香草豆蛋糕

Name: 香草豆蛋糕
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 12 servings
Ingredients: 3 cup 通用面粉 用量杯舀取并刮平; 1 tbsp 泡打粉; 0.5 tsp 小苏打; 0.75 tsp 细盐; 1 cup 无盐黄油 软化至室温; 1.75 cup 细砂糖; 4 个鸡蛋 室温; 2 根整香草豆,剖开并刮出豆荚; 1 tsp 纯香草精; 1 cup 全脂牛奶 室温; 0.5 cup 酸奶油 室温; 1.5 cup 无盐黄油 软化至室温; 5 cup 糖粉 筛过; 1 根整香草豆,剖开并刮出豆荚; 1 tsp 纯香草精; 0.25 tsp 细盐; 4 tbsp 淡奶油

甜点1小时15分钟12 份中等

关于此食谱

一款经典的烘焙坊级香草豆蛋糕,由真正的香草豆从头开始制作,每一口都能品尝到深沉、花香的风味。质地细腻湿润,黄油香气十足,分层后用丝滑的香草豆奶油霜装饰。这是那种适合生日、庆祝或任何特殊场合的经典蛋糕——却又简单易做,足以让自信的家庭烘焙师每次都成功。

步骤说明

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.

香草豆蛋糕

甜点1小时15分钟12 份中等

关于此食谱

步骤说明

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.