This cake is a classic dessert with the right ingredients, and it’s one of my favorites.
In the video below, we’ll be showing you how to make this delicious cake using buttercream.
The Super Bowl buttercream cake recipe uses the buttercream in a classic buttercream pie.
You can make this cake even better by adding a layer of the butter cream cake frosting to the cake and making it a cake of the stars.
The cake is light, fluffy, and perfect for baking.
You’ll need: 2 cups buttercream 1/4 cup powdered sugar 2 eggs 1/2 cup water 1 teaspoon vanilla extract 1/3 cup flour 1 cup all-purpose flour 1/8 teaspoon baking powder 1/16 teaspoon salt 1 teaspoon baking soda 1 teaspoon salt and pepperFor the frosting:1 cup powdered cane sugar 1 teaspoon cocoa powder 1 cup unsalted buttercream, at room temperature1/2 teaspoon pure vanilla extract1/4 teaspoon salt, or to taste1/8 cup waterFor the butter:1/3 pound softened butter, room temperature2 cups powdered sugar1 teaspoon vanilla Extract1/16 cup flour1/6 teaspoon baking Powder1 teaspoon baking Soda1 teaspoon salt1/1 teaspoon pepperTo make the frostings:Preheat oven to 350 degrees Fahrenheit.
Grease two 9 inch round cake pans.
In a large bowl, combine butter, sugar, and vanilla.
Beat with an electric mixer until smooth.
In separate bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
Add butter mixture to butter and beat until light and fluffy.
Divide batter between two 9-inch round cake pan.
Bake for 45 minutes or until cake is set.
Remove cake from pans and let cool on wire rack.
For the Buttercream Frosting:For the cake:1.
In large bowl combine powdered sugar, eggs, water, and salt.
Mix until combined.
Beat in vanilla and butter.
In medium bowl, beat together powdered sugar and eggs until combined and light and fluffy.
Add flour mixture and beat to combine.
Add milk and beat just until combined with the flour mixture.
Add water and beat again until well combined.
Add powdered sugar mixture and fold until combined, scraping down sides as necessary.
Fold in remaining flour and whip into soft peaks.
Gently fold in buttercream mixture.
Spoon buttercream frosting evenly into prepared pans.
Bake until cake edges are golden brown and cake tester comes out clean, 20 to 25 minutes.
Cool cake on wire racks.
Cool completely before frosting is used.
For the Cupcakes:In a medium bowl combine sugar, flour, and baking powder.
Beat on medium speed until smooth and fluffy, about 3 minutes.
Add baking soda and salt and beat well.
Slowly add flour mixture, alternating with milk, until well mixed and fluffy peaks form.
Pour in milk and continue beating until batter is smooth.
Spoon frosting into prepared cakes and bake until golden brown, 10 to 15 minutes.
Cool cake on rack.
Cool fully before frostings are used.
For frosting and cupcakes:1-2 minutes before serving, mix buttercream and powdered sugar until smooth, then spread evenly over cooled cupcakes.2-4 minutes before frostING is served, remove cake from cupcakes and place on wire and refrigerate for at least 3 hours.3.
To make frosting for cupcakes, mix 1 cup powdered buttercream with 1 cup granulated sugar, 1/7 cup powdered powdered sugar with 1 teaspoon pure baking powder and 1 teaspoon kosher salt.
Set buttercream aside to chill for at a minimum of 3 hours to set.4.
To frost cupcakes for the cake, melt buttercream on medium-high heat in a small saucepan until it reaches a low simmer.
Remove from heat and add powdered sugar.
Add egg yolks and beat gently for 1 minute, then slowly add powdered butter and continue to beat until smooth mixture forms.
Beat the egg whites and mix until incorporated.
Beat cream cheese until smooth after mixing.
Pour into cooled cupcake pans.
Frost in cupcakes until set.
To serve, drizzle with frosting, frosting topping, and sprinkle with cocoa powder and salt, if desired.
To make cake of stars, whip buttercream until light, fluff, and fluffy and fold into cake as desired.