Italian Buttercream Vanilla Cake

INGREDIENTS

Vanilla Cake

  • 570 g cake flour

  • 10 g baking powder

  • 10 g baking soda

  • 680 g granulated sugar

  • 7 g salt

  • 210 g vegetable oil

  • 113 g butter, melted

  • 225 g eggs

  • 500 g milk

  • 117 g buttermilk

  • 25 g vanilla paste

Italian Buttercream

  • 100 g water

  • 288 g egg whites

  • 576 g granulated sugar

  • 72 g glucose

  • 864 g butter, 65-70’F

Directions

Vanilla Cake

  1. Sift together cake flour, baking powder, baking soda, sugar, and salt

  2. Add oil and melted butter and mix together with dry ingredients until incorporated

  3. Add eggs slowly until incorporated, scrape mixing bowl like coarse sand.

  4. Combine milk, buttermilk, and vanilla. Add mixture slowly to batter

  5. Scrape bowl often and continue to mix until smooth

  6. Portion into sheet or cake pans

  7. Bake until golden, cake springs back and a few moist crumbs on skewer

Baking: 325°F convection.

Italian Buttercream

  1. Bring sugar, glucose, and water to 121C/250F

  1. Once sugar reaches temp start whipping egg whites

  2. Pour sugar down inside of mixing bowl while whipping

  3. Allow to cool on medium speed

  4. Once cooled slowly start adding butter til all is incorporated

A favorite of

Jessica Sigmundsson