Awesome Moist Dense Vanilla Cake Pure

Soft white vanilla cake

Flour
Baking soda
Baking powder
Salt
Butter
Sugar
Milk
Almond extract
Olive oil
Cream cheese
Coconut Oil
Honey
Eggs

Dry Ingredients:

Sift the dry ingredients

In a bowl add 300 g of flour through a sieve, 2.5 tbsp of baking powder and 1.5 tsp of salt and whisk.

Now add 180 g of unsalted butter (room temperature) and cream it up while gradually adding 300 g of pure natural sugar, 15 ml of almond oil/ extract (for white cake) and mix well.

Wet Ingredients:

Now pour in 4 eggs gradually (eliminate the egg yolks for less fat and white color along with vanilla extract), and 50 ml of olive oil, 50 ml of coconut oil, 50 ml honey, 1 tsp of rose water ( additionally yogurt and milk can also be added) and mix until smooth.

Combining

Next gradually sprinkle in the dry ingredients (flour mixture) into the wet ingredients, while slowly mixing and also slowly add 250 ml of butter milk or whole milk. Don’t over mix the batter.

Baking

Now pour the batter in a pan and put in a preheated oven at 180^o C for 30 minutes. After that let it cool for another 30 minutes.

Next cover with fruits, nuts and butter cream layer (frosting).

Vanilla Butter Cream Frosting:

In a bowl take 225 g of unsalted butter (room temperature) and mix for a couple of minutes, add 190 g of powdered sugar or honey, 1.5 tsp of salt and a tbsp of organic vanilla extract (15 ml) or natural vanilla bean paste and mix again until smooth. Next add 4 tbsp of heavy cream (60 ml) and mix (if a stiff frosting is required skip the cream).

{Desiccated milk (Khoya) and/ or condensed milk covering can also be used if desired}

Italian Silky smooth Buttercream: (silky smooth and less sweet):

In a bowl take 5 egg whites, add in a tsp of vinegar and a pinch of natural salt and mix until the texture changes and the mixture foams up, slowly add 50 grams of pure sugar.
Next in a pan take 190 g of sugar with 100 ml of water mix and put it on heat, once the temperature reaches 114^o C, pour it into the egg whites mixture and mix well.
After that bring the mixture to room temperature and gradually add 500 grams of unsalted butter (room temperature) while mixing, until it changes texture and becomes stiff. And add in a tsp of natural vanilla extract. Alternatively melted dark chocolate can be added.

Pure White or Swiss Buttercream:

In a bowl take 5 room temperature egg whites, add in a tsp of vinegar and a pinch of natural salt, 225 g of granulated sugar and mix. Then steam cook (72^o C) the mixture while mixing, until the mixture becomes silky smooth.
Next put it in the mixer and mix until foams up and becomes incorporated.
Then add 450 g of pure natural butter gradually while mixing. And mix until mixture becomes smooth.
Then add in a tsp of natural vanilla extract.