Vanilla Bean Cake with Truffle Cream Cheese Frosting

Vanilla Bean Cake with Truffle Cream Cheese Frosting and Amsterdam #ChefanieSheet

Vanilla Bean Cake with Truffle Cream Cheese Frosting and Amsterdam #ChefanieSheet

Elevate your basic Vanilla Cake with a Truffle Cream Cheese Frosting! This cake was the star of our Truffle Shabbat last Friday.


RECIPE

Ingredients: 

  • 2 cups flour
  • 1 t baking powder
  • 3/4 t baking soda
  • 2 t salt
  • 1 stick butter 
  • 1 cup sugar
  • 2 t vanilla extract
  • 2 eggs
  • 1 cup buttermilk

Truffle Cream Cheese Frosting:

  • 8 oz cream cheese
  • 1/4 cup butter
  • 1/4 cup Truffle Honey
  • 1 tsp vanilla

Directions:

  • Preheat oven to 350
  • Prepare three 4-inch cake pans by spraying with pam.
  • In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.
  • Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.
  • Beat in eggs one at a time. 
  • Gently beat in buttermilk until just combined. 
  • Slowly add flour mixture until completely smooth. 
  • Pour batter into prepared pans and bake for 30 minutes.
  • While cakes are in the oven, in a mixer with paddle, beat cream cheese until soft.
  • Add the butter and keep beating until the mixture is soft.
  • Add the truffle honey and vanilla extract. Beat for 5 minutes.
  • Allow cakes to cool for 15 minutes and then remove from pans. 
  • Once the cakes have cooled, spread truffle cream cheese frosting in between each cake layer.
  • Apply #ChefanieSheet & enjoy!

30 minutes active time, 1 hour total time. Serves 6.

Note: This cake batter is enough for three 4-inch cake pans.