Sponge cake with butter cream recipe. Butter cream for cake decoration: step-by-step recipes

In our family, sponge cake with butter cream and bananas is a frequent guest. We prepare it on holidays, and also often add it to birthday gifts for friends and relatives. Everyone who has ever tasted this sweet miracle loves it. Using the same principle, you can prepare a sponge cake, which does not need to be poured with syrup and greased with cream.

I also once made sponge cake with custard. Also delicious, but buttercream is better. So I recommend making this incredibly delicious cake with bananas. The cake decoration in my case is quite simple - grated chocolate. Even when I prepare cakes to order, I don’t know how to decorate them particularly beautifully.

Ingredients for sponge cake for one cake layer (3 cake layers are needed for the cake)

3 eggs
1 half glass of sugar
1 cup premium flour

Ingredients for buttercream

1.5 packs of butter
1.5 cans of condensed milk
2-3 large bananas

Ingredients for syrup and decoration

1 tbsp. Sahara
1 tbsp. water
100 grams of chocolate

How to make a buttercream cake

Beat the eggs with a mixer until smooth. Add sugar and continue beating. We do this until the mass becomes larger and whiter. Beat for 10 minutes.

This is such a beautiful lush mass. Future biscuit dough.

Now add flour. Be sure to sift through a sieve and mix gently, not with a mixer, but with a whisk.

Place the finished biscuit dough in a mold lined with parchment. Place in the oven at 180 degrees. Bake for 20 minutes. Sometimes less, and sometimes a little longer.

Let's prepare the syrup. To do this, dissolve sugar 1:1 in water and bring to a boil. When the syrup has cooled, add rum essence if desired.

How to make buttercream

The sponge cake goes perfectly with the buttercream. You can, of course, make a cake with sour cream, which is a little lighter in fat and calorie content.

So, beat the softened butter with a mixer. Then add condensed milk. Beat until smooth. Here is our butter cream for the sponge cake and it’s ready. Fast and easy!

Soak and coat the sponge cake with butter cream

Let's bake three cakes. Let's cool. Now we put the first cake on the dish and begin to soak it in syrup. I want the sponge cake to be soaked, but not too wet. Then coat the cake with buttercream. Place sliced bananas on top.

Butter cream for cake

How to make buttercream for a cake using a step-by-step recipe with photos. Options for preparing buttercream and recommendations for decorating cakes with buttercream.

25 min

370 kcal

5/5 (7)

Kitchen appliances: blender, mixer or food processor, glass, tablespoon

Ingredients

To make the buttercream thick and fluffy, it is very important to choose the oil maximum fat content 82.5%. And remember that such cream is not made from ghee.

It is highly advisable to use sugar powder, and not sugar, because Sugar grains do not dissolve well in butter, and you risk preparing a cream with sugar grains that crunch on your teeth.

Which cakes use buttercream?

Older people who remember Soviet store-bought cakes can tell you that in the eighties and even nineties of the last century, our stores sold a lot of cakes that included buttercream.

These cakes and rolls most often they had sponge cakes with various impregnations and butter cream (usually white or chocolate). There were cakes with butter cream colored with multi-colored food dyes (pink, light green, blue, yellow) and with the addition of roasted nuts and candied fruits. Such cakes are still popular with many people.

In addition to cakes, they were popular cakes with butter cream and layers of different types of jam and impregnations. Baskets, pennies, custard cakes and many others known and loved. But traditionally, our mothers and grandmothers knew how to prepare cream for a cake from butter in order to please their family and guests with delicious sweets. Indeed, buttercream for cake is very easy to prepare at home.

Step-by-step recipe for making buttercream

To make the buttercream you will need softened butter. Therefore, do not forget to remove the butter from the refrigerator a couple of hours before preparing the cream.

If you forgot to get the butter on time, and it’s time to prepare the cream, use microwave. Set the power to the lowest setting if your microwave has an adjustable power setting, or use the standard reheat mode to reheat food 2-3 times for 20 seconds so you don’t miss it when the butter starts to melt.

Video recipe for making cream

Preparing buttercream is very simple, but it never hurts to watch the video of the preparation process:

Options for preparing cream

You can add different ingredients and colorings to the base buttercream to create creams with different aroma, taste and color.

Previously, when it was difficult to buy ready-made powdered sugar, housewives made powdered sugar themselves, grinding granulated sugar in coffee grinders, special, meat grinder-like auger machines, or simply grinding it in a mortar.

Nowadays, sealed powdered sugar is sold in many supermarkets in the grocery section. Using ready-made powdered sugar speeds up the process of making buttercream many times over.

If you don’t have powder and don’t have time to prepare it yourself, prepare the cake cream from butter and sugar, lightly soaked in milk. This will make it easier for the sugar crystals to dissolve in the oil.

If you like to bake often, buttercream can be prepared for future use and stored in the refrigerator in a tight container or glass jar.

How to decorate a cake with buttercream

Butter cream prepared according to this recipe, due to its dense structure, is like no other cream suitable for decorating cakes and pastries. You can use butter cream paint flowers, leaves, patterns, lines of different types.

You can write words. For this they use cooking bags(fabric, polyethylene, silicone) with different types of attachments or just a cornet folded from parchment paper, the tip of which is figuredly cut.

To ensure that the patterns are clear and do not spread, the butter cream can be placed briefly before the decoration. in the refrigerator(10-20 minutes).

Please write in the comments what types of buttercream you like. What are the subtleties in their preparation.

Sponge cake with butter cream will be very light and incredibly tasty. The dough turns out very airy, and the cream is delicate.

In fact, it’s hard to imagine a more perfect dessert for a holiday.

Basic principles of cooking

Sponge cake with butter cream is made using chicken. eggs, sugar and flour. First you need to bake a biscuit, as in the photo.

In this case, it would be appropriate to use a classic baking recipe.

Chicken eggs need to be divided into yolks and whites. It is important to sift the flour before cooking. Thus, the composition is saturated with oxygen.

Cakes from this simple manipulation will be even more magnificent and airy. Beat the whites with a mixer to form a stable foam.

While whipping, you need to add sugar and 1 pc. chickens eggs, or rather only yolks.

Next, add the sifted flour portionwise and mix well using a wooden spatula.

Pour the dough into the mold and start baking. The dough can be supplemented with sugar, but replace it with honey. In this case, the biscuit will have a honey taste. And if you add cocoa powder, then you get a chocolate biscuit.

Choose the recipe for preparing the biscuit base for the cake at your discretion. and remember, if the cake is dry, you can soak it with brewed coffee or sweet syrup. Fruits and berries will help refresh cakes.

Sponge cake with cream filling and fruit

Biscuit components: 6 pcs. chickens eggs; vanillin; 210 gr. sugar and 130 gr. flour.
Ingredients for custard: 100 gr. sl. oils; 500 ml milk; 1 piece chickens egg; half st. sugar and 50 gr. flour; sah.
Ingredients for butter cream: van. sugar; 1 pack sl. oils; 1 can of condensed milk
For impregnation, take fruit juice, and you will also need bananas, kiwi and oranges.

Cooking algorithm with photo:

I add salt to the separated whites and beat the mixture to form a foam. Add sugar and beat further.
I add half a portion of sugar to the yolks and grind the mixture until white.
I add sifted flour and vanillin. I stir. I put the whites in and stir
I add 1/3 of the proteins and mix with a spatula, then mix the rest as well. Place the dough in a baking dish. I bake the biscuit in the oven until done. It took me 30 minutes.
400 ml milk and 1 chicken. I beat the egg with sugar. I add vanillin. I stir to avoid lumps. I put it on the stove and constantly stir the cream until thick.
I let the cream cool.
I cut the biscuit lengthwise into 3 layers. I soak each one in fruit juice. I cut the fruit into pieces. I put the crust on a plate. I grease with the filling. I decorate with fruit on top.
I'm making buttercream. I grease the sides and top with it and decorate it on top of the cake using a pastry syringe. That's all, the cake is ready, you can prepare for the tea party.

Zebra Sponge Cake

Ingredients for the crust: 50 gr. cocoa powder, 1 tbsp. flour; 1 tbsp. Sahara; rast. oil; 3 pcs. chickens eggs
Ingredients for cream: 200 gr. sl. oils; 75 gr. flour; 800 ml milk; 3 pcs. chickens eggs

Cooking algorithm:

I beat the sugar and chicken. eggs to form a homogeneous mass.
I sow the flour and add it to the mixture, stirring with a wooden spatula.
I make another cake using the same principle, but add cocoa powder to it.
I grease the mold. butter, add the dough and bake for 30 minutes at 180 degrees. When the first cake is ready, I bake the second. I cut them lengthwise into 2 parts when cooled.
Chicken I add the eggs with sugar to a bowl and mash.
I add the sifted flour and grind the mixture.
I boil the milk over the fire and add the chicken mixture into the boiled mixture. eggs, while intensively beating them.
Cook until thick. I let the cream cool and add sl. butter, chopped into cubes. Using a mixer, beat the cream until smooth. The oil has completely dispersed throughout the mass.
I assemble the cake, put the cake layers in a stack, brushing them with buttercream. To make it beautiful, you should alternate the cakes by color.
I decorate at my own discretion.

Lemon sponge cake

Biscuit ingredients:

150 gr. flour and sugar; 7 pcs. chickens eggs; breadcrumbs; rast. oil; citrus zest and lemon juice.

Ingredients for the cream:

5 gr. flour; vanillin; 1 pack sl. oils; 100 ml cream; 150 gr. Sahara; 3 pcs. chickens eggs (yolks only).

Cooking algorithm:

Grind the yolks and sugar together. Beat the whites separately until foamy.
I add yolks to the whites. I'm whipping up the mixture.
I add flour in portions and knead the dough. It will have the consistency of pancakes. I dilute with juice and zest.
I cover the selected shape with the plant. butter, sprinkle with breadcrumbs.
Place the dough in the mold and bake in the oven until done at 200 degrees. temperature. The biscuit will be ready in 1 hour. I let it cool on a wire rack, cut it into 2 layers, equal in height.
Mix sugar and flour, pour in cream. I stir so that there are no lumps. Place the mixture on the stove and cook until thick over low heat.
Sl. Grind the butter with 1 tbsp. Sahara. I add it to the cream and keep it on the stove for a couple of seconds. I put the mixer aside and add vanillin.
All that's left to do is assemble dessert. I coat all the layers of the cake with butter cream, the sides and top as well. I soak it in the cold for a couple of hours. I decorate it to my taste, that’s all, the cake is ready to eat!

Bon appetit!

Chocolate sponge cake with meringue

Biscuit ingredients:

120 gr. sour cream; 6 pcs. chickens eggs; 120 gr. flour; 1.5 tbsp. cocoa powder; 100 gr. sah. sand; 5 gr. soda

Ingredients for the cream:

1 piece chickens egg; 75 gr. cocoa powder and sugar; 200 gr. sl. oils; 100 gr. flour; 1 can of boiled condensed milk; 0.5 l of milk; dry meringue.

Cooking algorithm:

I divide the sugar into 2 halves between the whites and yolks. I beat the masses. I mix it together. I add soda and sour cream. I stir.
I sow cocoa powder and flour. I add it to the composition and make a batch.
I pour the dough into the multicooker bowl, first greasing it generously. oil I set the baking program and bake for 30 minutes.
I make cream from whipped chicken. eggs, sugar, sifted flour and cocoa powder
I heat the milk and add the composition to it. I'm constantly interrupting. I put the cream on the stove over medium heat and cook until thick.
Remove from heat and let the mixture cool.
I add condensed milk and stir. Then I add the next one. oil. I put the composition aside.
I take the cake out of the multicooker. I cut into 3 parts when the biscuit base has cooled. I crumble the meringue.
I put buttercream on the first cake layer, then meringue, cover it with another base and make the filling in the same way. I cover with a third base, assemble the cake and spread buttercream on the sides and top of the cake. I let the dessert sit in the refrigerator for 2 hours before serving.

I didn’t mention decorating the cake in this recipe, so you can use your own imagination on this matter!

Bon appetit!

Chocolate “Favorite” sponge cake with filling on the bed. butter and condensed milk

Components: 160 gr. flour; 2 pcs. chickens eggs; 1 can of condensed milk; 1 tbsp. vinegar; 3 tbsp. cocoa; 1 tsp soda

Ingredients for the cream:

60 gr. flour; 300 ml milk; 2 pcs. chickens eggs; 2/3 pack sl. oils; 200 gr. Sahara; 60 gr. cocoa powder; 60 ml syrup (taste of your choice); 2 pcs. bananas

Cooking algorithm:

I mix condensed milk with chicken. eggs, sifted flour. I beat the mixture using a mixer.
I add soda slaked with vinegar. The mixture will sizzle. I stir the dough and let it stand for 10 minutes.
Pour the dough into the greased baking dish. butter shape. I bake for 30 minutes at 180 degrees. temperature in the oven. After cooking, let the crust cool on a wire rack.
In a thick-bottomed saucepan, mix the sifted flour, milk and chicken. eggs. I whisk to avoid lumps.
I stir, do not bring the composition to a boil. I remove it from the stove and let it cool.
I add sugar and cocoa into a bowl. I'm adding words. oil and grind.
I mix the base with the oil composition. I add 3 tbsp. for 1 time. I beat constantly with a mixer.
I cut the biscuit into 3 parts. I grease with syrup, soak the cakes with cream and decorate the layers with bananas.
The sides need to be leveled using a creamy mixture. I add shredded coconut to the cake. I let the dessert soak for 2 hours in the refrigerator.

It is better to soak all cakes in the refrigerator before serving. This way they will become richer in taste.

And now for another cake recipe!

Cake "Food of the Gods"

The recipe is not complicated at all, but the resulting treat truly has a delicate, divine taste.

Components:

500 gr. flour; 2 pcs. chickens eggs; 1 tbsp. Sahara; half st. nuts; half tsp soda; 1 tbsp. vinegar; 200 gr. sour cream (low fat content).
Cream components: 1 can of delicious condensed milk; 2 tbsp. cocoa powder; 1 pack sl. oils (high fat content).
Ingredients for decoration: mint leaves; cherry.

Cooking algorithm:

I grind the sugar and chicken until white. eggs, add sour cream and sifted flour. I'm whipping up the mixture. I extinguish soda with vinegar. I add it to the mass. I stir and add nuts. Place the dough in the prepared pan with greased parchment. oil
I bake for 40 minutes in the oven. The sponge cake may be prepared earlier, everything will depend on the characteristics of your oven.
I mix cocoa powder, condensed milk and add 1 tbsp. sl. oils I'm making cream. To make the mixture beat better, you need to add sl. softened butter.
I cut the biscuit into 2 parts. I break the cake with my hands and divide the crumbs into 2 parts.
I grease the cake with cream and sprinkle with crumbs. I also cover it with cream, pressing it with my hands. Then I coat another part of the sprinkled crumbs with cream, and so on again. I also smooth the top and sides with butter cream.
All that remains is to decorate the cake. For these purposes, I take mint and cherries, removing the seeds first. It will be delicious if you put chopped nuts on the cake.

Just before serving, the cake should be thoroughly soaked. I understand that resisting not immediately eating the cake is a really difficult task.

Does the sponge cake come out of the mold poorly? Place it on a wet towel for 10 minutes. After this time, he will easily come out of it.
The cream will be airy if you add sl. oil gradually, portion by portion.
Only chilled cakes should be greased with sl. oil In the opposite case, sl. the butter will melt.
Do not open the oven door while baking the biscuit. The cake may fall off.
The cake base can be cut lengthwise if you use a thread.

Bake cakes more often for tea. It will turn out very tasty, and your loved ones will thank you again and again.

My video recipe

Prepare the biscuit dough. In a deep container, whisk 4 eggs, 3 yolks, sugar and heat in a water bath until warm. Pour into a blender bowl and blend until fluffy, at least 15 minutes. Add vanilla extract at the end. Sift the flour and pour it into the dough in parts, mix very carefully, preferably with a spatula, but if you cannot mix without forming lumps, then you can do this in a blender at the lowest speed, but quickly. Melt the butter until liquid, add 2-3 tbsp. dough, mix and pour back into the dough, mix gently with a spatula.

Grease the multicooker bowl with butter and pour the dough into it. Bake in the “Baking” mode for 50 minutes, turn off the “Warming” mode, wait 10 minutes and open the multicooker. Carefully turn the cake out onto a wire rack and cool completely. The sponge cake turns out fluffy and tall, about 8-9cm.

While the sponge cake is “resting”, prepare the impregnation for the cakes. To do this, mix sugar with water, bring to a boil, reduce heat and simmer until slightly yellow and transparent, add rum extract and cool completely. Prepare butter cream. Beat the butter, softened in advance at room temperature, until fluffy and add sifted powdered sugar in parts. Beat at high speed until fluffy and smooth. Cool the cream a little.

Cut the sponge cake into 3 or 4 thin layers. Pour the impregnation over each cake and grease it with cream. Assemble the cake and generously coat the top with cream. Transfer to a main dish or tray. Place in the refrigerator for 30 minutes.

If you want to make a delicious sponge cake with cream, you will definitely like this recipe. Airy sponge cake with butter cream and fruit - what could be simpler and better than the classic beloved by many!

Ingredients:

For the biscuit(for a mold with a diameter of 24 cm):

9 eggs (from the refrigerator)
1.5 tbsp. Sahara
1.5 tbsp. flour
pinch of salt
vegetable oil for lubricating the mold

For cream:

300 gr. butter room temperature
1 ¼ cups (200 grams) powdered sugar
125 ml. pasteurized milk (better) or boiled and cooled
1 sachet vanilla sugar

For decoration:

1 jar canned peaches or other fruits or berries (820 g total weight, 470 g fruit)
100 gr. biscuits for crumbs (or chopped nuts, grated chocolate, almonds, coconut flakes) - optional
1 tbsp. l. without a slide of instant gelatin

Preparation:

We bake a sponge cake from 9 eggs as described in the photo recipe. Approximate baking time is 40-50 minutes. Remove the cooled biscuit from the mold. You can leave it on the wire rack until the next day, this will make it easier to cut into cakes. But you can cut it immediately after it has completely cooled.
If you want to sprinkle the sides of the cake with crumbs, cut off the top of the sponge cake in a thin layer and dry it in the oven. Grind in a blender (not too finely) or put into a bag and grind with a rolling pin or a wooden chop mallet. To make more crumbs, you can grind biscuit cookies in the same way.
Divide the sponge cake into 2 or 3 layers (depending on how much buttercream you like in the cake), cutting lengthwise. I first cut the biscuit in a circle with a knife, and then “finish it” with a thread, inserting it into the cut.
Preparing buttercream for sponge cake. I used . Combine soft butter, powdered sugar, ground vanilla sugar and milk in a saucepan and beat with a whisk or mixer at low speed until the buttercream becomes homogeneous, fluffy and shiny. When whipping with a mixer, it takes 4-5 minutes.
Place the peaches in a colander and let the syrup drain. Pour out ½ cup of syrup and leave it for making jelly. We soak the cakes with the remaining syrup using a silicone brush or pouring liquid over them little by little from a spoon. Let the cakes soak for 10 minutes.
Let's start assembling the cake. We place the first cake on a dish; you can put strips of paper around the edges so that the dish remains clean. Grease the cake with cream. I apply the cream in a layer that is not too thick so that the flavor of the buttercream does not dominate.
Place the second cake layer on top, already soaked in syrup. We also grease it with butter cream. If you cut the sponge cake into 3 layers, apply cream to the 3rd layer. Grease the sides of the cake with cream, leaving a little cream for decoration.
We cut the peaches into thin slices, lay out a pattern from these slices on the surface of the cake, leaving a small indent along the edge for a border of cream.
From 1/2 cup of peach syrup and gelatin, prepare clear sweet jelly according to the instructions on the package (preparation differs depending on the type of gelatin). Using a silicone brush, cover the peaches with a thin layer of cooled jelly - it will be easier to cut the cake. Place the cake in the refrigerator until the jelly hardens.
Sprinkle the sides of the cake with biscuit crumbs or chopped nuts, almond petals, grated chocolate, and coconut.
Using a pastry syringe, bag or cornet, make a border from the remaining buttercream. I made a border of stars, placing them next to each other in the form of a closed chain. The decoration is simple but effective.
Carefully remove the strips of paper from the dish and put the cake in the refrigerator to soak overnight.
Serve sponge cake with cream and fruit.