Perfect Vanilla Layer Cake
MAKES
One three layer 9 inch / 23 cm cake
TAKES
Prep time: 3 hours 20 minutes
Cook time: 1 hour 10 minutes
Total: 4 hours 30 minutes
✻ ABOUT THIS RECIPE
As a vanilla lover so sincere, I have a vanilla bean tattooed on my whiskin’ arm, I can attest that this is a truly perfect vanilla cake. Three layers of super moist white cake flecked with vanilla bean is filled with creamy vanilla bean custard and finished with white chocolate vanilla bean buttercream. Watch me make this cake step by step and gift it to a special recipient in an epic birthday surprise on my YouTube channel!
INGREDIENTS
Vanilla Bean White Cake Layers
450 g / 3 ¾ cups all purpose flour
8 g / 2 teaspoons baking powder
4 g / 1 teaspoon fine sea salt
285 g / 10 ounces unsalted butter, at room temperature
396 g / 2 cups granulated sugar
4 g / 1 teaspoon vanilla bean paste or 7 g / 1 ½ teaspoons vanilla extract
1 g / ¼ teaspoon almond extract
245 g / 8 large egg whites, at room temperature
305 g / 1 ⅓ cups whole milk, at room temperature
60 g / ¼ cup vegetable oil
Vanilla Custard Filling
460 g / 2 cups whole milk
235 g / 1 cup heavy cream
2 g / ½ teaspoon fine sea salt
7 g / 1 ½ teaspoons vanilla bean paste or 1 vanilla bean, halved + seeds scraped
99 g / ½ cup granulated sugar
28 g / ¼ cup cornstarch
145 g / 7 large egg yolks
28 g / 2 tablespoons cold unsalted butter
White Chocolate Vanilla Bean Buttercream
454 g / 16 ounces (2 cups) unsalted butter, at room temperature
7 g / 1 ½ teaspoons vanilla bean paste or 15 g / 1 tablespoon vanilla bean, halved + seeds scraped
4 g / 1 teaspoon fine sea salt
397 g / one (14 ounce) can sweetened condensed milk
226 g / 8 ounces finely chopped white chocolate, melted
Watch Me Make This Recipe:
Even More Cake Fun:
METHOD
1. Make the cake layers: preheat the oven to 350°F / 170°C with an oven rack in the center. Grease three 9 inch / 23 cm cake pans with nonstick spray, and line the base of each pan with a parchment paper circle. Grease each pan once more.
2. In a medium bowl, whisk the flour, baking powder, and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until they are light and fluffy, about 4-5 minutes.
3. Add the vanilla paste (or extract) and almond extract (if using) and mix well to combine, about 1 minute. Gradually add the egg whites in about 4 additions, mixing on medium speed after each addition is added until the mixture is well combined. Scrape the sides and base of the bowl well after each addition.
4. Whisk the milk and oil together in a large liquid measuring cup until combined. Add about one third of the dry ingredients, and mix on low speed to combine. Scrape the bowl well, then add about one third of the milk/oil mixture, and mix to combine. Repeat this process, alternating the wet and dry ingredients until both are fully incorporated and the batter is smooth.
5. Divide the batter evenly between the three prepared pans, and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs, 30-34 minutes.
6. Cool the cakes for 10 minutes in the pan, then run a small offset spatula around the outer edge, and invert the cakes onto a cooling rack to cool completely.
7. While the cake bakes and cools, make the custard filling. In a medium pot, combine the milk, cream, salt, and vanilla bean paste or vanilla bean and seeds to it. Bring the mixture to a simmer over medium heat.
8. In a medium, heat-safe bowl, whisk the sugar and cornstarch to combine. Add the egg yolks and mix until smooth. When the milk mixture is hot, add about one third of it to the yolk mixture and whisk well to combine.
9. Return this mixture to the pot, whisking constantly to incorporate. Continue to cook over medium heat, whisking constantly. As the mixture thickens, switch to a silicone spatula and continue to stir until large, fat bubbles come from the center of the pot, 3-4 minutes.
10. Remove the pot from the heat, and stir in the cold butter, stirring until it’s fully melted and combined. (If you used vanilla bean, remove the pod.)
11. Strain the custard through a sieve into a heat-safe bowl. Cover the surface directly with plastic wrap. Cool to room temperature, then chill for at least 2 hours (and up to 2 days). (To speed up this process, you can strain it onto a small baking sheet or into a casserole dish - the expanded surface area will help it cool faster. Be sure to cover the surface of the custard completely to prevent a skin from forming. Keep chilled until ready to use.
12. Make the frosting: place the butter, vanilla bean paste (or extract), and salt into the bowl of an electric mixer fitted with the whip attachment. Whip the mixture on high speed until light and fluffy, 5-7 minutes - it should be ivory in color, glossy, and already a frosting-like consistency. Scrape the bowl well.
13. Add the sweetened condensed milk gradually in about 5-6 additions. Whip on high speed until each is incorporated, and scrape the bowl a few times throughout as you work.
14. The white chocolate should be freshly melted and slightly warm when you add it. If it isn’t, re-warm it in the microwave or over a double boiler before you add it. Add it to the mixer and mix on medium speed until it’s uniformly combined and the mixture thickens slightly. Transfer about 1/3 of the frosting to a pastry bag for assembly. Cut a ½ inch / 1 cm opening from the tip.
15. To assemble the cake: use a turntable and a serrated knife to help you level the surface of each cake. Use a small amount of frosting to help you adhere one of the layers onto a 9 inch / 23 cm cake cardboard. Center the cardboard in the middle of the turntable.
16. Use the frosting the piping bag to pipe a border around the outer edge of the cake layer to serve as a sort of “retaining wall” around the edge. Scoop about ½ of the custard into the center of the piped ring, and spread into an even layer. Place another cake layer on top, and gently press down to adhere.
17. Repeat this process, continuing to layer cake, frosting, and filling until you get to the final layer. Use the additional frosting from the bag as needed to patch any holes around the outer edge of the layers. Use a large offset spatula or a flexible scraper to use the frosting between the layers to help apply a very thin crumb coat. If needed, use a little more frosting to make sure a thin, even crumb coat has been applied.
18. Refrigerate the cake for 15-30 minutes to help it firm up and set the structure. Frost the cake with the remaining frosting as desired. The cake can be served immediately or chilled for up to 24 hours before serving.
✻ HAVE YOU BAKED IT?
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