Hey guys! I’m back from my mini-sabbatical. I’m doing so many things these days that I felt the need to take some time to actually think and plan my content so that I can make food that’s delicious, creative and food-porn worthy!!!
I am so proud of today’s post I can’t even. There are very few days when I decorate a cake and I end up creating something that’s way above the image in my head (believe me, my piping skills suck big time!) And you know what is my favourite thing about the pictures? Look at those CANDLES <3 and the plates and the tissues and the cutlery!! It’s white and it’s gold and it’s so darn magical!! I almost couldn’t bear the fact that I had to light the candles because all I wanted to do was keep them in their packing and just look at them. All these beautiful things are from CAPOTA.CO and let me be real with you, if you check their store, you’ll want all their products even if you’re anti-social AF, cause I know I am and it takes great self-control to not hoard up on all the beautiful candles and cake toppers and party supplies in their store.
You can check all their products here.
Coming to the cake… As tough as this cake looks to put together, the actual work involved is literally the least. Simple vanilla sponge layers, sandwiched with chocolate ganache and slathered with raspberry buttercream. It’s like all the amazing things in the world clubbed into one.
Vanilla Cake with Raspberry Buttercream and Chocolate filling
- 226 g Unsalted Butter room temperature
- 325 g Castor Sugar
- 4 Eggs
- 1 1/2 tsp Vanilla extract
- 1/2 tsp Salt
- 2 1/2 tsp Baking powder
- 350 g All-purpose flour
- 120 ml Milk
- 80-100 ml Yogurt
- 120 g Dark Chocolate 70%
- 100 ml Cream 25% fat
- 250 g Unsalted butter room temperature
- 275 g Icing sugar sifted
- 4 tbsp Good quality Raspberry Jam/ fresh raspberry puree strained to remove seeds
- 1/4 tsp Salt
For the cake
- Preheat your oven to 180 C, grease and line three 7 inch round cake pans (you may also use two pans, I wanted three layers so I used 3 pans). Set aside.
- In a large bowl, cream the butter, sugar, and vanilla for about 5-6 minutes until light and fluffy
- Add the eggs one at a time, mixing after each addition.
- Sift your dry ingredients in a separate bowl, measure out your milk and yogurt.
- Add 1/3rd of the dry ingredients into the butter mixture and mix gently. Now add the milk and blend well.
- Add another 1/3rd of the dry ingredients and mix gently, followed by the yogurt and end with the remaining flour mixture. Mix till you don't see any dry ingredients.
- Transfer the batter evenly to the cake pans and bake for 30-50 minutes (the time varies on the number of pans you are using, if you use two pans it may take up to 50 minutes so keep an eye on it.) The cake will be ready when it slowly starts to pull away from the edges of the pan and a toothpick inserted in the center will come out clean.)
- Once baked, let the cakes cool inside the pan on a wire rack before removing.
- Chop the chocolate and put it in a heat medium sized bowl.
- Heat the cream, bring it up to a simmer and pour it over the chopped chocolate. Let it sit for 2 minutes and with a whisk, blend everything well. Set aside to cool completely.
- Add all the ingredients for the buttercream in a large mixing bowl and whip until light and fluffy and airy.
- Once the cakes have cooled, level them and sandwich the layers with the ganache, then cover the whole cake with the buttercream. I covered mine in rosettes.
- Refrigerate for 15 minutes before serving if you live in a hot climate.
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Be sure to check out capota.co to buy your party products, you’re gonna love it.
Until next time!