Sobre esta receta

Una torta de vainilla clásica y digna de pastelería, hecha desde cero con vainas de vainilla reales para un sabor profundo y floral en cada bocado. Miga tierna y húmeda con una riqueza mantecosa, en capas y cubierta con una crema de mantequilla de vainilla sedosa. Este es el tipo de torta clásica que funciona para cumpleaños, celebraciones o cualquier ocasión que requiera algo realmente especial — pero es lo suficientemente directa para que un pastelero casero confiado la logre cada vez.

Instrucciones

1. 1

   Preheat your oven to ![350°F]. Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, then grease the parchment. Set aside.

2. 2

   In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Set aside.

3. 3

   In a small mixing bowl or measuring cups, whisk together the milk and sour cream until smooth. Set aside.

4. 4

   In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on ^[medium-high speed] until very pale, light, and fluffy, about 4–5 minutes. Don't rush this step — proper creaming is the key to a tender, airy crumb.

5. 5

   Add the vanilla bean seeds and vanilla extract to the butter mixture and mix on ^[medium speed] for 30 seconds. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture should look smooth and fluffy.

6. 6

   With the mixer on ^[low speed], add the all-purpose flour mixture in three additions, alternating with the milk-sour cream mixture in two additions (flour → milk → flour → milk → flour). Begin and end with the flour. Mix just until each addition is incorporated — do not overmix. A few small streaks of flour are fine before the next addition goes in.

7. 7

   Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Tap each pan gently on the counter a few times to release any air bubbles.

8. 8

   Bake for 30–35 minutes, until the tops are lightly golden, the edges pull slightly away from the sides of the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pans halfway through baking.

9. 9

   Let the cakes cool in the pans on a wire rack for 15 minutes, then carefully invert onto the rack, peel off the parchment paper, and let cool completely before frosting — at least 1 hour. Do not frost a warm cake.

10. 10

    In the stand mixer with the paddle attachment, beat the softened butter on ^[medium-high speed] until very pale and creamy, about 3–4 minutes.

11. 11

    Add the vanilla bean seeds, vanilla extract, and fine salt. Mix on ^[medium speed] for 30 seconds.

12. 12

    With the mixer on ^[low], gradually add the sifted powdered sugar, about 1 cup at a time, mixing until incorporated before adding more. Once all the sugar is added, increase to ^[medium-high] and beat for 2 minutes.

13. 13

    Add 3 tablespoons of heavy cream and beat on ^[high] for 2 more minutes until the buttercream is very light and fluffy. Add the remaining tablespoon of cream (or more, a teaspoon at a time) if needed to reach a smooth, spreadable consistency. Taste and adjust fine salt if needed.

14. 14

    Place one cake layer on a serving plate or cake board. Spread a generous, even layer of buttercream (about 1 cup) over the top using an spatula.

15. 15

    Place the second cake layer on top, flat side up (this gives you a nice flat top). Apply a thin layer of buttercream all over the top and sides as a crumb coat. Refrigerate for 15 minutes to set.

16. 16

    Apply the remaining buttercream over the top and sides of the cake, smoothing with an spatula or bench scraper to your desired finish — rustic swoops or smooth and clean both look beautiful. Slice and serve at room temperature.