Description
Experience the perfect balance of nostalgia and technique with this tender vanilla sponge made using the traditional hot milk method. Topped with a silky, deep cocoa frosting, this cake offers a refined crumb and a professional finish suitable for any landmark celebration.
Ingredients
- 240 grams unbleached all-purpose flour
- 4 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1 cup whole milk
- 1/2 cup unsalted butter, cubed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups confectioners’ sugar, sifted
- 1/2 cup natural cocoa powder
- 1/2 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 325°F (163°C) and prepare two 8-inch or 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- In a stand mixer, beat the eggs and granulated sugar on high speed for several minutes until the mixture reaches the ribbon stage, appearing pale and thick.
- Sift the flour, salt, and baking powder together, then gently fold these dry ingredients into the egg mixture in three separate additions using a spatula.
- Combine the milk and butter in a saucepan over medium heat until the butter melts and the liquid just begins to simmer, then stir in the vegetable oil and extracts.
- Temper the batter by stirring one cup of the egg mixture into the hot milk liquid before gently folding the entire tempered mixture back into the main batter.
- Divide the batter evenly between the pans and bake for 28 to 35 minutes until golden and a tester comes out clean; cool in pans for 10 minutes before moving to a wire rack.
- For the frosting, whisk the cocoa powder and half the confectioners’ sugar with hot water and vanilla, then beat in the softened butter and remaining sugar until glossy and smooth.
Notes
To ensure a perfect rise, ensure your eggs are truly at room temperature before beating to maximize aeration during the ribbon stage. When folding in the hot milk mixture, use a gentle hand to maintain the delicate structure of the sponge, and always allow the cakes to cool completely to room temperature before applying the frosting to prevent melting.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-American