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Hello my friends. I hope you enjoy the warm weather and the sunshine. Today, we have a delicious buttercream cake with elderflower syrup. This year, I finally get all the many elderflower umbels to pick and boil to syrup. Last year I completely forgot the time. And I´m super happy now to show you ma dreamy and fluffy buttercream cake with homemade elderflower syrup. If you don´t have elderberry flowers or you don´t have time you can buy syrup in the supermarket as well.
Buttercream cake
dough
200 g wheat flour
1 heaped teaspoon of corn or potato starch
200 ml soy milk
90 ml vegetable oil
70 g sugar
1 tsp vanilla extract
1 tbsp baking powder
1/2 tsp baking soda
1 tbsp apple cider vinegar
butter cream option 1
330g powdered cane sugar
1/2 teaspoon vanilla bean powder
150g refined coconut oil, melted (but not hot)
option 2
180g shortening
2 tbsp whipped cream
330g powdered cane sugar
1 tbsp elderberry syrup
Cream cheese frosting
220 g cream cheese, room temperature
110 g butter, room temperature
335 g powdered sugar
2 tbsp elderflower syrup
also
3 x 18 cm springforms
dough
Preheat the oven to 180 ° C, line the springform pan with baking paper and grease the edge.
Mix the milk, vanilla, oil and vinegar in a measuring cup.
Mix the flour, starch, sugar, baking powder, baking soda and salt well in a mixing bowl.
Now add the liquid ingredients and stir briefly. Do not stir too long, otherwise the cake will become greasy. A few small lumps are perfectly fine.
Place in the prepared springform tins and bake on the middle shelf for 25-30 minutes. Make a stick test when the dough no longer gets stuck the cake is ready.
If it gets too dark during baking, cover it with baking paper.
Allow the cake to cool in the tin for 10 minutes, remove from the tin and let cool completely on a wire rack.
butter cream option 1
Sift the powdered sugar and vanilla bean powder into a large bowl, then slowly whisk in the coconut oil until smooth.
option 2
Add the shortening and cream to a large mixing bowl and, using a hand mixer on high speed, beat just until combined. Sift the powdered sugar and vanilla bean powder over top then beat until smooth and creamy.
Cream cheese frosting
In a large bowl with a hand mixer with a whisk attachment, stir the cream cheese and butter until creamy. Add 300 g of powdered sugar and a pinch of salt. Beat 30 seconds at low speed, then switch to high speed and beat 2 minutes. Then add the remaining powdered sugar and syrup.
cake
Place a cake slice on a plate and brush with a little cream cheese cream, put the second cake slice on top. Put some cream cheese cream again and then put the last cake slice on top. Brush the cake completely with the butter cream.
Garnish the cake with elderflowers.
Note:
Butter cream: use immediately or cover and store leftover frosting for 1 week in the refrigerator
Cream cheese cream: Use immediately or cover and store leftover frosting for up to 5 days in the refrigerator
If you try this buttercream cake or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Buttercream Cake
Equipment
- 3 x 18 cm springforms
Ingredients
dough
- 200 g wheat flour
- 1 heaped teaspoon of corn or potato starch
- 200 ml soy milk
- 90 ml vegetable oil
- 70 g sugar
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tbsp apple cider vinegar
butter cream option 1
- 330 g powdered cane sugar
- 1/2 teaspoon vanilla bean powder
- 150 g refined coconut oil melted (but not hot)
option 2
- 180 g shortening
- 2 tbsp whipped cream
- 330 g powdered cane sugar
- 1 tbsp elderberry syrup
Cream cheese frosting
- 220 g cream cheese room temperature
- 110 g butter room temperature
- 335 g powdered sugar
- 2 tbsp elderflower syrup
Instructions
dough
- Preheat the oven to 180 ° C, line the springform pan with baking paper and grease the edge.
- Mix the milk, vanilla, oil and vinegar in a measuring cup.
- Mix the flour, starch, sugar, baking powder, baking soda and salt well in a mixing bowl.
- Now add the liquid ingredients and stir briefly. Do not stir too long, otherwise the cake will become greasy. A few small lumps are perfectly fine.
- Place in the prepared springform tins and bake on the middle shelf for 25-30 minutes. Make a stick test when the dough no longer gets stuck the cake is ready.
- If it gets too dark during baking, cover it with baking paper.
- Allow the cake to cool in the tin for 10 minutes, remove from the tin and let cool completely on a wire rack.
butter cream option 1
- Sift the powdered sugar and vanilla bean powder into a large bowl, then slowly whisk in the coconut oil until smooth.
option 2
- Add the shortening and cream to a large mixing bowl and, using a hand mixer on high speed, beat just until combined. Sift the powdered sugar and vanilla bean powder over top then beat until smooth and creamy.
Cream cheese frosting
- In a large bowl with a hand mixer with a whisk attachment, stir the cream cheese and butter until creamy. Add 300 g of powdered sugar and a pinch of salt. Beat 30 seconds at low speed, then switch to high speed and beat 2 minutes. Then add the remaining powdered sugar and syrup.
cake
- Place a cake slice on a plate and brush with a little cream cheese cream, put the second cake slice on top. Put some cream cheese cream again and then put the last cake slice on top. Brush the cake completely with the butter cream.
- Garnish the cake with elderflowers.
Notes
Cream cheese cream: Use immediately or cover and store leftover frosting for up to 5 days in the refrigerator
If you like you can Pin our Pictures on Pinterest.
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