Bored of chocolate or looking for the one true cake? Check out this Vanilla cake recipe and the world will never be the same!
Course Dessert
Cuisine Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Equipment
Ø6½" / Ø16.5cm Spring baking form
Ingredients
Cake
3medium Eggs
½teaspoonSalt
10tablespoonsButtermelted
2tablespoonsHoney or sweetener of choice to taste
1½teaspoonVanilla
1cupButtermilk or Whole milk
2½cupsFlour
1½teaspoonBaking powder
German buttercream
2cupsMilk
2Egg yolks
6tablespoonsCorn starch
1cupButter
Sweetener of choice to taste
Instructions
Cake
Whisk eggs until light yellow.
Keep on whisking and incorporate salt, melted butter, honey or sweetener of choice then vanilla and buttermilk.
Whisk in flour. If we have an electric mixer, we can save time by throwing everything together and let the machine do the hard work but otherwise follow the steps to easily incorporate all the ingredients.
If buttermilk is used, now it is the time to add the baking powder and whisk it in as fast as we can. Adding baking powder earlier will result reaction of the baking powder with the acid of the buttermilk which would ruin the fluffiness of our cake.
Quickly pour the batter into the baking form.
Place the Vanilla cake into the middle rack of 350°F / 180°C preheated oven until the inner temperature of the cake reaches 208°F / 98°C. Which should happen when golden brown spots start to appear on top in 30 - 40 minutes.
German buttercream
Warm the milk up in a pot on medium heat until it starts to bubble gently.
In a medium bowl, whisk the egg yolks for about a minute, until light yellow and increased in volume. Whisk in the cornstarch, vanilla extract, sweetener and gradually about ½ cup of the hot milk.
Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely dissolved. Keep warm and continuously stir until the custard thickens.
While letting the custard cool to room temperature cream the butter. Whisk the creamed butter and cooled custard together.
Assembly
Cut the cake up into 3 or any other desired number of layers and remove the uneven top if necessary.
With 3 layers, spread ¼th of the cream evenly onto each layer of the cake.
Keep the last ¼th of the cream for the outer layer and optional decoration for the top.
Put vanilla cake into the fridge for the frosting to set which will allow us to slice the cake nicely.