Equipment
- Angel cake pan
- Mixing bowls
- 2-1 Scraper & Spatula 10”
- Stainless Steel Whisk
Ingredients
- 3/4 Cup Vegetable Oil
- 1/2 Cup Unsalted Butter melted
- 2 Cups Sugar
- 1 Cup Buttermilk
- 1 1/2 tsp Vanilla extract
- 1 tbsp Red Food Color
- 2 1/2 cups all-purpose flour
- 1 tsp Baking Powder
- 1 tsp salt
Icing
- 2 Cups Powdered sugar
- 4 Tbsp Heavy Whip Cream
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350F.
- Take out your Fluted pan, but don't grease it yet.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine and set aside.
- In a second mixing bowl, combine the vegetable oil, melted butter, and sugar. Mix to combine well - about 2-3 minutes with a handheld mixer. Slowly add the eggs one by one and then the buttermilk. Continue beating and add the vanilla.
- Add half of the flour mixture and continue beating until almost incorporated. Add the rest of the flour mix and continue beating until everything is well incorporated and smooth. Fold in the berries.
- Grease your pan and add the cake mix. Bake for about 40 minutes or until done. To check the doneness of the cake, insert a toothpick in the middle of the cake. If it comes out clean, you can take it out.
- Let the cake cool a bit before transferring it to a cooling rack to finish cooling off.
- To make the icing whisk together the sugar, whipping cream, and vanilla extract. Pour all over the cake.
Make This Gluten-Free
Notes: For Gluten-Free cake use the blend below instead of the all-purpose flour. Mix the ingredients before you add them to the mix.
- 1 ⅓ Cup Chickpea Flour
- ¾ Cup Almond Flour
- ¼ Cup Potato Starch
- 1 tbsp Baking Powder
- ½ Tsp Salt
- ½ tsp Xanthan Gum
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