Description
Easy vanilla birthday cake made with a soft, moist vanilla sponge, filled with light mascarpone whipped cream and finished with a smooth American vanilla buttercream. For one 6-inch (15 cm) layer cake, about 8–12 servings.
Ingredients
Vanilla cake
- 3 large eggs – at room temperature
- 190 g (1 cup) granulated sugar
- 2 tsp vanilla extract
- 190 g (3/4 cup) heavy cream – full-fat, cold
- 190 g (1 1/3 cups) cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
Mascarpone frosting
- 150 g (5 oz) mascarpone – cold
- 225 ml (1 cup) heavy cream – full-fat, cold
- 1–2 tbsp powdered sugar – sifted
- 1 tsp vanilla extract (or seeds from 1/2 vanilla bean)
Vanilla buttercream frosting
- 200 g (1 cup) unsalted butter – softened
- 350 g (3 1/4 cups) powdered sugar – sifted
- 80 ml (1/3 cup) heavy cream – full-fat
- 2 tsp vanilla extract
- 1 pinch salt (optional)
Instructions
Vanilla molly cake
- Preheat the oven to 160°C / 320°F and line three 6-inch (15 cm) round cake pans with parchment paper.
- Whip the eggs, sugar, and vanilla in a stand mixer for 5 to 7 minutes until pale and doubled in volume.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Sift together the cake flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture using a spatula.
- Fold in the whipped cream until just combined.
- Divide the batter evenly between the pans and bake for about 40 minutes, without opening the oven door.
- Let the cakes cool slightly, then unmold and cool completely on a wire rack.
Vanilla buttercream
- Whip the softened butter on high speed for 3 to 5 minutes until very pale and creamy.
- Add the powdered sugar gradually at low speed until fully incorporated.
- Add vanilla extract and heavy cream, then whip on high speed for 4 to 5 minutes until light and smooth.
- Mix briefly at low speed to remove air bubbles.
Mascarpone whipped cream
- Place the cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a bowl.
- Whip on medium speed for 4 to 5 minutes until thick, smooth, and stable.
- Keep chilled until ready to use.
Assemble the cake
- Place the first cake layer on a cake board.
- Pipe a buttercream border, fill the center with mascarpone whipped cream, and smooth.
- Repeat with the second layer, then place the final layer on top.
- Frost the entire cake with vanilla buttercream and smooth.
- Decorate with piped buttercream and sugar sprinkles.
- Refrigerate, then bring to room temperature about 20 minutes before serving.
Notes
Storage: Store the cake in the refrigerator for up to 3 days, well covered. Bring to room temperature before serving for the best texture.
Tips:
- Use a digital kitchen scale for accurate results and consistent texture.
- All ingredients should be properly chilled or at room temperature as indicated.
- Do not overmix once the flour is added to keep the sponge light.
- Whip the cream and mascarpone cold for maximum stability.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: cake, Dessert, layer cake
- Cuisine: americain
Nutrition
- Serving Size: 1 slice
- Calories: 799
- Sugar: 64
- Sodium: 393
- Fat: 43
- Saturated Fat: 27
- Carbohydrates: 95
- Fiber: 1
- Protein: 9
- Cholesterol: 180