Posted in Cakes & Cupcakes Surprise Rainbow Marble Cake
Let’s make a Vanilla Cake with Betty Crocker Cake Mix together! It is Delicious and Super Easy. Perfect for any beginner or anyone who doesn’t have time to make it from scratch. We will finish frosting the cake with easy imprint techniques that anyone can master!
I use Betty Crocker Super Moist French Vanilla Cake Mix. It is yummy, fast and easy!
Frosting for Vanilla Cake
Betty Crocker Creamy Deluxe French Vanilla is my go-to for frosting. What? I know…not what you expected me to say. Right? I use this store-bought frosting for all of my cakes and cupcakes. It is yummy, works well, is consistent, and saves lots of time (making and cleaning up).
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Making the Vanilla Cake
What you will need:
- Betty Crocker Super Moist French Vanilla Cake Mix
- 1 Cup Milk
- 1/3 Cup Vegetable Oil
- 3 Eggs
- mixing bowl
- KitchenAid Hand Mixer (optional)
- spatula
- 2 round non-stick baking pans (8″ or 9″)
- toothpicks
- cooling racks
- Wilton Cake Leveler
- filling (St. Dalfour Red Raspberry Fruit Spread)
1. Make the cake batter. Follow the instructions on the back of the boxed cake mix. I always use milk instead of water.
Back of Boxed Cake Mix
2. Using butter, grease your baking pans very well, especially the edges. Don’t forget to do the sides.
3. Pour the cake batter evenly into the two baking pans. Try to be as consistent as possible; so they bake evenly.
Pouring Batter in Baking Pans
4. Bake the cakes for the minimum time shown for your pan type as per the instructions on the back of the box. I checked my cakes at 22 minutes because I used two 9″ round baking pans.
Baking Times: Betty Crocker Super Moist French Vanilla Cake Mix
5. Fully insert a toothpick into the centre of each cake to check if done. If the toothpick comes out clean, your cake is done. If not, bake for another 2 minutes and recheck with a toothpick. Repeat until done.
6. Let the cakes cool in baking pans for 10 minutes.
7. Flip the cooling rack upside down and place it on top of the baking pan. While holding the baking pan to the cooling rack, flip the cooling rack right side up. Remove the baking pan. It should come off easily. Do the same for the other pan.
Steps 13-15
8. Allow cakes to cool completely.
9. Place the first cake layer right side up on the cake board or whatever you plan to serve it on. Make sure it will fit in your freezer. Place the second cake layer upside down on top of the first layer to check if it fits nicely and is level. Remove the second cake layer. Level cake layers if necessary.
10. Put your filling on top of the first cake layer. Be sure not to go to the edge and not to overfill. I always use St. Dalfour Red Raspberry Fruit Spread. It is not super sweet because it is naturally sweetened with fruit juice instead of sugar. I used about half a jar for this cake.
11. Gently flip the second cake layer upside down and place it on top of the first cake layer.
Frosting the Vanilla Cake
What you will need:
- 2 containers of frosting (Betty Crocker Creamy Deluxe French Vanilla Frosting)
- 9″ angled icing spatula
If you want to colour your frosting and need help, check out How to Colour Icing.
We will use two layers of frosting for this cake, a thin crumb coat and a final coat. The crumb coat will lock in all the crumbs, so our final coat will be crumb free. NOTE: The crumb coat should be thin enough to see the cake underneath.
Crumb Coat
1. Spread frosting sparingly on the top of the cake using an angled icing spatula. Finish by gently scraping off any excess frosting. NOTE: You do not want to reuse the frosting you scraped off because it will have crumbs.
2. Apply a good dollop of frosting to the side of the cake and gently glide the frosting on. Repeat until you have gone around the whole cake.
3. Remove any frosting from the spatula. Holding the icing spatula against the cake side, gently scrape along the side, removing any excess frosting. NOTE: The cake will not look very pretty right now, but that is ok. It is the crumb coat.
4. Spot cover any parts of the cake that need frosting. The whole cake should have a thin layer of frosting. Gently re-scrape any areas of the cake needed.
5. Put in the freezer for 20 minutes or until the crumb coat is dry. It will feel dry to the touch and not tacky.
Final Coat
6. Apply the final coat of frosting to the cake. You always want new frosting between the icing spatula and the crumb coat to ensure you don’t pull up the crumb coat. Start by spreading a generous amount of frosting on top of the cake, using a back-and-forth sweeping motion. Try not to pull the spatula directly up from the cake because it could also pull up the crumb coat or cake. Next, glide a generous amount of frosting along the sides of the cake.
7. With the icing spatula vertically straight against the side of the cake, gently scrap off any excess frosting.
8. Gently pull in the frosting edges and smooth the top as best as possible. NOTE: To fix any areas, add more frosting and smooth out.
9. If you want to enhance the look of the cake or can not get the top smooth, choose one of the three imprint techniques below.
#1 - Line Imprint Technique
Gently pull your icing spatula on top of the cake; from the front to back in a line. Move right beside that line and do it again. Repeat this until you finish the top of the cake. Smooth the side, if necessary. NOTE: No icing should come off on the spatula. You are lightly pressing to leave an imprint.
#2 - Figure 8 Imprint Technique
Warm a spoon in hot water and dry. Gently move the back of the spoon on top of the cake in a figure 8 motion. Keeping doing the figure 8 until you finish the top of the cake. You can also do this to this side of the cake if you want. NOTE: No icing should come off on the spoon. You are lightly pressing to leave an imprint.
#3 - Swoop Imprint Technique
Gently move your icing spatula on top of the cake; from the outside towards the centre in a swooping motion. Move right beside that swoop and do it again. Repeat this until you finish the top of the cake. NOTE: No icing should come off on the spatula. You are lightly pressing to leave an imprint.
10. Using a paper towel, wipe the frosting off the edges of the cake board. Repeat with a damp paper towel. Be carful not to touch the cake.
I would love to hear about your Vanilla Cake! Please share your pictures and comments below.
Mama's Helpful Tips
- When making the cake mix, use milk instead of water.
- Try to keep the overall cake batter level in each pan as consistent as possible; so they bake evenly.
- For the frosting imprint techniques, make sure that no icing should come off on the spatula or spoon. You are lightly pressing to leave an imprint.
- Remember to clean the edges of the cake board after frosting to give it a nice finished look.
- Have fun and enjoy!
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