Torta de Vainilla
Postre1 h 15 min12 porcionesMediaSobre 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
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
In a medium Mixing Bowl, whisk together the All-Purpose Flour, Baking Powder, Baking Soda, and Fine Salt. Set aside.
- 3
In a small Mixing Bowl or Measuring Cups, whisk together the Milk and Sour Cream until smooth. Set aside.
- 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
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
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
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
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
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
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
Add the Vanilla Bean seeds, Vanilla Extract, and Fine Salt. Mix on ^[medium speed] for 30 seconds.
- 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
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
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
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
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.
