DECADENT VANILLA BEAN CAKE WITH FRENCH BUTTERCREAM

Sour Cream Vanilla Bean Cake with French Sour Cream Buttercream

Ingredients:

For the Cake:

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla extract)
• 1 cup sour cream, room temperature
• ½ cup whole milk, room temperature

For the French Sour Cream Buttercream:

• 1 ¼ cups granulated sugar
• 5 large egg yolks
• ¼ cup water
• 1 ½ cups (3 sticks) unsalted butter, room temperature, cut into cubes
• ½ cup sour cream, room temperature
• 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla extract)

1. Preheat and Prepare:
   Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean seeds.
4. Combine Wet and Dry:
   Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Start and end with the flour mixture, mixing just until combined.
5. Bake the Cake:
   Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. Make the French Sour Cream Buttercream:
   In a medium saucepan, combine the sugar and water, cooking over medium heat until the sugar dissolves and the mixture reaches 238°F (114°C) on a candy thermometer.
7. Whip Egg Yolks:
   While the sugar mixture is heating, beat the egg yolks in a large bowl until they’re thick and pale. Slowly pour the hot sugar syrup into the egg yolks while continuously beating at medium speed.
8. Add Butter and Sour Cream:
   Continue to beat the mixture until it cools to room temperature. Gradually add the butter cubes, one piece at a time, mixing until the buttercream is smooth and creamy. Stir in the sour cream and vanilla bean seeds.
9. Assemble the Cake:
   Place one cake layer on a serving plate and spread a thick layer of buttercream on top. Add the second layer and cover the entire cake with the remaining buttercream. Decorate as desired.

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Embrace the Magic of Homemade Baking
Baking this cake is about more than following a recipe, it’s about the joy of creation, the warmth of sharing with loved ones, and the art of indulging in something beautifully made. Let each bite remind you of the simple pleasures and the rich experiences life has to offer.