Homemade Vanilla Cake Success Tips

Use room temperature ingredients. The batter mixes together evenly when all the cake ingredients are roughly the same temperature. Set out your ingredients 1 hour before beginning.

Line your cake pans with parchment.  Grease the pan and the parchment paper. Parchment paper rounds guarantee seamless removal from the pan because the cake slides right out.

Cool cake layers completely Make sure each layer is cool– refrigerate or freeze the layers if you need to!

Refrigerate decorated cake. After frosting the cake, place it in the refrigerator for at least 1 hour, it sets the frosting and cake layers. You’ll get beautifully clean slices because the crumbs are cool and tight.

INGREDIENTS

• 3 and 2/3 cups (420g) cake flour* (spoon & leveled)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs + 2 additional egg yolks, at room temperature*
• 1 Tablespoon pure vanilla extract (yes, Tbsp!)
• 1 and 1/2 cups (360ml) buttermilk, at room temperature* You can substitute with regular milk but buttermilk is better.

INSTRUCTIONS

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper.
2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg yolks, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 25 to 30 minutes or until the cakes are baked through. To test, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

FOR THE FILLING

Macerated Strawberries and Mascarpone and cream filling

For the Strawberries.  Prepare half hour before using

2 pints strawberries, rinsed and hulled (about 4 cups)

2 tablespoons granulated sugar

I tablespoon freshly squeezed lemon juice

1 ½ teaspoons vanilla extract

1 teaspoon finely grated lemon zest

Combine all ingredients in a bowl and toss thoroughly coat all the strawberries. Let macerate at room temperature or half hour.

THE CREAM FILLING

1 cup of Mascarpone cheese

1 cup of heavy cream

1 tablespoon vanilla extract

5 tablespoons granulated sugar

Whip the cream until almost stiff peaks form then add mascarpone, vanilla and sugar and keep whipping until combined.

CREAM CHEESE FROSTING

In my opinion, cream cheese frosting pairs best with Vanilla cake flavor and this frosting recipe is really simple. It glides on seamlessly and is silky smooth. If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes. This guarantees the creamy frosting will hold its shape.

• • 2×16 ounces (450g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 cups confectioners’ sugar
  • 2 Tablespoon heavy cream
  • 2 teaspoons pure vanilla extract
  • pinch of salt, to taste

MAKING THE FROSTING

In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 3 minutes. Add the confectioners’ sugar, cream, vanilla extract, and a pinch of salt. First beat on low speed for a minute, then increase to high speed and beat for 4 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick. Frosting should be soft, but not runny.

ASSEMBLE AND DECORATE

Using a long serrated knife, trim the tops of the cakes as necessary so they are level.  Evenly spread the mascarpone and cream filling and then arrange strawberries over the mascarpone cream filling. Place second cake layer over mascarpone cream and strawberries placing gently to secure.

Using a spatula or knife spread the frosting all over the cake and sides of the cake. Now ready to decorate as desired.

Cover leftover cake tightly and you can store in the refrigerator for up to 3 days.