Vanilla butter cake with fluffy chocolate icing and sprinkles from Layered: Baking, Building and Styling Spectacular Cakes. Happy Birthday, LAYERED!
Birthday week continues over here on Style Sweet CA!! I am just so overwhelmed with all your support for my dear cookbook Layered. I even made this video for you all! Huge thanks to my brother, Ryan Lindow, for another amazing video. Thank you all so very much! xoxo Tessa
Vanilla Butter Cake
3 1/4 cups cake flour
3 teaspoons baking powder
¾ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
6 egg yolks
2 teaspoons vanilla bean paste, or vanilla extract
1 1/2 cup whole milk
Pre-heat oven to 350 degrees. Grease and flour two 8-inch cake pans and set aside
Whisk together the dry ingredients and set aside.
Using an electric mixer, combine the butter and sugar until pale and fluffy (3 to 5 minutes). Beat in the egg yolks, one at a time, until smooth. Add in the vanilla and mix until combined. Stop the mixer and scrape down the bowl.
With the mixer on low, gradually add in half of the dry ingredients. Slowly stream in the milk and mix until combined. Add in the remaining dry ingredients and mix until the last streaks of flour disappear. Mix on medium for no more than about 30 seconds.
Evenly distribute the batter between the two pans. Bake for 28 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans. Let completely cool before slicing in half horizontally to create four, even layers (if desired).
Chocolate Fudge Frosting
1 ½ cups unsalted butter, softened
1/8 teaspoon salt
1/4 teaspoon instant espresso powder (optional)
5 1/2 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup whole milk or heavy cream
8 ounces semi or bittersweet chocolate, melted and cooled
Using an electric mixer, cream the butter until soft and smooth. With the mixer on low, gradually add in the salt, espresso powder, sugar, cocoa, vanilla, and milk until incorporated. Mix on medium until soft and silky, yet not runny, adding more milk as needed. Stop the mixer and scrape down the bowl. Add in the melted chocolate and mix until combined.
Please serve at room temperature! Trust me, it's like 39872 times better than cold from the fridge =)
Full disclosure - the icing in the video is actually chocolate Swiss meringue buttercream. I know, I know.... I am not one to sticking to a plan or follow even my own rules. But I have to be honest. Plus, you guys are way too smart and would have figured it out. The decision to switch to chocolate SMBC was sort of last minute. I wanted it to be creamy and delicious for out little video shoot and I was afraid the fudge would stiffen up too much by the time I made it at home, drove it to the studio, and started recording. But guys, this chocolate SMBC is HEAVEN!!! You can use the milk chocolate version from the Black Forest Cake (in the book) or add 6 ounces melted chocolate (cooled) to a large batch of Swiss Meringue Buttercream.