Ingredients for Vanilla Cream Cake
- Yellow Cake Mix
- 2 cups (4 sticks) unsalted butter, softened
- 2 teaspoons vanilla extract
- (Only add if batter is too thick)
- Oil
- 4 large eggs
- 1 cup (2 sticks) unsalted butter, softened; 3 cups powdered sugar; ½ cup milk; 1 teaspoon vanilla extract
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How to Make Vanilla Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be slightly thin.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a microwave-safe bowl, combine 1 cup (2 sticks) softened butter, 3 cups powdered sugar, and ½ cup milk. Microwave in 15-second intervals, stirring until smooth and creamy.
- Stir in 1 teaspoon vanilla extract. Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
442g
Fat
68g
Carbs
53g
