The cake was good. The filling... not so much. It was too thick and jam-like. I froze the leftover filling and I figure I'll whip some butter, beat that in, and then fold some whipped cream in it or something... I haven't quite sorted it out yet.
This resulted in leftover buttermilk from the chocolate cakes. I looked for recipes to use it before it went bad and decided to make a white cake.
On Monday, when I got home from work, I made a triple layer white cake with whipped cream cheese filling and whipped vanilla frosting. YUMMZERS. Unfortunately, I didn't take any photos because I got home really late every other day this week and by yesterday, it was almost done.
I got the recipes for the cake, filling and frosting from three different sources:
The cakes by Add A Pinch
The whipped cream cheese filling (this is a YouTube video tutorial by yoymax showing the filling for a rainbow cake roll)
The whipped vanilla frosting by The Alchemist
I used the whisk attachment on my mixer for everything so it would be extra light and fluffy. A full recipe from each website yielded one triple layer cake. I think I may have used half of the frosting recipe but I honestly don't remember. Leftover frosting was stored in the freezer to be thawed and whipped next time.
White Cakes (makes 3x 1 - 1½ inch tall cakes in 9 inch pans)
Ingredients (all were at room temperature)
1 cup butter, ½ cup vegetable shortening, 3 cups granulated sugar, 5 large eggs, 3 cups sifted all-purpose flour, ½ tsp baking powder, ¼ tsp salt, 1 cup buttermilk, 2 tsp vanilla extract, a piece of lime skin or ¼ tsp lemon zest (to take the freshness from the eggs).
1. Preheat oven to 350º F. Grease and flour three 9-inch round cake pans.
2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar a little at a time, making sure it is fully incorporated. Add eggs one at a time and beat until fully incorporated. Remove the lime skin.
3. Sift together flour, baking powder, and salt. Add to butter and shortening mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla extract. Make sure to scrape down the sides of the bowl.
4. Evenly distribute cake batter between cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack. The cakes shrink a bit and come away from the sides of the pan when they are cooling.
Be careful when removing the cakes from the pan as they are very light and may break.
While the cakes are baking, prepare the base for the frosting before making the filling as this has to cool before the frosting can be made.
The cakes are fine on their own, but with the frosting and cream, I will cut the sugar to 2½ cups instead.
1 tsp vanilla and 1 tsp almond extract will work well with this cake.
Whipped Cream Cheese Filling
4 oz. cream cheese at room temperature, 1/2 cup granulated sugar, 1/2 tsp vanilla, 3/4 cups heavy whipping cream (keep cold)
1. In a small, chilled bowl, beat whipping cream until stiff peaks form and set aside.
2. In a large bowl combine cream cheese, sugar and vanilla. Beat until smooth, then fold in whipped cream.
Whipped Vanilla Frosting
1 1/2 cups granulated sugar, 3/4 cups all purpose flour, 1/4 tsp salt, 2 1/4 cups whole milk, 1 1/2 cups unsalted butter at room temperature, 1 tbsp vanilla and 1/2 tsp almond extract
In a medium saucepan on medium heat, whisk together the sugar, flour and salt, and slowly add the milk. Cook, whisking constantly, until it comes to a boil. Once it starts boiling, turn down the heat to medium low, and cook for 3-4 minutes, whisking constantly, this is to cook the flour taste out. The mixture will be very thick. Remove from heat and add 1 tablespoon vanilla extract. Transfer this mixture to another bowl and let cool in the freezer.
In a stand mixer, beat the butter until light and fluffy. With the mixer going on medium - medium high, gradually add the cooled frosting base, a large spoonful at a time. After each spoonful, let it mix until fully incorporated. Keep adding and letting it mix together until it's all been used. Scrape down the sides of the bowl and beat until light and fluffy.
This frosting is just like the cream I sometimes use to fill my cakes. It is not too sweet and can be used as the filling.