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Vanilla Layer Cake
Serves 12
25 mins prep
45 mins cook
70 mins total
Three layers of vanilla sponge cake, a vanilla milk soak, and vanilla bean mascarpone whipped cream, this Vanilla Layer Cake is a moist and soft and full of vanilla flavor.
Cake
Mascarpone Whipped Cream
Vanilla Milk Soak
Vanill Cake Batter
Preheat the oven to 350 F and place a rack in the middle of the oven.
In a medium bowl, whisk together the eggs, sugar, salt, yogurt, milk, and vanilla extract until smooth.
Pour in the oil and whisk again.
Lastly, pour in the flour, baking soda and baking powder.
Whisk once more until combined and smooth.
Scrape the sides and bottom of the bowl.
Spray the cake pan with your baking spray and then pour in the vanilla batter.
Smooth out the cake with a rubber spatula.
Bake the Cake
Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 10-15 minutes.
When the cake is finished baking, check it by sticking a toothpick into the center of one section of the cake. If the toothpick comes out clean, the cake is fully baked.
Remove the cake from the oven and leave it to cool for 10 minutes before removing the spring form.
After 10 minutes, run a knife between the cake and the edge of the pan, then remove the springform.
Allow the cake to cool completely before assembling.
Vanilla Mascarpone Whipped Cream
In a medium mixing bowl, add in the cold mascarpone, sugar, vanilla bean insides, salt, and vanilla extract.
Use the paddle attachment to cream the mascarpone mixture on medium speed for 3 minutes until the sugar has fully dissolved. If using a hand mixer, the regular beater attachments will work.
Turn off the mixer and pour in the cold heavy cream.
Switch to the whisk attachment and whip on medium speed until medium stiff peaks form. Do not over whip it, it's better to under whip rather than over whip. If you over whip it, pour in a little extra heavy cream and use a rubber spatula to fold it in.
Set aside until ready to assemble.
Vanilla Bean Milk Soak
In a medium pot, add in the sugar, milk, one vanilla bean plus the insides scraped out into the pot, as well as the empty vanilla pod from the mascarpone whipped cream.
Place over medium low heat and whisk until the sugar has dissolved. Remove from the heat and pour through a sieve into a heat safe bowl to strain out any big vanilla pod pieces.
Assemble
* If you want to fully frost the outside of the cake, level off the domed top first.
Slice the cake into 3 layers with a serrated knife.
Brush the top of the bottom and middle layers, and the bottom of the top layer, with the vanilla milk soak until it has all been used up.
Place the bottom layer of the cake onto a dish or cake stand, ideally lined with parchment for easy transportation.
Scoop one third of the mascarpone frosting onto the bottom layer of cake and use the back of a spoon or rubber spatula to spread it out. Stop about 1/4" from the edge of the cake.
Layer the middle layer of cake over the frosting and press down gently.
Repeat the frosting layer on the middle layer of cake.
Flip the top layer back over and place it soak side down onto the frosting layer.
Either, dust the top of the cake with powdered sugar or scoop the remaining frosting onto the top of the cake. Using the back of a spoon to make loose swoops on top.
*If you want to fully frost the cake, make 1.5 times the frosting. Once layered, place the fridge in the cake for at least an hour to let it firm up before frosting the sides of the cake.
If time leave the cake to firm up slightly for an hour before slicing but it can be sliced and served immediately.