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Very Vanilla Cake | liz bakes cakes

liz bakes cakes

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Very Vanilla Cake


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Posted on January 10, 2013 by lizbakescakes

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My little brother hates chocolate.
Tears would ensue if you even attempted to offer him chocolate as a toddler. These days he
isnt quite as likely to throw a tantrum, but he still wont be happy if a blob of brown ends up
in his strawberry-vanilla portion of neapolitan icecream.
Personally, I along with most people cant really imagine a world without chocolate. A
day rarely goes past where I dont nibble at a block in the pantry, or indulge in some
icecream or brownies. Although my favourite way to indulge is Lindt couverture, Im not
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Very Vanilla Cake | liz bakes cakes

particularly fussy I love the sweetness of Easter eggs and white chocolate!
I love cooking with chocolate almost as much as I love eating it. But to keep it fair, I figure I
should bake something without chocolate every now and then for the little one. Although this
Very Vanilla Cake will no doubt be met with questions of Is it white chocolate? (try
explaining to a six-year-old that white chocolate isnt really chocolate), Im sure itll be greatly
appreciated by the biggest vanilla fan in the house, as well as the rest of the family!

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I searched long and hard for a suitable vanilla cake recipe. I didnt want something too dry or
heavy, or worst of all, lacking in vanilla flavour. I had originally bookmarked Sweetapolitas
recipe for a Very Fluffy Vanilla Cake, but after reading the comments of various failures I
chickened out a little. I generally dont like using American baking recipes as, even with
conversions, they never seem to work perfectly for me. In any case, I ended up using the
vanilla buttercream recipe from Sweetapolita (though without vanilla beans), but sandwiched
with a Peggy Porschen vanilla bean Victoria sponge soaked with a vanilla sugar syrup. I
figured that would be vanilla-y enough!
The result? A lovely, moist layered vanilla cake, and probably the creamiest frosting Ive ever

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Very Vanilla Cake | liz bakes cakes

The result? A lovely, moist layered vanilla cake, and probably the creamiest frosting Ive ever
had.

(http://lizbakescakes.files.wordpress.com/2013/01/imgp0093.jpg)
Very Vanilla Cake
Sponge adapted from Peggy Porschens Cake Chic, buttercream frosting adapted from
Sweetapolita (http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanillabean-frosting/)
Vanilla Victoria Sponge
Ingredients
100mL water
75g sugar
1 tsp good-quality vanilla extract (alternatively, the seeds of 1/2 a vanilla pod)
200g butter, softened
200g caster sugar
Seeds of one vanilla bean (alternatively, 1tsp vanilla bean paste)
4 eggs, at room temperature
200g self raising flour, sifted
Method
1. Firstly, combine the water, sugar and extract in a small saucepan and bring to the boil
over a medium heat. Set aside.
2. Grease and line the bottom and sides of two 8-inch sandwich tins, ensuring the baking
paper rises 3cm above the edge of the tin. If you have them, place a Wilton flower nail
(http://www.wilton.com/store/site/product.cfm?sku=402-3007) in the centre of each pan
(these help the cakes rise evenly rather than domed). Preheat the oven to 18o degrees
celsius.
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3. Cream the butter, sugar and vanilla with an electic mixer fitted with a paddle attachment
until pale and creamy, approximately 5-8 minutes.
4. Beat the eggs lightly in a jug, and then add slowly to the butter mixture while beating on
medium speed. If the mixture starts to curdle, stop adding the egg and see if continuing to
beat will return the mixture back to normal (this usually occurs). If the mixture still looks
curdled, add a tablespoon of flour and continue mixing.
5. Once the egg mixture and butter mixture are combined, incorporate the flour at a low
speed until just combined.
6. Spread the cake batter evenly between the two tins, and flatten the surface using a palette
knife. Bake for approximately 25 minutes, or until a skewer inserted into the cake comes
out clean.
7. Allow the sponges to rest for around 15 minutes, and then prick the surface with a
toothpick. Soak the sponge with the vanilla syrup using a pastry brush (note: I used
around a quarter of the syrup but would recommend using more if you will be storing the
cake for more than one day).
8. When the sponges are completely cool, invert to a wire rack.
9. Make the Fluffy Vanilla Buttercream (recipe below).
10. Smear a small amount of buttercream onto your serving plate or cake board, and then
place one of the sponges, top side down, onto the plate. Spread around a cup of icing onto
the bottom of the cake using a palette knife. If your cake has a lot of crumbs you may
find it useful to do a crumb coat first.
11. Place the other sponge on top of the first one, top side down. Centre the cake and then
cover the top and sides with buttercream, using a palette knife to smooth.
12. Use any remaining buttercream to decorate the cake with a piping bag if desired (I did
small rosettes).
Fluffy Vanilla Buttercream
Ingredients
375g butter, softened
3 cups/475g icing sugar, sifted
2.25 tblsp/45mL milk
1 tsp vanilla extract
Optional: seeds of one vanilla bean (I didnt do this)
Method
1. Beat the butter using a paddle attachment on an electric mixer for 8 minutes on medium
speed (4 on a KitchenAid)
2. Add remaining ingredients and combine on a low speed; increase to medium speed and
beat for 6 minutes.
3. This icing is best used immediately. It will go hard if kept in the fridge, however it should
return to its original consistency if brought back to room temperature. You may need to
beat the mixture again to make it smooth.
Notes
Try to avoid making this on a hot day (like I did). Heat and butter dont really mix well! If
you do make it on a warm day, either assemble the cake as close as possible to serving
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and leave it out of the fridge in the coolest part of the house, or if you make it in advance,
the cake can be stored in the fridge but is best brought back to room temperature before
serving. Ensure you syrup the cake well if you are doing this the cake may dry out
regardless, though it will still be yummy!
Also, on a hot day your icing may begin to soften as you are layering and icing the cake.
If this happens you can put the cake and the icing in the fridge for short bursts to firm it
up. You may need to beat the icing again when it comes out of the fridge for a smooth
consistency. Either way, you will probably get better results on a cool day (or if you have
really good air-conditioning), but it will still taste fine!
Using the flower nails helps to avoid the domed look on a cake, which makes it hard to
layer. If you dont happen to have a flower nail at home (theyre around $4 in cake
decorating shops), you may need to level off the sponges using a serrated knife.
Peggy recommends you use around half of this quantity of syrup for this size cake. I used
a bit less and didnt find the cake as moist as when I had previously used the same recipe.
You can store the syrup in the fridge for up to one month, or you can make half of the
quantity provided here.
POSTED IN CAKE, DESSERT, SWEET | TAGGED BAKING, CAKE, COOKING,
DESSERT, FOOD, RECIPE, VANILLA, VANILLA CAKE RECIPE

10 thoughts on Very Vanilla Cake


1. Assia
JANUARY 10, 2013 AT 6:42 PM
Wow! This looks fantastically delicious! Love the pictures too!
Reply
lizbakescakes
JANUARY 10, 2013 AT 6:44 PM
Thank you!
Reply
2. mydearbakes
JANUARY 11, 2013 AT 11:20 PM
This looks so gorgeous, well done! =)
Reply
lizbakescakes
JANUARY 12, 2013 AT 11:37 AM
Thank you!
Reply
3. Barb Peterson
APRIL 9, 2013 AT 9:25 PM

200 g of flour to 200g of sugar? this dose not seem right. I am baking it right now in the

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200 g of flour to 200g of sugar? this dose not seem right. I am baking it right now in the
oven in two 8 pans. I have never seen such a skimpy layer of cake batter is this because
of the self rising flour?
Reply
lizbakescakes
APRIL 9, 2013 AT 9:28 PM
Hi there,
I know the quantities are slightly strange but it worked for me, and that is straight
from the book! The layers look quite thin but they do rise a lot. That said, unless you
sandwich the layers with icing, the cake will be quite flat. Hope this helps
Reply
4. chocolatepeanutbutterohmy
JUNE 30, 2013 AT 11:44 AM
This looks beautiful xxx
Reply
lizbakescakes
JULY 2, 2013 AT 7:51 PM
Thank you!
Reply
5. lambsearsandhoney
AUGUST 11, 2013 AT 1:18 PM
Oh my, what a stunning looking cake! I love the idea of soaking with a vanilla syrup
must try it.
Reply
lizbakescakes
AUGUST 12, 2013 AT 11:20 AM
Thank you! Its super yummy
Reply

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