We celebrated this little cake eater’s first birthday on Saturday.
He did not disappoint when it came to diving into that cake.
Can you blame him? It was delicious!
Little Noah got a three layered 6-inch round cake, and I made an 8-inch cake for the rest of us.
The cake was filled with one of my favorites: instant fudge frosting, and then frosted with a basic vanilla buttercream. Since there’s butter in that buttercream (duh!) the frosting was a little yellow. I wanted a white contrast with the sprinkles so I added some Americolor white food coloring. Did you know they make white food coloring? It really does make a difference.
I ordered up a bunch of sprinkles from Fancy Flours (love them!) and made my own custom mix that matched the colors of the invitation. It was an embarrassingly easy way to decorate, with results that I absolutely loved.
Back to the cake for a second. Simply put, it is moist, dense and delicious. Thin slices seem to go a long way. If you’re looking for a white cake to bake, this may just become a new favorite.
Vanilla Bean Cake
Yield: three 8-inch round layers
1 1/2 cups unsalted butter, room temperature 2 2/3 cups (540 g) granulated sugar
9 egg whites room temperature
4 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 cups buttermilk
1 vanilla bean, split & scraped
1 teaspoon pure vanilla extract
Heat oven to 350. Butter three 8-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
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.
Sift the flour, baking powder, and salt into a medium bowl. Mix vanilla extract and scrapings from the 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.
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. Cake is done when toothpick or skewer comes clean.
Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.