Vanilla Mousse Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A light and airy cake made with vanilla mousse, perfect for a special occasion.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter, softened
- 3 egglarge eggs
- 1 mlvanilla extract
- 400 mlheavy cream
- 200 mlunsalted milk
- 5 gsalt
- 100 gconfectioners' sugar
- 50 gunsalted butter, melted
- 1 gvanilla bean paste
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 20cm (8 inch) round cake pans and line the bottoms with parchment paper.
Tip: Use a digital thermometer to ensure accurate temperature.
- 2
In a medium bowl, whisk together the flour, confectioners' sugar, and salt.
Tip: Make sure to sift the flour to remove any lumps.
- 3
In a large mixing bowl, beat the butter until creamy. Add the granulated sugar and beat until light and fluffy.
Tip: Use an electric mixer to speed up the process.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 5
In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
Tip: Don't over-whip the cream, or it will become too stiff.
- 6
In a separate bowl, whisk together the unsalted milk and vanilla bean paste.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 7
Alternate adding the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
Tip: Be careful not to overmix the batter.
- 8
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Use a spatula to remove any air bubbles.
- 9
Bake for 15-20 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Tip: Don't open the oven door during the first 10 minutes of baking.
- 10
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: Use a clean towel to dust the cakes and prevent them from sticking.
- 11
Once the cakes are completely cool, whip the heavy cream again until stiff peaks form.
Tip: Add a pinch of salt to stabilize the cream.
- 12
To assemble the cake, place one cake layer on a serving plate and top with a dollop of whipped cream. Repeat with the second cake layer and top with the remaining whipped cream.
Tip: Use a spatula to create a smooth surface.
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