A plain yellow cake makes the perfect canvas for anything you might want to dress it up with. It can be as simple as an unadorned cake or as fancy as you can make it.
It’s mild vanilla and egg flavor can make any other flavor shine. Or show off beautiful cake decorating skills. Or pretty sprinkles!
I found this gorgeous bottle of sprinkles at Target a few weeks ago and ever since, I wanted to make cupcakes just to be able to use it. 😊
However the weather here isn’t too cooperative. It’s too hot that I do not want to turn the oven on.
So I figured a cake prepared in the ELB will have to do. And here it is! It’s similar to the vanilla cake I made before. I just added a quick white frosting, as I cannot wait to eat it with the sprinkles! Can you see how pretty they are?
1. About the buttermilk: if you don’t have any, use 1/3 cup milk, removing 1 teaspoon milk and replacing it with 1 teaspoon white vinegar. Let sit a few minutes before using.
2. Make sure to cool the cake completely before frosting, I know it’s hard… but it’s a very important step to keep it from melting and absorbing the frosting.
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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6 tablespoons unsalted butter, at room temperature
1/3 cup sugar
1 large egg
1 teaspoon vanilla paste
1/3 cup buttermilk
3/4 cup all purpose unbleached flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1. Grease the medium or large ELB bowl and set aside.
2. In a small bowl, cream butter and sugar until light and fluffy. In this recipe, I just used a fork to see how the cake will come out because I know everyone has forks in the kitchen, but not everyone has a mixer – handheld or stand.
3. Add egg and beat until incorporated. Add vanilla paste and buttermilk and mix well.
4. Add in the flour, baking powder, salt, and baking soda. Mix until blended and pour into prepared ELB bowl.
5. Cover with a piece of foil and set on the ELB base. Pour 3 ELB cups of water in the base, cover and let steam until it shuts off, about 55 minutes.
6. Carefully open the ELB and check the cake for doneness by piercing with a skewer. It should come out clean.
7. Unmold onto a wire rack. Cool completely and frost as desired.
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Sounds delicious! Thanks for the sharing your recipe!
It is! I hope you try it!