_MG_8641
Servings: 1 cake Prep: 20 minutes Cook Time: 30 minutes

Very Vanilla Layer Cake

Ingredients
Cake:

3/4 cup butter, softened

1 2/3 cups sugar

2 large eggs

2 1/2 tsp. Cook’s Pure Vanilla Powder

3 cups sifted flour

2 1/2 tsp. baking powder

1 tsp. salt

1 1/4 cup milk

Vanilla Creme:

1 1/2 cups milk

1 Cook’s Gourmet Madagascar Vanilla Bean

1/2 cup sugar

4 egg yolks

1/4 cup flour

Vanilla Butter Frosting:

3/4 cup butter, softened

1 egg

6 cups sifted powdered sugar

2 tsp. Cook’s Pure Vanilla Powder

3 Tbsp. heavy cream

Directions
Cake:
  • Grease and flour three 8-inch cake pans, preheat oven to 350ºF
  • Blend butter, sugar, and eggs, beat for 5 minutes at high speed
  • Sift Cook’s Pure Vanilla Powder, flour, baking powder, and salt together
  • Add dry ingredients alternately with milk, starting and ending with dry ingredients, beating between each addition
  • After last addition, beat on low speed just until smooth
  • Divide batter evenly between three prepared pans and bake for 30-35 minutes
  • Cake should spring back when touched lightly, allow to cool in pans on wire rack for 10 minutes
  • Remove cake from pans
  • To assemble cake, place one layer on plate, top side up: Spread with half of vanilla creme (recipe below)
  • Place next layer on filling, top side down: spread with remaining filling
  • Position final later top side up: if layers seem to slide, refrigerate briefly to set filling
  • Apply a thin layer of vanilla butter frosting (recipe below) to sides of cake
  • Frost a second time with a slightly thicker layer, swirling frosting
  • Frost top of cake last, creating decorative swirls
Vanilla Creme:
  • Scald milk with Cook’s Gourmet Madagascar Vanilla Bean. In a saucepan, beat 1/2 cup sugar and 4 egg yolks until creamy and light. Add 1/4 cup flour, mixing just to blend. Add the scalded milk gradually, stirring until well combined.
  • Cook over low heat, stirring with a whisk until cream comes to the boiling point. Remove from heat; remove the vanilla bean. Allow to cool, stirring occasionally. Refrigerate until ready to use.
Vanilla Butter Frosting:
  • Blend butter and egg. Gradually beat in powdered sugar and Cook’s Pure Vanilla Powder. Add cream, stirring until thoroughly combined.
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