All Recipes

This cake is moist and spongy and stacks perfectly to make a beautiful 8" cake. Makes 16 servings Ingredients: ½ cup butter, softened 1½ cups sugar 4 egg whites 1½ teaspoons clear vanilla 2¼ cups flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1½ cups buttermilk Directions: 1. Preheat the oven to 350°F.   2. Using a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes

This traditional American buttercream is indulgently rich, creamy, and delightfully sweet. It's ideal for cakes, cupcakes, and cookies. Once decorated, the frosting's surface will firm up, keeping piped designs intact. I began using this recipe for my son's birthday cake in 2015, and it has been my preferred buttercream ever since. Makes 3 cups, enough to cover a 9x13 cake Ingredients: ⅔ cup salted butter, room temperature 4 cups powdered sugar 1 teaspoon vanilla extract 4 ta

This frosting is my favorite; I could easily eat it by the spoonful. It's light and fluffy, similar to stabilized whipped cream, and not overly sweet. Also referred to as Ermine frosting, it's quite similar to the buttercream from a well-known grocery store in the southeast. It pipes beautifully and remains soft. Makes 3 cups Ingredients: ¼ cup all-purpose flour 1 cup 2% or whole milk 1 teaspoon vanilla extract Pinch of salt 1 cup (2 sticks) salted butter, room temperature 1 

Fool-proof pound cake that is nice and light with the right balance of sweetness. Made with vanilla yogurt. Serves 12 Ingredients: 1 cup butter, room temperature 1 ¾ cups white sugar 3 eggs 1 teaspoon vanilla extract 2 ¼ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 (6 oz.) container vanilla yogurt 2 Tablespoons sour cream Directions: 1. Preheat the oven to 325 °F. Grease and flour a 9-inch bundt pan . 2. Beat butter and sugar together in a large bowl