Best Vanilla Cake and the Smoothest Frosting
It seems like minutes since I hit the PUBLISH button for the first time, but this October is Bibby’s Kitchen’s 10th birthday! I still remember how daunting it felt to venture into this new food space. The first blog post was a Raspberry and vanilla cake for Cake Friday, a tradition that has continued and become a blog favourite. It seems fitting then to celebrate this birthday with perhaps one of the best vanilla cake recipes I’ve made in a very long time.
So much has happened in the past 10 years. Working with exceptional local brands, creating events, hosting cooking classes and having the opportunity to write and publish 3 cookbooks has been wild, a privilege I’m so grateful for. The greatest reward though, has been meeting the most wonderful people along the way, people whom I would never have met other than through the common love of cooking and eating together. For me, food remains the most beautiful and delicious connector of people. Thank you to everyone who has shared a seat at my table, cooked the food, supported the book and contributed your own special magic to the journey. Thank you!!
About the Best Vanilla Cake
What make this vanilla cake special? Oftentimes, it’s the little things that make the all the difference. Here, using a combination of butter and oil lengthens the longevity of the cake. It will stay fresh and moist for several days prior to icing, if covered in clingfilm.
The addition of sour cream has several functions. It adds moisture without thinning out the batter, as milk would. The acid in sour cream acts as a gluten tenderiser which makes for a fine textured, tender cake crumb. With its high fat content, sour cream adds a plush richness to the cake. In baking and cooking, fat is flavour so, sour cream it is then. There’s also buttermilk in place of milk in this vanilla cake recipe, resulting in a slight tang that’s very pleasing in contrast to the frosting.
A word on the Smoothest Vanilla Cream Frosting
The frosting is unique and kind of weird really, but so good, if you’re looking for a not too sweet frosting without the sugary feel of a classic buttercream. The method mimics a traditional roux, much like a béchamel, but a sweet version. By cooking the milk, sugar and flour on the stove top, cooling, then combining with butter, you’re left with an ultra smooth frosting and the sweetness, tempered. I add a little cream cheese which adds an edgy tang that I love. You can of course omit the cream cheese, if you like.
Best Vanilla Cake
Serves 12
180 g salted butter
45 ml (3 tablespoons) vegetable oil
260 g castor sugar
3 eggs, at room temperature
15 ml (1 tablespoon) vanilla extract
80 ml (1/3 cup) sour cream
250 ml (1 cup) buttermilk
350 g cake wheat flour
5 ml (1 teaspoon) baking powder
2.5 ml (1/2 teaspoon) bicarbonate of soda
1.25 ml (1/4 teaspoon) fine salt
Smoothest Butter and Vanilla Frosting
50 g cake wheat flour
180 g (3/4 cup plus 1 tablespoon) granulated sugar
a pinch of fine salt
250 ml full cream milk
30 ml (2 tablespoons) fresh cream
10 ml (2 teaspoons) vanilla paste
220 g salted butter, at room temperature
125 g medium fat cream cheese, at room temperature
peony roses, to decorate (Woolworths)
Preheat the oven to 180 C. Line a 22 cm x 32 cm baking tin with parchment paper.
To make the cake, place the butter, vegetable oil and castor sugar in a stand mixer bowl with the k-beater (paddle) attachment. Whisk together until pale and creamy. Add the eggs one at a time, whisking well between each addition.
Add the vanilla, sour cream and buttermilk and mix on a medium speed until combined. The mixture will look slightly curdled and spilt at this point, but comes together once the flour is added.
Sift the flour, raising agents and salt together. Add the dry ingredients to the butter mixture and mix on a low speed, just until the flour is incorporated.
Spread the batter into the cake tin and smooth over the top with an off-set spatula. Bake for 25-28 minutes, until golden and cooked through.
Cool in the tin before turning out onto a wire rack or leave in the tin if you’re wanting to serve the cake as a sheet pan snacking cake, and frost in the tin.
Let’s make the Smoothest Vanilla Cream Frosting
For the frosting, measure the flour into a saucepan. Add the sugar and salt. Heat gently until the flour feels warm to the touch. In a slow stream, add the milk, whisking all the while, as you would when making a roux for a white sauce. Cook over a medium heat until thickened and smooth, about 4-5 minutes.
Remove from the heat and whisk the cream and vanilla. Transfer the mixture to bowl and place a piece of clingfilm directly on the surface. Let cool to room temperature.
Place the butter in a mixing bowl and whisk until very pale and light. Add the roux, one tablespoon at a time, whisking well between each addition. Once all the roux is incorporated, add the cream cheese and whisk on high until the frosting is light and fluffy.
Spread a light layer of frosting over the sides and top of the cake, if turned out, the crumb coat, then chill for 1 hour. Spread the remaining frosting over and swirl the top gently. Decorate with fresh flowers, if you like.
Any left over frosting can be stored in the fridge for up to 1 week. To use, whisk well to aerate until light and fluffy.
10 Year top Blog favourite Cakes
Honey Pannacotta cake with Rosé Jelly
Milk Soak Chocolate Sheet Cake
