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Wondering how to make a Sanders Colonial Buttercream Layer Cake? This professional recipe is easy to follow and yields a delicious, moist cake that’s perfect for any occasion. With layers of rich buttercream frosting, this cake is sure to impress! Enjoy!
What is Sanders Colonial Buttercream Layer Cake?
Sanders Colonial Buttercream Layer Cake is a cake recipe that was created by Sarah Lee, the founder of the Sarah Lee Cake Company. The cake is made with two layers of sponge cake, filled with buttercream frosting and finished with a layer of chocolate ganache. The cake is named after Sarah Lee’s husband, William Sanders, who was a colonial governor in Virginia.
The original recipe for the cake called for the use of lard in the buttercream frosting, but Sarah Lee later replaced it with vegetable shortening. The cake became very popular in the United States during the 1950s and 1960s. It was often served at weddings and other special occasions.
The cake fell out of popularity in the 1970s and 1980s, but has experienced a resurgence in recent years. It is now widely available in supermarkets and bakeries.
Sanders Colonial Buttercream Layer Cake Recipe
Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200 grams) unsalted butter, at room temperature
- 2 cups (400 grams) granulated sugar
- 4 eggs, at room temperature
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
For the Buttercream Frosting:
- 1 cup (250 grams) unsalted butter, at room temperature
- 3 cups (600 grams) confectioners’ sugar, sifted
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 6 ounces (170 grams) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions:
- Set oven to 350 degrees Fahrenheit (180 degrees C). Cake pans should be greased and dusted with flour.
- Salt, baking soda, baking powder, and flour should all be combined.
- In the bowl of your electric mixer, beat the butter on medium speed until creamy. Add the sugar and eggs and mix until light and fluffy.
- Cream the butter in the bowl of your electric mixer by beating it at a medium speed. Mix till frothy after adding the sugar and eggs.
- Milk is given a vanilla extract addition. Start and end with the flour mixture as you add the milk to the butter combination while the mixer is running on low speed.
- Bake the batter for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Distribute the batter evenly between the prepared pans.
- Beat the butter in the bowl of your electric mixer on medium speed until creamy to make the buttercream frosting. Blend in the confectioners’ sugar after adding it. Incorporate the milk, vanilla extract, and 1/2 cup (120 ml) of chocolate ganache into the frosting. Blend until uniform.
- Put one of the cake layers on a serving plate to start assembling the cake. Add 1/2 cup (120 ml) of the chocolate ganache on the surface. Add the second layer of cake on top, then frost the cake’s top and sides with buttercream.
- In a small saucepan over medium heat, bring the cream to a boil in order to make the chocolate ganache. Add the chopped chocolate after taking the pot from the heat. After 5 minutes, whisk until smooth. Pour over the cake’s top, letting it run down the edges as it does so. Serve right away.
Helpful Tips on Making Sanders Colonial Buttercream Layer Cake
When measuring the flour, be sure to spoon it into the measuring cup and level off the top with a knife. Do not scoop the flour out of the container with the measuring cup because you will end up with too much flour.
To get perfectly smooth buttercream frosting, make sure all of your ingredients are at room temperature before you begin. This includes the butter, confectioners’ sugar, milk, and chocolate ganache.
If you are short on time, you can prepare the cake layers ahead of time and freeze them until you are ready to assemble the cake.
The cake can also be made using 2 (9-inch) square pans.
Things to Avoid When Making Sanders Colonial Buttercream Layer Cake
Do not overmix the batter or the cake will be tough.
Be careful not to overcook the cake or it will be dry.
The ganache can be made ahead of time and stored in the refrigerator for up to 2 weeks. Just reheat it until it is pourable before using.
What Equipment Do You Need to Make Sanders Colonial Buttercream Layer Cake?
- 2 (9-inch) round cake pans
- electric mixer
- sifter
- measuring cups and spoons
- small saucepan
- whisk
The following items are helpful, but not necessary:
- stand mixer
- piping bags and tips (optional, for decorating)
Nutrition Facts of Sanders Colonial Buttercream Layer Cake Recipe
- Serving size: 1 slice
- Calories: 490
- Fat: 23 g
- Saturated fat: 14 g
- Unsaturated fat: 8 g
- Trans fat: 0.5 g
- Carbohydrates: 67 g
- Sugar: 47 g
- Fiber: 1.5 g
- Protein: 5.5 g
- Cholesterol: 85 mg
This recipe is perfect for weddings, birthdays, or any special occasion! The cake is very moist and has a great flavor. The chocolate ganache makes it even more delicious! This recipe is definitely a keeper!
Where to Buy Sanders Colonial Buttercream Layer Cake?
You can find this cake mix at most major grocery stores.
Frequently Asked Questions on Sanders Colonial Buttercream Layer Cake Recipe
1. What is the difference between a cake mix and a butter cake mix?
Cake mix is made with bleached flour, whereas butter cake mix is made with unbleached flour. Cake mix also has less fat than butter cake mix.
2. Can I use a different type of chocolate for the ganache?
Yes, you can use any type of chocolate that you like.
3. Can I use a different type of milk for the ganache?
Yes, you can use any type of milk that you like.
4. How long does the cake last?
The cake will last for 3 days if stored in a cool, dry place.
5. What is the best way to store the cake?
The cake should be stored in a cool, dry place.
6. What is the difference between buttercream and frosting?
Buttercream is made with butter and confectioners’ sugar, whereas frosting is usually made with shortening and confectioners’ sugar. Buttercream is more dense than frosting.
Sanders Colonial Buttercream Layer Cake
Equipment
- 2 (9-inch) round cake pans
- electric mixer
- sifter
- measuring cups and spoons
- small saucepan
- whisk
- stand mixer optional
- piping bags and tips optional
Ingredients
- 2 cups 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 200 grams unsalted butter, at room temperature
- 2 cups 400 grams granulated sugar
- 4 eggs at room temperature
- 1/2 cup 120 ml milk
- 1 teaspoon vanilla extract
- 1 cup 250 grams unsalted butter, at room temperature
- 3 cups 600 grams confectioners’ sugar, sifted
- 1/2 cup 120 ml milk
- 1 teaspoon vanilla extract
- 6 ounces 170 grams semi-sweet chocolate, chopped
- 1/2 cup 120 ml heavy cream
Instructions
- Set oven to 350 degrees Fahrenheit (180 degrees C). Cake pans should be greased and dusted with flour.
- Salt, baking soda, baking powder, and flour should all be combined.
- In the bowl of your electric mixer, beat the butter on medium speed until creamy. Add the sugar and eggs and mix until light and fluffy.
- Cream the butter in the bowl of your electric mixer by beating it at a medium speed. Mix till frothy after adding the sugar and eggs.
- Milk is given a vanilla extract addition. Start and end with the flour mixture as you add the milk to the butter combination while the mixer is running on low speed.
- Bake the batter for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Distribute the batter evenly between the prepared pans.
- Beat the butter in the bowl of your electric mixer on medium speed until creamy to make the buttercream frosting. Blend in the confectioners’ sugar after adding it. Incorporate the milk, vanilla extract, and 1/2 cup (120 ml) of chocolate ganache into the frosting. Blend until uniform.
- Put one of the cake layers on a serving plate to start assembling the cake. Add 1/2 cup (120 ml) of the chocolate ganache on the surface. Add the second layer of cake on top, then frost the cake’s top and sides with buttercream.
- In a small saucepan over medium heat, bring the cream to a boil in order to make the chocolate ganache. Add the chopped chocolate after taking the pot from the heat. After 5 minutes, whisk until smooth. Pour over the cake’s top, letting it run down the edges as it does so. Serve right away.
Notes
Final Thoughts
Sanders layer cake recipe is a great way to show your baking skills. The buttercream frosting is a delicious addition to the chocolate cake. This recipe is sure to be a hit with your friends and family. Be sure to try it out!
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