Diner Dream Cake

You’re here! Thank you for not forgetting about me completely while I wasn’t able to post for the past few weeks. I promise it won’t be like that forever, but I have to admit while I work on the book it’s been more difficult for me to post often. (It will be worth it!) It could also have something to do with my crazy side, and how many times I make a recipe before I’m happy with it and ready to share. Either way, I’m here now and I’m so pleased you are too. xo

So let’s talk about Diner Dream Cake. (And my need to give include superfluous adjectives in my cake titles?) I call it that because after I made it to satisfy my recent craving for diner-ish flavours — things like chocolate chips, peanut butter, vanilla and whipped cream. After I assembled the cake I realized that it actually did look like something you’d find in a little hidden gem of a diner (I think it was the cherry on top that did it).

It’s a super simple cake to make, which is always a plus, and I love the way these flavours came together: moist chocolate chip buttermilk cake filled with a fluffy peanut butter mousse and then frosted in a quick and easy vanilla bean whipped cream frosting. It was looking rather . . . vanilla, so I crushed up some roasted peanuts and tossed them with turbinado sugar and a bit of pink sanding sugar and coated the cake — it always tastes so good to me when things are super fluffy and then there’s a hit of crunch in there. (Yep, I was the one kid who always ordered those little peanuts on my McDonald’s sundaes.)

I assembled this final cake moments before the sun was out and ready for me to photograph it in the short time I had with the right natural light, so you can see that perfect slices only happen when cake is chilled ahead of time, and that I don’t have cake-cutting super powers unless the cake is set. But isn’t it true that the messiest cakes are the best tasting? Soft, fluffy, fall-apart cakes are the ultimate to eat.

And I don’t know, I haven’t made a lot of chocolate chip cakes yet, but I realized that simply tossing premium chocolate chips into vanilla cake batter really is what makes a cake “chocolate chip cake,” so if you have a favourite vanilla cake recipe, you could always use that and toss in the chips and go from there.

The peanut butter mousse filling is a cream cheese based filling with peanut butter, icing sugar, whipped cream and vanilla — a simple mix, whip, mix and it’s done. When I spotted it on Serious Eats I knew it would be the perfect peanut butter filling — there’s something about cream cheese and peanut butter that is so magical and reminds of peanut butter pie. The vanilla bean whipped cream frosting I did this time is just a simple whip of whipped cream, icing sugar and vanilla bean paste. It takes 2 minutes to make, and if you whip it until firm peaks form (just don’t overdo it until it appears dry and spongy), you can pipe a border and frost the cake with ease.

You definitely don’t have to coat the cake in peanuts and sugar to make it a tasty cake, but who wants to pass up a chance to, literally, through handfuls of sugar and peanuts at your cake? Plus I love that the sugar creates this subtle sparkle on a cake you wouldn’t expect to find sparkle . . .

I hope you’re all having an amazing summer so far. With the sugar storm in my kitchen for the past few months, the time has been going by alarmingly quickly. So much so that it just dawned on me that next Tuesday I’m turning thirty nine. As in years old. As in next year I’m, you know, the number that comes after thirty nine. I’m not one to worry about age, but I have to admit that number frightens me. But hey, a birthday is a birthday, and where there is a birthday there is celebration. And where there is celebration there is confetti. And where there is confetti, you know there’s going to be cake. And around cake is no place to be anything but happy. ♥

Diner Dream Cake

Yield: One 3-layer, 6-inch round cake or one 2-layer, 8-inch round cake

Three layers of moist chocolate chip buttermilk cake filled with peanut butter mousse, smothered in vanilla bean whipped cream frosting and coated with sugar & peanuts. With a cherry on top!

Ingredients

    For the Chocolate Chip Cake:
  • 5 egg whites, at room temperature
  • 1 whole egg, at room temperature
  • 1-1/3 (320 ml) cups buttermilk, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract OR Princess Bakery Emulsion
  • 2-3/4 cups (317 g) cake flour, sifted
  • 1-3/4 cups (350 g) sugar
  • 1 tablespoon + 1 teaspoon (18 g) baking powder
  • 3/4 teaspoon (5 g) salt
  • 10 tablespoons (130 g) unsalted butter, cold and cut into 20 even pieces
  • 3/4 cup (130 g) quality semisweet chocolate chips
  • For the Peanut Butter Mousse:
  • 1 package (250 g brick) cream cheese, cold and cut into cubes
  • 1 cup (125 g) icing sugar (confectioners')
  • 3/4 cup (130 g) smooth peanut butter
  • 1 tablespoon (15 ml) pure vanilla extract
  • 3/4 cup (180 ml) whipping cream (35% fat)
  • For the Vanilla Bean Whipped Cream Frosting:
  • 2 cups (480 ml) whipping cream (35% fat)
  • 1/4 cup (30 g) icing sugar (confectioners')
  • 2 teaspoons (10 ml) vanilla bean paste
  • Pinch of salt
  • For the Peanut Sugar Coating:
  • 1/2 cup (75 g) roasted peanuts, chopped into small pieces
  • 1/2 cup (100 g) turbinado sugar
  • Few tablespoons of pink sanding sugar, optional
  • 1 maraschino cherry

Instructions

    For the Chocolate Chip Cake:
  1. Preheat the oven to 350° F. Butter the bottom of three 7-inch round cake pans (or two 8-inch round or 9-inch round pans) and line bottoms with parchment rounds.
  2. In a medium measuring cup with a spout, lightly whisk the egg whites and yolk. In a separate measuring cup, combine the buttermilk and vanilla.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. (You can keep half in the fridge while you add the first half of butter.) Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
  4. Gradually add the buttermilk mixture to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more.
  5. Toss the chocolate chips with a few pinches of cake flour and gently fold into batter.
  6. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers--cakes should weight ~450 g each). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes. Repeat with the final layer. Let the layers cool in the pans for 10 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
  7. For the Peanut Butter Mousse:
  8. In the bowl of an electric mixer fitted with the whisk attachment, mix the cream cheese, icing sugar, peanut butter and vanilla on medium speed until smooth and fluffy, about 3 minutes. Transfer mixture to another bowl (unless you're lucky enough to have another mixer bowl). Wash and dry both bowl and whisk attachment and chill in the freezer or refrigerator.
  9. Fit the mixer with the chilled bowl and whisk and whip the cream on medium high speed until firm peaks form (but not clumpy), about 1 minute. Fold whipped cream into peanut butter mixture and cover and chill until ready to use.
  10. For the Vanilla Bean Whipped Cream Frosting:
  11. Chill your mixer bowl and whisk in freezer for 5 minutes, then whip the cream, icing sugar and salt on medium high speed until firm peaks form (but not clumpy). Add vanilla bean paste and mix on low speed until incorporated. Best used right away.
  12. Assembly of the Cake:
  13. I recommend making the filling while the cakes are in the oven, and then chilling until the cakes are cool. Once cakes are cool and you have filled them with the peanut butter filling, make the whipped cream frosting (it only takes a couple of minutes to make).
  14. Trim any dark edges or crust from cake layers with a very sharp serrated knife. Place your first cake layer, face-up, onto a cake stand, plate or cake board. Place half of the peanut butter filling on top of the layer and spread evenly using a small offset spatula.
  15. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume. Use your clean offset spatula to carefully smooth the frosting so it's flat against the cake.
  16. an even layer of frosting to the entire cake, to seal in crumbs. Chill again until frosting is firm, about 30 minutes.
  17. Place cake plate/board with cake onto a turntable, if possible. Using an offset spatula, spread the whipped cream frosting on the top of the cake, letting it extend about 1/2" over the edge, then smooth excess onto side of cake. With a medium straight spatula, cover the sides of the cake until you have a smooth even coat of frosting by slowly turning the cake turntable with one hand while holding the spatula steady with the other. Use your small offset spatula to smooth top of cake. Place remaining whipped cream in a pastry bag fitted with a large closed star tip (I used #887) and pipe a border around the top perimeter for the cake. Chill for 30 minutes.
  18. In a medium ziploc bag, combine the peanuts and sugar. Remove cake from fridge put back onto turntable. Place turntable and cake onto a baking sheet (for ease of clean-up), and gently coat the sides of the cake with the sugar mixture. (You may have to "throw" it at the cake!) Top with a maraschino cherry.
  19. Keep cake refrigerated for up to 2 days, but serve at room temperature. Best enjoyed day 1.
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[peanut butter mousse filling adapted from Serious Eats]

Sweetapolita’s Notes:

  • The recipe is for a three layer, 6-inch round cake, but the one in the photo is an 8-inch round. If you want to make a three layer, 8-inch round cake, you can increase the cake recipe by half (rather than doubling the recipe). You can keep the filling and frosting recipes the same.
  • You can make the cake layers up to 1 day ahead, but keep them wrapped tightly and at room temperature. I do, though, recommend making them the morning you need the cake, if possible.
  • You can make the peanut butter filling one day ahead, but keep refrigerated.
  • The whipped cream frosting is best made right before you need it.
  • For the frosting, I used Madagascar Vanilla Bean Paste – a quick and easy way to get that real vanilla bean taste and those awesome little black vanilla flecky things we all love.
  • For all of my cake decorating, I use a cake turntable–it’s definitely a must-have. I have a homemade version, but have recently started using the Ateco Revolving Cake Stand, and I love it.
  • I always use a Small Offset Spatula and Medium Straight Spatula when frosting a cake.
Good luck & enjoy!

Related posts:

Raspberry Neapolitan Party Cake

Raspberry Neapolitan Cake via Sweetapolita

Neapolitan is one of those words that makes me feel like a little girl the moment I hear it or think about it. And while I never actually ate Neapolitan cake as a child, I ate my fair share of Neapolitan ice cream (well, just the vanilla portion anyway). Chocolate and/or strawberry ice cream just wasn’t (and still isn’t) my thing, but I sure have fond memories of the visual — that big frozen block of tri-colour loveliness meant one thing and one thing only: a party (and where there was ice cream, there was usually cake).

And the thing is, you can really create so many variations using the beloved chocolate, strawberry and vanilla combination — remember this and these? Endless fun.

Raspberry Neapolitan Cake via Sweetapolita

So, because I’d never done it before, I decided to switch up the strawberry with raspberry for this version, and rather than use a “pink” cake layer, just filled the cake with the fruity raspberry Swiss buttercream and compote, and then covered it all in a mix of dark chocolate buttercream, vanilla and more of the raspberry. The cake does take a bit of time to make because there are four components, but it comes together surprisingly quickly — especially if you make the raspberry compote and Swiss buttercream ahead of time.

The frosting job was a little more rustic looking than originally planned, but I hadn’t done it this way before, and had a vision. But once I started frosting it, I was worried that if I kept smoothing for more of a blended look (like this, this and this cake), my chocolate and vanilla would soon look like chanilla, which I imagine to be a little less than magical (although I bet it would still taste pretty delightful). This sort of sectioned style of frosting the cake reminded me of the block of childhood ice cream I mentioned above, so I stuck with that.

Bunting via Sweetapolita

And nothing says party like a tiny cake bunting, right?  This is one that I had from several years ago that was actually one single garland, but I just re-purposed it by tying it to two white lollipop sticks. You’ve likely seen cake bunting all over Pinterest and the like, and you can either MacGvyer your own (pretty much anything colourful tied between two sticks and stuck in the cake would look charming) using twine, string, cord, etc. or buy one of the seemingly endless versions on Etsy.

Raspberry Neapolitan Cake via Sweetapolita

Party for one?

Raspberry Neapolitan Party Cake via Sweetapolita

Like a playful (and decadent) trip to childhood and back.

And before I go, I’d love to share my recent interview over at Best Friends For Frosting with you, where I got a chance to chat about my past life, balance and avoiding weight gain while surrounded by baked goods all day! ♥

Raspberry Neapolitan Party Cake

Yield: One 4-layer, 8-inch round cake

Alternating layers of moist vanilla and dark chocolate cake, filled with raspberry Swiss meringue buttercream and smothered in a trio of dark chocolate, vanilla and raspberry buttercream.

Ingredients

    For the Chocolate Cake:
  • 1-3/4 cups (225 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (120 g) Cacao Barry Extra Brute Cocoa Powder
  • 2 teaspoons (11 g) baking soda
  • 1 teaspoon (5 g) baking powder
  • 1/2 teaspoon (4 g) salt
  • 2 eggs, at room temperature
  • 1 cup (240 ml) strong black coffee or espresso, hot
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 1 tablespoon (15 ml) pure vanilla extract
  • For the Vanilla Cake:
  • 1 cup (240 ml) whole milk, at room temperature
  • 4 large egg whites (130 g), at room temperature
  • 1 whole egg, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/4 teaspoon (1.75 ml) almond extract
  • 2-1/2 cups (288 g) cake flour, sifted
  • 1-1/2 cups (300 g) sugar
  • 1-1/4 tablespoons (16 g) baking powder
  • 3/4 teaspoon salt (6 grams)
  • 1-1/2 sticks (170 grams) unsalted butter, at room temperature and cut into cubes
  • For the Raspberry Compote:
  • 2 cups fresh or frozen raspberries, divided
  • 1/2 cup (100 g) superfine or granulated sugar
  • 1 tablespoons (15 ml) lemon juice
  • 2 tablespoons (30 ml) water
  • Pinch of salt
  • For the Swiss Meringue Buttercream:
  • 8 large fresh egg whites (240 g)
  • 2 cups (500 g) superfine granulated sugar
  • 5 sticks (575 g) unsalted butter, softened, cut into cubes
  • 1 tablespoon (15 ml) pure vanilla extract
  • Pinch of salt
  • 2.5 oz (75 g) premium dark or extra dark chocolate, melted and cooled
  • Few drops pink soft gel paste colour

Instructions

    For the Chocolate Cake:
  1. Preheat oven to 350°F (180°C). Grease, line with parchment and flour two round 8-inch pans. I use Parchment Paper Circles for ease.
  2. In bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients. In a large measuring cup, combine eggs, buttermilk, coffee, oil and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredient mixture to the dry ingredients, increasing the speed to medium. Mix for 1-1/2 minutes (you may need the plastic splash-guard that comes with mixer) and divide among prepared pans (each pan will weigh ~590 g).
  4. Bake until toothpick or skewer comes out with a few crumbs, about 25 minutes. Try not to overbake. Cool on wire racks in pans for 15 minutes then gently invert onto racks until completely cool.
  5. For the Vanilla Cake:
  6. Preheat oven to 350°F (180°C). Grease, line with parchment and flour two round 8-inch pans. I use Parchment Paper Circles for ease.
  7. In a medium bowl or measuring cup, combine and stir 1/3 cup of the milk, egg whites, whole egg, vanilla and the almond extract. Set aside.
  8. Sift cake flour twice. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low-speed (I use the “stir” setting on my mixer) for 30 seconds.
  9. Add the butter blending on low-speed for about 30 seconds, then add remaining milk, and mix on low-speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes (90 seconds), but no more.
  10. Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
  11. Pour 1/2 of your batter (445 g) into each prepared pan, spreading it evenly with a small offset palette knife. If possible, weigh the batter in the pans to ensure 2 even layers.
  12. Bake cake layers two-at-a-time in center of oven and 2" apart for 20 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 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.
  13. 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 enjoyed day 1 or 2.
  14. For the Raspberry Compote:
  15. In a small saucepan over medium heat, combine 1-1/2 cups of the raspberries, sugar, lemon juice, water, and salt until the berries start to break down, stirring often, about 10 minutes.
  16. Lower the heat and simmer until compote coats a spoon, about 15 minutes.
  17. Remove from heat and let cool down slightly. Using an immersion blender (carefully) or counter-top blender, pulse until smooth. Push compote through a fine mesh sieve into a clean glass bowl and discard the seeded pulp from the sieve. Stir in remaining raspberries. Keep covered and chilled for up to 3 days.
  18. For the Swiss Meringue Buttercream:
  19. Wipe the bowl and whisk of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  20. Place bowl back on mixer and fit with whisk attachment. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 15 minutes, or longer). Switch over to paddle attachment and, with mixer on low speed, add softened butter one tablespoon at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  21. Add vanilla and salt, continuing to beat on low speed until well combined.
  22. Assembly of the Raspberry Neapolitan Party Cake:
  23. Divide buttercream in half. Add 3 tablespoons (one tablespoon at a time) of the raspberry compote to one half, along with a few drops of pink gel colour (if desired). Set aside.
  24. Take half of the remaining buttercream and add the melted chocolate, stirring until well incoporated. Leave the final portion of buttercream vanilla.
  25. Using a cake turntable if possible, place first chocolate cake layer face-up on a cake plate, cake board or pedestal and cover with ~3/4 cup of raspberry buttercream, spreading with a small offset palette knife, leaving about 1" clearance around the edges. Carefully place a few spoonfuls of compote on top, keeping it in the middle.
  26. Place a vanilla cake layer face-up on top and repeat with buttercream/compote. Repeat until you come to the final chocolate cake layer, which you will place face-down. Cover cake in plastic wrap, then use your hands to straighten any leaning or layers that aren't lined up. Chill for 30 minutes.
  27. Remove from refrigerator, remove wrap and cover cake a very thin layer of the vanilla buttercream. Chill for another 30 minutes.
  28. Cover top of cake with a smooth layer of raspberry buttercream (extending it over the edges), bottom third of the cake with chocolate buttercream and remaining area with vanilla buttercream. Using a medium straight spatula (or similar tool), smooth buttercream over the cake and create a blended look.
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Sweetapolita’s Notes:

  • You can make the raspberry compote from fresh or frozen raspberries, and can make up to 3 days ahead of time (keep chilled). 
  • You can make the cake layers a day ahead, wrapping them well in plastic wrap and leaving at room temperature.
  • You can make the Swiss meringue buttercream up to a week ahead and leave in the refrigerator, bringing to room temperature the night before you need it. You can microwave 1/3 of it for about 10 seconds, add it to the remaining buttercream and either whip in the mixer or with a rubber spatula until smooth and creamy.
  • You can also freeze the Swiss meringue buttercream for up to a month, bringing to room temperature straight from freezer.
  • You can also pre-flavour the buttercream before freezing/refrigerating.
  • The cake bunting in the photos was a bunting I had from a previous party –I trimmed it and tied to two lollipop sticks.
  • This cake can be left out for a day, but should be refrigerated after that and brought back to room temperature before serving (I recommend bringing it out about 4-5 hours before serving.

Good luck & enjoy!

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Twinkie Bundt Cake

Twinkie Bundt Cake via Sweetapolita

So, it turns out I’ve never had a Twinkie. How is this possible? Well, I am Canadian after all but that’s still no excuse. With the latest buzz about the Hostess trouble and potential Twinkie production coming to a halt in the U.S., I suppose we Canadians should be excited about the fact that they will continue to be manufactured and distributed here, from what I’ve read. (Isn’t it ironic?) So even though they are available in Canada, I still think of them as an all-American snack.

But really, to have one might just be to say I’ve had one. The truth is I think I’d take homemade Twinkie-ness over the store-bought variety, any day. What I do have fond memories of, however, are Canada’s answer to the Twinkie: Vachon’s 1/2 Moon Cakes (and incidentally, this is the same company who manufactures Twinkies here in Canada). My mom used to buy 1/2 Moons for me, along with a few other Canadian gems, such as Jos Louis cakes (red velvet cakes sandwiching vanilla cream filling and dipped in milk chocolate) and Passion Flakies (flaky pastry filled with cream and fruit filling). There was something about the vanilla-vanilla 1/2 Moons, though, that had my heart. And Twinkie or 1/2 Moons–no matter what you call these treats, the appeal is the same: moist golden vanilla cake sandwiching sweet white vanilla filling. Essentially what childhood dreams are made of. But still, the thought of all of those chemicals and preservatives make me shudder . . .

So when I excitedly opened Shauna Sever’s latest book, Pure Vanilla: Irresistible Recipes and Essential Techniques, and saw her recipe for Twinkie Bundt Cake, I knew that everything was going to be alright with the world again. And if that wasn’t enough, her book boasts countless vanilla recipes supreme, along with a ton of history about and techniques for working with this beloved bean. When it was time to choose a recipe from her book to share with you, I was completely perplexed because I was intrigued by each and every one of them.

In the first week I had the book I made her Big, Soft Frosted Vanilla Cookies, Honey-Vanilla Granola Clusters, Heirloom Vanilla Sugar Cookies and Lemon-Vanilla Dream Bars. I literally couldn’t stop. They were all incredible and the recipes were, in true Shauna style, all winners. (And let us not forget the delightful Vanilla Bean Marshmallows I made from her first book when I blogged about my Homemade Puffy Cloud S’mores.) Then when I made this Twinkie Bundt Cake, I truly couldn’t wait to share it with you.

Twinkie Bundt Cake via Sweetapolita

So what exactly is a Twinkie Bundt Cake? It’s a from-scratch, moist, golden, super-vanilla, cream-filled cake–essentially one big homemade Twinkie. While the flavours are classic, the hit of marshmallow creme in the filling bumps the sweetness of this cake just enough to make it a complete throwback to childhood. What I found most surprising about this cake was that it was so easy to make and fill, it stayed gloriously moist for days, and had so much true vanilla flavour. Shauna pulled the Twinkie-factor off in a big, huge, vanilla parade kind of way.

So here is the recipe just as it is in the book, Pure Vanilla: Irresistible Recipes and Essential Techniques, with my addition of ingredient weights whenever possible:

Twinkie Bundt Cake

Yield: Serves 10

From the book, Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever. Shauna says, "This cake is essentially an enormous from-scratch version of the iconic American snack cake, with the vanilla flavor amplified and made with pronounceable ingredients. It's golden and terrifically moist, and its cream-filled cross-section is an instant joy-inducer."

Ingredients

    For the Cake:
  • 3 cups (345 g) cake flour
  • 1 tablespoon (15 g) baking powder
  • 3/4 teaspoon (6 g) salt
  • 6 tablespoons (90 g) unsalted butter, at room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • 2 cups (400 g) granulated sugar
  • 1/2 cup (118 ml) vegetable oil
  • 3 large eggs plus 4 large egg yolks, at room temperature
  • 1 cup (237 ml) buttermilk, at room temperature
  • For the Filling:
  • 1 (7.5 ounce) jar marshmallow creme
  • 1/2 cup (1 stick)(114 g) unsalted butter, at room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • Confectioners' sugar, for dusting (optional)

Instructions

    For the Cake:
  1. Position rack in the lower third of the oven and preheat overn to 325°F. Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
  2. Sift together the flour, baking powder, and salt into a large bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
  4. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until the batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour into prepared pan.
  5. Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours.
  6. For the Filling:
  7. In the bowl of a stand mixer, beat together marshmallow creme and butter until smooth. Transfer to a pastry bag fitted with a large round tip.
  8. With the cake still in the pan, use a paring knife or apple corer to cut 6 or 7 deep holes into the bottom of the cake, each about 3/4 inch in diameter; be careful not to cut through top of cake. Discard (i.e., nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
  9. Insert the tip of the pastry bag into each hold and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, use a spatula to scrape away excess filling from the bottom of the cake. Quickly and carefully invert cake onto serving platter. Dust with confectioners' sugar, if desired, and serve.
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Happy Thanksgiving to my American friends!

Good luck & enjoy!

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How to Make a (Perfectly Delightful) Vanilla Birthday Cake

Perfectly Delightful Vanilla Cake via Sweetapolita

As you may have guessed, I love birthdays. Not just mine, but pretty much any birthday I can be part of. I especially love those celebrated by my family and friends, and now that we’re into spring nearing summer, it’s a birthday extravaganza. Between my husband, myself, my kids, my dad, and more, it seems there’s a birthday every week (and one wedding anniversary in 3 days!), and that’s one way to guarantee there will be no shortage of birthday cake (in case you’re concerned about my lack of cake). The kick off was on April 25th, when our little (but not so little) Reese turned 5. You might remember this colourful post from last year, when she turned 4–I feel as though I just made that cake, and yet it was a year ago. As a mom, that both amazes and saddens me, but of course it’s always a super happy occasion, and making cake for my girls is one most fulfilling things possible.

Perfectly Delightful Vanilla Cake via Sweetapolita

This year we threw her a Baking Party, which was something I’ve been wanting to do ever since I saw this party. I made her a cake just like this pink party cake–it was the perfect balance of girly, fancy, and delicious (and shh, don’t tell the girls, but this is one of the easiest and quickest cakes to make). The party itself was, as you can imagine, so much fun and complete chaos! The girls wore handmade chef’s hats (complete with pink satin lining–thank you Auntie Mary!), adorned with cupcake liner flowers (which the girls made when they arrived) and their names added by them in colourful letter stickers.

Wearing their favourite aprons, we whipped up chocolate sprinkled party spoons, decorated cupcakes, made strawberry jam and more. They each took home a pink-twine wrapped bakery box filled with their own creations as well as a “slice” of this goodie box cake filled with loot bag treats, designed by the talented Linnette of PaperGlitter, and printed and assembled by our friend, Danielle. Planning, preparing for and playing at this party made my inner 5-year old super-duper happy.

I was determined to engage, partake and enjoy every minute first hand this year, which I was able to do, but I wasn’t able to take photos as well, which does break my heart a bit. Looking back I would have designated someone to take photos or even hire a photographer, because there were just too many adorable, hilarious, messy, crazy moments. Most importantly, though, is that the we made the memories and nothing can take that away.

Perfectly Delightful Cake via Sweetapolita

The recipe itself for this cake is really just a very slightly adapted version of some of the other vanilla cakes I’ve posted (like this and this) but enough for 4 layers, paired with one of my best-loved sweeter frosting: a quick and easy (but super creamy and delightful) Whipped Vanilla Frosting that, as a result of whipping the butter and the blended frosting, tastes like creamy ice cream, and there is no sugary residue or chalky texture as with some sweet frosting. With an all-butter base and the addition of pure vanilla (and often vanilla bean), there’s an authenticity to it, even with all of that icing sugar. It also has a glide factor that makes it wonderful when applying it to the cake. I use this recipe anytime I need a fast fix or when baking for those attached to bakery frosting memories from childhood (although, isn’t that all of us?).

The reason I’ve put it together again for this post (aside from the slight adaptations of the cake), is because I’ve never posted it for a full 4-layer version of the cake, which is a simple way to make the cake party-worthy, along with some , again, quick and easy decorating I do when I can’t spend oodles of time on a cake. Truth is, sometimes even if I have the time, I still prefer cakes like these, and cakes that trigger all of my childhood memories.

Perfectly Delightful Vanilla Cake via Sweetapolita

If you knew Reese, you’d know that, like most 5-year-old little girls, she’s devoted to pink. And cake. And anything involving tutus and twirls, so the simple addition of a few retro ballerinas and sprinkles really fancies it up. In the past, I’ve done cakes for the girls that have taken me a week to do, but honestly, not only could I simply not make that happen this time with all of the party prep, but it wasn’t necessary. You know I love that kind of thing, so it’s not to say I won’t make more of those for her down the road, but this cake was enough to make all the girls giddy (even the moms!).

Perfectly Delightful Vanilla Cake via Sweetapolita

The best part about this kind of moist, buttery white cake is that it pairs nicely with this type of sweeter party frosting, as I like to call it, as well my all-time favourite, Swiss Meringue Buttercream. I took the super-simple approach of filling and frosting the cake with the same thing, but I’ve also filled this cake with strawberries and whipped cream, lemon curd, homemade jam, and more.  Just remember that for best results with these cake layers, you really need to weigh your ingredients. It really is the only way to guarantee cake success with this recipe–I promise!

And before I go, I thought it would be fun to share a short home video of Reese when she was 2 years old (I don’t normally share home videos, but just for fun!) This was at a little family dinner at my dad’s for her 2nd birthday (notice one of the early fondant cakes I made–apparently I thought we were serving a few million), and although it’s just your standard Happy Birthday song video, I love the look of wonder in her eyes and the fact that she was almost going to bust of excitement–it’s kind of what this whole baking thing is all about.

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And, if you have 3 minutes and 24 seconds to fill, you can watch my all-time favourite video of Reese here. It has nothing to do with cake or birthdays, but funny as can be.

These videos may make me cry, but I hope they make you smile. ♥

Sweetapolita

Beautiful baker birthday girl, Reese.

Perfectly Delightful Vanilla Birthday Cake

Yield: One 4-layer, 8-inch round cake

Ingredients

  • 1-1/2 cup (360 ml) whole milk, at room temperature
  • 7 large egg whites (210 g), at room temperature
  • 1 whole egg, at room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1/2 teaspoon (2.5 ml) almond extract
  • 3-3/4 cups (430 g) cake flour, sifted
  • 2-1/4 cups (450 g) sugar
  • 1-3/4 tablespoons (25 g) baking powder
  • 1 teaspoon salt (8 g)
  • 1-1/2 sticks (170 g) unsalted butter, at room temperature and cut into cubes
  • 6 tablespoons (85 g) vegetable shortening
  • For the Whipped Vanilla Frosting:
  • 2-1/2 cups (5 sticks)(575 g) unsalted butter, softened and cut into cubes
  • 5-1/4 cups (600 g) confectioners’ sugar, sifted
  • 4-1/2 tablespoons (70 ml) milk
  • 1-1/2 tablespoons (23 ml) pure vanilla extract
  • pinch or two of salt
  • few drops pink gel colour
  • pastel sugar pearls (I used 4mm), or any other sprinkles for decorating

Instructions

    For the Cake:
  1. Preheat oven to 350°F (180°C). Grease, line with parchment and flour two round 8-inch pans (you will be using each one twice), or four 8-inch pans (if you're lucky enough to have four on hand). I use Parchment Paper Circles for ease.
  2. In a medium bowl or measuring cup, combine and stir 1/2 cup of the milk, stir the egg whites, whole egg, vanilla and the almond extract. Set aside.
  3. Sift cake flour twice. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low-speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and shortening, blending on low-speed for about 30 seconds, then add remaining 1 cup of milk, and mix on low-speed until just moistened. Increase to medium speed and mix for 1 -1/2 minutes (90 seconds), but no more.
  5. Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
  6. Pour 1/4 of your batter (~2 cups)(445 grams) into each prepared pan (if you have 2 pans, you will bake 2 layers first followed by the remaining 2), spreading it evenly with a small offset palette knife. If possible, weigh the batter in the pans to ensure 2 even layers.
  7. Bake cake layers two-at-a-time in center of oven and 2" apart for 20 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 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.
  8. Wash the 2 cake pans and line, grease and flour again and repeat.
  9. 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 enjoyed day 1 or 2.
  10. For the Whipped Vanilla Frosting:
  11. 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.
  12. 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. If you want all of your frosting (for filling and frosting cake) pink, then add a drop of pink gel colour and mix again, adding one drop at a time until desired pink shade is achieved (see notes). If you want just the outside of the cake pink, you will fill the cake layers first, and then colour the remaining frosting pink.
  13. Best used right away (for ideal spreading consistency), but keeps well once frosted.
  14. Assembly of the Perfectly Delightful Vanilla Birthday Cake
  15. Trim any doming or top crust from cake layers using a very sharp serrated knife.
  16. Use a cake turntable for filling, frosting and decorating, if a possible. Place a small dollop of frosting in the center of a cake plate or 8″ round thin foil-covered cake board, and place the bottom cake layer on top, face-up.
  17. Place ~1 cup of frosting on top of the cake layer, and spread evenly with a small offset palette knife. Gently place 2nd cake layer, face up, on top. Repeat until you come to your 4th layer, which you will place face down.
  18. Put a generous scoop of frosting on top, spreading evenly with a small offset palette knife 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.
  19. Remove from refrigerator and apply another "coat" of frosting.
  20. For the top of the cake border, place a large star decorating tip (I used 1E) in a large Decorating Bag filled no more than 1/2 full with pink frosting.
  21. Hold pastry bag in one hand (your dominant hand) and slowly rotate the turntable with the other. Holding frosting-filled bag at a directly above the top of the cake (90° angle), squeeze a small bit of frosting and turn the table a bit at the same time, releasing pressure slowly then stop (this will create a tapered decoration). Repeat all the way around the cake, overlapping slightly each time you pipe a new "shell."
  22. For bottom border, you will want to have the cake on the plate or pedestal which you plan to serve it upon. Fill another pastry bag the same way, and this time use tip 1M. You will pipe at about a 45° angle this time (give or take). Sprinkle with your favourite sugar pearls or sprinkles atop the top border. For some kitschy charm, add a few Vintage Ballerina Cupcake Toppers to your cake!
  23. Store, covered in a cake dome, at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best enjoyed day 1 or 2 at room temperature.

Notes

[cake layer recipe adapted from Rose Levy Beranbaum]

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Sweetapolita’s Notes:

  • If you do not have access to cake flour, you can quickly and easily make your own to cake flour substitute. Learn how in this previous post, Bring Me Flours. Substitutions with other flour types will result in a drastically different cake.
  • This cake batter method of blending the butter with the sugar and dry ingredients first is called the “reverse creaming method,” and was pioneered by cake guru, Rose Levy Beranbaum.
  • As with any vanilla cake, you can use 100% liquid egg whites in the cake layers (simply weigh them on your kitchen scale), which saves wasting the yolks. If using whole eggs and separating, always separate when eggs are cold, but use when room temperature.
  • Baking the cake layers in 4 pans, rather than 2 and then splitting the layers afterwards, yields an evenly baked cake that bakes faster and without overdone edges.
  • I highly recommend (strongly urge!) you to use a digital kitchen scale to measure ingredients.
  • This batter makes fabulous cupcakes.
  • The frosting tastes like vanilla ice cream–you’ll see!
  • Some pink food gel colours cause streaking. I find that, for me, Americolor Electric Pink does not cause streaking (but it’s an intense pink, so go easy!). After several hours there are some teeny darker pin-sized dots, but the cake in the photos is after several days, to give you a better idea. Also note that pink colour fades, particularly in the sun. You still want to go easy with the colour, but just keep it in mind.
  • You may enjoy reading my previous post, 50 Tips for Baking Better Cakes.

Good luck & enjoy!



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An Epic Tale of Vanilla Cake {and my 1st Blogiversary}

Vanilla Cake via Sweetapolita

Update (June 2012)! You can find a video tutorial for this frosting technique here.

It’s true–it’s been one year since I started this blog. When I think back about how it all came to be, I recall waking up one day last summer and realizing that my poor husband was never going to survive a lifetime of listening to my frequent baking tales, no matter how hard he tried–it was that simple, at first. I wish I was kidding, but, truly, this poor man has put in some serious time listening to my occasionally wordy-yet-passionate descriptions and raves about baked goods! I also felt that something was missing from my creative life, so, I figured I better share all of my baking love in some other way. When the idea of a baking blog entered my mind, I knew it would be a perfect outlet to express myself, but honestly, I had no idea if anyone would actually read it, and I didn’t realize what an amazing outlet and lifeline it would become for me. This blog is so much a part of me now, that I don’t know what I would become without it, so thank you all so much for your visits, sincere comments, and enthusiasm–it astounds me daily, and it means more to me than you could ever know. You can read my first post (kind of embarrassing) here. Yikes–okay, okay, go easy on me!

Vanilla Cake via Sweetapolita

As I looked back on the recipes I’ve shared over the past year, I came to realize that I may have a slight thing for vanilla cake. And, well, seeing as I counted a total of 30 cakes in my recipe index so far, well, I may need to accept that my cake addiction may be an actual condition for which I may want to seek medical attention. Call me a hopeless romantic, if you will (or maybe just a girl who really loves cake), but I figure if you’re going to love something, you better love it with every fiber of your being. That being said, I realize it must be a bit overwhelming to visit my recipe index and find so many vanilla cake options, so I’ve given a little description of each below to help those who were curious about what differentiates them. So many of them are similar, but the recipes are varied slightly, by ingredients and method. I’m forever epicurious and can’t help but attempt any yummy-looking vanilla cake recipe in search of the the perfect vanilla cake.

For my taste, perfect is a light, moist, and borderline cake mixish (gasp) vanilla butter cake that I use for both buttercream covered and fondant covered cakes. I recently came across a recipe that was as close to this as I’d ever seen (that being said, I still love the others!). This was an amazing discovery for me, because since I’ve been baking scratch cakes, I tend to prefer serving chocolate cake–mostly because of its fabulous ability to stay moist and fresh for days. But, in my heart I’m a vanilla cake with pastel vanilla frosting and sprinkles girl. I just am.

Vanilla Cake via Sweetapolita

So, I’ve been making the fabulous Fluffy Vanilla Cake recipe now for weeks, and I make it every chance I get. I love it. It changed my life! I loved seeing your enthusiasm for this cake, and I’ve received more emails about making that cake than anything else I’ve made–so many of you are enjoying vanilla cake success and bliss, but I noticed that some of you are having some issues with the batter “curdling,” once you add the liquid, which then likely caused your cakes to sink in the middle and be more dense. I know how frustrating cake fails can be, so I really wanted to try to make that better so you too could enjoy this incredible cake.

The points of difference in this recipe versus a typical vanilla butter cake, from what I can see, would be the large number of egg whites and the reverse creaming method, created and encouraged by famed baker Rose Levy Beranbaum and her book (one of my all-time favourites) The Cake Bible. The thing is, with so many egg whites and a cup of milk, if there’s even a tad too much liquid, the batter becomes unstable. There is a version of this cake in Rose’s book called White Velvet Butter Cake, which is almost exactly the same, but calls for more cake flour, less egg white, and less sugar. Both of these recipes using the reverse creaming method, although the directions are slightly different. I found that the White Velvet Butter Cake is perfectly stable, easy to make, and delicious. I would say that it may be just a bit less light and fluffy, but incredible.

So, long story short, I’ve modified the Fluffy White Cake recipe we’ve been using, to have just a bit less egg milk and egg white, in hopes that it will be more reliable to make, and the results tasted and looked great to me. Depending on how you measure your ingredients, it’s easy to have too much liquid, so I definitely recommend weighing your egg whites, to be sure. Well, for me it’s so important to weigh all of the ingredients to ensure a successful cake–I find too much or too little flour, in particular, can throw an entire cake’s texture off, which is too bad because it’s easy to have that happen if you don’t weigh it, but then think it’s the recipe’s fault, so to speak. Lastly, when I make this cake, I use Rose’s exact reverse creaming method from her book, although the method was a bit different (very slight) on the original Baking Bites recipe. You can try both methods and see what works for you, if you’re really determined. Confused yet?

That being said, here are the images of me making the fluffy vanilla cake recipe in hope that it answers some of the questions you’ve been asking about making the batter:

Vanilla Cake via Sweetapolita

So, the first step is mixing the dry ingredients in the mixing bowl fitted with the paddle attachment for 30 seconds…

Vanilla Cake via Sweetapolita

Then you add the butter and the remaining milk (1/4 cup is added to the egg whites and vanilla to be added next), and mix on low speed just until the ingredients are moistened. Then mix on medium speed (I use #4 on my Kitchen Aid) for exactly 90 seconds–this is really important, so that you don’t overmix the batter. Rose (the creator of this reverse creaming method) explains this is “to aerate and develop the cake’s structure.”

Vanilla Cake via Sweetapolita

This is how my batter looks after the 90 seconds of mixing on medium speed.

Vanilla Cake via Sweetapolita

Next I add gradually add the milk mixture (1/4 cup milk that’s been gently mixed with the vanilla and egg whites) starting with 1/3, and mix on medium for 20 seconds–no more, no less.

Vanilla Cake via Sweetapolita

Here it is after 2 of the 3 additions of the egg white mixture have been added and each mixed for 20 seconds. It shouldn’t look curdled, but nice and smooth.

Vanilla Cake via Sweetapolita

Finally, here it is after the final third of the liquid mixture has been added. Again, it should be smooth, but not curdled. If it’s curdled, in my experience that means there’s too much liquid, and the cake will sink in the middle when you bake it.

Vanilla Cake via Sweetapolita

And, finally here are the cakes baked and cooling, and this method really works for me, so I really hope it helps you along in some way! I should also mention that using the two 9-inch pans or two 8-inch pans tends to yield the best result for this recipe, and, typically, I find it’s best to stick to the cake pan size that any recipe recommends. It’s not to say you can’t play around with cake pan sizes/shapes, but, especially when you make a certain cake recipe for the first time, it’s likely the best way to get an accurate result.

As I mentioned, my vanilla cake recipe list is growing, and it must be a bit confusing to know which one is what you’re looking for, so I’ve done my best to include a quick description of each one:

Classic Vanilla Butter Cake: One of the first vanilla cakes I made for the blog. It’s a traditional vanilla cake using whole eggs and whipped egg whites and cake flour to lighten batter: moist, delicious, slightly dense. Straight-forward method and tastes great.

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting (the one we just made): The lightest, fluffiest vanilla cake, and one of my favourites. Uses only egg whites (not yolks) and cake flour for light crumb and reverse creaming method. Can be unstable if too much liquid is added.

Love, Cake & Sprinkles: A delicious vanilla bean cake made with buttermilk, egg whites, and all-purpose flour using the traditional butter cake method of creaming, adding eggs, and alternating dry & wet ingredients. It has gorgeous flavour, is very moist, but not as light and fluffy as above. I love this cake.

My Baker’s Crush: BAKED (and The Whiteout Cake): A delicious butter cake from the famous BAKED bakery in NYC. Some ingredients are butter and shortening, cake flour and all-purpose flour, ice cold water, and egg whites. It’s made by creaming fats, alternating wet & dry, and folding in whipped egg whties. It’s heavier than the Fluffy Vanilla Cake, but delicious and unique.

Rainbow Doodle Birthday Cake: This vanilla cake recipe was originally from Whisk Kid, and I find it perfect for the rainbow cake. It’s also very close to Rose’s White Velvet Butter Cake in that it has egg whites, cake flour, butter, but it is made with the tradtional creaming method. It’s light and stable.

Vanilla Bean Bundt Cake with Vanilla Bean Glaze: A very vanilla traditional bundt cake that bakes up beautifully, but has a heavier texture than vanilla layer cake.

Vanilla Bean Latte Layer Cake: This is another version of an egg-white vanilla butter cake, that I really love. It uses the creaming method and some key ingredients are buttermilk, egg whites, and all-purpose flour. It’s not the lightest, but tastes incredible and is very stable.

Vanilla Buttermilk Cake with Instant Fudge Frosting This recipe comes from the book Sky High, and it’s a gorgeous vanilla butter cake made with buttermilk and whole eggs. It’s also a very straight-forward cake to bake and it tastes great. It has a golden finish due to the whole eggs.

I hope this helps! Here’s the modified cake recipe that I find to be a little more consistent in results:

*Notes: If you have made the Fluffy Vanilla Cake prior to my modifying it, and had success, you can keep the recipe the same as it was, which was 1 cup of milk and 6 egg whites (the recipe I use).

Fluffy Vanilla Cake {modified}          {click to print}

Yield: One 2-layer, 8-inch round cake or 9-inch round cake

*Very fluffy and light, but can be a bit more challenging if even a fraction too much liquid is added.

Ingredients

5 large egg whites (5 ounces/150 grams) at room temperature

3/4 cup whole milk (180 mL/6 liquid ounces), at room temperature

2 1/4 teaspoons pure vanilla extract (12.5 mL) — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

2 1/2 cups sifted cake flour (10 ounces/285 grams–weighed after sifting)

1 3/4 cups sugar (12 ounces/350 grams)

1 tablespoon + 1 teaspoon baking powder (19.5 grams)

3/4 teaspoon salt (5 grams)

12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes

Method

1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.

2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

3. 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.

4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.

5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

6. 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.

7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 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.

8. 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.

*Slightly adapted from Classic White Cake recipe on Baking Bites

Frost with the Whipped Vanilla Bean Frosting for the ultimate vanilla cake experience.

You may enjoy my 50 Tips for Baking Better Cakes post.

Good luck & enjoy!

Love, Rosie xo

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