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Moist Vanilla Cake + Simple Buttercream Video Tutorial

The takeaway here is that every cake recipe in the universe is some variation on this method. The type of fat or liquid can change, further elements may be added, however it’s at all times in regards to the balanace between structure and softness. The only liquid in the original recipe comes from the eggs (egg whites are 90% water).

This recipe is formulated to bake up perfectly flat so it’s not the best in my opinion for cupcakes. If you actually need to use them for cupcakes, attempt my vanilla cupcake recipe as a substitute. I colored about 1/4 cup of every color, mild, and medium pink using Americolor electrical pink food coloring. If your buttercream is clinging to the sides of the bowl and not whipping up, your butter might be too chilly. Take out 1 cup of buttercream and melt it within the microwave till it’s simply …