I asked my Spouse what kind of cake
he wanted for his birthday and this is what
he said… “ I want a dense, moist, vanilla
cake.” When I probed further he indicated,
a vanilla filling with vanilla frosting. So,
I said, “you want a wedding cake!…
You got it!”
I tease about his love of vanilla but vanilla
can be rich and VERY satisfying.
I fist sought out the cake recipe. I chose
this one by haute apple pie
but adapted it to my husbands vanilla desires.
Very Vanilla Yogurt Cake:
4 cups all purpose flour
2 1/2 cups sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups Vanilla yogurt
2/3 cup Vegetable oil
4 tsp. vanilla extract
2 tsp. vanilla powder
Yields: 2- 9inch rounds
preheat oven to 350 degrees. Grease and flour
bottom and sides thoroughly. Mix together dry
ingredients and set aside. In a separate bowl,
mix together yogurt, oil, eggs, and vanilla extract.
Finally, pour yogurt mixture with the dry
ingredients and stir until just combined.
Pour half the batter into each of your pans
and bake for about 40 minutes or until Golden
and toothpick comes out clean. Let cake cool for
5-10 minutes then flip cake out on to wire
Now for the filling! I made a Bavarian Cream!
It was adapted from this Food.com recipe.
Very Vanilla Bavarian Cream
8 oz. softened cream cheese
2 small boxes of instant pudding mix
2tsp. vanilla powder
1/2 cup milk
1/2 cup whipping cream
12oz. Cool Whip
Mix together cream cheese, dry pudding mix,
and vanilla powder until smooth on medium
speed. Then add milk and cream, and beat
on medium for two minutes or until smooth.
Fold in cool whip.
Now that my cakes are cooled I am ready to
add my cream center! (my layers were not the
same size and worried that I wouldn’t be able to
properly “fill” my cake. so I decided to take a little
from the top/bottom of each cake)
The picture explains…
I then filled and stacked them realizing
the removal of some of the cake was not only
not necessary, but weakened my top cake!
It turned out that the two cakes were not
that different in size!
Since it was like 3:00 a.m. I decided to wrap my
cake tightly with plastic wrap and refrigerate
overnight to firm it up for decorating.
(Also not wanting to waste the removed cake, and
coincidently needing a nice thank you gift, I dug
out two clean mason jars. I layered the bits of
cake alternately with the extra Bavarian cream
and added layers of a homemade blueberry syrup
that I made for a Sunday Brunch. They were a huge
hit! and made a small mistake into a blessing! )
I felt quite resourceful!
Okay on to day two:
The Perfect Vanilla Butter Cream Frosting!
Adapted from foodnetwork.com
3 cups powdered sugar
1 cup butter room temperature
1 tsp. vanilla powder
2tbs. whipping cream
In standing mixer, fitted with a whisk, mix
together sugar, vanilla powder and butter. Mix on
low speed until well blended and then increase speed
to medium and beat for another 3 minutes. Finally,
add cream and continue to beat on medium speed
for another minute or so. Check for consistency,
and add more cream slowly,
if needed for spread-ability!
I was tempted to leave it this beautiful white
snowball but the artist in me could not
leave this blank pallet for long. I went
with simple berries to keep the illusion
“received two thumbs up from MR. Vanilla, little vanilla
licked his plate clean and our guests loved it too! By the way this
was my first successful homemade cake and only second frosting! "Pin It