Buttery Vanilla Bean Cake

Buttery Vanilla Bean Cake

Warm the oven to 375F. Line two 9 inch round cake pans with parchment paper or grease with baking spray. Set aside. In a mixing bowl, add sugar and the butter. Together with the paddle attachment on, beat until light and fluffy, about 3-5 minutes on low speed. Split the vanilla beans lengthwise into halves using a sharp pairing knife, holding hook” with your fingers. With the level, unsharpened side of the knife, scrape the seeds as much as you possibly can from your vanilla bean halves. Add the vanilla seeds.
Beat in the eggs, one in a time, blending well after every addition. Add the flour, baking powder and salt to the mixer alternately with all the milk. Beat until combined. Split the cake batter involving the 2 prepared pans and bake in preheated oven for 18-19 minutes. Take away from your oven, allow the cakes cool for 20 minutes in the pan, before transferring to some wire rack to cool completely.

Vanilla bean buttercream
In a mixing bowl add the butter. Together with the paddle attachment on, beat on low speed -5minutes. Meanwhile, divide the vanilla beans lengthwise into halves using a sharp pairing knife, holding onto the bean’s “hook” with your fingers. With the level, unsharpened side of the knife, scrape the seeds as much as you possibly can from your vanilla bean halves. Add the vanilla seeds.
Gradually beat a little at a time.
When all the sugar is added, boost the speed of the mixer to medium-high and beat for 2-3 more minutes. In case you imagine your frosting is too thick, add several globules of heavy cream before desired consistency is reached by you.
Assemble the cake
On a serving platter, arrange the initial cake layer. Top it with 1/3 of the buttercream distributing it evenly. Place the second cake layer on the buttercream. Spread the remaining buttercream on the sides of the cake as well as to top. Top with sprinkles. Refrigerate for a few hours. Only leave it for half an hour at common indoor temperature.

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