I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture cake frosting recipe similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. Line bottoms of 3 greased 9-in.
In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream mixture, beating well after each addition. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. In a large bowl, beat butter, vanilla and salt until creamy.
Beat in enough confectioners’ sugar, alternately with amaretto, to reach desired consistency. Frost top and sides with remaining frosting. Pipe reserved frosting around bottom edge of cake. Pipe designs on frosting with melted chocolate as desired. This post may contain affiliate links. This Classic Vanilla Cake recipe pairs fluffy vanilla cake layers with a silky vanilla buttercream.
The perfect cake for birthdays, weddings, or any occasion! Classic Vanilla Cake with vanilla buttercream and sprinkles. This classic Vanilla Cake is one of the most beloved recipes on Liv for Cake. I always thought that there were so many of these recipes out there that I’d stick to more unique ones. But really, I think the world needs my version of this simple, classic, delicious flavor combination. Truthfully, most of my cakes use this vanilla cake recipe, but I’ve never paired it with a vanilla buttercream. I know it’s easy enough for some people to grab a cake recipe from one post and a frosting recipe from another, but for those of us that are a little less comfortable mixing and matching for fear of epic failures, I’m putting it together for you into one recipe!
This Classic Vanilla Cake pairs fluffy vanilla cake layers with a silky vanilla buttercream. From Classic Cakes to Holiday favorites and everything in between. Some require more experimentation than others though. It does require expertise and experimentation though, so don’t make changes to a recipe unless you’re confident it will work out. It’s always best to ask if you’re not sure!
That being said, you can use regular milk instead of buttermilk in this cake recipe if you prefer something sweeter with less of a tang to it. When it comes to baking, especially cakes, it’s best not to take shortcuts. You want to follow the recipe exactly as written and pay attention to any notes. Ensure all ingredients are at room temperature.
This helps make sure everything gets incorporated together properly. Not doing this can result in poor emulsification and a less-than-perfect final product. Spoon and level the flour into the measuring cup rather than using the measuring cup as a scoop. The latter packs in the flour and can result in dense and dry cakes. You want to make sure they are pale and fluffy. Fully incorporate each egg one at a time.
Again, for proper emulsification and to ensure a good texture. Don’t overmix once you add the flour. Mix on low and only till the flour is just incorporated. Overmixing can cause dense but also fragile and crumbly cakes. To help ensure cakes come out cleanly.
Use baking times as a guideline only. Some run hot, some run cold, some have hot spots. Only you know how your oven bakes and it will require some testing on your part to know what works for you. Cool your cakes in the pans for 10mins. Any more and the sugars will start to set and the cakes will stick to the pans, any less and the cakes will be too fragile and might break when you’re turning them out.