Soft and tender vanilla cake with easy vanilla buttercream that melts in your mouth. Place your first layer of cake on a cake board and spread a layer of frosting evenly over the cake layer. Place egg whites and powdered sugar in a stand mixer bowl. The AP flour + cornstarch hack does not work for THIS recipe. If you can't find cake flour, use pastry flour which isn't quite as soft as cake flour but it's better than all-purpose flour. To the remaining milk, add vanilla and room temp eggs. Your cake will taste and look like cornbread. Or try out our chocolate cake recipe made with dutched cocoa powder. (If you are doubling the recipe, don't forget to double this too.). Apply your final coat of frosting and decorate any way you like! Check out my high altitude baking post for more information on adjusting my cake recipes. If you're not familiar with decorating cakes, check out my how to make your first cake blog post! Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This is the cake that turns those “I don’t even like cake” consultations into OMG we need to book you right now clients! Let’s get baking! Chill until the buttercream is firm. Mix until just combined. https://www.youtube.com/watch?v=zR5aIN3fHq4. This vanilla cake recipe is the best because it uses cake flour, the reverse creaming method, lots of butter and a touch of oil to keep it moist for days. If you don't whip it enough, it could end up tasting buttery. This creates the structure of the cake. Attach the whisk, combine ingredients on low and then whip on high for 5 minutes. https://shanissweetart.com/recipe/vanilla-sponge-cake-recipe Or put them in the freezer for an hour if you’re in a hurry. Do the "done test". When you add the milk and oil, you have to mix for a full 2 minutes to develop that gluten. The extra heat at the beginning will help the cupcake dome up and make a tight connection to the cupcake wrapper. Don't worry, this will not over-mix the cake. If you need more information on how to make a cake, check out my tutorial. Bake for 30 minutes and check your cakes. Yes, you do. It does not work for this recipe. Your cake will look and taste like cornbread. Need more help with making your first cake? There are a lot of delicious vanilla cake recipes on the website like my white velvet buttermilk cake and my white cake recipe which is a great alternative to my vanilla cake if you can’t find cake flour. If you really want to use them for cupcakes, try my vanilla cupcake recipe instead. Your email address will not be published. With the release of my cake decorating book, I found out how popular this cake really has become! Makes two 8"x2" round cakes. After the cakes have cooled and you can handle them safely, wrap them in some plastic wrap and place into the fridge overnight to let the butter inside the cake to fully harden. Curdled batter causes cakes to collapse.). Set a timer! I'm an artist and cake decorator from Portland, Oregon. Self-rising flour is not the same thing. Insert a toothpick to see if it comes out clean. You’ll definitely need to make some adjustments like reducing the baking powder and increasing the baking temperature. This cake is formulated to use cake flour. Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid, speed 2 on bosch) for 2 full minutes to develop the structure. How To Make Sourdough Starter For Beginners, Authentic Copycat Lofthouse Cookie Recipe, Fresh Strawberry Cake With Strawberry Buttercream, Sign up for our email newsletter and get new recipes + tuts first, ©2015-2020 Sugar Geek Show, Inc. All Rights Reserved, Sugar Geek Show, P.O. Moist Light and Fluffy Vanilla Cake Recipe, Light Fluffy Vanilla Cake, Best Vanilla Cake Recipe Ingredients and substitutes ()Cake Flour - While most of my cakes use all-purpose flour I do prefer to use cake flour for this recipe. Add the oil to the 4oz of milk and set aside. After 2 minutes, scrape the bowl. If you don't mix for the full 2 minutes, your cake could collapse. It will look curdled at first. Not all areas of the world have cake flour, unfortunately. Baking at a high altitude? This is called the crumb coat and seals in all those pesky cake crumbs. Whip on high for 8-10 minutes until it's very white, light and shiny. To get a nice dome you can put them in an oven at 400 F for 5 minutes then reduce the temperature to 335 F for 10 more minutes or until a toothpick comes out clean. When you do the reverse creaming method, you're coating the flour in butter and stopping gluten from developing. softened to room temperature but not melted. Your batter should be thick and not too runny. In some places, it might be called something like plain flour or low protein flour. It’s as easy as mixing a box of cake mix but with all of the flavor and wholesomeness of a scratch cake! You can use bleached or unbleached. This isn't required but if you want really creamy frosting, you don't want to skip it. Weigh your ingredients to avoid cake failure. Jul 11, 2018 - I'm excited to share this recipe for a Moist & Fluffy Vanilla Cake with you today! Apply a thin layer of buttercream all the way around the cake. What makes this cake so fluffy and truly the best? Moist and Fluffy Vanilla Cake YIELD: 3 8″ cake layers. If you do it later, they will not mix in fully. I like to weigh my pans to make sure they're even. Don’t fill the cupcake liners more than 2/3 of the way full or they will overflow and go flat. Otherwise, you’ll be eating a cold cake. Place 4 oz in a separate measuring cup. I decided to just give my vanilla cake a nice rustic buttercream finish and top with some pretty cherry tree blossoms from our front yard. Keep whipping. Since this cake is butter-based, the cake texture will seem very dry and crumbly (kinda like cold butter). Remove the pan carefully. Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. For extra security, line with parchment paper. Box 5501, Aloha, OR 97006. Check out my. This vanilla cake recipe is the best because it uses cake flour, the reverse creaming method, lots of butter and a touch of oil to keep it moist for days. After cooling for about 10 minutes, place the cooling rack on top of the cake, placing one hand on top of the cooling rack and one hand under the pan and flip the pan and the cooling rack over so the pan is now upside down on the cooling rack. I frosted my vanilla cake with a healthy layer of my easy buttercream frosting and combined with raspberry puree but it’s just as amazing all by it’self. After the cakes are fully cooled, carefully wrap them in plastic wrap and place them into the freezer or fridge for about 30 minutes to firm up the cakes and make them easier to handle for stacking. This vanilla cake recipe has an amazing flavor, a soft, cloud-like crumb and is so incredibly moist. Room temperature cakes taste best! Add the vanilla extract and salt. Add in your softened butter in chunks and whip with the whisk attachment to combine. Measure out milk. Cake clouds. This creates a super moist and tender cake. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses! Two simple layers of fluffy vanilla cake topped with the dreamiest creamy white frosting, this one is perfect for parties and celebrations or when you just feel like delicious cake.. From my chocolate cake to reader-favourite lemon flourless cake to orange semolina cake, I have many cake recipes to choose from but finally, I can add the perfect vanilla cake to that line up. Prepare to forget everything you’ve ever known about making a cake from scratch! It will also look pretty yellow. I have been using this vanilla cake recipe for over ten years for my cake clients with nothing but rave reviews. If you can't find cake flour use all-purpose but substitute 3 tbsp of the flour with 3 tbsp of cornstarch. Prepare two 8"x2" cake pans with cake goop or another preferred pan release. The brand doesn’t matter. Set aside. Fun fact: cherry blossoms are edible! This is an important step. Optional: If you want whiter frosting, add in a tiny drop of purple to counteract the yellow in the butter (too much will make the frosting grey or light purple.). Reduce the liquid in the recipe by half and omit all the oil. Sometimes wet batter doesn't show up so make sure it's clean and not just wet. That’s what we called this cake when it would come out of the oven, warm and delicious! Even the liquids are measured by weight for ease and accuracy. You must use cake flour for this recipe. Divide batter into your greased cake pans and fill 3/4 of the way full. This professional cake is soft and delicious, but dense enough to carve and stack for wedding cakes or sculpted cakes. In this tutorial I go over chilling, trimming, torting, stacking and filling a cake and of course how to get smooth buttercream edges. Then gently touch the top of the cake, does it spring back? Do not fall for the "just add cornstarch to regular flour" trick. Oven temperatures vary so if it's not done yet, bake for a few more minutes (2-3) and check again until it passes the "done" test. Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through.
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