Pink vanilla butter cake

On this day, one year ago, I wrote my very first post. I can't believe how fast the year has gone and that I have written oh-so-many words. What I have discovered, is that writing for my blog, making recipes for my blog, taking photos for my blog and researching and everything else I do, are all things that I absolutely love doing. Claire K Creations will be around for a while! I've been brainstorming my little heart out recently and have lots of ideas for the year ahead.

To celebrate this auspicious occasion, I did as any food blogger would do - I baked a cake.

I've been wanting to try this vanilla cake recipe ever since I added it to my Pinterest board a few months ago.

The cake decoration idea also came from Pinterest.

The ingredients in this cake are pretty similar to any butter cake that I've made.

It's in the method that it differs.

Start by beating the butter on its own until it is light and creamy.

Add the sugar and beat until it is smooth and fluffy.

Now add the egg yolks one at a time, making sure each one is totally mixed in before adding the next one.

Sift the flour together with the salt and baking powder then, with the mixer on low speed, add it alternating with the milk. I used ⅓ at a time. Beat in the vanilla.

In a separate bowl, beat the egg whites until soft peaks form. With the motor running, add half the egg whites and mix until they are just combined. Take the bowl off the stand and gently fold the rest of the egg whites into the batter.

Spread the batter evenly between the prepared cake tins. Here's how to grease and line a round cake tin. 

I wanted a tall and skinny cake so used three 20cm round tins. You could use two bigger tins (probably 25cm) instead or even one big tin. Bake the cakes at 160C fan-forced for 30 minutes or until a skewer inserted in the middle comes out clean.

Leave the cakes in the tins for 10 minutes after they come out of the oven.

Turn the cakes onto the wire racks and leave them to cool completely with their bottoms facing upwards.

While the cakes are cooling, whip up your favourite icing.

To assemble the cake trim the top of one cake so it is flat.

Spread a little blob of icing on the plate and invert the first cake onto the plate so that the bottom is facing up.

Spread the cake with icing.

Repeat with the second layer.

Complete it with the third layer and then ice the cake.

Hopefully yours will be neater than mine.

I had an issue with the icing coming away from the cake.

A little tip - I also stuck a skewer in the middle of the cake just to be sure the layers would stay put.

Decorate the cake as you wish and serve it up. I think this cake is best eaten on the day it's made or will keep just a few days in an airtight container. Enjoy!

Recipe

Happy 1st Blogiversary Claire K Creations - pink vanilla butter cake

No ratings yet

Print Pin Rate SaveSaved!

Author: Claire Cameron

1x2x3x

Ingredients

• ▢ 3 cups sifted plain AP flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 250 g 9oz unsalted butter, near room temperature but not soft
• ▢ 2 cups white sugar
• ▢ 4 eggs separated
• ▢ 1 cup milk I used light milk
• ▢ 1 tablespoon vanilla extract

Instructions

• Preheat the oven to 160C(320F) fan-forced. Grease and line 3 20cm round cake tins (or use two of a larger size).
• In the bowl of an electric mixer, beat the butter until it is soft and creamy then add the sugar. Beat until the mixture is light and fluffy.
• Add the egg yolks one at a time and beat gently making sure they're all mixed in before adding the next one.
• In another bowl, sift together the flour, baking powder and salt.
• With the motor running, add the flour and milk alternating between the two. I used ⅓ at a time.
• Beat in the vanilla.
• In a separate bowl, beat the egg whites until soft peaks form. With the motor running, add half the egg whites to the rest of the batter and mix until they are just combined.
• Take the bowl off the stand and gently fold in the rest of the egg whites.
• Pour the mixture into the prepared tins so there are equal amounts in each tin.
• Bake the cakes for 30 minutes or until a skewer inserted in the middle comes out clean.
• Leave the baked cakes in the tin to cool for 10 minutes before transferring them to a wire rack to cool completely. Place them on the racks bottom up.
• To assemble the cake: take one of the cakes and trim the top so it is flat like the bottom. Spread a little icing on the plate then place the cake on the plate with the bottom up. Cover the cake with icing then repeat with the rest of the layers. Stick a skewer or two through the top of the cake to the bottom to hold them in place. Decorate as you like.
• This cake is best eaten on the day of baking or store in an air-tight container for a few days.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations