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Cooking and baking is a blast. It’s one of my favorite things to do, which you probably guessed if you have read my blog for any length of time. Not only do I love controlling the quality of ingredients I use, but I also find it stress relieving. We can’t forget about the end product. There are few things better than digging into a homemade dish and sharing it with family and friends.
But there’s one other thing about cooking and baking that isn’t so great: the dishes.
Depending on the crave worthy creation there can be a lot of dishes. Luckily there are some ways to make doing dishes not so dreadful. I love to put on music or a great TV show or movie. You can also call someone and chat while you scrub and scour. These things make the time go so much faster.
There are also new Scotch-Brite® Scrub Dots products to help bust through the kitchen messes in no time flat. I am so in love with these products, particularly because they come in both Non-Scratch and Heavy Duty. Both varieties are available in both sponge and dishwand form.
I picked up the Scotch-Brite® Heavy Duty Scrub Dots Sponge, Scotch-Brite® Non-Scratch Scrub Dots Sponge, and Scotch-Brite® Non-Scratch Scrub Dots Dishwand at Kroger, and tested them out when I made this Classic Vanilla Layer Cake.
From now until the end of the year, you can head to Coupons.com to get a $1.00 off any two Scrub Dots items coupon!
I knew the dishwand would be fantastic because it keeps my hands out of the water and soap. I used it on my delicate non-stick cake pans that I have had for years and need to be taken care of to keep looking good and baking up the best cakes. The Scotch-Brite® Non-Scratch Scrub Dots Dishwand cleaned the pans so easily without scratching and then rinsed clean ready to be used next time.
I turned to the Scotch-Brite® Heavy Duty Scrub Dots Sponge when cleaning the knife loaded with cake and frosting which I had let dry onto it, as well as the beaters used to make the frosting. I didn’t have to break out the baking soda like normal. The sponge worked like a charm and was perfect for these hearty, stainless steel kitchen tools. I know it would also tackle baked on messes in pots and pans.
Let’s talk more about this beautiful cake. It all starts with a vanilla bean cake. This cake is extra moist and just a little different from any I bet you’ve had because I used olive oil in place of some of the butter. The end result left me with the best tasting and textured cake I have maybe ever eaten.
Then there is the fluffy vanilla bean buttercream. The secret here is beating it a long time to it is super light and fluffy. Together, the cake and frosting work so perfectly together and I cannot wait to make more fun recipes with Scotch-Brite® Scrub Dots on my side.
- Make the cake. Preheat the oven to 350 degrees F. Generously butter 2 8 or 9 inch cake pans. Like the bottom with parchment and butter the parchment.
- In a large bowl, cream together the sugar, butter, oil, and vanilla bean paste. I did this by hand, but a hand or stand mixer will work too. Once light and fluffy, beat in the eggs one at a time.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Distribute the batter as evenly as possible between the 2 prepared pans. Bake for about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan.
- Once the cakes are cool, make the frosting. In a large bowl, beat the butter with a hand mixer until light and fluffy. A stand mixer will work as well. Slowly add the confectioners’ sugar. When about half the sugar has been added, add the milk. Continue adding sugar. If the frosting is too thick, very slowly beat in more milk. If it is too thin, add slightly more sugar. Finish with the vanilla bean paste.
- Place one cake on your serving dish. Top with a couple generous scoops of frosting, spreading it to the sides. Top with the other cake. Dollop the remaining frosting on top. Cover the top of the cake and spread the frosting down the sides, leaving no cake showing. Slice and serve.
- Cake may be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Cake may also be frozen, wrapped in parchment and foil, and placed in a zipper bag. Thaw in the refrigerator for about 4 hours.
Additional cooling time is necessary