Triple Vanilla Cake + When to Use Vanilla Extract vs Beans vs Paste
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- Опубліковано 6 вер 2024
- Triple Vanilla Custard Cake (yield: 8-inch cake)
Yellow Cake
2 c (400g) granulated sugar
6 oz (170g) unsalted butter, softened
2 tbsp toasted milk powder
2 eggs
6 egg yolks
1 tbsp vanilla extract
2½ cups (325g) cake flour, sifted
1½ tsp baking powder
½ tsp baking soda
1 tsp fine salt
2 tbsp (25g) vegetable oil
1 c (227g) buttermilk, room temperature
1. Cream sugar, butter, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes.
2. Add the eggs, yolks, and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. In two separate bowls mix together the dry ingredients and the wet ingredients.
4. Alternate adding the dry and wet ingredients to the mixing bowl, with three additions of the dry and two of the wet. Stop mixing as soon as you can’t see any streaks of dry flour.
5. Divide between two 8-inch cake pans that have been prepared with nonstick spray and a circle of parchment paper.
6. Bake at 350F (180C) for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
7. Let cool and then cut each layer in half before filling with the custard filling and frosting with the French buttercream.
Pastry Cream
2 c (454g) whole milk
1/4 c (50g) sugar
1/4 tsp salt
1 vanilla bean, split and scraped
6 egg yolks
3.5 tbsp (32g) cornstarch
1/4 c (50g) sugar
1.5 oz (43g) unsalted butter
1. Heat the milk, first sugar, salt, and vanilla on medium heat until it comes to just below a boil. Cover and let steep for 10 minutes.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Remove the vanilla pod and return everything to the pot and cook on medium heat until thickened and boiled for one full minute.
5. Off the heat, strain through a sieve and add butter, whisking until homogenous.
6. Press plastic wrap directly on the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.
Stabilized Whipped Cream
¾ tsp powdered gelatin
1 tbsp water
1 c (227g) heavy cream
2 tbsp (25g) vanilla sugar
1. Mix the gelatin and cold water together in a small bowl and let sit for 5 minutes.
2. Melt the gelatin and water over a hot water bath or a low burner. Add 2 Tbsp of the heavy cream to the gelatin mixture and stir to combine.
3. Add the remaining heavy cream to a mixing bowl with the vanilla sugar. Mix on medium speed until soft peaks form.
4. Slowly stream in the gelatin/cream mixture and continue mixing until medium peaks form.
5. Fold together with the cooled pastry cream.
French Buttercream
8 egg yolks
1 c (200g) superfine sugar
1.5 tbsp water
2 tbsp toasted milk powder
10.5 oz (298g) unsalted butter
1 tbsp vanilla bean paste
1/4 tsp fine salt
1. Add the egg yolks, sugar, water, and toasted milk powder to a heat proof bowl and set over a pot of barely simmering water.
2. Whisk until the sugar is dissolved and the mixture reaches a temperature of 160-165F (71-74C).
3. Pour the egg yolk and sugar mixture into the bowl of a stand mixer and whisk on medium-high speed. (Note: many recipes have you heat the egg yolks or whites and sugar in the bowl of the mixer. I prefer to use a separate bowl for the double boiler and whisking steps in order to speed up the cooling process).
4. Whisk until the bowl is cool to the touch. Depending on your mixer this will take anywhere from 7-12 minutes.
5. Once the bowl is cool, add the softened butter a tablespoon or two at a time (you should be able to make an indent in the butter but it should not be so soft that you can easily push right through).
6. Continue mixing until the buttercream comes together. (It may look curdled at first but should eventually come together. If it does not, heat the bowl for a couple minutes before returning to the mixer. If it does not come together and stays thin, place the bowl in the fridge for 10-15 minutes at a time before re-mixing).
7. Finish with vanilla bean paste and salt.
![James Fridman Photoshop Trolls [2020]](http://i.ytimg.com/vi/5CKFV0vU2WY/mqdefault.jpg)
![James Fridman Photoshop Trolls [2020]](/img/tr.png)
You're definitely the best baking channel on the whole internet- the combination of great voice-over and fantastic visuals makes it so interesting to watch!
Yeah as someone who doesn't bake I find these very relaxing
This man is a wizard
I love him the most also. It's the comparison that is cherry on top!
@@Gebibaby Yeah; comparison is great!
The UA-camr ann reardon that has certifications in baking has debunked at least one of his shorts before. He is not infallible.
Only issue I have is with the fact that vanilla beans tend to hurt my wallet quite a bit
All groceries are expensive now
It’s worth it though when you get good qualities plus they last a long time
😂
Right?!
I've never bought vanilla beans for this reason.
@@MikehMike01ya but not vanilla bean expensive, i saw a great value brand vanilla bean for 20 dollars and it had 2 small vanilla beans in it so they are way more expensive than most groceries
And, of course, he puts the recipe in the description
This man loves baking and loves sharing his love with others
Thank you, sir, for what you do. You’ve helped me improve in my baking and I hope you get out of this all you need. Godspeed Ben
He is an absolute legend, he’s wonderful
❤❤Christ loves you beyond comprehension, turn to him
Right, what a pleasant little surprise 🥺
GOD DAMMIT I DID NOT KNOW THAT SHORTS HAVE A DESCRIPTION SECTION IN THERE!!!0!
Thanks, i guess...
great pfp
I will never understand why when someone hears ‘vanilla,’ they think boring. Vanilla is such an underrated flavor. 🥰
Vanilla flavored food are better than chocolate flavored food. I am willing to die on that hill.
@@thevoicelesswriterI like chocolate ice cream more but I'd rather eat a vanilla ice cream without chocolate than a chocolate ice cream without vanilla
Real talk, all flavors are excellent and shine in different ways. Simple doesn’t mean boring! I’ll take a vanilla cupcake with chocolate frosting any day.
@@thevoicelesswriteryeah but most chocolate food also has vanilla in it
I think that's just because vanilla is so ubiquitous. But it's ubiquitous because it's an amazing flavor.
I'm 54 yrs. old and have been baking since I could stand upright and almost every one of these gives me an "Aha!" moment. Thanks for doing what you do... this Nama appreciates you. ❤️
So happy to see that Good Eats basically lives on
That was my exact thought! He's so good & I'd watch hours of his videos. He needs a TV show
YES! It needs a funky intro theme
This guy, TriggTube, Kenji, and Adam Ragusea are all successors to Good Eats / Alton Brown.
Sorry but what is good eats ?
@tt7762 it was a show on the food network that originally aired in 1999, followed by reruns. From IMDb:
"Equal parts smart and sardonic, creator and host Alton Brown uses a combination of classroom methods and wacky comedy sketches to explain not just how to whip up an excellent dish, but also why the ingredients interact as they do when you put them all together"
It's a great watch, I find it very comforting and interesting. 11/10
I'm a vanilla girlie-always have been. I love vanilla everything! This cake seems like pure heaven to me 😍
Would love a video on different sweeteners in cakes. I’ve been working on making cakes that are sweetened with dates instead of sugar
Apple sauce or bananas are good alternatives.
I have some on my channel that i make for my husband
That cake is such a default character and I love it
i've been told to add vanilla extract to everything that isn't going to get heaten up to preserve the vanilla flavour, and add vanilla sugar to things that are going to be baked
You were told wrong then...
If vanilla is heated too much, all of the flavor burns off except for the vanillin. So the real advice is to use imitation vanilla extract (which only has vanillin) in baked goods, and save the real stuff for things that won't be subject to high heat like ice cream.
@@happily_blue This is even worse advice... what the actual fuck?
@@Fitz1993 Ok jacques pepin you wanna contribute then?
@@happily_blue vanilla seeds are regularly added to caramels. You have to get it very hot before you "burn off" the flavour... The only reason to ever use fake vanilla is if it's the only thing you can afford. Even then you can get real vanilla extract fairly cheap...
Any time I see the little specks of real vanilla in the dessert I know I'm in for a good time
Looks good. Vanilla is a great flavor. I’ll have to try making this cake when I have the time.
Nowadays I miss vanilla taste
Let me know if you give it a try!
Fun fact: With words that can be used as either verbs or nouns in English, such as "extract", "present", etc. - the placement of the stress is actually really important.
It gets a bit fucky because -- it's English, so of COURSE it would get fucky. - But the rule of thumb is that stress goes on the beginning of the word if it's a Noun (EX-tract) and at the end if it's a verb (ex-TRACT).
All this to say, that is a cursed as hell way to say "vanilla extract."
Came to the comments for this! No hate on him, love his videos, but damn that was distracting 😆
@@Haldr the worst part is, given how many content creators out there are purposely using malapropism/incorrect captions for the sake of rage baiting to drive engagement, you can't immediately tell if it's a genuine, honest error/quirk of idiolect at first glance.
@@DoubleADwarf exactly! I'm assuming that's also why he is calling it a triple vanilla cake when he used vanilla four ways.
In spanish you have lots of identical words that mean completely different things, and the only way to tell them apart is through usage (as a verb, as a noun...). Of course this isn't a problem for native speakers, but it can be confusing for newcomers.
English has decided that native speakers should be allowed to share in that feeling of confusion.
Love this channel! Great tip with the vanilla pod into sugar for whipped cream!
Vanilla is my favorite flavor and this cake feels like my life would be forever changed if i ate it 🤤
You should try making it!!
I love how you not only explain everything but also show a real life example by making a cake!
When people say vanilla is a basic flavor I send them here ❤
I've always seen people throw out the pods, using it to make vanilla sugar is SUCH a good idea. Thanks again Ben!
your videos are always so comprehensive. I feel like I'm actually learning right now!
I can’t tell you how satisfying it is that you used all 3 in different ways for the same cake 🥲
I don’t usually like vanilla cakes as much as chocolate but I’d take this over most of the chocolate cakes I’ve had 😂🔥🔥
Do you not find that chocolate cakes are often surprisingly not chocolatey?
@@kimbrolyy yeah bro any cheap chocolate cakes I swear they don’t even taste like chocolate just brown vanilla LMAO
you gotta get dutch cocoa powder for good chocolate cake, also so i heard pudding power or sour cream is really good in a cake.
@@shaanline I once made "the ultimate" chocolate cake. It had Dutch cocoa, mayonnaise, coffee and stout in it to give it a full chocolate flavour. It was definitely more like dark chocolate than most cakes, and really moist
@@kimbrolyy haha let me guess was that the Tasty recipe? It sounds really familiar, I may have made the same recipe as you a few years back. The stout and mayonnaise were game changers 😭
Genuinely the most useful channel on this app
Thank you. I’ve had perpetual vanilla extract for the last 16 years. Vanilla beans that I cut open, scraped open the seeds and soaked the entire items in vanilla vodka which I then top off when I’ve used about 1/2. And then I add additional vanilla beans every so often.
I do not normally comment but i just wanted to say Thank you for your baking tips and for teaching us how to improve our baking skills. Its greatly appreciated!
This is my perfect cake. Vanilla has such fascinating depth and richness of aromas, incredibly exotic.
It still amazes me how your 1 min shorts provide more learning than other channel 5-10 min videos.
I love that he shows what happens when you do these
Thank you for adding the recipe in the description! Not a lot of Food influencers would do that, especially in the yt shorts 😅 (gatekeeping). Some of us want to learn and understand how the process of banking goes
i love this guy a stupid amount hes literally the best creator on this platform
I don't usually like vanilla cakes but this looks so appetizing
You know your arachnophobia is getting out of hand, when you flinch at 5 vanilla beans lying in a bowl...
I love your channel so much, it's taught me a lot about baking & tips I didn't know. Thank you so much for sharing your love for baking with all of us ❤
Thanks for putting the recipe in the description!
one time I was making Shortbread cookies and we couldn’t find our vanilla extract, so instead I used this thick vanilla bean paste I found. And it was the BEST shortbread cookies I’ve ever made.
Looks amazing and delicious!
That sounds delicious, I love vanilla, hopefully the vanilla orchid cutting i have grows and I can have a source of vanilla
this is the best update ever actually
What a great episode. Rob Lowe was such an awesome guest! 😍
YUM. Vanila is my all-time favorite flavor for cakes and ice cream. Your cake sounds AMAZING.
To be honest I haven't even baked once but I still watch his videos because it's satisfying 🙃✨
I love that you dont use a bunch of frosting unnecessarily
This sounds absolutely heavenly and so much better than just regular vanilla cake
Vanilla is one of the best flavors out there, especially when it comes from quality beans and is prepared properly. It's so dissapointing when people hate on vanilla and call it a "bland" flavor.
That cake and the buttercream look so good, could easily have a couple slices of that in one sitting lol
If I could afford more than extract, I'd definitely make this. I just know the vanilla flavor is just divine by looking at this video. Nothing beats vanilla flavor you get from using the whole bean pod
You are an incredible individual, and I admire your accomplishments. Although your voice may sound melancholic, I encourage you to take pride in your achievements and maintain a positive outlook.
This is sooo helpful as a young backer!
Oooo fabulous! I’m in Mauritius where the vanilla beans are plentiful and unbelievably cheap (under $5 for 4 bean pods) and I was looking for ways to use them!
I've desired this explanation for some time. Thanks you!
Vanilla is my favorite. I bet this cake is stupid amazing.
vanilla is not the "default" or basic. it's a flavour and a damn good one
Tried baking this and honestly was the best dessert I’ve ever eaten. ❤
Sir, I dont even like vanilla cake, but that cake not only looks amazing but sounds like it tastes delicious too 😋
Triple vanilla custard cake. Must try!!!
That cake looks like heaven in every bite
My dream cake. I fucking LOVE vanilla.
In English, with homographs, you emphasise the first syllable of a noun and the second syllable of a verb - so ‘EX-tract’ is the one you want here, and ‘ex-TRACT’ is the action you use on the beans to produce ‘EX-tract’.
That cake would be out of this world delicious
This dude always has the most useful baking info
The most vanilla vanilla vanilla ever
This is what heaven loooks like to me 🍰
Vanilla bean is amazingggg! My favorite ice cream is vanilla bean, I love vanilla bean cake, when I make French toast I use a lot of vanilla bean. When I pass away, bury me in vanilla bean plants.
For a second I thought that was a massive spider in the middle of the tray and nearly launched my phone across the room!!
Lmao Glad the phone survived!
Me toooo!!
Now that is my type of vanilla.
Extracts are best made with high-proof flavorless alcohols such as Everclear. I forget the exact chemistry behind it, but basically the higher the alcohol content, the more flavor you extract. You soak your flavorant in alcohol until it's completely saturated, usually a day or two. Then you add in the water and let it steep. The water is added so that when you cook off the alcohol you aren't left with a tar-like syrup or residue. Back in the day, this would be called a "tincture" and they were often used in medicines.
I've had some gooseberries steeping for a few years now, though more because the bottle looks really cool full of berries. That, and I underestimated just how strong the flavor would be.
My mouth is literally watering
The ultimate vanilla cake ✨
Can you make long form videos on how to make cakes like this? I’d love to give them a try, they look amazing
Ooo wow! Thank you for showing this!
This is the white cake they served in Django, idc if it’s not actually, this looks so fucking divine
YESS this is gonna be great, can’t wait ❤️
The amount of vanilla in that cake is insane
Mixing the ground up pod with sugar is called vanilla sugar in Finland! Of course, I'm not sure if it's the exact same method, but this is the standard vanilla flavouring/sweetener we use in baked goods _instead_ of vanilla extract 😁 it's likely because vanilla is so expensive and extract can also get pricy. But yes, if you're ever following a Finnish recipe you'll likely come across this ingredient.
(We also have the artificial version of this, that I believe translates to vanillin sugar in English? It has the same vanilla flavour, it's just made artificially instead of using actual vanilla.)
Omg, is the ULTIMATE vanilla cake. Seems delicious! ❤
I've just been adding my used pods back into my jar of extract. I had no idea they could be edible in their own right!
You're my favourite baker to learn from, your videos are always so informative ❤
I love a good no waste dessert😫😫
so cool that vanilla is so good and so universally loved by humans that it is the default setting for deserts. vanilla is considered regular for every sweet treat and it would be strange NOT to see a vanilla flavored sweet at a bakery.
i think its more cause it's the most basic
I said before and I'll say it again, you sire are a scientist!
The way that I want that cake more and more while he’s tryna educate me on vanilla is embarrassing 😭it looks so good
Literally perfect content
You tick every single box my dude
I love watching you bake
So THAT’S what those little specks are in vanilla ice cream!
I love channels where I learn something.
Subbed.
I'n not much a vanilla fan but I would do damage to that perfect looking cake easily. 😂
Damn that cake looks so good😭
My favorite flavor. I would love to try this triple vanilla cake ❤
This sounds absolutely incredible! It's going to the top of my to-make list 😊
My grandma makes vanilla sugar at home. Just put the bean inside of a countainer ful of sugar, leave it for a day or two. And use it. Then just add sugar in when ut is half used❤
Why is there suddenly so much genuine content about Vanilla Extract a year after the whole Vanilla Extract thing?
im addicted to these videos omg
I think if i had this cake i would be ruined for all other vanilla cake! 😍
That's a beautiful cake 😯 wow 👏 I use all of them 😋 Thanks great video
The most genuinely useful cooking channel on UA-cam.
My most favorite cake in the world right there!
Excellent visualization!
that cake looks like fucking Heaven, please send me one 😭
The cake looks delicious! Aldi has a Vanilla ice cream with specks of Vanilla.
Question- my mom, home baker of decades, says Almond extract added with Vanilla improves flavor, in white frosting, etc.
That looks absolutely delicious 😋
I can smell this video and I love it! It's a shame vanilla beans are expensive
Love that your very informative great work