VANILLA CAKE WITH CREME FRAICHE FROSTING
Virginia Willis, our former test-kitchen director, often spent summers and holidays in Georgia with her grandmother, who shared this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch four-layer cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer using the paddle attachment on medium speed, cream together butter, sugar, and vanilla seeds until light and fluffy, about 3 minutes.
- Sift together flour and baking powder. With the mixer on low speed, add the dry ingredients, alternating with milk, starting and ending with flour; scrape down sides twice. Transfer batter to a large bowl.
- In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on low speed until foamy. Increase speed to high, and continue to whisk until stiff (but not dry) peaks form, 3 to 5 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture. Using a large rubber spatula, fold remaining whites into the lightened batter. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the cakes comes out clean, 40 to 45 minutes. Remove the pans to a rack to cool for 5 minutes. Invert the cakes onto the wire rack to cool completely.
- If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers, about 3/4 inch thick. (You will have four layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/4-inch of frosting. Repeat with remaining layers, placing the final layer bottom-side up. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Garnish with candied lemon zest. Serve immediately, or keep refrigerated until ready to serve.
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Rick Bladen
[email protected]This cake was a bit too sweet for my taste, but overall it was a good recipe.
Order Stuff
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy vanilla cake.
Zakaria Hosen Juwel
[email protected]This cake was easy to make and turned out great! The vanilla flavor was perfect and the frosting was light and fluffy.
M Iqbal
[email protected]I've tried many vanilla cake recipes, but this one is my favorite. It's always a hit with my family and friends.
desmond sosanya
[email protected]This cake was a bit too dense for my taste, but the frosting was delicious.
Shamim Shamim23
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
NADEEM 75
[email protected]I was disappointed with this cake. It was too sweet and the frosting was too heavy.
Laylagettarasedine Brown
[email protected]This cake is perfect for any occasion. It's simple to make and always a hit.
Kaur Kangur
[email protected]I've made this cake several times and it's always a crowd-pleaser. The frosting is a bit tricky to make, but it's worth the effort.
Naya Medina
[email protected]The cake was a little dry, but the frosting was amazing.
Elliot Darlington
[email protected]This cake was easy to make and turned out beautifully. I will definitely be making it again.
Tayyab jutt
[email protected]I'm not a huge fan of vanilla cake, but this one was really good. The frosting was especially delicious.
Chahat Batool
[email protected]This cake was a hit at my party! Everyone loved it.
M Ramzan Arain
[email protected]I followed the recipe exactly and the cake turned out great! It was moist and flavorful. The frosting was a bit too sweet for my taste, but that's just personal preference.
KINGLET NAHID
[email protected]This cake is a real showstopper! The vanilla flavor is perfectly balanced and the creme fraiche frosting is light and fluffy. I will definitely be making this cake again.