Madagascar Vanilla Bean Velvet Cake

Preheat oven to 350°F. Grease three 8-inch round cake pans, line bottoms with parchment, and lightly grease the parchment.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened European-style butter and sugar. Beat on medium speed approximately 3–4 minutes until creamy and somewhat lighter. Do not whip indefinitely trying to create an extremely airy cake.

Add the mild honey and mix until incorporated. Scrape bowl and paddle.

Add eggs one at a time, mixing thoroughly after each addition. Add yolks one at a time. Scrape the bowl frequently. Add vanilla bean paste and vanilla extract.

In a separate bowl or measuring vessel, whisk together the sour cream/crème fraîche and whole milk.

With mixer on low, add approximately one third of the dry ingredients. Add approximately half of the dairy mixture. Add another third of the dry ingredients. Add remaining dairy. Add remaining dry ingredients.

Stop mixing as soon as the batter is homogeneous. Finish folding by hand with a flexible spatula, scraping the bottom of the bowl to make sure no butter or flour pockets remain. Do not overmix.

Divide batter equally between three prepared pans. Weigh batter for consistency where practical. Smooth surfaces.

Bake approximately 28–34 minutes. Cakes are ready when centers spring back gently, edges are just beginning to release from the pans, and a tester comes out clean or with a few soft crumbs. Do not intentionally overbake for a dry tester.

Cool approximately 15 minutes in pans. Turn onto cooling racks, remove parchment, and cool completely.

Make the vanilla milk soak: Combine milk, sugar, and salt in a small saucepan. Warm gently while stirring until sugar dissolves. Do not reduce the milk. Remove from heat, stir in vanilla bean paste and vanilla extract, and cool completely.

Make the mascarpone frosting: Mascarpone and heavy cream must be cold. Overbeating mascarpone can cause graininess or splitting. Add cold mascarpone, powdered sugar, vanilla bean paste, vanilla extract, and salt to the mixer bowl.

Using paddle or whisk at low to medium-low speed, mix briefly until smooth. Do not aggressively beat the mascarpone. Add cold heavy cream gradually. Switch to whisk attachment if necessary.

Whip at medium speed until the frosting reaches medium-stiff peaks and is thick enough to spread. Stop as soon as it is stable. Do not continue whipping unnecessarily. If it begins looking grainy, stop immediately.

Assembly: Level pronounced cake domes if necessary. Place the first layer on a cake board. Brush with a small amount of vanilla milk soak — apply evenly, do not flood the cake.

Spread an even layer of vanilla mascarpone frosting. Add the second cake layer. Repeat soak and frosting. Add the final layer.

Apply a thin crumb coat. Chill approximately 15–20 minutes. Frost the exterior with remaining mascarpone frosting. Finish with clean, elegant sides and soft detailing. Avoid excessive decorations — the cake itself should look expensive.