Vanilla Yuzu Layer Cake

If you’re looking to elevate your dessert game, the Vanilla Yuzu Layer Cake is the perfect combination of delicate vanilla sweetness and the tart, citrusy punch of yuzu. Tart yet sweet and light yuzu cake pairs well with a creamy yuzu custard filling and a fluffy vanilla Italian buttercream – this layer cake is a delightfully citrusy experience.

  • Advanced
  • 150 mins
  • 10 servings

Uses: Vanilla Paste, Pure Vanilla Extract

Occasions: Celebrate Summer

Directions

For Chiffon Cake:

  1. Preheat oven to 325F. Set rack to lowest position in oven. Line the bottom of two 8x8in round pans with parchment paper.
  2. Beat egg whites and cream of tartar mixer with whisk attachment until stiff peaks form.
  3. In separate bowl, sift together flour, sugar, baking powder, and salt.
  4. In separate bowl, whisk together egg yolks, water, oil, yuzu juice, and vanilla extract until foamy and pale.
  5. Pour egg yolk mixture into flour blend and whisk until well combined.
  6. Mix ¼ egg white mixture into egg yolk mixture. Gently fold to incorporate, then add remaining egg whites and fold until uniform.
  7. Split batter into prepared pans. Gently run a knife through batter to release any air bubbles.
  8. Bake at 325F for 30-45 minutes. Cake should be lightly golden and springy to the touch when ready. Toothpick inserted into center should come out free of batter.
  9. Allow to cool completely before frosting.

For Custard

  1. Add milk, cream, sugar, egg yolks, and cornstarch to a medium pot. Cook on medium/low heat, whisking constantly, until bubbling and thick.
  2. Remove from heat and add butter. Whisk until melted and combined.
  3. Add vanilla and yuzu juice. Whisk until combined.
  4. Cover with plastic wrap touch the surface to prevent skin forming on custard.
  5. Refrigerate 2-3 hours until fully chilled.

For Italian Buttercream

  1. Beat eggs whites, cream of tartar, and salt in mixer with whisk attachment until foamy.
  2. Slowly add ½ cup sugar and beat until soft peaks form.
  3. In sauce pan, add remaining sugar and water and stir until dissolved. Heat on medium until 235F.
  4. Drizzle hot sugar syrup immediately into egg whites. Continue beating until cooled/tepid. Switch to paddle attachment.
  5. Add butter while mixing, one cube at a time. Mix until fully incorporated/no lumps of butter remain.
  6. Add vanilla paste. Beat until combined and has reached a smooth, silky texture.
  7. Fill into piping bags to frost.

To Frost Cake

  1. Trim brown edges, top and bottom, from cakes. Slice each cake in half horizontally, creating four even slices.
  2. Lay first cake slice down. Top with thin layer of buttercream. Pipe small wall of butter cream about ¼ inch from edge around cake. Fill center with yuzu custard.
  3. Repeat. For two more layers, then top with final slice. Cover with a crumb coat of italian buttercream.
  4. Frost with even layer of buttercream entirely. Decorate with remaining icing as preferred.

Notes/Tips:

  • Do not add butter while icing is still warm. This will break the buttercream and create a soupy texture. If this does happen, chill the mixture, and beat back to re-incorporate.
  • Make sure plastic wrap is touch full surface of custard. This will prevent a skin from forming on top.
  • Ensure custard and cake are fully cooled before using. Custard will set completely, and cooled ingredients will prevent buttercream from melting.
  • Recipe was developed for Rodelle by Darienne Bils, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
Yuzu, a fragrant citrus fruit commonly used in Japanese cuisine, adds a unique tartness that distinguishes this cake from the more traditional lemon or orange-flavored desserts. The result is a light, airy cake with a subtle tang that pairs beautifully with vanilla’s soft, creamy profile. Whether you're baking for a special occasion or just want to try something new, this yuzu cake recipe is bound to impress. The key to a great yuzu cake lies in blending the bold flavor of yuzu with the gentle sweetness of vanilla. As you prepare the batter, the addition of fresh yuzu juice creates a burst of citrus that cuts through the richness of the cake layers. This cake is filled with a vanilla yuzu custard and topped with an Italian Buttercream using two full tablespoons of vanilla paste for a beautiful vanilla aesthetic and flavor. The Vanilla Yuzu Layer Cake is perfect for spring or summer gatherings, offering a light and refreshing finish to any meal. However, its versatility allows it to shine year-round, particularly for those who love the bright, exotic notes that yuzu brings to the table. This yuzu cake recipe is also a great option for adventurous bakers who want to experiment with new and exciting flavors and try their hand at a homemade custard and Italian buttercream. The interplay of vanilla and yuzu creates a sophisticated dessert that feels both modern and timeless. With its unique combination of flavors, the Vanilla Yuzu Layer Cake is sure to become a standout on any dessert table.

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