Prepare to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary dessert experience! This Passion Cake with Boiled Butter Cream is not just a cake - it's a decadent masterpiece that promises to tantalize your taste buds and impress even the most discerning dessert lovers. With its rich, velvety texture and luxurious boiled butter cream frosting, this cake is the perfect showstopper for special occasions or when you simply want to treat yourself to something truly remarkable.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 1 cup butter
- 4 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup sugar (for icing)
- 1/4 cup water
- 1/2 cup butter (for icing)
- 2 egg whites
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
- In a large mixing bowl, combine 2 cups of flour, 1 1/2 cups of sugar, and 1 teaspoon of baking powder. Whisk these dry ingredients together until well blended.
- In another bowl, cream together 1 cup of butter and the remaining 1 1/2 cups of sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Add 4 eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the boiled butter cream icing. In a saucepan, combine 1/4 cup of water and 1/2 cup of sugar. Bring this mixture to a boil over medium heat, stirring until the sugar is dissolved.
- Once boiling, allow the mixture to boil without stirring until it reaches the soft ball stage (around 240°F or 115°C) on a candy thermometer.
- While the syrup is boiling, beat 2 egg whites in a mixing bowl until stiff peaks form. Once the syrup reaches the correct temperature, carefully pour it in a thin stream over the beaten egg whites while continuing to beat on high speed. This will create a fluffy meringue.
- After the syrup is fully incorporated, continue to beat the meringue until it has cooled down to room temperature.
- Gradually add in 1/2 cup of softened butter, one tablespoon at a time, beating well after each addition until the icing is smooth and creamy. You can add vanilla extract for additional flavor if desired.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of boiled butter cream icing on top. Place the second layer on top and frost the top and sides of the cake with the remaining icing.
- For a decorative touch, you can use additional icing to pipe decorations on the top or sides of the cake. Optionally, garnish with fresh fruits or edible flowers for an elegant presentation.
- Slice the cake into 10 servings and enjoy your delicious Passion Cake with Boiled Butter Cream!
Tips
- Ingredient Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for the smoothest batter and most consistent mixing.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and light.
- Candy Thermometer is Key: For the boiled butter cream, use a candy thermometer to precisely hit the soft ball stage (240°F). This ensures the perfect consistency of your icing.
- Patience with Meringue: When adding hot sugar syrup to egg whites, pour slowly and steadily while continuously beating to create a stable, glossy meringue.
- Cooling is Crucial: Allow the cake layers to cool completely before frosting to prevent the butter cream from melting or sliding off.
- Room for Creativity: Feel free to experiment with flavor additions like a touch of almond extract or a sprinkle of citrus zest to personalize your cake.
- Storage Tip: Store the cake in an airtight container in the refrigerator, but let it come to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
