Delightful Vanilla Bean Cake RecipE to Try for Your Next Celebration

VANILLA BEAN CELEBRATION CAKE

Years ago, I began my search for the perfectly balanced cake. A cake that was flavorful, moist, and could be filled with any type of filling that would complement the base cake flavor. I found that true vanilla was the perfect base flavor. However, I struggled to find the best vanilla flavor medium. I also faced challenges with choosing a fat that would allow for a smooth mouthfeel without a heavy greasy texture. My search began with a variety of recipes, and I finally developed my own based on numerous trials.

Extracts were unreliable as the alcohol content and type varied from different manufacturers. Compounds were also unreliable as the glycerin additive varied as well, and imparted a chemical taste. My search actually took almost a decade. I tried everything from processed extracts, processed compounds, vanilla beans, to vanilla pastes. I finally settled on a use of fresh Tahitian vanilla beans and a Tahitian vanilla paste mixed with a small amount of lightly browned butter. The result was lovely!

The next challenge was fat! I love butter! However I found that, over the years, butter consistency varied, especially with brand. Some brands added too much water or color. Or the lovely European butters were just too expensive. So I switched to a blend of oil and butter. I use a blended vegetable oil, however if you want to add flavor, you can choose a high quality olive oil. The oil / butter combination created the best "coating" for the flour to keep the moisture in the cake. For butter, I choose a name brand butter, and if I can find a European butter that is reasonably priced, I will use that. I also opted for milk/cream instead of water. Buttermilk is a nice add along with sour cream, however the leavening agents would have to be adjusted. There is a buttermilk cake recipe that I can share.

The mixing method is different from the creaming method. The butter is added to the dry ingredients to coat, then a split of eggs and milk, then a split of oil, milk and flavor. This allows the fats to coat and bind along with the flavor. Always remember not to over mix. Usually 2 minutes is adequate for the ingredients to bind and incorporate. And....always scrape the mixer or invest in a blade scraper - "beater blade". It is a great investment.

Read through the recipes first, then give it a go!

Ro Z’s Sweet Art Studio - Moist Vanilla Bean Cake Recipe

This recipe is an easy recipe to follow, and if you use a scale to measure your ingredients along with using quality ingredients, you will get a really nice moist vanilla cake.

Please read through the recipe first, and make sure you have all your ingredients ready to go.

Recipe Prep:

Pans: Use (3) 8” round pans or (2) 9” pans

Treat pans: Use a parchment paper round for the bottom of the pan, then spray with a quality baking spray (not Crisco)

Heat Oven @ 335ºF 20 minutes prior to baking

Recipe Ingredients:

• 10 oz whole milk at room temp (or you can substitute cream or yogurt)

• 3 Large eggs, room temperature

• 1/3 cup vegetable oil

• 1 Tbsp Tahitian vanilla bean paste, mixed with 1/4 tsp of Tahitian vanilla beans

• 1 Tbsp brown butter, cooled

• 3 Cups Cake Flour (or Bleached All Purpose Flour, if you cannot find cake flour)

• 2 Cups C&H granulated sugar

• 3 tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt – fine table salt

• ½ cup unsalted butter, soften at room temperature (Do not melt in the microwave)

Recipe instructions:

1. Heat oven to 335 degrees Fahrenheit 20 to 30 minutes prior to baking

2. Prep pans with a base of parchment paper, then lightly spray pans with baking spray

3. In the stand mixing bowl, sift flour, sugar, baking powder, baking soda, and salt, and whisk together (dry ingredients)

4. In a glass measuring cup, whisk in 4 oz milk and oil, then set aside (bowl 1)

5. In glass bowl, gently whisk 6 oz milk with eggs and vanilla mixture and browned butter, set aside (bowl 2)

6. On low speed of stand mixer, slowly add softened butter to the dry ingredients until mixture looks like coarse sand

7. Slowly add "bowl 1" mixture to dry ingredients, mix on medium for 2 minutes to build structure – set a timer for this step.

8. Turn off mixer, scrape batter down

9. On low speed, slowly add the "bowl 2" mixture until combined. Stop to scrape the batter down until the mixture looks thick and incorporated. Do not over mix.

10. Divide the batter equally into greased cake pans. (To ensure batter is equal in each pan, you can use a kitchen scale to weigh your pans.)

11. For 8” pans bake for 30 minutes (9” bake at 25 minutes). Check cakes by inserting a toothpick to ensure they come out clean not wet. If wet, then bake an additional 2 minutes until the toothpick comes out clean and cake springs back.

12. Once baked, remove pans from oven, place on a rack to cool for 15 to 20 minutes. Then remove cake from pan to rack to cool completely.

13. After cakes are completely cooled, wrap with plastic wrap and place in the refrigerator to firm up. This will make it easier to level and work with.

Stabilized Buttercream Frosting Recipe:

This recipe is a stabilized buttercream recipe. It is a sweet American style frosting. If you use all shortening, then it will become a decorator icing that you can use to decorate the cake with. An all butter recipe is best for frosting the cake, however you will need to refrigerate the cake to keep the butter from melting. Please read through the recipe and instructions first.

• 4 cups powdered sugar, sift after measuring

• ¼ cup of meringue powder

• 2 tsp clear extract (almond, lemon, or clear vanilla found at a craft store)

• ½ cup quality unsalted butter, softened

• ½ cup vegetable shortening (hi-ratio shortening is best)

• ¼ tsp salt – fine salt

• Milk or Cream - up to 6 tablespoons

1. Whisk powdered sugar, salt, and meringue powder together in a bowl.

2. In a mixing bowl, add butter, shortening and extract, mix on low until combined

3. While mixer is on low, slowly add the dry ingredients

4. Add 3 tablespoons of liquid, then turn mixer to medium speed. If consistency is too thick, add another tablespoon of water.

5. Beat on medium 3 minutes, then scrape down sides of the mixing bowl.

6. Check consistency. If you need to add the last tablespoon of liquid, add slowly. You can add more for a thinner consistency – however be careful! If too much liquid is added then the frosting will be too thin.

7. Thin consistency is needed to frost a cake, medium consistency to decorate, and thick consistency for flowers.

This recipe makes enough to frost one cake, yields about 3 cups.

To decorate the cake, you will need to make another recipe that is shortening based only, no butter.

Vanilla Buttercream Designed Celebration Cake