Elevate your basic Vanilla Cake with a Truffle Cream Cheese Frosting! This cake was the star of our Truffle Shabbat last Friday.

RECIPE

Ingredients: 

• 2 cups flour
• 1 t baking powder
• 3/4 t baking soda
• 2 t salt
• 1 stick butter 
• 1 cup sugar
• 2 t vanilla extract
• 2 eggs
• 1 cup buttermilk

Truffle Cream Cheese Frosting:

• 8 oz cream cheese
• 1/4 cup butter
• 1/4 cup Truffle Honey
• 1 tsp vanilla

Directions:

• Preheat oven to 350
• Prepare three 4-inch cake pans by spraying with pam.
• In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.
• Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.
• Beat in eggs one at a time. 
• Gently beat in buttermilk until just combined. 
• Slowly add flour mixture until completely smooth. 
• Pour batter into prepared pans and bake for 30 minutes.
• While cakes are in the oven, in a mixer with paddle, beat cream cheese until soft.
• Add the butter and keep beating until the mixture is soft.
• Add the truffle honey and vanilla extract. Beat for 5 minutes.
• Allow cakes to cool for 15 minutes and then remove from pans. 
• Once the cakes have cooled, spread truffle cream cheese frosting in between each cake layer.
• Apply #ChefanieSheet & enjoy!

30 minutes active time, 1 hour total time. Serves 6.

Note: This cake batter is enough for three 4-inch cake pans.