Introduction
Creating a delightful 3-layer vanilla cake paired with my favorite chocolate frosting is a surefire way to impress friends and family. This cake is perfect for birthdays, celebrations, or simply treating yourself. With its light and fluffy texture, complemented by rich chocolate frosting, this cake is a dessert dream come true.
Detailed Ingredients with Measures
For the 3 Layer Vanilla Cake:
– 2 cups plain / all-purpose flour (Note 1)
– 2 1/2 teaspoons baking powder (check it’s still active, Note 2)
– 1/4 tsp cooking salt (kosher salt) (halve for table salt, +50% for flakes)
– 4 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)
– 1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)
– 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes (or so)
– 1 cup milk, full-fat (Note 5)
– 3 tsp vanilla extract
– 3 tsp vegetable or canola oil, or other plain flavored oil (Note 6)
For My Favourite Chocolate Frosting:
– 200g / 7 oz dark chocolate chips or melts (semi-sweet chocolate chips), or chopped block (Note 7)
– 3/4 cup thickened cream / heavy cream, or other whipping cream 35 – 40% fat (Note 7)
– 1/4 cup Dutch processed cocoa powder (no need to sift), or regular unsweetened cocoa powder (Note 8)
– 1/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
– 100g / 7 tbsp unsalted butter, softened
– 2 cups (250g) soft icing sugar / powdered sugar, sifted (Note 9)
– 250g / 8 oz Philadelphia cream cheese block (not tub), at room temperature (Note 10)
– 1/2 cup thickened cream / heavy cream, for whipping, fridge cold (Note 7)
Prep Time
Preparation time for this cake is approximately 30 minutes. This includes gathering all your ingredients, preparing the cake batter, and getting your pans ready for baking.
Cook Time, Total Time, Yield
Cook Time: Bake for 23 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean.
Total Time: Considering prep and cooking times, this delicious dessert will take about 1 hour, with an additional cooling time before frosting.
Yield: This recipe makes three 8-inch cake layers, which can serve approximately 12-15 people, depending on slice size.
Detailed Directions and Instructions
Preheat Oven
Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place the shelf in the middle of the oven.
Prepare Cake Pans
Grease 3 x 20cm / 8” cake pans with butter, then line with parchment/baking paper. It is best to use cake pans without a loose base, as the batter is quite thin.
Whisk Dry Ingredients
In a large bowl, whisk together the plain flour, baking powder, and salt. Set aside.
Beat Eggs and Sugar
In a stand mixer fitted with a whisk attachment, beat the eggs on speed 6 for 30 seconds. Gradually pour in the sugar over 45 seconds. Increase to speed 8 and beat for 7 minutes until the mixture triples in volume and turns white.
Heat Milk and Butter
While the eggs are beating, place the butter and milk in a heatproof jug. Microwave on high for 2 minutes until the milk is hot and the butter is melted. Avoid boiling the milk over.
Add Flour in Batches
Once the eggs are whipped, add the flour mixture in three batches. Beat for 5 seconds on Speed 1 between each addition. After adding all the flour, beat for an additional 5 – 10 seconds until no flour is visible.
Combine Wet and Dry Ingredients
Pour the hot milk, vanilla extract, and oil into the flour mixture. Add approximately 1 1/2 cups of cake batter into the hot milk mixture. Whisk vigorously using a handheld whisk until smooth and slightly foamy.
Incorporate Milk Mixture
With the mixer set to Speed 1, slowly pour the milk mixture into the cake batter over 15 seconds. Turn off the mixer after adding.
Final Mixing
Scrape down the sides and base of the mixing bowl. Beat on Speed 1 for an additional 10 seconds until the batter is smooth and pourable.
Bake the Cakes
Divide the batter evenly between the three prepared pans (approximately 370g / 13 oz per pan). Bang each cake pan on the counter three times to release large bubbles. Bake for 23 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool Cakes
Remove the pans from the oven and cool in the cake pans for 15 minutes. Gently turn the cakes out onto cooling racks and cool upside down to ensure a flat surface.
Refrigerate Cakes
Once completely cool, refrigerate the cakes for 30 minutes before frosting to firm them up.
Frost the Cakes
Using the flat sides of the cakes, spread 1 cup of chocolate frosting on each layer. Frost the sides and top generously. Use any leftover frosting to pipe decorative swirls on the top. Optionally, decorate with sprinkles, and use a butter knife to press them onto the sides.
Chocolate Frosting
Bloom Cocoa Powder
Heat the thickened cream in a heatproof bowl until hot, but do not allow it to boil. Add the cocoa powder and whisk until lump-free, creating a thin paste. Set aside for 5 minutes to allow the flavors to develop.
Melt Chocolate
Place the chocolate chips in a heatproof bowl and melt in the microwave. Start with 30 seconds on high, stir, then melt in 20-second increments until completely smooth.
Combine Cocoa Paste and Chocolate
Add the bloomed cocoa paste into the melted chocolate. Whisk until combined and smooth; it will resemble a thin paste. Allow it to cool for 15 minutes on the counter to thicken.
Prepare Cream Cheese
In a separate large bowl, beat the softened butter with a handheld mixer until light and fluffy, about 1.5 minutes on high. Add the sifted icing sugar and beat until it has a sandy texture with no large lumps.
Incorporate Cream Cheese
Add the room-temperature cream cheese to the butter and icing sugar mixture. Beat until smooth and creamy, stopping once no yellow butter bits remain.
Add Chocolate Mixture
Mix in the chocolate paste until fully combined. Taste for flavor.
Chill the Frosting
Cover the bowl with cling wrap and refrigerate for 2 hours until properly chilled. At this point, the frosting can be stored in the fridge for several days.
Fluff the Frosting
After chilling, remove the bowl from the refrigerator and add the cold thickened cream. Beat on high for 1.5 minutes or until you achieve stiff peaks (the frosting should hold its shape). Use immediately for frosting the cake.
Cook techniques
Whipping Eggs
Whipping eggs until they triple in volume incorporates air, which helps create a light and fluffy cake texture.
Tempering
Tempering involves gradually mixing a small amount of the hot liquid into the batter to prevent curdling, ensuring a smoother final mixture.
Mixing Dry and Wet Ingredients
Combine dry ingredients separately before adding them to the wet mixture. This helps distribute the baking powder evenly, allowing for consistent rising.
Baking
Properly preheating the oven before baking ensures an even cooking temperature, which is crucial for optimal cake rise and texture.
Cooling Cakes
Cooling cakes upside down on racks helps prevent doming, resulting in flat and evenly layered cakes that are easier to frost.
Frosting Techniques
Using the cold cake for frosting makes it easier to spread and creates a neater finish. Applying a crumb coat beforehand can help seal in crumbs.
Blooming Cocoa
Blooming cocoa powder in hot cream enhances the flavor by releasing the cocoa’s natural oils, resulting in a richer chocolate taste in frostings.
Melting Chocolate
Melting chocolate in increments prevents burning and helps achieve a smooth, silky texture perfect for incorporation into frostings.
FAQ
How can I ensure my cake rises properly?
Make sure your baking powder is fresh and properly measured, and do not overmix the batter after adding the flour.
What can I use instead of cake flour?
You can use all-purpose flour instead of cake flour, but consider adding a bit of cornstarch to reduce the protein content for a lighter texture.
Can I use different types of sugar?
Granulated sugar can be used instead of caster sugar, but the texture may be slightly different. Caster sugar dissolves more easily.
What if my frosting is too runny?
If your frosting is too runny, refrigerate it for a bit to firm it up, or add more sifted icing sugar until the desired consistency is achieved.
How do I store leftover cake and frosting?
Store leftover cake in an airtight container at room temperature for a few days or refrigerate for longer freshness. Frosting can be stored in the refrigerator for several days.
Can I make the cake in advance?
Yes, you can bake the cake a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to frost and serve.
Conclusion
This delightful 3 layer vanilla cake paired with rich chocolate frosting is perfect for celebrating special occasions or simply enjoying a sweet treat. The combination of fluffy vanilla layers with the creamy, decadent chocolate frosting creates a harmonious dessert that is sure to please any palate.
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