Vanilla Cake + Chocolate Buttercream Frosting by One Girl Cookies
One Girl Cookies is the bakery right next door to our Brooklyn office. We go there way too often and it has a very special place in our hearts, which is why we asked co-owners Dawn Casale + Dave Crofton to share their recipe for the ultimate Vanilla Cake with Chocolate Buttercream Frosting. We’re especially honored that they baked it for us in their own home! Read on for the recipe…
The Vanilla Cake
5 cups all-purpose flour
2 teaspoon table salt
1 teaspoon baking soda
2 cups (1 pound) unsalted butter, softened
4 cups sugar
8 large eggs
Grated zest of 1 orange
2 cups buttermilk
1 tablespoon vanilla extract
1. Preheat the oven to 350°F. Prepare two 9 inch cake pans by greasing with cooking spray and lining the bottom with parchment paper.
2. In a large bowl, whisk together the flour, salt, and baking soda.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Scrape down the bowl with a rubber spatula. With the mixer running on low speed add the eggs one at a time, followed by the orange zest. Mix for about 2 minutes until fully combined. Scrape down the bowl with a rubber spatula.
4. In a separate bowl, mix together the buttermilk and vanilla. With the mixer running at low speed, mix in one third of the flour mixture and half of the buttermilk mixture. Scrape down the mixing bowl. Add another third of the flour mixture and the remaining buttermilk mixture. Remove the bowl from the mixer and fold in the remaining third of the flour mixture with a rubber spatula until the all of the ingredients are fully incorporated. Divide the batter between the prepared cake pans.
5. Bake for 17 minutes, then rotate the pans in the oven. Bake for 17 more minutes or until a cake tester inserted in the center of the cakes comes out clean. Remove the cakes from the oven and let them cool for 20 minutes. Then turn the cakes out onto a clean plate, make sure to remove the parchment paper beneath each cake, and then turn them back over onto cooling racks. Let cool completely.
The Chocolate Buttercream Frosting
- 3/4 cup (3/4 of an 8 ounce packages) cream cheese, softened
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 teaspoons vanilla extract
1/2 cup Dutch processed cocoa powder
4 cups (1 pound) confectioners’ sugar
1. In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese and butter for about 4 minutes until soft and creamy. Scrape down the bowl with a rubber spatula. Add the vanilla and mix for 30 seconds on low speed. Again, scrape down the bowl with a rubber spatula.
2. With the mixer running at low speed, add the cocoa powder and 4 cups of the confectioners’ sugar. Scrape down the mixing bowl and continue to beat in the sugar for 1 minute. If the consistency is too soft to use for frosting the cake, add more confectioners’ sugar, a tablespoon at a time until you reach the desired consistency. If it is too stiff, mix in a few drops of regular milk. The buttercream should be smooth and creamy and easy to spread on the cake.
Dawn Casale + Dave Crofton are the co-owners of One Girl Cookies, where they bake some amazing whoopie pies, cakes, and of course, cookies. You can order from One Girl Cookies online and have it shipped to your home! You can also follow them on Twitter, Facebook, and Instagram.