Maxine's Vanilla Cake (Project 1409112)

Thursday, September 11, 2014

This cake is light in both flavour and texture, yet deliciously moist. We paired a lovely vanilla cake with a Godiva liqueur infused creme patissiere, slathered an amazing Swiss vanilla buttercream and sprinkled pretty pink on top.

6 egg whites, room temperature
3 cups all-purpose flour
1-1/2 tsp baking powder
3/4 tsp baking soda
3/4 teaspoon salt
3/4 cup butter, softened
2-2/3 cups sugar
2 tsp vanilla extract
2 cups buttermilk

Cake syrup:
1 shot of Godiva chocolate liqueur
1/4 cup simple syrup

1 recipe Swiss vanilla buttercream
1 recipe creme patissiere with a shot of Godiva chocolate liqueur

1. Grease three round baking pans and line the bottoms with parchment.
2. Grease the parchment paper and lightly flour.

3. Whisk flour, baking powder, baking soda, and 3/4 teaspoon salt together in a bowl and set aside.

4. In another bowl, use a stand mixer to beat the butter on medium-high for half a minute.
5. Beat in the sugar and vanilla extract until incorporated well.

6. Add in all the egg whites and continue beating for about 3 minutes.
7. Reduce the mixer speed to low and alternate between adding the flour mixture and the softened butter mixture. The batter may look clumpy.

8. Divide the batter into the 3 baking pans and bake in an oven preheated to 350ºF.
9. Bake for 30 to 35 minutes, until it passes the skewer test.

10. Let the cakes cool on wire racks for 10 minutes before removing them from the baking pans to cool completely.
11. Brush the cake syrup on top and the sides of the cake.

12. Use about 1 cup of creme patissiere between each layer, chill to set.
13. Crumb-coat with buttercream frosting, chill to set.
14. Frost and decorate as desired.

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