Four layers of moist vanilla cake filled with heavy cream, mascarpone, strawberry sauce and fresh red berries. Perfect for summer parties!
Last weekend was crazy busy. On Saturday we threw my sister in law a baby shower. She’s going to have her first baby in 2 weeks and we are all really excited about it. To celebrate the future family member I made a pink ombre cake with strawberry frosting and white chocolate ganache which I also wanted to post for you. Everything would have been perfect if it wouldn’t have been for the demo…
My mom, my aunt and I were on our way to my sister in law’s apartment when we saw police cars and ambulance cars everywhere. It got really intense when we saw police officers strapping on bullet proof vests and special equipment. But the worst part was that they closed off all the streets that lead to the apartment we needed to get to. There was literally no way to get there. Plus we couldn’t just leave the car anywhere because the police officers warned us that demonstrators trash the cars they walk past. I had never experienced anything like this. Vienna is a really peaceful city, definitely not known for violent demos. The problem was that while the demo was taking place, a group of people who were against the demo gathered and tried to disrupt it. So there were two demos, in rivalry with one another.
But back to our problems getting there. We decided to leave the car parked in a safe area and take the subway from there. I always say that you cannot transport a high stacked cake with public transport. Well that saying is definitely true. We were in the elevator going down to the subway when the cake was tipped over. In that moment it was like my heart fell out of my chest. If you’ve ever made a cake and put a lot of work into it and it became destroyed during transport, you know what I’m talking about.
To make it even worse, while carrying the cake from the station to the apartment it almost fell out of my hands and got even more destroyed. If it could even be more destroyed at that point. When we finally found a street that wasn’t blocked by the police and got to the apartment I was super scared to open the cake carrier. And yes, it was bad. When I took the cover off I also took the top part of the frosting off with because they were smooshed together. What an awful moment. To save the cake the best that I could I covered the top with roses to hide the spots where the ganche was ripped off and placed it on the table with the nicest side facing the front.
Then the most amazing thing happened. When the guests arrived I got so many compliments for the cake. Especially when it was cut and people saw the ombre effect and tasted it. So the day was saved and we had a great time celebrating at the baby shower. 🙂
But the weekend was not over and on the next day I got up early and made this vanilla layer cake for Father’s Day. I apologize for the harsh lighting of the photos, I snapped them at my dad’s place and had really bad lighting there. But even though the photos aren’t perfect, the taste certainly is! I adapted my lemon cake to create a vanilla version of it and I love the outcome. It has a soft fine crumb, is very moist but holds up amazingly when stacked up high. It is the perfect mixture of soft but stable. Everybody loved this cake. It is definitely a crowd pleaser. Plus you’ll have the perfect amount of batter for 4 layers. (I used a Wilton 8inch and 0,75inch high 4x pan set). The layers may seem really thin before baking but the batter rises during baking and it turns out perfect. I might have used the word ‘perfect’ way too much here. But trust me, it really is!
You might be shocked at the quantity of vanilla beans in the recipe. Two pods are a lot for a cake but you will get an amazing vanilla flavor if you use two. Do not substitute it with vanilla essence!! It will not taste the same. Fresh Madagascar vanilla beans are not comparable with any artificial flavor. Once you’ve had the real thing you’ll never want to go back. Go ahead and try this tasty vanilla cake recipe and you will see what I’m taking about 😉
Red berries and whipped cream layered between a moist vanilla cake
- 320g pastry flour (2 and 1/2 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 150g butter, softend (2/3 cups)
- 300g white granulated sugar (1 and 1/2 cups)
- 2 vanilla beans
- 2 medium eggs plus 1 egg yolk, at room temperature
- 300ml buttermilk, at room temperature (1 and 1/4 cup)
- 300g fresh strawberries
- a few drops of fresh lemon juice
- 2 tabelspoons sugar
- 480ml heavy cream (2 cups)
- 1 sachet whipped cream stabilizer
- 2 tablespoons vanilla sugar
- 240g mascarpone (1 cup)
- 250g fresh strawberries (8.9oz)
- 125g fresh raspberries (4.4oz)
- Preheat your oven to 180°C or 350°F and generously spray 4 pans with non-stick spray.
- In a medium bowl, sift flour, baking soda, baking powder and salt and stir together with a whisk.
- Cut the vanilla pods lengthwise with a sharp knife and scrape out the seeds.
- In a the bowl of a standmixer fitted with a paddle attachment, combine the butter, sugar and vanilla and cream together for 5-6min on high speed. Then add in the eggs, one at a time and cream for another minute.
- Then turn down the speed to the lowest setting and add in the flour mixture and buttermilk alternatingly until all is combined.
- Fill the batter into the pans and tap each pan down on your countertops 3 times to get any air to the top.
- Bake for 20 min (oven times may vary) or until a toothpick inserted in the center comes out clean.
- Let the layers cool before removing from the pans. Level as needed.
- Ruffly chop the strawberries. Add strawberries, lemon juice and sugar to a saucepan and cook over medium high until strawberries have released their juices and are soft. Puree them in a blender and pass through a sieve.
- Whip the heavy cream with the stabilizer and vanilla sugar until stiff. Fold in the mascarpone.
- Wash the strawberries and raspberries and cut the strawberries into slices.
- On a layer of vanilla cake pipe a ring of cream filling around the outer edges with Wilton 1A tip or any other large round tip. Flood the inner part with more cream filling and then spread a thin layer of strawberry sauce on top. Place strawberriews and raspberries on top. Then add the second layer of cake and continue until you’ve stacked all layers on top of each other.
- To decorate the last layer simply spread some cream filling on top and garnish with berries and flowers as desired. Serve any leftover strawberry sauce in a jug so guests can pour it over their cake slices.
Vanilla cake layers can be made a day ahead and stored by wrapping them tightly with plastic wrap so they won’t dry out.
If you are transporting this cake, I highly recommend to assemble it at your destination.