Skip Right to the Recipe if You Know What is Good for You: Vanilla Buttermilk Cake with Marshmallowy Frosting


Glossy, snow-white frosting glazed over the top of a sugar cookie tasting cake. Oh, sorry, am I making you drool at your computer? I’m not? Huh, well, you should be, because this cake is g-o-o-d, good. The recipe was originally for cupcakes, but I poured most of it into a 9-inch round(greased) cake pan and four cupcakes, which I put too much batter in and then they overflowed slightly. But, that is not relevent. What is relevent is that you should make this cake and frosting combo now. As in as soon as the butter is a room temperature(and I don’t mean go stick it in the microwave, either). It takes all of 5 minutes to whip together and within the hour, you can have some of this yummy cake; the frosting can be made while the cake is in the oven.  I go the cake recipe from the the comfort of cooking blog and the frosting is from the Betty Crocker Cookbook. Now shoo and make some cake!

~thechildcooks

Vanilla Cupcakes

Makes 12 cupcakes

1 1/3 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup butter, room temperature

1 cup sugar

1 large egg

1 tsp vanilla extract

1 cup buttermilk

Preheat your oven to 400 degrees and line a 12-cup muffin tin with paper cups. In a small bowl, whisk together your dry ingredients until well combined.

In a large bowl, using a mixer, cream together butter and sugar. Add in the egg and vanilla, and beat until smooth. Add half of the flour mixture, stir, pour in buttermilk, stir, and then add the remaining flour. Stir until well combined.

Distribute evenly in muffin cups, filling about 2/3 full. Bake for 18-20 minutes. Allow to cool completely before frosting.

Store in the refrigerator for up to five days.

White Mountain(a.k.a. Marshmallow) Frosting

 1/2 cup sugar

1/4 cup light corn syrup

2 tablespoons water

2 egg white

1 teaspoon vanilla

Mix sugar, corn syrup and water in saucepan. Cover;heat to rolling boil over medium heat. Uncover; boil rapidly until candy thermometer registers 242F .

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high-speed until stiff peaks form.

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1 Comment

Filed under Cake, Sweet

One response to “Skip Right to the Recipe if You Know What is Good for You: Vanilla Buttermilk Cake with Marshmallowy Frosting

  1. Pingback: Betty’s Never Fail White Icing Recipe « The Cooking Channel

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