Moist and Delicious Vanilla Layer Cake

The smell of freshly baked vanilla cake is simply divine. Over the last week I have baked 3 different vanilla cake recipes and this is the clear winner in my books. Sourced from the amazing Bakerella, it has fantastic flavour, tender crumb and is still just as moist 2 days after baking, which is great for a scratch cake.

Paired with a sweet American buttercream it makes for a yummy birthday cake, perfect for my sister's cocktail celebration this weekend. And after all the cake I've had over the last 7 days, I most certainly still had a slice at the party. I have a cake addiction with no intention of quitting just yet!

To decorate I covered the 6 inch layer cake with pink fondant and used the Marion Frost patchwork diamond design to indent the quilting pattern, then a tracing wheel to exaggerate the lines a little more. Silicone moulds are fantastic and make decorating a breeze. Dust first with super pearl dust to give a lovely pearlescent finish and push in some fondant mixed with tylose powder. Turn the mould over and gently push out the shape for easy removal. I used the pearl mould by First Impressions and the brooch mould by Karen Davies. I gave the brooch some colour with some edible gold metallic paint and allowed it to dry before attaching to the bow.

Moist Vanilla Layer Cake

adapted from Bakerella (American measures converted to weight)

227g butter (room temperature)

450g sugar

4 eggs (room temperature)

375g sifted self-raising flour

237ml/245g whole milk (room temperature)

1 teaspoon pure vanilla extract

 1.   Preheat oven to 180°C. Grease and line (3) 8 inch cake pans.

2.   Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes.

3.   Add eggs one at a time. Beat well after each egg is added.

4.   Add flour and milk (alternating to creamed mixture), beginning and ending with flour.

5.   Add vanilla and mix until just combined.

6.   Divide batter equally into three cake pans. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.

7.   Bake for 25 – 30 minutes (depending on your oven) until done.

8.   Cool in pans for 5 – 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Once cooled, you are ready to assemble your cake.

Sugar spray

Here’s Bakerella's little trick to add moisture into the layers:

Combine 1 cup of sugar and 2 cups of water in a saucepan.

Bring to boil and boil for approximately 3 minutes. Let cool.

Pour liquid into a spray bottle or pouring bottle.

Vanilla Buttercream

250g butter (room temperature)

1 teaspoon pure vanilla extract

500-750g icing sugar mixture (depends on desired consistency, humidity etc)

1-2 tablespoons milk

1.   Using a mixer, cream softened butter and vanilla until white and fluffy (3-5 minutes).

2.   Add sugar gradually, allowing butter and sugar to cream together before adding more.

3.   If you want your frosting a little creamier, add a tablespoon of milk at a time and beat on high until you get the right texture. Food colours can be used to tint buttercream if desired.

Cake assembly

Unwrap first layer and using a serrated knife, level off the top of your cake.

Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.

Add a layer of frosting to your bottom layer. Repeat on second and third layers.

Frost the sides.

                                                          Enjoy!