Classic Vanilla Bean White Layer Cake with hints of Lavender

Yield: 1 9-inch cake

Classic Vanilla Bean White Layer Cake with hints of Lavender

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

For Cake:

1 cup milk, at room temperature
2 teaspoons dried lavender flowers (optional)
6 large egg whites, at room temperature
2 teaspoons almond extract
1 tablespoon Rodelle Vanilla Bean Paste
2 ¼ cups cake flour
1 ¾ cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into pieces

For the Frosting:

2 cups (4 sticks) unsalted butter, softened to room temperature
4-5 cups powdered sugar
a pinch of salt
2-3 tablespoons heavy cream
2 teaspoons Rodelle Pure Vanilla Extract

Instructions

To make cake:

Combine the milk and lavender in a measuring cup. Let the lavender steep for an hour or two (or overnight). Strain out the lavender before use.

Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Line with parchment and grease parchment.

In a medium bowl, whisk together the milk, egg whites, almond extract, and vanilla bean paste.

In the bowl of an electric mixer, stir the cake flour, sugar, baking powder and salt together. With the mixer on low, add in the butter, 1 piece at a time and mix until only pea-size pieces remain, about 1 minute.

Add ½ of the milk mixture and mix until combined. Increase speed to medium-high and beat batter until light and fluffy, about 1 minute, Reduce speed to medium-low and add in the rest of the milk mixture and beat until just combined, about 30 seconds. Give the batter a final stir by hand using a rubber spatula to make sure all the flour is incorporated.

Divide batter evenly into the prepared pans. Gently tap the pans on counter to evenly distribute.

Bake cakes until a cake tester inserted into the center comes out clean or with a few crumbs, about 23-25 minutes. Make sure to rotate pans halfway through baking.

Let cakes cool in pan for 10 minutes, then turn out cakes and let cool completely on a wire rack.

To make frosting:

Whip the butter for 6 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low speed for 1 minute until combined. Then increase speed to medium-high and whip for 6 minutes until the frosting is very light, creamy and fluffy. (Optional: color the frosting with one or two drops of food coloring).

To assemble:

Remove the dome off cakes using a serrated knife (Optional: you can use a serrated knife to cut each cake in half to make a 4 layered cake). Place one layer of cooled cake on a cake plate. Spread about ½ cup to a cup of frosting on top of the first layer. Place another cake layer on top of frosting. Top with more frosting and spread evenly. (If you have 4 layers, continue stacking until the last layer). Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired. I used Wilton tip 1M to make the borders in this cake.

Notes

The lavender is optional, so feel free to leave it out of the recipe. You can cut the recipe in half for a 6-inch cake. Make sure you adjust the baking times accordingly if you do. Cake recipe adapted from Test Kitchen.