Vanilla Bean Latte Layer Cake

Things have been busy around here (getting the two older kids readjusted to the school-year schedule, baby with a bad cold, planning for the upcoming Jewish holidays…), so I haven’t had much time to update here. However, I did want to share this cake that I made for our (11th!) anniversary this past weekend because, really, it was awesome! The vanilla bean latte buttercream is fabulous. I really think it’s going to be a frosting that I am going to turn to often. In fact, I’m already planing on using it for another cake next month.

Vanilla Bean Latte Layer Cake

Vanilla Bean Cake Layers:

1 1/2 cups (3 sticks, 340 g) unsalted butter, at room temperature

2 2/3 cups (540 g) granulated sugar

9 (275 g) egg whites, at room temperature

4 1/2 cups (630 g) all-purpose flour

2 tablespoons (22 g) baking powder

1 teaspoon (6 g) salt

2 cups (500 mL) buttermilk

1 tablespoon (15 mL) vanilla bean paste OR 1 vanilla bean, split & scraped

1 teaspoon (5 mL) pure vanilla extract

1. Preheat oven to 350°F. Butter three 8″ x 2″ round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.

2. In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the egg whites gradually, mixing until each is fully incorporated.

3. Sift the flour, baking powder, and salt into a medium bowl. Mix the vanilla extract, vanilla bean paste (or seeds from the vanilla bean) into the buttermilk. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated (or mix gently by hand).

4. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan on a digital kitchen scale to ensure even layers. Smooth with a small offset spatula, and bake for about 30 minutes, rotating once after 20 minutes, being careful not to overbake. Cake is done when a toothpick or skewer comes out clean.

5. Let pans cool on wire rack for 10 minutes, then invert cakes onto cooling racks, gently, peeling away parchment rounds. Allow to cool completely.

Vanilla Latte Swiss Meringue Buttercream

6 large egg whites (180 g)

1 cup (200 g) granulated sugar

1 1/2 cups (3 sticks, 340 g) unsalted butter, softened but still cool, cut into cubes

1 tablespoon (15 mL) pure vanilla extract

1 tablespoon (15 mL) vanilla bean paste OR 1 vanilla bean, split & scraped

2 teaspoons (4 g) instant espresso powder (or to taste) dissolved into 1/2 teaspoon (2.5 mL) boiling water

Pinch or two of cinnamon (to taste)

Pinch of salt

1. Wipe the bowl of an electric mixer with paper towel and vinegar to remove any trace of grease. Add the egg whites and sugar, and place over a pot of simmering (not boiling) water. Whisk constantly until the temperature reaches 160°F (or, if you do not have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot).

2. With a whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Be sure the bottom of the mixer is neutral, not warm, before you begin adding the butter. Switch over to the paddle attachment and, while mixing continuously on medium speed, add the butter in chunks, one at a time, until incorporated. Mix until it reaches a silky smooth texture. If the mixture curdles, keep mixing it and it will come back to smooth. Add the flavorings and salt and mix well.

Note: Swiss meringue buttercream cakes should always be served at room temperature, or the frosting with feel and taste like pure butter. The cake can be left out, covered, for two days. After that, you can refrigerate it, but make sure to take it out several hours before serving.

*Adapted from Sweetapolita

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One thought on “Vanilla Bean Latte Layer Cake

  1. Pingback: Vanilla Bean Latte Ruffle Cake {A favorite Cake, Revisited} | Life Tastes Good

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