Vanilla Butter Cake and Swiss Buttercream

Total Time:
1 hr 40 min
Prep:
25 min
Inactive:
15 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 3/4 cup unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla paste
  • 8 egg yolks, room temperature
  • 3 teaspoons baking flour
  • 1 1/4 cups all-purpose flour
  • 3/4 cup milk
  • Swiss Buttercream, recipe follows
  • 24 egg whites
  • 6 cups sugar
  • 2 tablespoons vanilla bean paste
  • 14 cups butter
Directions

Preheat oven to 350 degrees F.

In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed. Add room temperature yolks and combine well. Combine the baking flour and all-purpose flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well. Then transfer batter to parchment lined sheet pan or 13-inch round cake pan. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Assemble cake using the Swiss Buttercream.

Swiss Butter Cream:

Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature. Add vanilla and butter then whip until fluffy.


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