Nothing says Happy Thursday (or birthday!) like Sugar Cookie Cake with Vanilla Bean Frosting!
Fork in the Kitchen turns THREE today!
Can you believe it? I can’t believe it! I am a lover of birthdays, and when something is your quasi-baby – yes,
even especially your blog – you still have to go all out. And eat all the cake yourself.
And while eating cake, there’s reflection involved. Reflection on the last year, the struggles, the successes, the food eaten… because just like life, the more year’s you’ve invested, the more growth and the more lessons learned.
Year 3 Lessons, Reflections, and Thoughts:
- Never give up. Even when it’s hard. Even when those voices in your head are telling you you’ve hit a rut, that you’re stalling, or they’re comparing you to everyone else… when they keep whispering, you keep working (shouting) louder. Never give up…
- …and keep saying F.U. to fear.
- Haters gonna hate, hate, hate, hate, hate… and you just have to let them be. No one is worth bringing you down, mostly because…
- The constructive ones help support continuous improvement, and the mean-spirited ones, they are the little reminders that sometimes you just have to shake it off! You’re not Sugar Cookie Cake, you can’t please everyone!
- On that note, I have the best readers! You are simply amazing. Fork in the Kitchen couldn’t have made it through year one, year two, OR year three without your support. Without your recipe shares, without your comments, without your love for food. THANK YOU!
Let’s eat some cake now!
Sugar Cookie Cake… what’s it all about?! It started out as Vanilla Bean Cake dreams. The dreams of vanilla specks swirled throughout a light, moist, sweet cake.
The words after every taste-tester’s first bite: it tastes like a sugar cookie!
It totally does. They’re completely right. It’s still a moist, sweet cake with vanilla bean specks swirled throughout, and although slightly more dense than I intended, it completely tastes like a sugar cookie cake.
There’s no denying the name of a recipe when it smacks you in the face like that. It was fate.
Similar to last year’s Funfetti Cupcakes, there’s a lovely vanilla bean buttercream frosting on top. I’ve never decorated a naked cake before – usually, I’m smothering the frosting on – but they’re so pretty and I love the rustic look of them!
Have you tried frosting a naked cake before? I think it’s easier than a normal cake because you don’t have to worry about the crumbs, or covering every inch perfectly. There’s more room for error, which is the perfect way to wrap up year 3. Learning to accept the imperfections, put your all into it, and keep moving forward!
Decorate it with fresh berries for a lovely balance, pop of color, and gorgeous presentation!
Before we dig into this Sugar Cookie Cake… we’re heading into year 4 now (WOW, I’ve been blogging going on 4 years now…whhaaaatt?!!) and I’d love to know what kind of recipes you’d like to see this year! Leave a comment below!
For more birthday love, check out Fork in the Kitchen’s First Birthday here.Print
A light, moist vanilla bean cake that tastes like a sweet sugar cookie! Topped with Vanilla Bean Buttercream Frosting and fresh berries for a fun, spring dessert!
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 Tablespoon Vanilla Bean Paste or 1 vanilla bean scraped
- 4 eggs, room temperature
- 1 1/2 cups butter (2 1/2 sticks), room temperature
- 1 Tablespoon Vanilla Bean Paste or 1 vanilla bean, scraped
- 2 Tablespoons whole milk
- 3-4 cups powdered sugar
- Pre-heat oven to 350°F. Spray two or three (see notes) 8 inch cake pans with oil or butter and flour, then line the bottom with parchment paper.
- Sift together flour, baking powder, and salt. Set aside. Combine milk and vegetable oil together in a separate bowl and set aside as well.
- Using an electric mixer, beat room temperature butter. Add sugar and vanilla, and continue to cream together, scraping sides as needed. Add eggs one at a time, mixing between each addition.
- Alternate mixing in dry and wet (the milk and oil); start and end with the dry ingredients. Divide evenly between baking pans and spread evenly.
- Bake for 17-22 minutes (see notes) until edges are golden brown and a toothpick comes out clean. Let cool in pan for 10 minutes, then remove and let cool on a cooling rack completely.
- Using an electric mixer, cream butter, add vanilla and milk, and one cup of powdered sugar. Beat together until mixed. Continue adding powdered sugar, about 1/2 cup at a time, until fully blended and smooth. Check for desired thickness and sweetness level after 3 cups – I usually add a total of 3 1/2 – 4 cups. Continue mixing until light and fluffy.
- Once cake is fully cooled, frost the bottom layer’s top, pushing frosting to the edge. Continue adding layers (one or two more depending on cake). Don’t frost the top yet, start with the edges by pulling a bench scraper along the sides to spread the frosting. Add additional frosting to the side and continue to scrape as needed. When the sides are done, frost the top of the cake, smoothing out the edges. Decorate and serve with fresh berries as desired.
If you want thicker cake layers – divide the cake into two cake pans. Bake a few minutes longer (likely closer to 25 minutes).