My baby sister, Julie turned 26 — she’s twenty six years old!! It sounds insane to me because I remember naming her when I first met her at the hospital. As far my memory is concerned, I remember basically walking in the door, making a comment about her eyes and telling my parents that her name was Julie. As an adult, I imagine my little 4 year old self being very miss-bossy-pants.
The frosting on this vanilla cake is nothing short of amazing. I don’t know why I would ever do a cream cheese frosting any other way now.
The chocolate icicles may be too much for some people. Half of my family couldn’t get enough of it and the other half thought it was too intense.
Vanilla cake with white chocolate icicles
- 2 ½ c all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 large eggs
- 1 ½ cup sugar
- 3 tsp vanilla bean paste
- 1 cup canola oil (vegetable or extra light olive oil also work)
- 1 cup buttermilk*
*To make your own buttermilk, add 1 tsp white vinegar or lemon juice to 1 cup milk.
- 1 ½ c whipping cream
- 8 oz pkg cream cheese, cold
- 1 ½ c icing sugar
- ½ tsp clear vanilla extract
- 2 c white chocolate chips
- Preheat oven to 350°F , butter, flour a 8 inch cake pan. Also line the bottom of the pan with parchment.
- Sift together the flour, baking powder, baking soda and salt.
- In a large mixing bowl, beat the eggs with the whisk for 15-20 seconds. Add sugar and continue beating for 30 seconds.
- Add the vanilla paste and oil and beat until incorporated.
- Carefully add half of the dry ingredients and half of the buttermilk. Then add the rest of the dry ingredients with the rest of the buttermilk. Beat until combined. Scrape down the sides and beat for 30 seconds more.
- Pour patter into prepared cake pan. Bake for 40-50 minutes or until a skewer is inserted in the center and comes out clean.
- Let them cool in the pan for 20 minutes, then remove the parchment and move to a cooling rack.
- Whip the cream until stiff peaks form. Reserve.
- In another bowl, beat the cream cheese, sugar and vanilla until soft and creamy. Carefully fold the whipped cream into the cream cheese mixture and frost the cooled cake.
- Line 2 baking sheets with parchment paper.
- Microwave the chocolate chips 30 seconds at a time, mixing in between until the chocolate is melted.
- In a piping bag attach the #3 wilton tip or cut a small hole in the corner of a ziplock bag pipe. Fill the bag with chocolate.
- Pipe some icicles on the baking sheets by going back and forth vertically. Go back on the lines you made for strength.
- Chill the chocolate in the fridge for 15 minutes. If needed, cut one end of the chocolate icicles to make a prettier finish against the cake plate. With the help of a thin spatula, carefully remove the icicles and press gently against the frosting of the cake.
- Refrigerate cake until ready to serve.