Vanilla Cake (From Scratch) with Swiss Buttercream! All homemade, and easy!

My daughter is obsessed lately with Yolanda Gampp and her fabulous cakes and videos that she makes. She is all like "Mom, you have to see this heart and brain cake she made!" Yes!!, those were the first videos I watched and yes it was pretty cool! She made them look so really. 

 So, she has inspired me to take my baking to a whole new level.

I did attempt yesterday to make a St. Patricks Day cake but unfortunately, the buttercream did not cooperate with me and was flat and thin and ran everywhere. I'll share a picture of my sad cake below. 

Well, today I woke up determined to not let my cake skills go out like that and dug through my grandma's recipe box and found the perfect cake recipe. Everything we do today is super easy and all the ingredients can be found locally.

So let's get to the cake!!

Ingredients:
1 Cup Sugar
4 Eggs
2 teaspoons vanilla extract
2 1/2 Cup Flour
4 teaspoons baking powder
1/4 teaspoon salt
3/4 Cup Oil
1/3 Cup Milk

Directions to make the vanilla cake from scratch:

Separate the eggs and place the whites in a mixing bowl. In a separate bowl, place the sugar, egg yolks, oil, and milk. 

Mix well with a hand mixer if available. Mix the flour and the baking powder together and then sift them twice. After the dry ingredients are sifted, start adding them slowly to the wet ingredients. 

Take the egg whites and beat them stiff with the salt, with a spatula. Add the egg whites slowly to the cake batter. 

Grease and flour two 9 inch pans. To do this properly use a pastry brush and dip it in oil. Brush the oil all over the pan sides and especially in the creases of the pan.

 After coated, add a few tablespoons of oil. Hold over the sink or garbage can and gently shake or pat the flour around the pan to completely coat the surface. 

Pour half of the cake mixture in each pan. Tap each pan on the table to remove all the air bubbles. Bake in a preheated oven at 350 degrees for 30-40 minutes or until done. 

Check with a toothpick to make sure the cake is done and not still in batter form. Insert in the middle of the cake, if the toothpick comes out clean.  The cake is done. 

This cake will also detach itself from the sides of the cake pan slightly. You can use a Bundt pan or larger rectangle pan for sheet cakes. I like to make cupcakes better than I like making cakes. For my household, it just serves us better and they don't to waste. 

Now for the frosting!!

Ingredients:

• 1/2 cup egg whites from about 4 large eggs
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (2 sticks) unsalted butter, cubed and softened at room temperature
• Pinch of salt

1. 1.
   In a medium heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a small saucepan of simmering water, making sure the water doesn't touch the bowl. Continue to whisk until sugar has dissolved (you can check by rubbing a bit of the mixture between your fingers; the mixture shouldn't feel grainy). If you're not worried about salmonella, you can take the mixture off the heat and proceed to Step 3.
2. 2.
   If you want to pasteurize the meringue, keep whisking until the mixture registers 160°F on an instant-read thermometer, then remove from heat. Using a hand-held or a stand mixer, beat the warm mixture until the meringue holds stiff peaks and has cooled to room temperature.
3. 3.
   Beat in vanilla. Add butter one cube at a time, beating well with the electric mixer after each addition. Sprinkle with salt and continue to mix. The mixture may start to look as if it’s separating during this process but don't panic: just keep beating and the buttercream will come together and become smooth.
4. 4.
   Use immediately or refrigerate in an airtight container or a zipper-lock bag for up to 2 weeks or in the freezer for up to 2 months. To use a buttercream that has either been refrigerated or frozen, first, allow to come to room temperature, then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days when refrigerated in an airtight container. Allow buttercream to come to room temperature before serving.

Thank you for reading and I hope you enjoy the recipe. It was one of my Grandma's favorites. 

Love, Jen