Vanilla Bean Butter Cake
Cake.
1 3/4 cups granulated sugar
1/2 vanilla bean pod
3 cups cake flour, sifted
1 1/4 teaspoons baking soda
1 teaspoon coarse Kosher salt
2 large whole eggs (room temp)
2 large egg whites (room temp)
1 3/4 cups whole buttermilk (room temp)
1/2 cup unsalted butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
Buttercream.
2 cups unsalted butter, softened to room temperature (for a whiter buttercream, use 1 cup butter and 1 cup vegetable shortening)
1/2 vanilla bean, seeds scraped
4 cups powdered sugar
1 tablespoon meringue powder (optional)
1/4 teaspoon coarse Kosher salt
2 teaspoons vanilla extract
2-4 tablespoons milk or cream, if needed
Cake.
Preheat the oven to 350 and spray the bottoms of two 8-inch cake pans with 3-inch high sides with non-stick spray.
In a large bowl, measure out the sugar. If using vanilla bean seeds, scrape the seeds from the pod and use your fingers to rub the seeds into the sugar until very fragrant and the seeds are evenly dispersed throughout the sugar. Alternatively, you can save the seeds for the buttercream, as I did. Take the empty pod, grind it into fine bits with a spice grinder, and then add 1 teaspoon of the ground vanilla pod to the sugar. Save the rest of the ground pod in a small glass jar for other baking.
Set a fine mesh sifter over the bowl of sugar, and sift in the cake flour, baking soda, baking powder and salt. Use a whisk to combine the dry ingredients well.
In another large bowl, whisk together the eggs, buttermilk, melted butter, oil and vanilla extract for one minute until thick and smooth.
Add the dry ingredients to the wet, and whisk to combine the ingredients, then whisk vigorously for 30 seconds for a smooth, mostly lump-free batter. Divide the batter between the cake pans. Tap a few times against the counter to pop any large air bubbles.
Bake the cakes for about 28-30 minutes (two 8-inch pans) or 22-25 minutes (three 8-inch pans), until a cake tester or a toothpick comes out clean or with moist crumbs clinging to it.
Set the pans on a wire rack, cover them loosely with a clean kitchen towel, and cool completely before frosting. When ready to frost and assemble the cake, remove the cakes from the pans. If you like, split each layer so that you have four layers of cake.
Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and vanilla bean seeds for 1 minute until smooth. With the mixer running on low, add the powdered sugar by spoonfuls, the meringue powder and the salt, mixing until thick and combined. Add the vanilla and the milk; increase speed to medium and whip for 4-5 minutes, scraping the bowl down several times, until light and fluffy.
Fill and frost the cooled cakes with the buttercream.
Recipe from Curly Girl Kitchen