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Spiced Vanilla Sour Cream Cake
2022-11-09
https://www.metro.ca/userfiles/image/recipes/gateau-creme-sure-vanille-epicee-12029.jpg
PT30M
PT25M
PT55M
For the cake:Preheat the oven to 350(f) degrees. Grease & line 3 8-inch round cake pans.In the bowl of a stand mixer fitted with the paddle attachment cream together the butter & sugar until fluffy. Add the eggs one at a time followed by the sour cream & vanilla extract.Sift in the flour, baking powder, salt, cinnamon, nutmeg & cloves. With the mixer on low speed slowly add the milk & beat until the batter comes together.Evenly divide mixture amongst the prepared cake pans. Bake until the top bounces back to touch, about 20 to 25 minutes. Let cool to room temperature before removing & frosting.For the frosting:In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter & sugar until fluffy, about 8 minutes. Scrape down the sides of the bowl as needed.Add the vanilla & whipping cream. Beat until combined. Remove 1/2 cup of frosting & add red food colouring. Set aside until ready to use.Place a layer of cake on a cake stand or turn table & spread with a layer of buttercream. Repeat with remaining layers. Coat the edges with a thin layer of butter cream & refrigerate for 30 minutes.Finish cake with a final layer of white buttercream for the bottom half & red for the top half. Use a bench scraper to smooth the edges & blend the frosting. For an alternative look, create swirls using the back of a spoon.Garnish the top with sliced oranges & sugared cranberries.Source: Marcella DiLonardo
10-12
0
0
0
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For the Cake:
1 cup (250 mL) Lifesmart Original Unsalted Butter, room temperature
2 cups (500 mL) granulated sugar
4 large eggs, room temperature
1 cup (250 mL) Selection Sour Cream 14%
2 teaspoons (10 mL) pure vanilla extract
2 3/4 cups (685 mL) all-purpose flour
2 1/2 teaspoons (12,5 mL) baking powder
1/2 teaspoon (2,5 mL) Salt
1 teaspoon (5 mL) ground cinnamon
1/4 teaspoon (1,25 mL) ground nutmeg
1/4 teaspoon (1,25 ml) ground cloves
3/4 cup (185 mL) whole milk
For the Frosting:
2 cups (500 mL) Lifesmart Original Unsalted Butter, room temperature
4 cups (1000 mL) powdered sugar, or to taste
2 teaspoons (10 mL) vanilla extract
1/3 cup (80 mL) whipping cream
Red food colouring (optional)
sliced orange, to garnish
Sugared Cranberries, to garnish
Spiced Vanilla Sour Cream Cake
10-12
Desserts
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME
Ingredients
-
For the Cake:
-
1 cup
(250 mL)Lifesmart Original Unsalted Butter, room temperature
-
2 cups
(500 mL)granulated sugar
-
4
large eggs, room temperature
-
1 cup
(250 mL)Selection Sour Cream 14%
-
2 teaspoons
(10 mL)pure vanilla extract
-
2 3/4 cups
(685 mL)all-purpose flour
-
2 1/2 teaspoons
(12,5 mL)baking powder
-
1/2 teaspoon
(2,5 mL)Salt
-
1 teaspoon
(5 mL)ground cinnamon
-
1/4 teaspoon
(1,25 mL)ground nutmeg
-
1/4 teaspoon
(1,25 ml)ground cloves
-
3/4 cup
(185 mL)whole milk
-
For the Frosting:
-
2 cups
(500 mL)Lifesmart Original Unsalted Butter, room temperature
-
4 cups
(1000 mL)powdered sugar, or to taste
-
2 teaspoons
(10 mL)vanilla extract
-
1/3 cup
(80 mL)whipping cream
-
Red food colouring (optional)
-
sliced orange, to garnish
-
Sugared Cranberries, to garnish
Preparation
For the cake:
Preheat the oven to 350(f) degrees. Grease & line 3 8-inch round cake pans.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter & sugar until fluffy. Add the eggs one at a time followed by the sour cream & vanilla extract.
Sift in the flour, baking powder, salt, cinnamon, nutmeg & cloves. With the mixer on low speed slowly add the milk & beat until the batter comes together.
Evenly divide mixture amongst the prepared cake pans. Bake until the top bounces back to touch, about 20 to 25 minutes. Let cool to room temperature before removing & frosting.
For the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter & sugar until fluffy, about 8 minutes. Scrape down the sides of the bowl as needed.
Add the vanilla & whipping cream. Beat until combined. Remove 1/2 cup of frosting & add red food colouring. Set aside until ready to use.
Place a layer of cake on a cake stand or turn table & spread with a layer of buttercream. Repeat with remaining layers. Coat the edges with a thin layer of butter cream & refrigerate for 30 minutes.
Finish cake with a final layer of white buttercream for the bottom half & red for the top half. Use a bench scraper to smooth the edges & blend the frosting. For an alternative look, create swirls using the back of a spoon.
Garnish the top with sliced oranges & sugared cranberries.
Source: Marcella DiLonardo
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
