I feel incredibly honored to have been invited to participate in an invitation only “Sweetest 16 Baking Contest” sponsored by Solo Foods. I spent the last couple of weeks trying out new recipe ideas (hence the lack of posts…sorry guys…hopefully, you’ll find this recipe worth the wait) and created this moist, decadent vanilla bean cake as my entry. Friends, it’s not my usual healthy fare but it’s so unbelievably delicious, consider it a holiday treat. I put a few of my favorite flavors together into one heavenly cake. Low calorie/healthy in a dessert competition seems like an oxymoron, so I went for splurge mode here. 🙂
Ingredients for Vanilla Bean Cake:
*Baker’s tip: Frost a “crumb layer” on your cake using just enough frosting for a thin, smooth coat and refrigerate for 45 minutes or so to set. Now you can easily smooth on the rest of your frosting. You can also make this into a 4 layer cake or cupcakes, injecting the filling into the center of the cupcakes. Just adjust the cooking time for the cupcakes to 15-20 minutes, until toothpick comes out cleanly.