Heilala Vanilla Pudding Cake with Mascarpone Buttercream
Makes 1 (9-inch) cake
  • 1 cup (227 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • ½ cup (100 grams) Heilala Pure Vanilla Sugar
  • 4 large eggs (200 grams), room temperature
  • 1 teaspoon (6 grams) Heilala Pure Vanilla Bean Paste
  • 3 cups (375 grams) unbleached cake flour
  • 1 tablespoon (15 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • 1 cup (240 grams) whole milk, room temperature
  • Vanilla Simple Syrup (recipe follows)
  • Vanilla Bean Mascarpone Buttercream (recipe follows)
  • Vanilla Pudding (recipe follows)
  • Garnish: Heilala Pure Vanilla Sugar
  1. Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter evenly between prepared pans (about 712 grams each), smoothing tops with a small offset spatula. Tap pans on a kitchen towel-lined counter several times to settle batter and release any air bubbles; smooth tops again, if necessary.
  4. Bake until a wooden pick inserted in center comes out clean, 28 to 38 minutes. Let cool in pans for 10 minutes. Run a knife around pans to loosen edges of cake layers; remove from pans, and let cool completely on wire racks.
  5. Level cooled cake layers, if necessary; cut each layer in half crosswise. Place 1 cake layer on a serving plate or cake turntable. Brush layer with 2 tablespoons (33 grams) Vanilla Simple Syrup. Using a small offset spatula, spread ¼ cup (48 grams) Vanilla Bean Mascarpone Buttercream evenly over cake layer. Spoon 1 cup (192 grams) buttercream into a pastry bag, and cut a ½-inch opening in tip; pipe a ½-inch tall border of buttercream around edge of cake layer. Using a small offset spatula, spread 1 cup (272 grams) Vanilla Pudding in an even layer within piped border. Repeat procedure twice. Top cake with remaining layer, cut side down, and brush with remaining 2 tablespoons (33 grams) Vanilla Simple Syrup. Using a large offset spatula, spread a thin layer of buttercream on top and sides of cake to create crumb coat. Refrigerate for 30 minutes.
  6. Spread remaining Vanilla Bean Mascarpone Buttercream on top and sides of cake. Using a small offset spatula, texture sides and swirl top as desired. Garnish with vanilla sugar, if desired.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/heilala-vanilla-pudding-cake-mascarpone-buttercream/