Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 tablespoons vanilla bean paste
- 1 cup buttermilk
Special Equipment Needed:
- 9-inch round cake pans
- Parchment paper
- Electric mixer
- Whisk
- Rubber spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla extract, almond extract, and vanilla bean paste and mix until combined.
6. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12-16 slices
Nutritional Information (per serving):
Calories: 400
Fat: 16g
Carbohydrates: 56g
Protein: 5g
Substitutions for Ingredients:
- Unsalted butter: Margarine or vegan butter
- Granulated sugar: Coconut sugar or maple syrup
- Buttermilk: Plain yogurt or almond milk
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Substitute the vanilla bean paste for 1 teaspoon of ground cinnamon for a cinnamon-spiced cake.
- Drizzle a simple glaze over the top of the cooled cake for added sweetness.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a rubber spatula to scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
- Let the cakes cool completely before frosting or glazing.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 4 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Top with fresh berries and a dollop of whipped cream.
- Drizzle with a simple glaze.
Garnishes:
- Fresh berries
- Chopped nuts
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot fudge sauce
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting Advice:
- Make sure the butter and eggs are at room temperature before beginning.
- If the cake is too dry, add a tablespoon of buttermilk to the batter.
- If the cake is too moist, add an additional tablespoon of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Keep the cake stored in an airtight container at room temperature.
Food History:
Vanilla bean cakes have been around for centuries, with the earliest recipes dating back to the 16th century. The cakes were originally made with simple ingredients like flour, sugar, eggs, and butter, and flavored with vanilla extract.
Flavor Profiles:
This cake has a rich and creamy vanilla flavor with hints of almond and sweetness from the sugar.
Serving Suggestions:
Serve this cake with a scoop of vanilla ice cream, fresh berries, and a drizzle of hot fudge sauce.
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