Best Vanilla Cake Recipe

How To Make Best Vanilla Cake Recipe

Best Vanilla Cake Recipe

White and vanilla cake is made from the same ingredients, but the only difference is some ingredients or food coloring that is added before the baking process.

White and vanilla cakes are made with everyday ingredients: flour, sugar, eggs, baking powder, and butter. Vanilla extract is used in the mixture to make the vanilla cake.

The more vanilla you add in a cake, the more yellow a vanilla cake. Vanilla cake is used with vanilla icing and white cake pairs with any of your favorite flavor or color of icing.

Best Vanilla Cake Recipe
Best Vanilla Cake Recipe

TIPS 

⦁ It is best if all of your ingredients are at room temperature. Set out your butter, eggs, and buttermilk early in the morning so that they have reached room temperature.
⦁ Do not switch out the oil for more butter because using more butter will make your cake more dense and dry. 
⦁ Make sure that vanilla cake cools entirely before frosting because if it is warm at all, it is likely to melt the frosting, leaving you with a big mess.
⦁ Store your vanilla cake in an airtight container. You will keep it at room temperature for several days or can be stored in the refrigerator.

Best Vanilla Cake

·         Prep Time: 35 min
·         Cook Time: 25 min
·         Total Time: 4 hours
·         Yield: 12-14 servings

Best Vanilla Cake Recipe
Best Vanilla Cake Recipe

Ingredients

⦁ 3 and 2/3 cups of (420g) cake flour (spoon & leveled)
⦁ 1 teaspoon of salt
⦁ 1 teaspoon of baking powder
⦁ 3/4 teaspoon of baking soda
⦁ 1 and 1/2 cups (345g) of unsalted butter, softened to room temperature
⦁ 2 cups (400g) of  sugar
⦁ 3 large eggs and two more egg whites, place at room temperature
⦁ 1 tablespoon of pure vanilla extract 
⦁ 1 and 1/2 cups (360ml) of buttermilk, at room temperature

Vanilla Buttercream

⦁ 1 and 1/2 cups (345g) of unsalted butter, softened to room temperature
⦁ 6 cups (720g) of confectioners’ sugar
⦁ 1/3 cup (80ml) of whole milk or heavy cream
⦁ 1 and 1/2 teaspoons of vanilla extract
⦁ 1/8 teaspoon of salt

Best Vanilla Cake Recipe
Best Vanilla Cake Recipe

Instructions

1.Set oven to 350°F. Grease three nine-inch cake pans, and line with parchment paper, and then grease the parchment paper. Parchment paper is used to release the cakes from the pans easily.

2.   Make the cake: Mix the cake flour, salt, baking powder, and baking soda together. Place aside.

3. Beat the butter and sugar together by using a handheld or stand mixer fitted with a paddle or whisk attachment on high speed till smooth and creamy, about 3 min. Scrape the sides and bottom of the bowl with a rubber spatula. Beat in the 2 egg whites, 3 eggs, and vanilla extract on high speed till mixed, for about 2 min. 
Scrape the sides of the bowl. With the help of the mixer on low speed, add the dry ingredients just until mixed. With the mixer, pour in the buttermilk and mix just until combined completely. You can whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

4. add the mixture evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 min or till the cakes is baked through. To test for doneness, insert a toothpick in the center part of the cake. Allow cakes to cool completely in the pans and set on a wire rack. Cool the cakes completely before frosting and assembling.

5.   Make the frosting: Take a large bowl using a hand-held mixer, beat the butter on medium speed till it becomes creamy, for about 2 min. Then, add confectioners’ milk, vanilla extract, sugar, and salt with the mixer running on low speed. Increase the speed and beat for 2 min. You can add more confectioners’ sugar if frosting is too thin, and more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

6.   Assemble and decorate: Slice a thin layer off the tops of the cakes to create a flat surface by using a large serrated knife, Discard it. Place 1 cake layer on the cake stand, or cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top the cake with 2nd cake layer and cover it evenly and then top with about 1 and 1/2 cups of frosting. Then, top with the third cake layer. Cover the whole cake with the frosting all over the top and sides that are remaining. 

7. Refrigerate the cake for at least 60 minutes before slicing. This helps the cake hold its shape when cutting.

8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

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