the Breville Test Kitchen

Classic Vanilla Cake

Name: Classic Vanilla Cake
Cook time: 1800 s
Total time: 7200 s
Yield: Serves 10
Ingredients: 2¼ cups (335 g) all-purpose flour; 1½ tsp baking powder; 230 g unsalted butter - chopped, at room temperature; 1½ cups (300 g) superfine sugar; ¼ tsp kosher salt; 1 tbsp vanilla bean paste; 3 large eggs - at room temperature; 1½ cups (360 ml) milk - at room temperature; 230 g unsalted butter - chopped, at room temperature; 2 tsp; 3½ cups (480 g) powdered sugar - sifted; ¼ tsp kosher salt; 3 tbsp heavy cream - at room temperature

Smothered in vanilla bean frosting, this classic cake is light and moist and perfect for any celebration.

the Smart Oven™ Air Fryer Pro

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2 hrs total time

30 mins active time

Easy

Serves 10

Ingredients

Measurements:

2¼ cups (335 g) all-purpose flour
1½ tsp baking powder
1½ cups (300 g) superfine sugar
3 large eggs
at room temperature
1½ cups (360 ml) milk
at room temperature

Vanilla buttercream frosting

230 g unsalted butter
chopped, at room temperature
¼ tsp kosher salt
1 tbsp vanilla bean paste
230 g unsalted butter
chopped, at room temperature
2 tsp
3½ cups (480 g) powdered sugar
sifted
¼ tsp kosher salt
3 tbsp heavy cream
at room temperature

Instructions

1Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step. 
2Grease and line the base of two 20cm round cake pans with parchment paper.
3Sift the flour and baking powder together to remove any lumps and aerate.
4Place the butter, sugar, salt and vanilla in the bowl of a stand mixer and beat on medium speed for 3 minutes, or until pale and fluffy. Scrape down the bowl, if necessary.
5Add the eggs one at a time, beating well between each addition.
6Stir in a third of the flour, followed by half the milk. Continue to alternate ending with the flour. Alternating the ingredients prevents the batter from separating.
7Divide the batter evenly between the pans and level the tops.
8Once preheated, place the pans in the oven and cook for 30 minutes.
9The cakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
10Stand the cakes in the pans for 15 minutes, then turn onto a wire rack, top-side up, to cool completely.
11Place the butter in the bowl of a stand mixer and beat on medium-high speed until pale and creamy. Add the vanilla, sugar and salt and beat, slowly pour in the cream and beat until combined.
12Use a serrated knife to level the tops of the cakes. Place one cake, top-side up on a cake board or serving plate. Spread with a third of the frosting and sandwich with the remaining cake, top-side down, to create a flat top. Spread the remaining frosting over the top and side. A turntable and cake scraper makes it easier to spread the frosting over the cake.
13Cake can be served plain or decorated for any occasion.