Vanilla Cake With Easy Peasy Fudge Frosting

Yet another test for Brit's birthday cake, although I have been wanting to test a few Vanilla Sponge Recipe's from Sweetapolita for a while - especially this one with Fudge Frosting, mmmm. I have slightly adapted this recipe from Sweetapolita.

The Vanilla Sponge was so tasty, deep vanilla flavour but lovely and light and a gorgeous golden sponge colour. I already had a 9inch round of vanilla sponge from another bake this weekend so I just needed one to top it. So, for 1 9inch layer of fluffy vanilla sponge, you will need:

2 Whole Eggs
1 Egg Yolk
148ml Buttermilk
1 Tsp Vanilla Extract
150g Plain Flour
30g Corn Flour (You can use just 180g Plain Flour if you do not have any Corn Flour in!)
200g Caster Sugar
8.5g Baking Powder
1/4 Tsp Salt
113g Unsalted Butter

Line the bottom of your 9inch tin with Baking Paper, grease the sides with butter and dust with flour - shake out the excess flour. Preheat your oven to 180.

Place your eggs, yolk, 30ml of the Buttermilk and the Vanilla to a mixing bowl. Whisk to blend well.

In your stand mixer bowl, combine the flour, corn flour, sugar, baking powder and salt. Add the butter and remaining buttermilk to the dry ingredients. Blend together with the mixer on low. When blended together, up the speed to medium and beat until light and fluffy - I mixed for 2 minutes exactly.

Add the egg mixture in 3 stages, making sure after each addition it is all incorporated and scraping the bottom and sides of the bowl. Mix only until all incorporated, no longer.

Pour the batter into your prepared pan and bake for around 25 minutes. Check with a toothpick or cake tester after 20 minutes and set the timer for every 5 minutes after. Let cake cool completely before frosting.

Now, for the fudge frosting. This frosting was really lovely but I feel it needs more of a fudge flavour - next time I may add some fudge pieces to the frosting or some caramel. To fill and frost the top of this cake I used:

90g Good Quality Unsweetened Chocolate - Melted and Cooled.
280g Icing Sugar
170g Unsalted Butter - room temp
1.5 Tbsp Semi-skimmed Milk
1.5 Tbsp Double Cream
1/2 Tbsp Vanilla Extract



All you need to do is put all of the ingredients into a food processor and pulse until all of the ingredients are incorporated and then process until the frosting is your desired consistency. 

I found the frosting a little runny for me - I like a thick, sugary frosting, so next time I may add a little more icing sugar OR instead of using a food processor, use my stand mixer.