Vanilla Bean Layer Cake with Balsamic Buttercream
 
 
Vanilla bean layer cake made from two luscious layers of vanilla bean pound cake and frosted in a sweet tart buttercream infused with balsamic syrup.
Yield: 1 layer cake
Ingredients
For the cake
  • 4 cups cake flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1½ cups heavy cream
  • 1 cup full fat Greek yogurt
  • 2 tbsp vanilla bean paste
  • 2½ cups sugar
  • 1 lb unsalted butter, softened
  • 6 large eggs
For the buttercream
  • 16 tbsp unsalted butter, room temperature
  • 7 cups confectioner's sugar
  • ¼ to ½ cup heavy cream
  • 3 tbsp balsamic syrup
  • red or pink food coloring gel
Instructions
  1. To make the cake, heat oven to 350F. Grease two 9-inch cake pans with baking spray, line with parchment paper rounds, and grease again. Set aside.
  2. In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together the heavy cream, Greek yogurt, and vanilla bean paste. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter until light and fluffy, about 3 minutes on medium speed. Add the eggs to the butter one at a time, beating well after each addition.
  5. With the machine off, add a third of the flour. Mix on low until just incorporated. Add in half of the Greek yogurt mixture and beat on medium-low until just incorporated. Add another third of the flour and repeat, alternating with the Greek yogurt mixture, until all of the flour and liquids have been added.
  6. When all the ingredients appear to be almost combined, stop the mixer and use a spatula to stir the batter and incorporate any streaks of flour.
  7. Divide the batter equally among the two cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes and remove from the pans to a wire rack to cool completely.
  8. While the cake cools, make the buttercream. To do this, combine the butter, 3 cups of confectioner's sugar, and ¼ cup heavy cream in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until just incorporated. Beat on medium-high until creamy, about 1 minute. Scrape down the sides of the bowl.
  9. Add the remaining confectioner's sugar in, 1 cup at a time, and mix on low until the frosting is thick but spreadable, beating for 1 minute after each addition.
  10. Add in the balsamic syrup. Raise the speed to medium-high and beat for 3-4 minutes, or until very light and fluffy. Add a drop of food coloring gel and mix into the buttercream on medium-high speed until it is uniformly colored. Add more coloring to reach desired shade.
Notes
Adapted from Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/03/vanilla-bean-layer-cake-with-balsamic-buttercream.html