I finally figured out a perfect vanilla cake recipe. It came from 1-2-3-4 vanilla cake recipe but reduce the sugar to 1 1/2 cups instead of 2 cups so it becomes 1-1 1/2-3-4 vanilla cake.
The cream cheese with white chocolate ganache frosting goes very well with this cake. You can also make mini cupcakes from this recipe.
Ingredients
1 cup (226 grams) unsalted butter, softened
1 1/2 cups (300 grams) granulated sugar
3 cups (300 grams) cake flour or (360 grams) all purpose flour
4 large eggs (200 grams), room temperature
2 teaspoons baking powder
1 cup (240 grams) milk or buttermilk, room temperature
2 teaspoons vanilla extract or 1 teaspoon vanilla extract and 1 teaspoon Fiori di Sicilia
zest from one orange or lemon, optional
Instructions
Preheat oven to 350°. Grease and flour 2 (9-inch) round cake pans. (You can use baking spray with flour.)
In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition.
In a medium bowl, stir together dry ingredients. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla and Fiori di Sicilia.
Pour batter into prepared pans (smoothing tops if necessary). Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
White Chocolate Cream Cheese Frosting
Ingredients
16 ounces cream cheese, room temperature
9 ounces white chocolate, coarsely chopped (1 3/4 cups), melted and cooled slightly
2 1/2 sticks unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 1/4 cups confectioners sugar, sifted
Instructions
for frosting, orange preserve and how to assemble the cake
Beat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. While still beating, gradually add chocolate until smooth, scraping down bowl as needed. Add butter and lemon juice; beat to combine. Reduce speed to low; beat in confectioners' sugar, 1/4 cup at a time, until smooth and combined.
Make orange preserve, peeled and cut one orange into small cubes.In a small saucepan bring 1/2 cup of water and 1/2 cup of sugar to a boil, add orange pieces, simmer uncover for 30 minutes until the sauce is thick. Cool the preserve until ready to use.
On a cake stand, preferably revolving, or a plate lined with parchment strips. On top of the first cake layer, spread evenly with 1/2 cooled orange preserve then 1 cup frosting. Top with another cake, spread evenly with the rest of orange preserve. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Refrigerate, uncovered, until frosting is firm, at least 30 minutes. Then decorate the cake with the rest of the frosting.
Cake can be stored, uncovered, at room temperature up to 12 hours or refrigerated, uncovered, up to 5 days; bring to room temperature before serving.
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