Vanilla Bean Yogurt Cake with Strawberry Rose Buttercream
Adjusted for high altitudes above 3,500
Course
Dessert
Cuisine
American
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings36-inch layers
Calories761kcal
AuthorJanet Barton
Ingredients
Cake:
300grall-purpose flour(2 cups + 2 tbsp)
1teaspoonsalt
1/2teaspoonbaking soda
1 1/2teaspoonsbaking powder
250gr sugar(1 1/3 cup minus 2 tablespoons)
1vanilla bean or 1 teaspoon vanilla bean paste
1/4cupunsalted butter
1/4cupoil
2eggsroom temperature
1teaspoonvanilla
1cupfull-fat yogurt
1/2 cupboiling water
Strawberry Rose Swiss Meringue Buttercream:
2/3cupegg whites
1 1/4cupssugar
1 1/2cupsor 3 cubes unsalted buttercut into 1 tbl. cubes or slices
pinchof salt
2teaspoonsvanilla
1/2cupstrawberry puree
1/8- 1/4teaspoonrose water extract
Instructions
To make the cake:
Preheat oven to 350F degrees. Generously coat 3 6-inch round baking pans. Set aside .
Sift flour, salt, baking soda, and baking powder. Set aside.
Slice vanilla bean in half, with the back of a knife scrape seeds from the pod. Mix into the sugar.
In the bowl of an electric mixer or other mixing bowl, add vanilla sugar and butter. Cream together.
Slowly mix in oil. Beat for 1-2 minutes or until light and fluffy.
Add eggs one at a time. Mix until light yellow in color.
Add the flour alternately with yogurt beginning and ending with flour.
Mix in vanilla and boiling water.
Pour into prepared pans. Bake for 30-35 minutes or until lightly browned and cake springs back when touched.
Remove from oven. Allow cakes to cool in pan for 5 minutes. Turn cake out onto a cooling rack. Cook completely. Cakes may be wrapped and frozen for up to 2 weeks.
To make Swiss Meringue Buttercream:
In a very clean bowl of an electric mixer, add egg whites and sugar. Place over a simmering pot of water, stirring constantly until temperature reaches 160 degrees F. Rub a small amount of the mixture between two fingers to make sure the sugar is dissolved. Remove from heat.
Using the whisk attachment, beat until the mixture is a thick meringue and the bottom of the bowl is cool to the touch. The bowl must be cool before adding the butter.
Replace the whisk with the paddle attachment. With the mixture on medium-low speed add butter once slice at a time until all of the butter has been incorporated. The mixture should be silky smooth and thick. The mixture may begin to look curdled, keep mixing until it is smooth. This can take 10 minutes or so. Mix in salt and vanilla. Add strawberry puree and rose water extract. Once puree is added keep mixing until mixture is silky again.
Recipe Notes
Prep and cook time is for baking cake only.
Swiss Meringue Buttercream can be frozen for weeks. Thaw frozen buttercream in a refrigerator overnight. Bring to room temperature, then beat with paddle attachment until creamy.
If buttercream looks curdled, place a warm dishcloth on the bottom of the mixing bowl. Repeat as often as necessary until icing looks smooth and creamy.
Whatever you do, DO NOT look at the nutrition calculations. Just enjoy a slice of heaven. Work it off in the morning.
If you live at lower elevation levels, make the following adjustments. Delete 2 tablespoons flour and Add 2 tablespoons extra sugar, increase baking soda to 2 teaspoons.
Nutrition Facts
Vanilla Bean Yogurt Cake with Strawberry Rose Buttercream
Amount Per Serving (10 slices)
Calories 761Calories from Fat 481
% Daily Value*
Fat 53.4g82%
Saturated Fat 30.7g154%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 158mg53%
Sodium 664mg28%
Potassium 0mg0%
Carbohydrates 70.8g24%
Fiber 0.07g0%
Sugar 51.5g57%
Protein 5.8g12%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.