (I used a scale to be accurate).
  5. Bake in preheated oven for 35-40 minutes or until toothpick inserted in middle comes out clean or with a few moist crumbs.
  6. Remove from oven and let cool completely before handling.
  7. In a large bowl mix butter and cream cheese. Slowly start adding your powdered sugar until it is sweet enough for your liking. Add in salt and vanilla extract. If you would like the pink hue to your frosting add the beet juice until the desired color is achieved.
  8. Frost once cake is completely cool.
A Little Sweet Life


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