Everyone needs a great vanilla cake recipe and I love how this one is firm enough to hold any type of frosting. It has a classic vanilla flavour and it bakes up beautifully, and stacks perfectly so is wonderful if you want to make a layered cake. It’s also very versatile, an allrounder, for birthdays, weddings, as a simple afternoon tea cake, or with succulent berrries for a beautiful dessert.
I made this into a semi-naked cake, with just enough Mascarpone Buttercream frosting to cover the sides, and not too thick between the layers. This frosting is made with a perfect ratio of butter to mascarpone which gives it a buttery richness yet not too overwhelming.
There are just a few things you need to know when making a mascarpone buttercream.
- beat the butter and icing sugar until nice and creamy before adding the mascarpone.
- all ingredients MUST be at room temperature, do not even consider beating the mascarpone if it has a slight chill as the fats will separate.
Of course you can use your own favourite frosting if you prefer as this cake will hold ganache, buttercream or even fondant.
- 290g ( 2 1/4cups) flour, sifted
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 300g (1 1/2 cups) granulated sugar
- 170g (3/4cup) butter
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 250ml (1 cup) buttemilk
- 170g ( 3/4cup) butter, softened
- 250ml ( 1 cup) mascarpone
- 250gm ( 2 cups) icing/confectioners sugar
- 2 tsp vanilla extract
Preheat oven to 180ºC/350F.
Grease and flour two 8" cake tins and line the base with parchment. Or you could use 3 small cake tins.
Sift the flour, baking powder, and salt until well combined.
Cream the butter and sugar on med-high until pale and fluffy This should take at least 3-4 minutes. Reduce speed and add the room temperature eggs one at a time fully incorporating after each addition and then add the vanilla.
Add the flour and buttermilk, alternating, beginning and ending with flour and fully incorporating after each addition.
Bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool for 10 minutes before turning out onto a wire rack
Put sifted icing sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
Add mascarpone cheese and vanilla extract, mixing on medium-low until creamy. Do not over mix frosting at this point, or the butter and mascarpone could separate.