Side Pannel
Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting
Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting
- Recipe Submitted by recipe queen on 03/19/2014
Category: Cakes
Ingredients List
- For the Vanilla Cake:
- 5 large egg whites (150g), at room temperature
- 1 whole egg, at room temperature
- 1 cup whole milk, at room temperature
- 2 ¼ tsp. pure vanilla extract
- 3 cups (345g) cake flour, sifted
- 2 cups (400g) sugar
- 1 tbsp. plus 1 tsp (17g) baking powder
- ¾ tsp. (5g) salt
- 12 tbsp. (170g) unsalted butter, cold and cut into 24 pieces
- For the Vanilla Bean Frosting:
- 3 sticks plus 2 tbsp. (375g) unsalted butter, cut into cubes and softened
- 3 tbsp. milk
- Seeds scraped from one vanilla bean
- 1 tsp. pure vanilla extract
- Pinch of salt
- 3 cups sifted (475g) confectioners”™ sugar
Directions
For the Vanilla Cake:
Preheat oven to 350 degrees F. Butter two round 8-inch pans, line with parchment, then butter again and dust evenly with flour.
In a medium bowl or liquid measuring cup, combine the egg whites, whole egg, ¼ cup of the milk, and the vanilla. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
Add the butter one piece at a time, about every 10 seconds, making sure it”™s cold. Continue to mix on low speed until the mixture is a fine crumbly texture. Add the remaining ¾ cup milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 additions; beat on medium speed for 20 seconds after each addition. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated.
Divide the batter between the two cake pans, spreading it evenly.
Bake until a toothpick comes out with a few crumbs when inserted into the center, about 30 minutes. Be very careful to not over-bake. Check the cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small knife, and invert onto wire racks. Gently turn cakes back up, so the tops are up. Let cool completely before frosting.
You can store the cooled cake at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 2 months. Wrap tightly in plastic wrap to store. It is best eaten the same day as baked.
For the Vanilla Bean Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for 8 minutes on medium speed. The butter will become very pale and creamy.
Add the milk, vanilla bean seeds, vanilla extract, and salt and mix until combined. Add in the confectioners”™ sugar and mix on low speed for 1 minute, and then on medium speed for 6 minutes. The frosting will be very light, creamy, and fluffy and is best used right away.
To Assemble the Cake:
Place bottom cake layer on a cake plate and spread 1 cup of frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes.
Remove from refrigerator and apply a final “coat” of frosting.
Preheat oven to 350 degrees F. Butter two round 8-inch pans, line with parchment, then butter again and dust evenly with flour.
In a medium bowl or liquid measuring cup, combine the egg whites, whole egg, ¼ cup of the milk, and the vanilla. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
Add the butter one piece at a time, about every 10 seconds, making sure it”™s cold. Continue to mix on low speed until the mixture is a fine crumbly texture. Add the remaining ¾ cup milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 additions; beat on medium speed for 20 seconds after each addition. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated.
Divide the batter between the two cake pans, spreading it evenly.
Bake until a toothpick comes out with a few crumbs when inserted into the center, about 30 minutes. Be very careful to not over-bake. Check the cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small knife, and invert onto wire racks. Gently turn cakes back up, so the tops are up. Let cool completely before frosting.
You can store the cooled cake at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 2 months. Wrap tightly in plastic wrap to store. It is best eaten the same day as baked.
For the Vanilla Bean Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for 8 minutes on medium speed. The butter will become very pale and creamy.
Add the milk, vanilla bean seeds, vanilla extract, and salt and mix until combined. Add in the confectioners”™ sugar and mix on low speed for 1 minute, and then on medium speed for 6 minutes. The frosting will be very light, creamy, and fluffy and is best used right away.
To Assemble the Cake:
Place bottom cake layer on a cake plate and spread 1 cup of frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes.
Remove from refrigerator and apply a final “coat” of frosting.
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