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CAKE RECIPES
PRINTABLE, FULL-PAGE RECIPE CARDS FOR

THE BEST & MOST POPULAR RECIPES

FROM I SCREAM FOR BUTTERCREAM

K A R A J A N E K E N N E D Y
 THANKS!
Hi there! I'm so glad you downloaded my favorite cake
recipes e-book.

I really hope you love these recipes and have tons of

fun making them.

Have a caking question? I'm here to help as always.

Much love,

Kara Jane

SOMETHING EXTRA!

If you'd like even more yummy goodness, make sure to

go to the last page of this ebook, to get the link and
password to the secret subscriber-only resource
library. There you'll be able to download other free
printables including a recipe book just like this one,
that's all about frosting.

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 COPYRIGHT
Copyright      2019 by Kara Jane Kennedy
All rights reserved. No part of this publication 
may be reproduced, distributed or transmitted in
any form or by any means, including 
photocopying, recording, or other electronic or
mechanical methods, without the prior written
permission of the publisher, except in the case of
brief quotations in a book review.

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 RECIPES:

Vanilla Bean Cake

Chocolate Butter Cake
Classic Yellow Cake
Moist White Cake
Coconut Cake
Sour Cream Red Velvet Cake
Lemon Sour Cream Cupcakes
Cotton Candy Poke Cake
Brown Sugar Spice Cake
Pumpkin Toffee Crunch Cake
Moist Apple Coconut Cake
Cake Bottom Lemon
Cheesecake
Cannoli Crumb Cake
Moist French Vanilla Cake
Easy Cream Cheese Pound
Cake
One Bowl Triple Chocolate
Cake

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 Vanilla Bean Cake BY I SCREAM FOR BUTTERCREAM
Ingredients:
3 cups cake flour (not all-purpose flour) 1 cup sour cream
2 cups sugar 1/2 cup whole milk
1 1/2 tsp baking powder 1 tbsp oil
1/2 tsp baking soda 1 tbsp vanilla bean paste or vanilla
1 tsp salt extract
1 cup butter (slightly cooler than room 1/2 tsp almond emulsion
temp) 3 eggs
Directions:
Preheat the oven to 350 degrees. (You're going to turn the oven temp down to 325
degrees once you put the cakes in the oven.)
Grease and flour two 8" round cake pans or three 6" round cake pans.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl and
whisk.
In another bowl, combine the sour cream, milk, oil, vanilla, almond and eggs. Mix well
with a whisk.
Now cut your butter into chunks. Turn your mixer on low and add in the butter slowly
to your dry ingredients. Mix on low to medium until all the flour is coated with the
butter and the mixture is crumbly.
Pour in about a third of the liquid mixture. Mix on low to medium until combined.
About 30 seconds.
Pour the last of the liquid mixture and mix again until combined. Don't overmix the
batter.
Use a rubber spatula and scrape the sides of the bowl. Mix again for only about 10 to
15 seconds.
Pour into prepared pans.
Slide into the oven and turn the oven temp down to 325 degrees.
Bake approximately 40-45 minutes.
Set on wire racks to cool for ten minutes, then turn the cakes out onto the racks and
let them cool out of the pans completely.
Notes: For cupcakes: Fill the cupcake wrappers just slightly over half full. Bake at 350 degrees
(don't turn the oven down to 325 like the cake). Bake for about 25 - 30 minutes. Cool on a
wire rack.
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Chocolate Butter Cake BY I SCREAM FOR BUTTERCREAM
Ingredients:
2 cups all purpose flour 1/2 cup butter (1 stick)
3/4 cup cocoa (I used Hershey's cocoa - 1/4 cup oil
not dutch processed) 2 tsp vanilla bean paste (or vanilla
1 tsp baking powder extract)
1 tsp baking soda 1 cup whole milk
1 tsp salt 3 large eggs
1 cup brown sugar (packed) 1 cup hot coffee
1 cup granulated sugar

Directions:
Preheat oven to 350 degrees. Grease and flour two 8 inch round pans.
In a mixing bowl, add the room temp butter and the brown and granulated sugar.
Beat on medium for about two minutes.
In another bowl, mix together the flour, cocoa, baking powder, baking soda and
salt. Set aside.
In a separate bowl, mix together the oil, vanilla, milk and eggs. (You'll add the
coffee later.) Set aside.
Now you'll add in your dry and liquid ingredients alternately. Take a third of the
flour mixture and add into the butter and sugar mixture. Beat  on low/medium just
until combined.
Add in half the liquid ingredients (not the coffee yet) and beat on medium just
until combined. 
Add in the next third of the flour mixture, mix, then the second half of the liquid
mixture and mix just until combined. Now add in the last third of the flour mixture
and beat just until combined.
Add in the hot coffee and mix until well combined. Don't over mix. Once it's
combined, stop mixing. You don't want to mix for several minutes, that's too long.
Pour into prepared pans and bake at 350 degrees for approximately 35 to 40
minutes. 
Set on wire racks to cool for about ten minutes, then turn out the cake layers
onto the racks and remove the pans to cool completely.

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 Classic Yellow Cake
BY I SCREAM FOR BUTTERCREAM

Ingredients for the cake:

2 1/2 cups cake flour 2 tsp vanilla
1 tsp baking powder 1 cup butter room temp.
1/2 tsp baking soda 1 3/4 cup sugar
1 tsp salt 2 whole eggs
1 cup buttermilk or sour milk 2 egg yolks
1/4 cup oil
Directions:
Preheat oven to 350 degrees.
Grease and flour two 8″ round cake pans.
In a bowl, add the cake flour, baking powder, baking soda and salt. Whisk and set
aside.
In another bowl, add the buttermilk, oil and vanilla. Whisk well and set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer set on
medium/high for several minutes until light and fluffy.
Add in the whole eggs, one at a time, mixing on medium just until combined after
each addition.
Then add in the egg yolks and mix on medium just until combined.
Now you will alternate adding in your dry and liquid mixtures. Add in a third of
the dry mixture and mix on medium just until combined. Add in half of the liquid
mixture and mix on medium just until combined. Add in another third of the dry
mixture and mix on medium just until combined. Add in the other half of the
liquid and mix on medium just until combined, then finally the last third of the
flour mixture and mix only until combined.
Scrape down the sides of the bowl and mix again on medium just for about 10
seconds. Be really careful not to over-mix your batter.
Pour into two greased and floured 8″ round pans and spread evenly.
Bake at 350 for about 35 minutes.
You can test with a toothpick. There should be some light crumbs on the
toothpick, but nothing liquid.
Cool cake layers in their pans, on a cooling rack, for about 15 minutes. Then turn
out of the pans and directly onto the racks and cool completely before adding
frosting.
Notes: Fudge or Chocolate Frosting is very good on this cake.

ISCREAMFORBUTTERCREAM.COM
 Moist White Cake
BY I SCREAM FOR BUTTERCREAM
Ingredients:
2 1/2 cups all-purpose flour (or 2 3/4 1 cup sour cream (full fat)
cups cake flour - for an even whiter 1/2 cup milk (whole milk if you can get
cake) it)
2 cups sugar 2 tsp vanilla extract (can use clear
1/2 tsp baking soda extract)
1 1/2 tsp baking powder 1/2 tsp almond emulsion (optional)
1 tsp salt 1 tsp butter extract (optional)
2/3 cup shortening 6 egg whites (large eggs)
1/4 cup butter (unsalted, room temp.)

Directions:

Preheat the oven to 325 degrees.

Grease and flour two 8 inch round (2 inch deep) cake pans. You could also
use three 6 inch round pans.
In a bowl, mix together the sour cream, milk, vanilla extract, almond
emulsion, butter extract and egg whites.
Whisk until smooth and set aside.
In a large mixing bowl, add the flour, sugar, baking soda, baking powder
and salt.
Whisk together.
Add the shortening and butter in chunks to the flour mixture.
Mix until the flour is coated with the shortening and butter. The mixture
will be crumbly.
Add in half the liquid mixture and mix just until combined.
Add in the last half of the liquid mixture and mix just until combined.
Scrape down the sides of the bowl and then mix again, only for 10-15
seconds.
You want to be careful not to over-beat the batter.
Pour into the greased and floured cake pans and bake at 325 degrees for
45-50 minutes.
Cool on a wire rack then cover with buttercream.

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 Coconut Cake
BY I SCREAM FOR BUTTERCREAM
Ingredients:
1 cup butter (slightly cooler than 1/4 tsp almond emulsion
room temp) 1 tsps vanilla paste (or extract)
2 cups sugar 1 1/2 tsp coconut emulsion (I use
3 large eggs LorAnn almond emulsion)
3 cups cake flour (not all-purpose 2 tbsp vegetable oil
flour) 1 pkg. sweetened shredded
3 tsp baking powder coconut (optional for covering the
1/2 tsp salt cake)
1 1/4 cup coconut milk (1 - 13 oz
can) (I used Thai Kitchen Organic
Coconut Milk)
Directions:
Preheat oven to 350 degrees.
Grease and flour two 8" round pans.
Cream the butter on low until creamy.
Add the sugar and beat on low until mixed, then beat on medium until fluffy. About
a minute and a half to two minutes.
Add in the eggs, one at a time, mixing on low after each just until combined. Scrape
down the bowl and mix again just for another 5 to 10 seconds.
In another bowl, mix the cake flour, baking powder and salt. Whisk together to
combine.
In a separate bowl, mix the coconut milk, emulsions (or extracts) and the oil. Whisk
until mixed well. (You will need to stir the coconut milk once you've opened the
can.)
Add the dry and wet ingredients alternately to the butter/sugar mixture. Mix on
low. Start with a third of the dry ingredients and mix just until combined. Add in
half of the wet ingredients and mix just until combined. Add another third of the
flour mixture. Continue on ending with the flour mixture and only beating just until
combined after each addition. Scrape down the bowl and mix on medium for only
about 10 seconds.
Pour into prepared pans and bake at 350 for about 30 - 40 minutes.
Set pans on a rack to cool for 10-15 minutes, then turn the cakes out of the pans
and onto the racks to cool completely before adding frosting.
Cover with buttercream of your choice, then cover with shredded coconut.

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Sour Cream Red Velvet Cake
BY I SCREAM FOR BUTTERCREAM
Ingredients:
2 1/2 cups all purpose flour 2 tsp vanilla extract
1 tsp baking soda 1 cup unsalted butter (room
3 tbsp cocoa powder temp)
1 tsp salt 1 3/4 cup sugar
1 cup sour cream 3 large eggs
1/2 cup whole milk 1 tbsp no taste red gel food
1 tsp vinegar coloring (can use a bit more
for a darker red color)

Directions:
Preheat oven to 325 degrees Fahrenheit.  
Grease and flour two 8" round cake pans or three 6" pans. 
In a bowl, mix together the flour, baking soda, cocoa and salt. Whisk
together and set aside. 
In another bowl, mix together the sour cream, milk, vinegar and vanilla.
Whisk well and set aside.
Now in your mixing bowl, mix the butter until creamy.
Add the sugar and whip until fluffy. (About a couple minutes.)
Add the eggs one at a time, mixing after each one, but only just until
combined.
Alternately add in the dry and liquid ingredients. Start with 1/3 of the
dry mixture, mix just until combined. Add in 1/2 the liquid mixture, mix
until combined, then another third of the dry mixture and mix only until
combined. Add in the last 1/2 of the liquid mixture, mix, then add in the
last third of the dry mixture and mix just until combined. Be careful not
to over mix.
Add in the red food coloring. If you want your cake to be a deep red,
add a little more red food coloring. Mix until the food coloring is well
incorporated.
Bake in a preheated oven at 325 degrees for about 50 minutes. Start
checking at 45 minutes. The middle should spring back when touched.
Cover with cream cheese buttercream.

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Lemon Sour Cream Cupcakes
BY I SCREAM FOR BUTTERCREAM
Ingredients:
3 cups cake flour 1/2 cup whole milk
1 1/2 tsp baking powder 1 tbsp oil
1/2 tsp baking soda 2 tbsp lemon zest from
1 tsp salt about two lemons
2 cups sugar 1 pkt lemon pudding mix
1 cup butter (two sticks) (small box)
3 eggs yellow food coloring optional
1 cup sour cream

Directions:
In a mixing bowl, whisk together the cake flour, baking powder,
baking soda and salt. Set aside.
In another mixing bowl, whisk together the sour cream, milk, oil and
lemon zest. Set aside.
In your mixing bowl, beat the butter until smooth. Add sugar and
beat until fluffy.
Add in eggs one at a time, beating just until combined after each.
Add a third of the flour mixture and beat until just combined. Add
half the liquid mixture and beat just until combined. Add another
third of the flour mixture, mix until combined. Add in the last half
of the liquid mixture, beat, then add in the last third of the flour
mixture and beat only until combined.
Now add in the package of dry lemon pudding mix and mix. You can
also add in a couple drops of yellow food coloring.
Fill cupcake liners slightly over half way up and bake at 350
degrees for about 20 minutes. Once baked, cool on a wire rack.
Cover with lemon or cream cheese buttercream.

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Cotton Candy Poke Cake
BY I SCREAM FOR BUTTERCREAM
Ingredients:
1 box white cake mix or your favorite white cake recipe
1/4 tsp cotton candy flavoring can use up to 1/2 tsp if
you want more flavor
2 boxes white chocolate or vanilla instant pudding mix
3 cups milk
1 large container cool whip
1 package cotton candy
food coloring

Directions:

Prepare your cake batter according to the directions on the

box or in your recipe.
Add in 1/4 to 1/2 teaspoon of cotton candy flavoring and
mix.
Pour into a greased or sprayed 13 x 9 inch pan and bake
according to the box or your recipe.
Let cool on a rack for only 5 -10 minutes.
While cooling, mix two small boxes of instant pudding mix
and 3 cups of milk.
Add in the food coloring. You can use the colors of your
choice. Just mix enough to marble the pudding.
Poke holes in the cake with the back of a wooden spoon and
pour the pudding mixture over the top. Spread evenly.
Let chill in the fridge for about an hour, then cover with
cool whip.
Top with cotton candy right before serving.

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 Brown Sugar Spice Cake
BY I SCREAM FOR BUTTERCREAM
Ingredients for the Cake:
3 cups all purpose flour 1 cup butter (room temperature)
1 tsp baking powder 2 cups packed brown sugar (I used light
1 tsp baking soda brown sugar)
2 tsp cinnamon 4 eggs
1 tsp nutmeg 1 cup whole milk
1 tsp ginger 1/2 cup oil
1/2 tsp cloves 2 tsp vanilla
1/2 tsp salt
Ingredients for the Glaze:
1/2 cup unsalted butter (room temp) 1 tbsp milk (or cream)
1 8 oz. block of cream cheese (softened) 1 cup melted caramel chips (or homemade caramel or
1/4 tsp salt jarred caramel sauce)
1 tsp vanilla 1 1/2 cups sugared cranberries (optional)
4 cups confectioners sugar
Directions for the Cake:
Preheat oven to 325 degrees.
Grease and flour a bundt pan. (This recipe makes a lot of batter, so make sure your bundt
pan is at least a 10" bundt pan.)
In a medium sized mixing bowl, add the flour, baking powder, baking soda, cinnamon,
nutmeg, ginger, cloves and salt. Whisk well and set aside.
In another bowl, add the milk, oil and vanilla. Whisk well and set aside.
In a large mixing bowl, add the room temperature butter and the brown sugar. Mix on
medium to medium high for several minutes until light and fluffy.
Add in the eggs two at a time, mixing on medium after each addition, but only until just
combined.
Alternately add in the flour mixture and the milk mixture. Add in 1/3 of the flour mixture
and mix on medium just until combined. Add in 1/2 the milk mixture, mixing on medium just
until combined. Add in another 1/3 of the flour mixture, mixing only until combined. Add in
the last of the milk mixture, mixing only until combined, then the last of the flour mixture
and mix until well combined. You only want to mix until well combined, about 20 seconds.
Scrape down sides of the bowl and mix again only for several seconds. Mixing for several
minutes is too long.
Bake at 325 degrees for about 50 minutes.
Cool in the pan on a wire rack for about 20 minutes, then turn out onto a rack or a cake
plate and cool completely.
Directions for the Glaze:
If using caramel chips, melt the chips in the microwave. Just set the timer about 20 seconds at a time so they
don't scorch and mix between each time you heat. Stir until they're smooth and melted and set aside while you
mix up the glaze.
In a medium sized mixing bowl, add the softened butter and cream cheese. Mix on medium until smooth.
Add in the salt, vanilla and confectioners sugar. Mix on low at first until incorporated, then on medium until its
well mixed. Add in a tablespoon of milk or cream and mix well. Scrape down sides of bowl and mix again.
Add in the caramel. (You can use either melted caramel chips, homemade caramel sauce, or jarred caramel sauce.)
If you're using melted caramel chips, add a small amount of the cream cheese mixture to the warm melted chips
and mix together. Then add back to the glaze mixture. Now just mix until smooth. Depending on the type of
caramel you used, you may not need to add any milk or cream to thin down your glaze. If it's too thick, add a
tablespoon of milk or cream at a time to get it to drizzling consistency.
Drizzle or pour the glaze over the cooled cake. Chill in the fridge to set up just a bit. You can then add sugared
cranberries to the middle of your bundt cake if desired.

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Pumpkin Toffee Crunch Cake
BY I SCREAM FOR BUTTERCREAM
Ingredients:
2 3/4 cups all purpose flour 2/3 cup regular sugar
1 tsp baking powder 3 large eggs
1/2 tsp baking soda 1 cup oil (vegetable or canola oil)
1/2 tsp salt 1 15 oz can solid pack pumpkin
2 tsp pumpkin pie spice (If you don't 2 tsp vanilla bean paste (or vanilla
have pumpkin pie spice, you can extract)
substitute with: 1 teaspoon ground 1 cup chopped toffee bits (I used
cinnamon,1/2 teaspoon ground ginger, Heath Bits O' Brickle)
1/4 teaspoon cloves and 1/4 teaspoon
ground nutmeg.)
1 cup packed light brown sugar

Directions:
Preheat the oven to 350 degrees.
Grease and flour two, 8 inch round pans.
Mix the flour, baking powder, baking soda, salt and spices in a large bowl. Whisk
well and set aside.
In another bowl, mix together the brown sugar, regular sugar, eggs, oil, pumpkin
and vanilla extract. Whisk well.
Pour the liquid mixture into the dry mixture and mix on medium until combined.
You can use an electric mixer on medium or just a wooden spoon to mix if you
want. Just mix until well incorporated. You don't want to over mix the batter.
Stir in the chopped toffee bits.
Spread the batter into the pans.
Bake at 350 for 40-45 min
Cool cake layers in their pans, on a cooling rack, for about 15 minutes. Then turn
out of the pans and directly onto the racks and cool completely before adding
buttercream.
Cover with cream cheese buttercream or cinnamon buttercream, then sprinkle
toffee bits over the cake.

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Moist Apple Coconut Cake
BY I SCREAM FOR BUTTERCREAM
Ingredients:
2 cups all purpose flour 1 cup unsalted butter (2 sticks,
2 tsp baking powder room temperature)
1/2 tsp salt 2 cups sugar
1 tsp cinnamon 1 cup shredded unsweetened
3 large eggs coconut
2 tsp vanilla extract 2 cups chopped and peeled
1 cup coconut milk (Thai Kitchen honey crisp apples (chop apples
Coconut Milk - shake up the can, small)
then stir)

Directions:
Preheat oven to 325 degrees. Grease and flour a bundt pan very well.
In a mixing bowl, whisk together the flour, baking powder, salt and
cinnamon. Set aside.
In another bowl, whisk together the eggs, vanilla and coconut milk. Set
aside.
In your main mixing bowl, cream the butter until smooth. Add in the sugar
and whip for a couple minutes until fluffy.
Add in 1/2 of the flour mixture into the butter mixture and mix just until
combined.
Add in 1/2 of the liquid mixture, mix until just combined. Scrape down the
sides of the bowl.
Add in another 1/3 of the flour mixture, mix until combined, then the last
of the liquid mixture and mix until combined. 
Add in the last third of the flour mixture and mix until combined. Scrape
down the sides of the bowl and mix once more only for a short time. Try
not to over mix your batter.
Add in the coconut and the chopped apples. Fold in with a spoon.
Pour into a greased and floured bundt pan.
Bake at 325 degrees for about an hour.
Once the cake is baked, set the pan on a wire rack to cool for only about
20 minutes, then turn out onto the pan to cool completely before adding a
glaze.
A cream cheese glaze with a bit of cinnamon added is wonderful on this
cake.

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Cake Bottom Lemon Cheesecake
BY I SCREAM FOR BUTTERCREAM

Ingredients for the Cake: Ingredients for the Cheesecake:

2 large eggs 1 (3 oz.) lemon jello the small box
zest of 1 lemon juice of 1 lemon
1/4 cup lemon juice 3/4 cup boiling water
1/2 cup milk 2 8 oz pkgs cream cheese
1 1/2 cups all purpose flour 1 cup sugar
1/2 tsp baking powder 1/2 cup evaporated milk
1/2 tsp baking soda yellow food coloring (optional)
1/2 tsp salt
1/2 cup butter room temp
1 cup sugar
yellow food coloring (optional)

Directions for the Cake:

Preheat the oven to 350 degrees.        
Grease a springform pan and set aside.
In a mixing bowl, add the eggs, lemon zest, lemon juice and milk. Whisk until well mixed and set
aside.
In another mixing bowl, add the flour, baking powder, baking soda and salt. Whisk and then set
aside.
In a third bowl, add the butter and sugar and mix very well.
Add in 1/3 of the flour mixture. Mix just until combined.
Mix in 1/2 of the liquid mixture just until combined.
Add in the next 1/3 of the flour mixture. Mix until combined and then add in the last of the liquid
mixture, mixing just until combined.
Optional: Add a couple drops of yellow food coloring
Pour into greased spring form pan. (You can set your springform pan onto another sheet pan, just
in case the pan leaks a bit.)
Bake at 350 for 35 - 40 minutes.
Leave the cake in the pan and cool completely.

Directions for the Cheesecake:

In a bowl, whisk together the jello mix, lemon juice and boiling water. Set aside to cool to room
temperature. (You can cool in the fridge, but don't allow it to get cold, or it will firm up too
much.)
In a mixing bowl, add the sugar and cream cheese and mix well.
Add in the room temperature jello mixture and mix well. Scrape down the sides of the bowl and
mix again.
In a chilled bowl, add 1/2 cup evaporated milk. Whip on high until stiff peaks form.
Fold the whipped evaporated milk into the cream cheese mixture.
Optional: Add a few drops of yellow food coloring.
Pour into the springform pan and cover the cake.
Chill in the fridge for about 5-6 hours. 
Once chilled, run a hot knife around the inside of the pan before taking the pan collar off.
Can top with additional whipped cream if desired.

ISCREAMFORBUTTERCREAM.COM
 Cannoli Crumb Cake BY I SCREAM FOR BUTTERCREAM

Ingredients for Cream Ingredients for Crumb Ingredients for Cake:

Cheese Filling: Topping: 3 cups all purpose flour
3 tsp baking powder
2 8 oz pkgs cream cheese 1 cup packed brown sugar
1 tsp salt
1/2 cup sugar 3/4 cup all purpose flour
1 1/2 cup sugar
1 large egg 1 tsp cinnamon
2 large eggs
1/2 tsp cinnamon 1/2 cup melted butter
1 cup whole milk
1/2 cup mini chocolate chips 1/2 cup mini chocolate chips
2 tsp vanilla extract
3/4 cup softened butter

Directions:
Preheat the oven to 350 degrees. Grease a 13 x 9 inch pan well and set aside. Before
preparing the cake batter, you'll need to prepare the cream cheese filling and crumb
topping
Directions for Cream Cheese Filling:
In a bowl, beat the cream cheese until smooth. Add in the the sugar, egg, cinnamon and
mini chips and mix well. Set aside.

Directions for Crumb Topping:

In a bowl, add the brown sugar, flour, cinnamon and melted butter, Mix well. Add in the
mini chocolate chips and mix again. Set aside.

Directions for Crumb Topping:

In a mixing bowl, mix together the flour, baking powder and salt.
In a separate bowl, mix together the sugar, eggs, milk and vanilla. Whisk well.
Add the liquid mixture to the dry mixture and mix until all incorporated.
Add in the softened butter and mix until incorporated.
Pour half of the batter into a 13 x 9 inch pan. Add the cream cheese filling by spoonfuls
onto the batter. Top with the second half of the cake batter. Use a knife to swirl the
batter just a bit. 
Sprinkle the crumb topping over the entire cake.
Bake at 350 degrees for 45 - 50 minutes. 
Cool on a wire rack completely before serving.

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 French Vanilla Cake BY I SCREAM FOR BUTTERCREAM
Ingredients:
2 2/3 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 3.4 oz small box dry instant french vanilla pudding mix
1 cup french vanilla coffee creamer(I get this from the refrigerated section. It's
the creamer in the milk section, not the dry powdered creamer. This really pumps
up the flavor and the moistness, but if you don't have this, replace with half &
half cream, heavy cream, or whole milk.)
1/2 cup whole milk
2 tbsp oil
2 tsp french vanilla extract (French vanilla extract adds a different type of
vanilla flavor than regular extract, but if you don't have it or can't get it, you can
use regular vanilla extract instead in the same amount.)
1 cup butter (slightly cooler than room temp)
1 2/3 cups sugar
3 large eggs
Directions:
Preheat the oven to 325 degrees.
Grease and flour two 8" round cake pans and set aside.
In a bowl, combine the flour, baking powder, salt and small package of dry instant french vanilla
pudding. Whisk well and set aside.
In another bowl, add the french vanilla coffee creamer, milk, oil and french vanilla (or regular
vanilla) extract. Whisk well and set aside.
In a large mixing bowl, add the room temperature butter and mix on medium until smooth. Add in the
sugar and mix on medium and then on medium high for several minutes until light and fluffy.
Add in the eggs one at a time and mix on medium just until combined. Only mix until the egg is just
incorporated. Try not to over mix. If your eggs are super cold, your batter may look a little curdled
at this point, but just keep going.
Scrape down the sides of the bowl and mix again on medium, just until everything is incorporated.
Alternately add in the flour mixture and the liquid mixture. Starting and ending with the flour
mixture. (Add in 1/3 of the flour mixture and mix on medium just until combined. Add in 1/2 the
liquid mixture, mixing only until combined. Add in another 1/3 of the flour mixture, mixing only until
combined. Add in the last of the liquid mixture, mixing only until combined, then the last of the flour
mixture and mix until combined.)
Scrape down the sides of the bowl and mix again until well combined. You only want to mix until well
combined, which is about 15 seconds. Mixing for several minutes is too long for a scratch cake.
Divide batter into the prepared pans. Batter will be quite thick so just spread it around evenly in
your pans.
Bake at 325 degrees for approximately 55 - 60 minutes. The cake will be a little darker than the
normal golden brown. Insert a toothpick somewhere in the middle and a few moist crumbs should
stick to the toothpick.
Remove from the oven and cool in the pan on a wire rack for about 20 minutes, then turn out onto a
rack and cool completely before adding buttercream.
This cake is wonderful topped with vanilla bean or french vanilla buttercream.

ISCREAMFORBUTTERCREAM.COM
Easy Cream Cheese Pound Cake
BY I SCREAM FOR BUTTERCREAM

Ingredients:
1 cup butter (room temp) 1/3 cup milk
1 (8oz) pkg. cream cheese (room 1/4 cup water
temp) 1 (3.4 oz) pkg. cheesecake pudding
2 tsps vanilla extract (or vanilla mix (dry)
bean paste) 1/4 cup all purpose flour
1/4 tsp almond emulsion (optional) 1/4 cup sugar
1/2 tsp. lemon extract  1 box butter cake mix
4 large eggs

Directions:

Preheat oven to 325 degrees. Grease and flour a 10" bundt pan very
well.
Mix butter, cream cheese, extracts very well until completely smooth.
Add in the rest of the ingredients and mix on medium to medium/high
until well incorporated.
The batter will be thick.
Pour into prepared pan and smooth the batter even.
Bake at 325 for 55-60 minutes.
Cool in the pan on a wire rack for about 20 minutes, then turn out of
the pan onto the wire rack and cool completely before adding a glaze or
powdered sugar.

ISCREAMFORBUTTERCREAM.COM
One Bowl Triple Chocolate Cake
BY I SCREAM FOR BUTTERCREAM
Ingredients:
8 oz bar semi-sweet chocolate 2 cups all purpose flour
baking bar (melted and cooled a 2/3 cup unsweetened cocoa powder
bit)  (not dutch cocoa powder)
1 cup melted butter (2 sticks) 1/2 tsp baking soda
2 cups sugar 1 tsp baking powder
2 Tbsp vegetable or canola oil 1/2 tsp salt
3 eggs 1 cup hot water or coffee
1 cup milk 1 1/2 cups mini chocolate chips
1 tsp vanilla bean paste (or vanilla (semi-sweet or milk chocolate)
extract)

Directions:
Preheat the oven to 325 degrees.
Grease and flour two, 8 inch round cake pans and set aside.
Break up the baking chocolate bar and place in a large glass mixing bowl. Heat in the
microwave about one minutes, stir and heat again for another minute and stir. If not
melted, microwave in 20 second increments, stirring in between until melted. 
Once melted, add in the 3/4 cup of butter (about 1 1/2 sticks). It's helpful to cut up
the butter before adding it to the bowl. (You can also just melt the butter in
another bowl, but then that would be two bowls.)
Stir the butter into the melted chocolate until all the butter is melted. If the butter
needs help melting, just pop in the microwave for a few more seconds until fully
melted. 
Set the mixing bowl with the chocolate and the butter aside to cool a bit. It needs
to be closer to room temperature when you add in the rest of the ingredients. (You
can also pop it into the fridge for about ten minutes, stir, then ten minutes more
and stir again.)
Once it's a bit closer to room temperature, add in the sugar and oil and mix well on
medium speed for a couple minutes.
Add in the eggs, one at a time, mixing on medium only until just combined.
Scrape down the sides of the bowl and mix again for a few seconds only.
Add in one cup of the flour only and mix on medium until just combined.
Add in the milk and vanilla extract and mix again on medium only until just combined.
Add the rest of the flour (1 cup), the cocoa powder baking soda, baking powder and
salt to your bowl and mix on medium speed only until incorporated. Do not over-mix.
Add in the hot water or coffee and mix again with an electric mixer on medium
speed only until incorporated. Do not over-mix. Mixing for several minutes is too
long. 
Add in the mini chocolate chips and fold in with a rubber spatula or spoon.
Pour into prepared pans and bake at 325 degrees for approximately 55 minutes.
It's going to crack just a bit on the top, but don't worry about that. You can take a
knife or a cake leveler and level the tops of the cake layers if you want.
Cool on a wired rack, in the pans, for about 15-20 minutes, then turn the cakes out
onto the rack and allow them to cool completely before freezing the layers, or
covering in buttercream.

ISCREAMFORBUTTERCREAM.COM
 THANKS FOR READING!

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