Cake and Frosting

Posted by Michele at 7:10 AM

I basically have one cake and one frosting recipe that I can make in my sleep.  Every other cake I make is a deviation off the basic recipe.

Michele’s Basic Butter Cake Recipe
Mix & Set Aside: 2c A.P. flour, 1tbsp baking powder, 1tsp salt
Cream: 1/2c softened butter, 4oz. applesauce (a snack size cup)
Slowly beat in: 2/3c white sugar, 1/2c brown sugar
Add in, one at a time, and mix well: 6oz plain Greek yogurt, 1tbsp vanilla, 2 eggs + 1 egg white, 1/6c
almond milk (or regular milk if you’d prefer)
Add in the flour mixture slowly then beat on medium-high for 2 minutes
Bake at 350 for 20-30 minutes (however your oven works) until done.  Makes two 9” rounds.

Chocolate Cake: Melt 7oz dark chocolate with 2 tbsp (of the 8 you will use for the recipe) butter.  Add to the creamed butter (before the sugar) and then follow the above recipe.

Spice Cake: Add 1tsp each of nutmeg, cinnamon, and cloves to flour mixture.  Follow the above recipe.

Carrot Cake: Add 1tsp each of nutmeg, cinnamon, and cloves to flour mixture.  Follow the above recipe.  At the end, mix on medium-high for only 1 minute, then add in 2.5c of shredded carrots and a handful (to taste) of dried currants.  Beat for another minute.  Bake as directed.

White Cake:  Follow the basic recipe, but instead of 2 whole eggs plus an egg white, use 3 egg whites.  Instead of brown sugar, use only white sugar (1¼ cup).

Coconut Cake:  Follow the basic recipe, but instead of 2 whole eggs plus an egg white, use 3 egg whites.  Instead of brown sugar, use only white sugar (1 cup).  Omit the Greek yogurt and almond milk; instead, use 1 cup of coconut milk.   At the end, mix on medium-high for only 1 minute, then add in 1 cup shredded coconut.   Beat for another minute.  Bake as directed.


Michele’s Basic Buttercream Frosting (enough to frost two 9” rounds)
Beat 1c of softened butter until creamy.  Add 1tsp vanilla and 1/6c almond milk (or regular milk).  Slowly cream with 3c powdered sugar.

Cream Cheese Buttercream: Cut the butter to 1/2c.  Cream it with 6-8oz COLD cream cheese (one
package).  Add 1tsp vanilla and 1/6c almond milk.  Slowly cream with 3c powdered sugar.

Chocolate: Melt 3.5oz chocolate with 1tbsp butter.  Cream 7tbsp butter with tsp vanilla.  Add the melted chocolate, then cream with 3c powdered sugar.

Coconut: Beat 1c of softened butter until creamy.  Add 1tsp vanilla and 1/3c coconut milk).  Slowly
cream with 3c powdered sugar.  Add 1c shredded coconut.