Icing in the Cake Cake
Discover a dessert delight like no other with our "Icing in the Cake Cake," a unique twist on traditional cake recipes that bakes sweet vanilla icing right into the batter for a luscious, streaky surprise in every bite. Featuring a rich blend of all-purpose flour, creamy buttermilk, and softened butter, this indulgent treat is perfectly balanced with just the right touch of sweetness. The secret? Gently folding in dollops of vanilla icing before baking, creating dreamy pockets of flavor that eliminate the need for frosting. Ready in just over an hour, this crowd-pleasing cake is perfect for birthdays, tea parties, or any celebration where dessert takes center stage. Dust with powdered sugar for an elegant finishing touch and serve up slices of joy!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup store-bought or homemade vanilla icing
- 2 tablespoons powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
Prepare the icing layer by scooping dollops of the vanilla icing onto the batter and gently folding it in. Do not overmix—the goal is to create streaks or pockets of icing rather than fully blending it into the batter.
Pour the cake batter into the prepared pan(s) and spread it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar before serving for an extra touch of sweetness.
Slice and enjoy your Icing in the Cake Cake, where every bite has built-in sweetness and a hint of icing baked right in!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 38.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
