Vanilla Cake just got an upgrade!
![vb-pass-2-1]()
Vanilla is not plain. It’s not zero flavour, in fact in this cake, it’s the star. Vanilla beans are one of my favourite ingredients. If you’ve followed me for a while, you know I have another cake recipe, Vanilla Bean and Rosewater, which is seriously devine, if I do say so myself.
This time, I’ve skipped putting the beans into the cake, but I’ve definitely made up for it in the frosting!
![vb-pass-1]()
Here in Australia it’s spring. Which means hot one day, windy the next. This weekend the sun is already starting to come out, which is going to be perfect because we have a couple of friends coming ’round to cheer me up.
Last week I had a car accident. I’m fine -ish. Nothing broken, but my car, and lots of bruises and whiplash instead. Someone just pulled out of a side street while I was going 45-50, and I had nowhere to go. It all happened so fast, that I barely managed to slow down much at all, so the impact was not fun.
![vb-pass-4-1]()
I’ve been managing to get out and about the last day or so, mainly because if I have to lay on the couch for one more day I’ll scream! So an old friend of mine is popping over to cheer me up.
I whipped up this cake, and as you can see by the photos, I did have some help, thanks Hunny! I hope you all have a fab weekend, stay safe, and tell the people closest to you that you love them, you never do know what each day brings.
-
Prep Time:
20m
-
Cook Time:
1h 10m
-
Total Time:
4h
Ingredients
Cake
- 375 grams (13oz) butter, softened
- 2 1/2 cups sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup low fat milk
- 125 grams (4.4oz) light sour cream
Buttercream
- 250 grams (8.8oz) unsalted butter, softened
- 500 grams (1lb 1.6oz)icing sugar
Extra
- 1 tablespoon vanilla bean paste
- 2 passionfruits (or a small tin of passionfruit)
Instructions
Cake
- Preheat oven to 165°C / 330°F. Grease and line two 6" round cake tins.
- In a medium bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
- Add the dry ingredients in three parts, alternating with the milk and sour cream. With each addition, beat until the ingredients are incorporated. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Pour the batter into the cake tin and bake for 1 hour 10 mins or until a skewer comes out clean.
- Cool the cake in the tin for 20 minutes. Remove from the tin and cool completely on a wire rack before icing.
Buttercream
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the icing sugar, one cup at a time, until well combined.
- Add vanilla bean paste and stir to combine.
Assembling
- Cut each cake into two layers.
- Frost with buttercream, and drizzle passionfruit filling in each layer as you go.
The post Vanilla Bean and Passionfruit Cake appeared first on Cake Style.
