- Prep:
- 15 mins
- Cook:
- 1 hr
- Serves:
- 8
Ingredients
Vanilla Butter Cake
- 300g unsalted butter, softened
- 400g caster sugar
- 6 eggs, room temperature
- 1.5 tbsp Queen Organic Vanilla Extract
- 440g plain flour
- 3.5 tsp baking powder
- 1 tsp fine salt
- 320ml full cream milk, room temperature
Vanilla Buttercream
- 200g unsalted butter, room temperature
- 410g icing sugar, sifted
- 20ml full cream milk
- 1 tablespoon vanilla bean paste
- 1/4 tsp fine salt
Method - Vanilla Butter Cake
-
Step 1
Preheat the oven to 160C and line two 8 inch (20cm) round cake tins with baking paper.
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Step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed for a good 5-6 minutes or until pale and fluffy. Add in the eggs, one at a time, until well combined followed by the vanilla extract.
-
Step 3
In a separate bowl, combine the plain flour, baking powder and salt and whisk to thoroughly combine. Sift the dry ingredients into the butter mixture and mix together on a low speed until just starting to mix together. Slowly add in the milk and continue mixing slowly until the cake batter is just combined - do not over mix to avoid developing any gluten in the flour.
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Step 4
Divide the cake mix evenly between the two cake tins and bake for 50 minutes or until a skewer inserted into the middle comes out clean. Allow the cakes to cool completely, inverted, before icing.
Method - Vanilla Buttercream
-
Step 1
In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter until it is - almost white in colour, this will take 4-5 minutes to achieve. Add in the Icing sugar and begin to whisk slowly until the sugar is incorporated (we don't want to cover the kitchen with icing sugar!)
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Step 2
Increase the speed of the mixer and mix for a further 2-3 minutes or until the icing is beautifully light and fluffy and the sugar has dissolved. Add in the cream, vanilla paste and salt and continue to mix together to incorporate.
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Step 3
The icing is now ready to use!
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Step 4
To ice the cake, place one of your cake halves, bottom side down onto your cake plate and top with ⅓ of the buttercream. Top with the second layer of cake, this time bottom side facing up - so that you get a perfectly flat top to your layered cake - and spread the remaining icing around the sides and top of the cake. Use an offset spatula to create rustic swirls.
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Step 5
Allow the cake to set for 15-30 minutes in the fridge to firm up the icing - this will leave you with neat slices.
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