Vanilla Bean Layer Cake With Buttercream

For the Cake:

 

- 2 1⁄2 cups Lighthouse Cake, Sponge & Steamed Bun Flour

- 1⁄2 tsp salt

- 1 1⁄2 cups caster sugar

- 4 eggs

- 2 tsp vanilla bean paste

- 1 cup canola oil

- 1 cup milk

- 1 tsp white vinegar

For the Buttercream:

- 300g butter

- 4 cups icing sugar

- 2 tsp vanilla bean paste

 

Tip: to reduce sweetness of buttercream, add 2 tsp lemon juice.

For a four layer cake:

  1. Preheat oven to 160 ̊C.

  2. Combine the flour and salt in a bowl, stir, then set aside.

  3. Combine the milk, oil, vanilla bean paste and vinegar in another bowl and set aside.

  4. Beat the sugar and eggs in a mixer until they are well combined and light and fluffy.

  5. Add the wet and dry ingredients to the sugar mixture and mix well.

  6. Line two eight inch cake tins. Pour cake mixture evenly into the tins.

  7. Bake for 40 minutes or until a skewer comes out clean.

  8. Allow to cool completely.

 

For the Buttercream

  1. Allow butter to soften. Place in mixing bowl and beat until smooth.

  2. Add icing sugar and vanilla bean paste and beat on medium speed until well combined.

 

To Assemble:

  1. Once your cakes are completely cool. Slice them in half horizontally, to create a total of four cake layers.

  2. Place first layer on cake stand, spread a generous layer of buttercream right to the edges. Place another cake layer on top and repeat until final cake layer is on top.

  3. Spread buttercream on top and sides, using a frosting spatula to scrape it around the cake evenly, exposing as much cake crumb as you desire.

  4. Decorate with native Australian flowers that you have trimmed and washed.

@2019 LIGHTHOUSE BAKING

Website by Lumo Design Studio | lumodesignstudio.com

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