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natisaninja
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Before starting, note that this cake recipe will need to be doubled (two batches) to achieve the cake in the video. I halved it in the video because most people don’t have mixing bowls big enough in their kitchens to make the entire recipe in one go!
Preheat oven to 140°C (fan forced). Spray three 8” cake tins with oil spray and line the bottom with baking paper.
Add flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer.
Add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
Add eggs, milk, oil, Greek yogurt (which helps keep the cake moist) and Vanilla Bean Paste. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
Fill three 8” cake tins with batter and bake for 50-60 min or until a toothpick inserted comes out clean.
Cool in tins for 2 minutes before transferring to a wire rack to cool completely.
Prepare frosting according to Nick's Swiss Meringue Buttercream recipe (link below). Add vanilla bean paste to the frosting and mix until well combined.
Add white chocolate, butter and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Add the vanilla bean paste and mix until well combined. Cover with plastic wrap and set aside to set.