Saturday, August 14, 2010

Vanilla Cake Revisted

1 cup butter, softened
2 cups sugar
3 cups cake flour
2 teaspoons baking powder
1/2 tsp salt
4 eggs
1-1/2 cups buttermilk
1 small package sugar free instant vanilla pudding
1 tablespoon vanilla bean paste

Preheat oven to 350.

Spray cake pans with cooking spray.

Cream together butter and sugar. Stop to scrape down the sides of the bowl if needed. Beat two minutes.

Add eggs in one at a time; beating after each addition. Add in vanilla pudding.

Combine the cake flour, baking powder, and salt in a separate bowl.

In a liquid measuring cup combine buttermilk and vanilla bean paste.

Add the flour mixture alternating with the buttermilk mixture to creamed mixture; beating after each addition. Start and end with the flour mixture.

Pour batter evenly into cake pans.

Bake for 25-30 minutes or until a cake tester inserted in the center of the cake comes out clean.

Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

*Note*-Original recipe uses 3 nine inch cake pans. I used this for a character cake pan and a 6 inch round pan

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