Serves 12–16
Vanilla cake should never be ordinary. Browning the butter brings a wonderful toasted, caramel depth to this beautifully light vanilla sponge. Layered with silky vanilla and white chocolate mascarpone cream, then finished with an elegant hand-piped ribbon and shells, it’s understated, luxurious and completely irresistible.
For the Brown Butter Vanilla Cake
Ingredients
- 250g unsalted butter, browned and cooled until semi-firm
- 220g golden caster sugar
- 220g beaten egg (approximately 4 large eggs), room temperature
- 2 tsp vanilla bean paste
- 2tsp vanilla extract
- 220g self-raising flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- 120ml whole milk, room temperature – blended together with…
- 2 tbsp (70g) soured cream
Method
Preheat the oven to 170°C fan / 190°C conventional. Line the base and sides of three 20cm (8-inch) round sandwich tins with baking parchment.
Using a stand mixer fitted with the paddle attachment, cream together the browned butter and sugar until pale, light and fluffy.
Gradually add the beaten eggs, followed by the vanilla bean paste, mixing well after each addition until fully incorporated.
In a separate bowl, sift together the flour, baking powder and salt.
Fold the dry ingredients into the creamed mixture in three additions, alternating with the milk mixture. Mix only until smooth and evenly combined.
Divide the batter equally between the prepared tins and level the surface. (350g drop weight)
Bake for 20 minutes, or until golden brown, springy to the touch and a skewer inserted into the centre comes out clean.
Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Brown Butter Tip
Brown butter is one of the secrets behind this cake's depth of flavour. During browning, approximately 20% of the water evaporates while the milk solids caramelise, creating a rich, nutty flavour that perfectly complements vanilla.
To make brown butter, place the butter in a saucepan over a medium heat. Melt completely, then continue cooking, stirring continuously, until it foams and turns a deep golden amber colour with toasted milk solids visible on the bottom of the pan. Immediately transfer to a bowl and allow to cool until soft and spreadable.
For the lightest sponge, ensure all ingredients are accurately weighed and at room temperature before beginning.
WHITE CHOCOLATE Vanilla Mascarpone Cream
Ingredients
- 500g mascarpone
- 250g white chocolate, finely chopped
- 700ml double cream
- 1 tbsp vanilla bean paste
- 20ml vanilla extract
Method
Ideally prepare the chocolate cream the day before.
Place the white chocolate in a heatproof bowl.
Heat 200ml of the double cream until just below boiling point and pour over the chocolate. Leave to stand for 2 minutes before stirring until smooth and glossy.
Add the remaining 500ml cream and stir until fully incorporated.
Cover and chill for at least 6 hours, preferably overnight.
When ready to assemble, whisk together the mascarpone and vanilla until smooth.
Add the chilled white chocolate cream and whisk to firm but still glossy peaks.
To Assemble
Place the first sponge layer onto a cake stand or serving plate.
Spread with one-quarter (generous layer) of the vanilla cream
Repeat with the second layer.
Position the final sponge layer on top.
Chill for at least 30 minutes until firm. Add a generous layer of vanilla cream on the top and sides and smooth.
Fill a piping bag with a shell nozzle and vanilla cream and hand pipe shells around the base.
Fill a second piping bag with a wide flat ribbon nozzle and hand pipe a generous ribbon of vanilla cream around the top edge of the cake, gently lipping over the sides. Dress the cake with your favourite fruit or seasonal berries.
Mich's Serving Note
This is my idea of the perfect vanilla cake — beautifully simple, but with every detail considered. The brown butter gives the sponge its depth, the vanilla mascarpone cream is light and silky, and that generous hand-piped ribbon makes it feel unmistakably special. Proof that vanilla should never mean plain. Dress with your favourite fresh fruit or seasonal berries.
Store in the refrigerator for up to three days, but always serve at room temperature for the very best flavour and texture.
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