Moist Vanilla Cake with Cream Cheese Frosting

The best Vanilla Cake Recipe: fluffy and moist layers covered by a rich cream cheese frosting. A pure pleasure for the palate that you can make easily at home!

Equipment

Electric mixer

Ingredients

For the cake:

For the Cream Cheese Buttercream frosting:

▢ 7 oz/ 200 g cream cheese , room temperature
▢ ⅞ cup / 200 g butter, softened
▢ 3 ⅓ cups/ 400 g powdered sugar
▢ 2 teaspoons vanilla extact

For the Creme Chantilly :

▢ ⅞ cup/ 200 ml whipping cream, cold
▢ ⅓ cup / 50 g powdered sugar
▢ 1 teaspoon vanilla extract

For the Dulce de Leche truffles:

▢ 10,5 oz / 300 g dulce de leche
▢ ⅔ cup / 80 g ground walnuts
▢ ¾ cup / 70 g ground hazelnuts
▢ ¾ cup / 70 g cookie crumbs , + more for coating

For decoration:

▢ Dulce de Leche truffles
▢ Marshmallows
▢ Colourful sprinkles

Instructions

Cake:

Preheat oven to 180 °C (350 °F). Grease two 18 -20-cm (7-8 inch) cake pans after lining their bottoms with circles of parchment paper.
Combine the flour, baking powder, and salt in a bowl and whisk gently.
In a large mixing bowl beat eggs, sugar, and vanilla at high speed for about 10 minutes. The mixture should thicken and should increase its volume.
Add oil and continue beating for few more minutes, until smooth.
Lower the speed of the mixer while adding the dry ingredients and the milk. Continue mixing until the batter is smooth.
Pour half of the batter into one pan. Add some pink food colouring and mix gently with a spatula until the colour becomes uniform. Pour the pink batter into the second pan.
Bake for 50 to 55 minutes or until a toothpick inserted in the centre comes out clean. Let the cakes cool for 15-20 minutes in the pans before removing them (this cake is fragile when hot). Remove from the pans and transfer to a wire rack to cool completely. When the cakes reach room temperature, refrigerate them for at least 1-2 hours in order to make the assembly easier.

Cream Cheese Buttercream frosting:

With a mixer on medium speed beat the butter until creamy. Add vanilla and cream cheese and continue beating until smooth. Gradually add the powdered sugar with the mixer on low speed. When the sugar is completely absorbed, increase to high speed and beat for 2-3 minutes until fluffy.

Creme Chantilly:

Before starting to prepare the frosting insert the mixing bowl and the beaters of the mixer in the freezer for about 10 minutes.
Beat the heavy cream with the mixer at high speed until soft peaks form. Add sugar and vanilla and continue beating until very thick.

Dulce de Leche truffles:

In a bowl mix all ingredients. Stir with a hand whisk until homogeneous. Cover the bowl with cling film and refrigerate for 2 hours. With your fingers make different size balls and coat them in the biscuit crumbs.

Assemble the cake:

With a serrated knife cut each cake horizontally into three layers. Place one layer on a serving plate and cover with ⅓ of the Creme Chantilly. Place another layer on top, with a different colour, and cover with some buttercream frosting (about the same quantity as the ⅓ of the Creme Chantilly). Continue the same process alternating the layer colours and the frostings. After placing on top the last layer, use an offset spatula to spread the rest of the Cream Cheese Buttercream Frosting on top and all around the cake. For best results use first half of it, then refrigerate and cover with the remaining frosting.
Decorate with marshmallows, dulce de leche truffles and sprinkles.

Notes

The layers recipe was adapted from Ricardo Cuisine
You can make the layers in advance and freeze them, wrapped very well in cling film after completely cooled.
Store the leftovers in the fridge, covered with cling film or in an airtight container.
The dairy milk can be substituted with non-dairy.

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