Try this delicious vanilla cake with butter cream frosting, as made by Chef Linda Mnikathi on our Urban Living episode.

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 4 hours
Yield: 12-14 servings

INGREDIENTS

• 3 and 2/3 cups (433g) cake flour (spoon & leveled)
• 1 teaspoon salt
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• 1 and ½ cups (345g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs + 2 additional egg whites, at room temperature*
• 1 Tablespoon pure vanilla extract (yes, Tbsp!)
• 1 and ½ cups (360ml) buttermilk, at room temperature
• 2 cups of Fresh strawberries
• 1 cup of coconut
• ½ cup of dark chocolate
• 100ml fresh pouring cream

Vanilla Buttercream

• 1 and ½ cups (345g) unsalted butter, softened to room temperature
• 5 and ½ cups (650g) confectioners’ sugar
• 1/3 cup (80ml) whole milk or heavy cream
• 1 and ½ teaspoons pure vanilla extract
• 1/8 teaspoon salt

METHOD

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans.
2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed,
4. Transfer to the baking pans and pop it in the oven. Bake for 25m or until the toothpick inserted comes out clean. Set aside on the cooling rack until cold.

CHOCOLATE GANACHE OR SAUCE

1. In the sauce pan on low heat melt the chocolate and add cream. Stir until smooth. Remove from the heat and set aside until cold but still a bit runny.

BUTTER CREAM ICING

1. Slowly beat the butter in the blender, following with sugar, cream, salt and vanilla extract. On slow speed mix until well combined and smooth.
2. Apply the butter cream between the sponge cakes using a Spatula and cover the whole cake with butter cream icing. Smooth the cake on the outside using the cake smoother.
3. Apply the coconut all around the cake. Add chocolate ganache or sauce as a dripping.
4. Decorate the cake with fresh strawberries on top.
5. Serve with ice-cream or vanilla custard