Classic Vanilla Bean Cake

by Chic & Gorgeous Treats                                          

* Makes 12-16 regular sized cupcakes.

* Makes 2 layers, 8-inches round cake.

* Frosted cakes can be kept in cool room temperature, in an airtight container up to 3 days.

* Cakes are best consumed within 3 days.



Vanilla Buttermilk Cake

85g unsalted butter, softened to room temperature

280g caster sugar

240g all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

120ml whole milk

120ml buttermilk

zest of 1 lemon

1 teaspoon vanilla bean paste

2 large eggs

Vanilla Bean Swiss Meringue Buttercream

3 large egg whites

1/2 cup + 1/4 cup caster sugar

2 teaspoons vanilla bean paste

2 sticks unsalted butter, slightly softened, cut into cubes

1 stick salted butter, slightly softened, cut into cubes

violet food colouring, optional

candy thermometer, optional



To prepare vanilla buttermilk cake:

1. Preheat oven to  177°C. Line 12-hole muffin pan with cupcake liners or 2, 8-inches round cake pan with parchment paper. Meanwhile, sift together flour, baking powder and salt, and combine both milk and buttermilk in a jug, then set aside.

2. With a paddle attachment fitted to a stand mixer, on medium speed, cream together butter and sugar until light, pale and fluffy. Next, add 1 egg at a time, mixing constantly, and then followed by vanilla bean paste.

3. Add flour to egg and creamed butter mixture alternately with milk and buttermilk mixture, beginning and ending with flour. Mix on low speed until well combined.

4. Divide batter evenly between cake pans and bake for 25-30 minutes or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow cake to cool slightly in cake pans before transferring cake onto a wire rack to allow cake to cool completely.

To prepare Vanilla Bean Swiss Meringue Buttercream:

5.  In a double boiler, bring water up to a simmer. In a mixing bowl, mix together egg whites, sugar and vanilla bean. Place mixing bowl over double boiler, and whisk the mixture constantly, up to 160°F (if checking with a candy thermometer) or alternatively, constantly whisk until sugar has completely dissolved, and mixture is slightly warmer than body temperature to touch. This could take up to 5 minutes. Take it off the double boiler.

6. With a whisk attachment attached to the stand mixer, whisk egg whites until stiff peaks and until the sides of the mixing bowl is cool to touch. Once meringue has reached stiff peaks, switch out the whisk to a paddle attachment. On low speed, add a couple cubes of butter at a time beating after each addition. While mixing in the butter, buttercream may appear soupy. Not to worry. Once all of the butter is added, bring speed up to medium and keep beating. Buttercream will come together to a spreadable consistency. This may take up to 10 minutes. Tint swiss meringue buttercream to the colour of your choice. ENJOY!

*cake recipe is loosely adapted from cakedays

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