✨RECIPE BELOW OR AT: https://www.lindsayannbakes.com/2019/05/video-best-ultimate-vanilla-drip-cake.html
For all my vanilla lovers out there, this is THE BEST Ultimate Vanilla Cake. Layered tall with vanilla bean frosting, a vanilla candy drip, and decorated with vanilla candy hearts and sprinkles.
♡♡♡ THE RECIPE! ♡♡♡
Ultimate Vanilla Drip Cake
Yield: 8 servings; 2-layer 8-inch cake or 3-layer 6-inch cake
Cake:
2 1/2 cup (280g) cake flour: https://amzn.to/2OQD7O2, weighed or spooned into cup and leveled
1 3/4 cup (336) granulated white sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (150g) unsalted butter, softened and cut into cubes
1/3 cup vegetable oil
2 whole large eggs + 2 yolks, room temperature
1 tablespoon pure vanilla extract: https://amzn.to/2LPUkc0
1 tablespoon vanilla bean paste*: https://amzn.to/2M6Vcpq
1 cup (8oz) sour cream, room temperature
Frosting:
1 1/2 cup (3 stick/12oz) unsalted butter, softened
1 tablespoon vanilla extract
1 teaspoon vanilla bean paste*
1/2 teaspoon salt
6 cups (1 1/2lb) powdered sugar, sifted
1/3-1/2 cup heavy whipping cream
Ganache Drip:
2oz (1/4 cup) heavy whipping cream
6oz white vanilla candy melts
1/2 teaspoon vanilla bean paste*
Decoration:
6oz white vanilla candy melts, for heart toppers
pink & white sprinkles
Tools:
bake even strips: https://amzn.to/2OzBiF0
pans: https://amzn.to/2v4yXKe
turntable, cake scraper, off-set spatula, piping tips: https://amzn.to/2AtiQuT
heart candy mold: https://amzn.to/2OyPyxP
more supplies: https://www.amazon.com/shop/thelindsayann
*may sub vanilla extract for vanilla bean paste
Directions
Cake:
Preheat oven to 350° F. Grease three 6-inch cake pans (or two 8-inch round) and wrap with wet bake even strips, for a flat top and soft edges.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1 minute to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together the eggs, yolks, vanilla extract, vanilla bean paste and sour cream. Slowly add the wet mixture on low speed, until incorporated. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 20-30 seconds until batter is smooth.
Distribute the batter between the prepared cake pans. Bake 40 to 45 minutes*, or until a toothpick inserted in the center comes out clean. Cool slightly in pans for about 10 minutes, before transferring to a wire rack to cool completely. Let cool before frosting.
*Bake 25-30 minutes for two 9-inch rounds, 35-40 minutes for two 8-inch rounds, or 30-35 minutes for a 9x13-inch pan
Frosting:
With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, a few tablespoons at a time, until desired consistency is reached. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Set aside about 1 cup of frosting in a piping bag fitted with a star tip, for decorating.
Drip:
Heat cream in the microwave for 1-2 minutes, on high, or just until boiling. Add the candy melts and let sit for a minute. Stir until smooth. Let sit, to cool and thicken slightly. If it gets to thick and firm, microwave 10 seconds at a time, stirring, until a thick pourable consistency is reached.
Decoration:
Melt candy melts according to package and spoon into heart candy mold. Place in freeze to set and harden, about 5 minutes. Pop out of mold to use for topping cake.
Assemble:
Stack and frost the cake with a very thin layer of frosting for the crumb coat. Place cake in the freezer for about 15 minutes to let the crumb coat set up and harden, so it is no longer sticky to the touch. Frost the sides and top of the cake with the remaining frosting.
Pour the ganache drip over the top, spreading evenly to the edges of the cake, allowing it to drip down the sides. Add sprinkles around the bottom of the cake and up the sides. Pipe 8 swirls on top with the reserved frosting and top with more sprinkles. Decorate with a vanilla heart chocolate on top of each swirl.
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