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Moist Vanilla Bean Cake w/Raspberry Chambord Filling & Coconut White Chocolate Buttercream for Solo's Sweetest Sixteen Recipe Competition This vanilla bean cake is moist and delicious!

Amee Livingston
  • 2018 minutes
  • Serves 12

INGREDIENTS

Ingredients for Vanilla Bean Cake:

12 tbsp

unsalted butter, room temperature

4

large egg whites, room temperature

1

whole large egg, room temperature

1 cup

whole milk, room temperature

2 tsp

good quality vanilla extract

1

vanilla bean, split lengthwise  

3 cups

cake flour, sifted

2 cups

superfine sugar

1 tbsp

+ 1 tsp baking powder

3/4 tsp

sea salt

1 cup

boiling water

2 tsp

baking soda

2 tsp

white vinegar

Ingredients for Filling:

1 12 ounce can

Solo Raspberry Filling

3 1/2 tsp

Chambord liquor

Ingredients for Frosting:

1 cup

unsalted butter, softened

3 cups

confectioners' sugar

1 tsp

good quality vanilla extract

8 oz

good quality white chocolate, chopped, melted and cooled (Ghirardelli bars are recommended, do not use chocolate chips or candy melts because the wax coating will affect the frosting texture)

4 tbsp

heavy whipping cream

1/4

to ½ tsp sea salt *optional

2 1/2 cups

sweetened, flaked coconut (for topping the cake)