Vanilla cake with rasgulla filling
By Tisa Jacob
Fluffy vanilla cake enlivened with fantastic Indian mithai. Dessert on dessert never looked better.
2 Pictures
Ingredients
- For the cake:
- 3 cups all purpose flour
- ¾ tbsp baking powder
- ½ cup salted butter
- ½ cup canola oil
- 1 ½ cups sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup plain yoghurt
- ¼ cup water
- about 15-20 rasgullas, separated from syrup
- ½ cup rasgulla syrup
- 2 tsp rum
- 1 batch vanilla frosting
- For the frosting:
- 1 cup (2 sticks) salted butter, softened
- 3-5 cups confectioner's powdered sugar, sifted (depending on stiffness and consistency)
- 1 tbsp vanilla extract
- 3-4 tbsp heavy cream
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
For the cake:
Preheat oven to 350° F. Butter and flour two 8" round cake pans and line the bottom with parchment paper. Butter and flour parchment.
Whisk flour and baking powder in a large bowl.
In a stand mixer, on medium- high speed, beat, butter, oil and sugar until light and fluffy.
Reduce mixer speed, add eggs, one at a time, scraping down the bowl as needed. Beat in vanilla.
In a large measuring cup, whisk together yoghurt and water until combined.
Beat the flour mixture into the batter, alternating with the yoghurt mixture, in three batches, beginning and ending with flour.
Divide the batter between the prepared pans. Bake for 30-35 minutes, until lightly golden on top and toothpick inserted in centers come out clean.
Allow cakes to cool in pans for 10 minutes, then turn cakes out onto racks to cool completely.
In the meantime, cut about 7 rasgullas into halves or thirds.
Stir together syrup and rum. Lightly drizzle the syrup mixture over the tops of both cakes.
Allow the syrup to fully seep through before spooning on more.
Frost the top of one cake with buttercream. Place 6-8 halved rasgullas on top of the frosted cake. Top with the second cake.
Fully frost sides of stacked cake. Decorate as desired. Garnish with remaining rasgullas.
Step 2
For the frosting:
Place butter in a bowl. Beat on high until softened and pale in color.
On lowest speed, gradually add your powdered sugar, until the sugar has been incorporated with the butter.
Increase to medium speed again and add vanilla extract.
Pour in cream, one tablespoon at a time until frosting reaches desired consistency.
You can use store bought rasgullas or make them from scratch.
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