The #1 Tip to Bake Your Favorite White Cake With Less Fuss and a Orange Poppyseed Pancake Recipe with Ricotta

Yesterday I invited my longtime friend Marie over for a baking day. She wanted to learn how to bake her son Ryan’s favorite vanilla cake. I made one last Fall for his brother Aaron’s engagement party and it was a huge hit.

Marie and I go way back. She and I met at Mr. Steak Restaurant in Concord California and worked as hostesses then waitresses at the age of 16. After working a shift, we would sit together at the back table and eat Teriyaki chicken, baked potatoes and hot fudge sundaes. We have stayed close over the past thirty years supporting one another while raising our kids. She is “Auntie Marie” to mine and I’m “Auntie Teri” to her boys. It’s a wonderful thing.

This recipe is as simple as they come adding a few extra ingredients to a box cake mix. The result is a light and airy texture with a robust vanilla flavor. The time it takes to mix is minimal which is always a plus for a busy individual who wants to spend less time in the kitchen. The recipe to my favorite chocolate cake is here on a previous blog. http://letsmakemudpies.blogspot.com/2014/07/chocolate-plus-raspberries-caaake.html?m=1

Here is the recipe:

I box vanilla cake mix (follow recipe and add these extra ingredients)

1 extra egg white

1 box instant vanilla pudding

½ C sour cream

Preheat oven to 350 degrees

Assemble cake as directed and add the extra egg white, the box of vanilla pudding and ½ C sour cream. Mix well. Prepare 2 8 or 9 “ round stainless steel pans (glass okay) by lying a piece of parchment on the bottom of the pan. If you don’t have parchment, spray with a non-stick spray or coat lightly with Crisco.

Pour batter into pans making sure to divide evenly. Bake as directed on box, usually around 17-25 min.

Let the cakes cool in the pans.

When cool frost with a white buttercream frosting.

White Buttercream Frosting

2/3 C Water plus 3 T

¼ C Wilton Meringue Powder

12 C Confectioners’ sugar (3 Lbs.)

1 1/4 C Vegetable Shortening

3 T Light Corn Syrup

¾ t Maldon Salt (found at Sur la Tab or William Sonoma)

¾ t imitation rum extract

½ t imitation clear butter flavor

1 t vanilla extract

In a large bowl, combine water and meringue powder and whip w electric mixer at high speed until soft peaks form. Add 4 C sugar ½ C at a time beating at low speed until combined. Add shortening and corn syrup and add remaining sugar slowly until incorporated. Add salt and flavorings, beat on low until smooth. Makes @ 7 Cups.

Recipe may be doubled or halved depending on size of cake.

Here’s a fun blog about wine tasting in the Livermore Valley and an Orange Poppyseed Ricotta Pancake recipe.

Orange poppyseed pancakes with ricotta.

Enjoy!

Tell me about your favorite cake and the story behind it. Did it make you feel loved? Does your family have a traditional birthday cake every year that is requested? Please comment below.