I love cake. In fact, I’m obsessed with it. So when I got the craving for cake a few weeks ago and didn’t feel like leaving the house, I just decided to make one. I used the recipe for “1-2-3-4 Cake,” which is on the back of the Swan’s Down Cake Flour box. It was really easy to make, and the batter tastes so good. The cake comes out so moist and it tastes like classic white cake. This will definitely be my go-to cake recipe:

Classic White Cake Recipe

• 3 cups Swan’s Down Cake Flour, sifted
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• ¾ cup milk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Sift the flour with the baking powder and salt and set aside. Cream the butter and sugar together until light and fluffy (I like to use an electric mixer on low speed). Increase speed to medium adding the eggs one at a time. Add the flour mixture alternately with the milk and extracts, creaming until smooth after each addition. Spread the batter into a greased and floured 10-inch bundt pan or up to three greased and floured 9-inch round pans. Bake at 325 for 1 hour and 25 minutes (1 hour for the 9-inch round pans) or until the top of the cake is golden brown and a knife inserted into the cake comes out clean. Cool in pan for 10 minutes. Then remove the cake from the pan and cool on rack.

///

So I had this wonderful cake, but I needed a nice frosting to go with it. I didn’t want to put vanilla frosting on a vanilla cake, and I actually don’t like chocolate frosting unless it’s on chocolate cake…so I decided to make a Key lime buttercream frosting. If you can’t find Key limes, it’s okay. Just use whatever limes you can find. I googled a recipe for Key lime buttercream and found this one, which is also on my Pinterest board for all things sweet and delicious…

Key Lime Buttercream Frosting

• ½ cup butter, softened
• 1½ teaspoons Key lime zest
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 (16-ounce) package powdered (confectioner’s) sugar
• 3 tablespoons Key lime juice
• 1 or 2 tablespoons milk

Beat the butter, lime zest, vanilla extract and salt together at medium speed with an electric mixer until creamy. Gradually add the powdered sugar alternately with 1 tablespoon of Key lime juice at a time and 1 tablespoon of milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoon of milk until you get your desired consistency.

///

I’m not a “baker” per se. But I do love doing it once in a while, and I love sharing recipes I find that are easy to do and don’t require scientific accuracy, which means they’re easy to do even if you don’t have a ton of baking experience. This cake is an easy way to add a special little something to a brunch or dinner party. The flavor of the vanilla cake and the creamy lime frosting is oh, so good!

The post EAT DRINK | VANILLA CAKE WITH KEY LIME BUTTERCREAM FROSTING appeared first on The Feisty House | A Lifestyle Blog.