I made this birthday cake for a friend of mine last weekend. I knew that it wouldn't work for my family if I used the frosting that goes with the cake so I used my Instant Fudge Frosting instead. I didn't use the vanilla bean because I figured my son would be asking me what were the black flecks in the cake. Besides, vanilla beans are so expensive. I saw them at the grocery store today at 2 vanilla beans for $17.99! I would probably use vanilla paste in the future if I have time to order it or look around for it in the local grocery stores. In any event, this cake was a hit!
Pink Vanilla Bean Birthday
Cake
Source: Sweetapolita
Ingredients:
3 sticks (1-1/2 cups) unsalted butter, at room
temperature (on counter approx. 20 mins.)
2-2/3 cups granulated sugar
9 egg whites, at room temperature (1 cup and 2
tablespoons liquid egg substitute)
4-1/2 cups all-purpose flour
4-1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 cups buttermilk
1 vanilla bean, split and seeds scraped (or vanilla
paste)
1 teaspoon pure vanilla extract
Instructions:
1. Preheat oven to 350 degrees F. Butter three 8” by 2” round cake pans, line
with parchment rounds, and dust with flour, tapping out the excess.
2. In a stand mixer fitted with the paddle
attachment, beat the butter and sugar on medium-high Speed until lighter in
color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the egg
whites gradually, mixing until fully incorporated.
3. Sift the flour, baking powder, and salt into a
medium bowl. Mix vanilla extract and
vanilla paste (or contents of vanilla bean) into buttermilk. Alternate dry ingredients and buttermilk into
creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated or finish by hand
gently.
4. Divide the batter evenly between the prepared
pans. If possible, weigh the batter in
each cake pan on a digital kitchen scale to ensure even layers. Smooth with small offset palette knife, and
bake for about 30 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes
clean.
5. Let pans cool on wire rack for 10 minutes, then
invert cakes onto racks, gently peeling away parchment rounds. Let cool completely.
Pink Vanilla
Bean Birthday Cake
Adapted from Sweetapolita
Ingredients:
3-1/2 sticks (1-1/2 cups)
unsalted butter, softened and cut into cubes
3-1/2 cups sifted
confectioners’ sugar
¼ cup heavy cream
1-1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
Instructions:
1. In the
bowl of a stand mixer fitted with a whisk attachment, whip butter on
medium-high speed until smooth about 1 minute.
2. Add the confectioners’ sugar to the bowl and mix
on medium-low speed just until incorporated.
Add in the salt. Continue to beat
on medium-high speed until smooth, about 1-2 minutes. Mix in the vanilla extract and heavy cream on
low speed just until incorporated.
Increase the mixer speed and whip on high speed until light and fluffy,
scraping down the bowl as needed, about 4 minutes.
From Smells Like Home
