Vanilla Birthday Cake
This Vanilla Birthday Cake is the perfect moist cake with a not too sweet creamy Lemon Mascarpone Frosting. Not just for lemon lovers.
Servings: 8 servings
Calories: 597kcal
Ingredients
VANILLA CAKE
- 1½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- ½ cup butter softened
- 1 cup sugar
- 2 large eggs*
- 1 teaspoon vanilla
- ½ cup whole fat greek yogurt*
- 2 tablespoons whole milk*
LEMON MARSCARPONE FROSTING
- 1½ cups whole / heavy / whipping cream
- 8 ounces mascarpone*
- 1 zest lemon
- 2-4 tablespoons powdered sugar (I used 3 tablespoons)
- 1 tablespoon lemon juice
*Remove from fridge 45 minutes before using.
Instructions
VANILLA CAKE
- Pre-heat oven to 350F (180). Grease and flour two 6 or 7 inch (16-17cm) cake pans.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set it aside.
- In a small bowl mix together the yogurt and milk. Set aside.
- In the bowl of a stand up mixer or mixing bowl cream the butter and sugar until light and fluffy, approximately 3 minutes.
- Add the eggs one at a time and combine, then add the vanilla and combine. Add the flour mixture alternately with the yogurt mixture and combine. But do not over mix. Just make sure there are no lumps. The batter will be thick.
- Pour into the prepared pans and bake for approximately 25 -30 minutes or until tooth pick comes out dry. Let cool completely before frosting. Enjoy!
LEMON MASCARPONE FROSTING
- In a large bowl beat the cream until soft peaks form, then add the sugar, zest and mascarpone, start to beat then add the lemon juice. Beat until very thick.
Notes
How to store the Cake
Because the frosting for this cake is made with Mascarpone it is always better to keep any leftovers refrigerated.How to freeze the cake
The cake should be frozen unfrosted. Wrap the cooled cake tightly in plastic wrap then place in a freezer safe bag or container. It will keep for up to three months. Thaw the cake in the refrigerator overnight, leave it completely wrapped so that the condensation doesn’t affect the cake but remains on the wrapping. Frost the cake once it has thawed completely.Nutrition
Calories: 597kcal | Carbohydrates: 45g | Protein: 9g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 174mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1484IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg