Fluffy Vanilla Cake With Whipped Vanilla Bean Frosting Recipe 415

FLUFFY VANILLA CAKE WITH WHIPPED VANILLA BEAN FROSTING RECIPE - (4.1/5)

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting Recipe - (4.1/5) image

Provided by á-2908

Number Of Ingredients 17

Ingredients

For the Fluffy Vanilla Cake:
5 large egg whites (150 g), at room temperature
1 whole egg
1 cup whole milk (237 ml), at room temperature
2-1/4 teaspoons (12 ml) pure vanilla extract
3 cups (345 g) cake flour, sifted
2 cups (400 g) sugar
1 tablespoon + 1 teaspoon (17 g) baking powder
3/4 teaspoon (5 g) salt
12 tablespoons (170 g) unsalted butter, cold and cut into 24 even pieces
For the Whipped Vanilla Bean Frosting:
3 sticks + 2 tablespoons (375 grams) unsalted butter, softened and cut into cubes
3 cups sifted (475 g) confectioners' sugar (icing, powdered)
3 tablespoons (45 ml) milk
1 vanilla bean, scraped
1 teaspoon (5 mL) pure vanilla extract
pinch of salt

Steps:

For the Fluffy Vanilla Cake: Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds. Add the butter one piece at a time, about every 10 seconds, ensuring it's cold (you can keep some in refrigerator while you're adding pieces). Continue to mix on low until the mixture is a fine crumbly texture. Add milk, and mix on low speed for 5 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 minutes. (You want to ensure that the batter is homogenous.) Fold once or twice to ensure the batter at bottom of bowl is incorporated. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers. Bake until a cake tester comes out with a few crumbs when inserted into the center, about 30 minutes. Be so careful to not over-bake. Check 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 metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked. For the Whipped Vanilla Bean Frosting: In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy. Best used right away. You can eliminate the vanilla bean and use a total of 1-1/2 teaspoons of pure vanilla extract. Assembly: Place bottom cake layer on cake plate or 8" round thin cake board 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. Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.

FLUFFY VANILLA CAKE

Fluffy Vanilla Cake image

Hey! Its Carla Bruno from Carla's Cakes! Looking for the ultimate vanilla cake recipe ever? Are you looking for a fluffy and easy vanilla cake? Are you looking for a delicious vanilla cake recipe? Well you have come to the right spot, because here is the the best fluffy vanilla cake recipe.

Provided by Carla Maria

Categories Desserts Cakes

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup white sugar
½ cup butter, softened
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
Cream sugar and butter together in a large bowl using an electric mixer until pale and fluffy, 6 to 7 minutes. Beat in eggs, 1 at a time. Stir in vanilla extract.
Combine flour and baking powder in a separate bowl. Add to butter mixture and mix well. Stir in milk until batter is smooth. Pour evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 44.1 g, Cholesterol 78.2 mg, Fat 13.3 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 7.9 g, Sodium 212.7 mg, Sugar 26 g

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING

Vanilla Cake with Vanilla Buttercream Frosting image

Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
1 cup unsalted butter, softened
3 teaspoons clear vanilla extract
2-1/2 cups confectioners' sugar
Optional: Colored sprinkles or nonpareils

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

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