Vanilla Cake with Pink Buttercream Frosting πŸ’Ÿ


I’d been away for 10 days and its about time I updated my blog with one of the classic cake recipe suited for almost any occasion! Vanilla Cake is one of the easiest cakes to prepare with the simplest of cake ingredients and a fairly straight forward method!
I love using simple yet scrumptious recipes and experimenting with the presentation every time! I made this cake for a friend’s birthday along with another friend (Samar) Not only does her name resembles mine but she is also as much into baking as I am! I’m sure you’ll see her blog coming up sometime in the future!
It was my second time experimenting with a chocolate lace border! (the first time I tried it for a marble chiffon cake. You’ll see it on my blog soon!)





  • 1 cup (226 grams) unsalted butter (room temperature)
  • 1 3/4 cups (350 grams) granulated white sugar
  • 4 medium to large Eggs (room temperature)
  • 3 cups (345 grams) all purpose flour (sifted)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) milk (room temperature)



1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 2 – 9”cake pans, line the bottom with parchment paper and set aside.

2) In a bowl, whisk together the flour, baking powder and salt. Set aside

3) In another bowl, using an electric or hand mixer, beat the butter until soft and creamy

4) slowly add in the sugar. whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)

5) Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along

6) Add in the Vanilla extract

7) Put the mixer on a slow speed and add in the flour mixture (in three additions)  and milk (in two additions). Start and end with the flour.

8) Divide the cake batter evenly between the 2 greased/lined cake pans. Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6) Allow the cakes to cool completely before frosting it (at least 40 mins)




  • 1 cup (226 grams) unsalted butter
  • 4 cups Icing sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoon of milk or cream
  • Food colouring (red or pink)



1) In a medium bowl, with an electric hand mixer, beat the butter until smooth and creamy

2) Add in the vanilla extract, Icing sugar and about 2 tbsp milk/cream. Mix on low speed until all sugar is incorporated.

3) Color the frosting with food coloring (gel or liquid). I used a little red food colouring which gave me the pink shade in my frosting.

3) Turn mixer to medium-high speed and beat the frosting for about two minutes or until the frosting turns out to be smooth, creamy and thick! Add in more milk/cream or sugar to reach your desired consistency.

4) Spread a good amount of frosting between the two cake layers before covering the whole cake!


Chocolate Lace collar:

I promise it’s not as hard as people might think and you end up having fun while making this while at the same time, using your artistic skills. All you need is

  • Semi sweet or dark chocolate (melted)
  • parchment or baking paper
  • a piping bag

Make sure you ice your cake nicely so you can take accurate measurements for the template you’ll use to create the chocolate wrap. To know exactly how long you should cut out the length of your paper, take a scale or a measuring tape and measure the diameter of the cake.
The length of your paper should be = cake diameter x 3.142 (pi) , plus add a couple of inches just to be on the safe side {there is always a little bit of math everywhere! }

Measure the height of you cake as well (its a two layers cake so it should be around 3.8-4 inches tall. add in around 1/2 inch for the height so that the chocolate collar goes a little higher than the cake!

Cut out the paper according to the measurements.

Now comes the fun bit! take the melted chocolate, fill up a piping bag and cut the front edge of it. Pipe out the chocolate in whatever manner and design you wish to do it! Just make sure you’re moving fast all along! leave out some top corner edges so you can hold it to wrap around the cake later.
Once you’re done with your artsy design, pop the template in the refrigerator to partially set for a minute or so. You can also leave it outside and wait till it starts to set.
Once your chocolate is not runny anymore but still pliable you can carefully start to wrap around the cake. You need to be very patient here! there might be some overlap when you reach the end of the cake, which is fine as you don’t have to press in the extra bit to the cake (it was just to be sure that you don’t run short of the border). Then, pop your cake in the fridge with the paper folded around it and let the chocolate set completely.

Once it has, you can nicely take out the paper and TADAAAAA you’ll see your cake covered in a pretty chocolate collar around it!

(there are some very useful youtube videos on how to create a chocolate wrap! so definitely give it a look!)

It might take some practice to perfect the chocolate border, but once you get comfortable working with melted chocolate you can do wonders to your cakes!

I went on with topping my cake with some fresh washed flowers and macaroons!

Hope you enjoy it! x
#happybaking #amarbakes

Recipe adapted from:





3 thoughts on “Vanilla Cake with Pink Buttercream Frosting πŸ’Ÿ

  1. Pingback: Vanilla CupcakesπŸ’› | Amar's

  2. Pingback: Marble Chiffon Cake | Amar's

  3. Pingback: The Giant Cupcake πŸ™ŒπŸ½ | Amar's

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