Vanilla Bean Cake

Baking, Cakes

I was recently asked to make a cake for my cousin’s baby shower.  A little baby girl is on the way and I was thrilled to be able to contribute something to their shower. I decided on a vanilla bean cake.  I had a blast making this three-tier, girly pink cake, and I’m so excited to be able to share it with you.

Classic Vanilla bean cakeIt’s a simple but classic vanilla bean cake, that I filled with whipped cream and diced strawberries and frosted it with a classic buttercream.  I finished it off with homemade marshmallow fondant.  If you haven’t used marshmallow fondant before, I highly recommend you try it.  While I don’t find it holds its shape very well for 3D decorations because it’s a little soft, it is delicious and great for covering cakes, where the most of it will be eaten.  I even added a little strawberry flavour extract to it, which made it taste like those little strawberry marshmallow candies.   

This is my go-to vanilla cake recipe.  A single batch does a 6” round or about a dozen cupcakes.  For the baby shower cake, I quadrupled this recipe and it turned out delicious.  And totally cute!  

 

Ingredients:Vanilla bean in milk

  • 1 ½ cup sugar
  • 6 egg whites
  • ½ cup butter
  • 1 cup milk
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tbsp baking powder
  • 2 cups flour
  • 1 vanilla bean

 

Classic Vanilla BeanDirections:

  1. Preheat oven to 350°F
  2. In a small pot, warm the milk to just starting to steam.  
  3. Cut the vanilla bean in half and scrape the seeds into the milk.  Add the pods to the milk too.  Allow them to sit in the hot milk for about 30 minutes.  Remove the pods, but leave the seeds.
  4. Whisk together eggs, butter, sugar, and vanilla extract.
  5. Add the milk and vanilla bean mixture.
  6. Add baking powder and salt.
  7. Slowly add the flour.  Mix until all is combined then stop mixing.  Over mixing can make your cake overly dense
  8. Pour the batter into a parchment paper-lined cake pan and bake for approximately 30 minutes depending on the size of your pan (the large the pan, the more bake time needed, the smaller the pan mean less time in the oven.)
  9. Your cake is done when the top starts to golden and a toothpick comes out clean from the centre.
  10. Frost and decorate as you wish.

Now you can have your cake and eat it too!

classic vanilla bean cakeClassic vanilla bean cake

 

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