So this was my daughter's birthday cake this year. It was originally just a lazy post on Tiktok and Instagram, but some of you asked how I made it, so here it is. It's three 8 inch layers of super moist vanilla almond cake filled and frosted with yogurt whipped cream, which is my new favorite stabilized whipped cream.
It's got fresh berries inside, though really could use any fruit you like, and that helps bring a bunch of tartness to the cake, and also helps hold up the layers. I then topped it with some whipped cream piping and extra berries.
Below is the recipe that I used in the video, which is a 8 inch 3 layer cake. Though you can make this cake in many size. My cakeculator will calculate the recipe for you. Just choose
Cake Flavor: White Vanilla Almond
Cake Size : your choice!
Frosting Flavor: Yogurt Whipped Cream
If you're interested in different stabilizers for whipped cream other than yogurt, I have a whole experiment I did on them here.
White Vanilla Almond Three-Layer 8-inch Cake
Yield: One 8-inch round cake, with 3 layers
- 7 1/2 large (270g) egg whites
- 6 tablespoon (84g) whole milk (for egg mixture)
- 3 teaspoon (21g) vanilla extract
- 1 1/2 teaspoon (9g) almond extract (optional)
- 4 1/2 cups (540g) cake flour
- 2 1/4 cups (450g) white granulated sugar
- 1 1/2 tablespoon (21g) baking powder
- 1 1/2 teaspoons (3g) salt
- 3/4 cups (171g) unsalted butter, softened
- 7 1/2 tablespoon (90g) canola oil
- 18 tablespoon (255g) whole milk (for mixing into dry)
- Make sure you have an oven rack in the middle and preheat the oven to 350°F (180°C).
- Butter the insides of three cake pans and line the bottoms with a circle of parchment paper. Dust a very light coating of flour inside the pans.
- n a bowl or measuring cup, whisk together with a fork your egg whites, milk (make sure to add the one labeled: "for egg mixture"), vanilla, and almond extract (optional) until egg is slightly loosened and the milk is mixed in. Set that aside for now.
- To a large mixing bowl or the bowl of a stand mixer, add cake flour, white sugar, baking powder, and salt. Mix on low speed for about 30 seconds.
- To those dry ingredients, add your softened butter and oil and mix just to combine, about 30 seconds. Then add the milk (make sure to add the one labeled: "for mixing into dry") and mix on medium speed for 2 minutes. You'll have a thick batter at this point. Scrape the bowl down.
- Pour the egg white-milk-extract mixture into the stand mixer in 3 additions, mixing for a about 20 seconds after each addition. Scrape the bowl down between each time.
- Evenly distribute the batter into the buttered and lined pans.
- Bake for about 30-35 minutes. (Start checking at 25 minutes.)
- If you do not have three pans, you can bake them one after another. Just let the batter sit out at room temp until you're ready to bake it.
- The reason I give such a large range for timing is that everyone's oven and pans are different. So it's best to know you oven, and know how to check a cake for doneness. Use a skewer or toothpick and make sure little to no crumbs are attached and feel the cake lightly with your fingertips. Does it bounce back very gently when you press on it in the very middle of the cake? This is an indication that you don't have uncooked batter in the middle, but rather is a cake that has texture and structure to it.
- Move the pans to a cooling rack and allow the cake to cool in the pans completely.
- Loosen the edges if necessary using an offset spatula or butter knife, and invert the cakes onto a cooling rack so you can peel off the parchment bottom. Make sure they are completely cool before assembling/ frosting.
Yogurt Whipped Cream Recipe
Yield: about 7.5
- 3 1/8 cups (710g) heavy whipping cream, very cold from the fridge
- 1 1/4 cups (282g) full fat Greek yogurt, cold (I like Fage 5%)
- 3/4 cups (142g) powdered sugar
- 2 1/2 tsp (10g) vanilla extract
- Place your mixing bowl and whisk attachment in the freezer for at least 5 minutes. A cold bowl helps the whipped cream develop nice peaks.
- After the bowl is nice and cold, add Greek yogurt and heavy whipping cream and whisk on medium high until it's slightly thickened. Add in your powdered sugar and vanilla (if using). Whip on medium speed until you reach stiff peaks.
- Alternatively, once you reach soft peaks, you can whisk the cream manually with a hand whisk as it goes from soft to stiff peaks fairly quickly.
- This is the minimum amount of yogurt I've found that helps with stability and it gives a slightly tangy taste. Adjust and add more yogurt if you like, or more sugar if you'd like to add more sweetness to your cream. Use immediately.