Vertical Layer Cake

Vertical Layer Cake

Inspired by http://iambaker.net/verticle-layer-rose-cake-1/

VANILLA LAYER

Adapted from http://www.joyofbaking.com/VanillaCake.html#ixzz29uWerdBO

2 cups cake flour

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 ¾ cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 ½ teaspoons pure vanilla extract

1 cup (240 ml) room temperature milk

Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

MOCHA LAYER

2 cups cake flour

1 cup all-purpose flour

3 tablespoons cocoa powder

1 tablespoon baking powder

½ teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 ¾ cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 ½ teaspoons pure vanilla extract

2 tablespoons espresso powder + 2 tablespoons boiling water

1 cup (240 ml) room temperature milk

Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flours, cocoa powder,  baking powder, and salt.

Combine the espresso powder with the boiling water. When it is cool, add it to the milk.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

Chocolate Sour Cream Cupcakes with Vanilla Bean Buttercream

American buttercream is too dense to be spread onto these cupcakes.

From Cupcakes! by Elinor Klivans

Makes enough for 18 regular cupcakes, 12 big-top cupcakes, 12 extra-large cupcakes, or 60 mini-cupcakes

3 ounces unsweetened chocolate, chopped

1 cup unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

1 ¼ cups sugar

2 eggs

1 teaspoon vanilla extract

½ cup sour cream

½ cup water

Put the chocolate in a heatproof bowl or the top of a double-broiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of a double boiler). Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the side of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. The batter is ready to bake, or for additions such as nuts, fruit, chocolate chips, or other flavorings.


Vanilla Bean Buttercream
Adapted from 
http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html 

• 3 cups confectioners' sugar
• 1 cup butter
• 1 tablespoon vanilla bean paste
• 1 to 2 tablespoons whipping cream

Mix butter and sugar on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla bean paste and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.