One Bowl Vanilla Cake Recipe

Preheat the oven to 160 C/ 320 F.

Greece and line two or three 6 inch round baking pan.

Measure all ingredient into a large bowl.

Mix well with a whisk until well incorporated and no lumps.

Pour into your prepared baking pans.

Bake for about 20 to 25 minutes on the center rack or until a skewer inserted in the center comes out clean.

Once baked let cool in the pan for 5 minutes then on to a rack to cool completely.

Cream butter and shortening for about 2 minutes, until light and fluffy.

Add cornstarch to the hot water and add it to the creaming mixture.

Continue to cream until it’s a smooth mixture again.

Add vanilla and combine well.

Finally, start adding the powdered sugar one cup at a time.

Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.

Place in a piping bag with a star piping nozzle.

Brush layers with simple syrup

Use a spatula to frost the cake.

Pipe any leftover frosting if desired.

For a naked look – scrape off as much frosting off the sides of the cake.

Decorate with seasonal fruits – we had cherries in season.