Vanilla Bean Cake with Tangerine Glaze

Vanilla Bean Cake with Tangerine Glaze

Prepare to embark on a culinary journey that will tantalize your taste buds and transform your ordinary baking routine into an extraordinary experience! This Vanilla Bean Cake with Tangerine Glaze is not just a dessert—it's a masterpiece that combines the rich, luxurious essence of vanilla bean with a bright, zesty tangerine twist. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your dessert game and impress even the most discerning palates.

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings

Ingredients

  1. 2 1/2 cups all-purpose flour
  2. 2 1/2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 cup unsalted butter, softened
  5. 2 cups granulated sugar
  6. 4 large eggs
  7. 1 tablespoon vanilla bean paste
  8. 1 cup buttermilk
  9. 1 cup powdered sugar
  10. 1/4 cup fresh tangerine juice

Instructions

  1. Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the dry ingredients to remove any lumps and ensure a smooth cake texture.
  3. In a large stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes on medium-high speed.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
  5. Mix in the vanilla bean paste, ensuring it is evenly distributed throughout the batter.
  6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the flour mixture, mixing on low speed just until combined. Avoid overmixing.
  7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles.
  8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the tangerine glaze, whisk together powdered sugar and fresh tangerine juice until smooth and no lumps remain. The consistency should be pourable but not too thin.
  11. Once the cake is completely cooled, drizzle the tangerine glaze evenly over the top, allowing it to naturally cascade down the sides.
  12. Let the glaze set for 10-15 minutes before slicing and serving. Optionally, garnish with fresh tangerine zest or small tangerine segments.

Tips

  1. Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
  2. Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
  3. Use High-Quality Vanilla Bean Paste: The quality of your vanilla bean paste significantly impacts the cake's flavor. Invest in a good brand for the best results.
  4. Check Oven Accuracy: Use an oven thermometer to confirm your oven's actual temperature, as variations can affect baking time and results.
  5. Cooling is Crucial: Allow the cake to cool completely before glazing to prevent the tangerine glaze from melting or becoming too runny.
  6. Zest Tip: For an extra burst of tangerine flavor, add some fresh zest to both the cake batter and the glaze.

Nutrition Facts

Calories: 480kcal

Carbohydrates: 65g

Protein: 6g

Fat: 24g

Saturated Fat: 14g

Cholesterol: 125mg

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