I made this cake for the finale to Sunday dinner a few weeks ago, using the same vanilla cake recipe Bri has used for her Dreamy Cake. This cake is so easy to make and the results are amazing! It is DELICIOUS! And super easy on the eyes! Just looking at the pictures makes me want a slice!
For the cake: Preheat oven to 350 degrees. Line bottom of two 8 inch pans with parchment and then pam the sides of pan and over the parchment.
2 1/2 cups flour, spooned into measuring cup(NEVER pack flour unless a recipe specifically says to do so)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temp
1 1/2 cups granulated sugar
4 eggs(the original recipe calls for 2 whole eggs and 3 egg yolks. I decided to save on waste since I wasn't going to use the egg whites in the frosting)
2 teaspoons vanilla
1 cup low fat buttermilk
Combine flour, baking powder, baking soda and salt in medium bowl.
In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy. With mixer on low, beat in eggs, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Mix until just combined. Divide batter between the 2 prepared 8 inch pans. Bake for 32-35 minutes until cakes are slightly golden and start to pull away from sides. Let cool for 10 minutes in pans and then turn out on cooling racks to cool completely.
For pudding filling and topping:
1- 3.4 oz box white chocolate pudding
1 3/4 cups cold milk
Mix until thickened. Place 2/3 of the pudding on top of first cake layer. Place second cake layer on top of pudding. Spread remaining pudding on top of cake.
For milk chocolate ganache:
1- 12 oz bag of good quality milk chocolate chips
1 cup heavy cream
Pour chocolate chips into medium bowl. In a small pan, over medium heat, bring cream to just shy of boiling. Remove from heat and pour hot cream over milk chocolate chips. Allow chocolate to begin to melt for a minute or 2 and then begin whisking to turn it into a beautiful and glossy ganache. Cool slightly in fridge(about 10 minutes) before drizzling over top of cake.
Refrigerate finished cake until ready to serve.
Images by Kar with help from Brit:)