So this cake was actually supposed to be vanilla bean, but apparently we no longer have vanilla beans in my house
I also planned on making the buttercream included in the recipe on Bake at 350, but after reading her comments I decided to find a different recipe.
Vanilla Bean Buttermilk Cake
From Bake at 350
I halved the recipe to make 3 6″ layers, rather than 9″
I used 5 Tbsp liquid egg whites
I also substituted 2 tsp vanilla extract for 1 tsp vanilla bean paste
The cake is super buttery and moist, which I was a huge fan of. The only issue I had is that the outside got really crispy before the inside fully baked, but that might be because my oven temperature is too hot. I’ll definitely be making this cake again! This was one of the best vanilla cakes I’ve ever made, and I’ve tried quite a few.
From Trampling Rose
I used the same amount, and it was the perfect amount for frosting and filling the cake without enough for decorating (which was my plan)
I used the liquid egg whites again for this recipe
Added an extra 2 Tbsp Amaretto
This is the second Swiss Meringue Buttercream I’ve made, and I’m realizing I do not like it very much I find it very buttery and greasy, which is funny because American Buttercream has more butter in it. I also couldn’t really taste the Amaretto very much. It was a successful recipe and everything worked fine, but I don’t think I’m going to make Swiss Meringue again.
I topped my cake with vanilla meringues, sprinkles, edible glitter, and fondant hearts ❤
If you’d like the recipe for the meringues, let me know!
What’s your favorite type of frosting?
Do you have an awesome vanilla cake recipe you love?