This is a wonderful recipe with wonderful vanilla-flavored soft crumbs and creamy vanilla buttercream is the best of all the cake recipes on my website. This soft and yellow professional bakery-style cake can keep you fresh and soft for up to four days. It is softer and less greasy than ordinary vanilla cake.
It contains the world-famous very soft fluffy crumbs made according to the Japanese baking method. It is decorated with cream, its layers are evenly spaced and held firmly. Anything heavy can loosen its layers. Plus you can keep it fresh and safe for two to four days.
Behind the Vanilla Cake Recipe
Cake flour.
If you want to make it fluffy and soft then use flour for
all purposes as it will make it soft and heavy.
Eggs & 2 additional egg whites.
The use of three whole eggs and two extra egg whites
provides a light soft and rich texture.
Baking powder & Baking soda.
Use both baking powder and baking soda as excessive use of
baking powder to elevate these layers makes the taste bitter. Baking soda
reduces the effect of excessive use of baking powder.
Buttermilk.
Buttermilk contains acid and it helps baking soda work.
Best Vanilla Cake Recipe
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Prep time: 35 minutes
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Cook time: 25 minutes
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Total time: 4 hours
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Yield: 12-14 servings
Ingredients
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3 and 2/3 cups (433) cake flour (spoon leveled)
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1 teaspoon salt
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2 teaspoon baking powder
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¾ baking soda
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1 and ½ cups (345g) unsalted butter, softened to
room temperature
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2 cups (400g) granulated sugar
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3 large eggs+2 additional eggs whites, at room
temperature
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1 tablespoon pure vanilla extract
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1 and ½ cups (360ml) buttermilk at room
temperature
Vanilla Buttercream
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1 and ½ cups (345g) unsalted butter, softened to
room temperature
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5 and ½ cups (650g) confectioners’ sugar
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1/3 cup (80ml) whole milk or heavy cream
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1 and ½ teaspoon pure vanilla extract
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1/8 teaspoon salt
Instructions
1.
Preheat the pan to 350 degrees F and grease a 3
by 9-inch pan. After greasing, grease the parchment paper and spread it.
2.
Mix salt, baking powder, baking soda, and cake
flour and set aside.
3.
In a bowl, whisk together the butter and sugar
until smooth and creamy. Use a rubber spatula if needed to squeeze and collect
the butter on the sides of the bowl. Now put egg white and vanilla juice in a
bowl and mix quickly for 2 minutes.
4. Scrape the mixture on the sides of the bowl as required. Slow down the mixture, add the dry ingredients, and mix. Now add buttermilk and mix until combined but remember that there should be no lumps in the batter.
5.
Now put the flour in the cake pan and bake for
20 to 25 minutes. After baking, put a toothpick in the middle of the cake and
check if it comes out clean. The cake is cooked. If needed, you can bake a
little longer. Let the cake cool completely before frosting and slicing.
6.
Pour the batter into a bowl and whisk with the
hand-held mixture until creamy. Add milk, vanilla liqueur, sugar, and salt and
mix gently you can use sugar to thicken the frosting and milk to dilute it.
7.
Cut a thin layer with a knife from the top
surface of the cake to make it beautiful. Place a layer of cake on a rotating
stand or table and place a cup and a half of frosting on it. In the same way,
place the top of the cake alternately and apply frosting on it with the help of
a spatula.
8.
Refrigerate the cake for an hour before serving.
Cooling will retain its shape when cutting the cake.
vanilla cake video.
How much frosting between cake layers?
I always pay special attention to the amount of frosting
between the layers. This recipe uses six cups of frosting. Use one and a half cups
of cream between each layer and use the other three cups outside.
Do you know how to level a cake?
It is very easy. You can also use a fancy leveler, but I
would suggest using a sharpened knife. Keep the layers firmly straight and
straight.
Ideas for frosting and decorating the vanilla cake
Vanilla buttercream:
Vanilla buttercream is preferred for its rich buttery sweet
taste and creamy texture and of course white on white looks very beautiful.
Chocolate mirror glaze:
You will need to use vanilla buttercream to make the
supported frosting. All the instructions have to be followed to make a mixture
of flat and margarine.
My secret less sweet fluffy vanilla frosting:
One hundred percent silky airy fluffy and less sweet than buttercream.
Magical fluffy vanilla frosting is like a dream. It is like vanilla buttercream.
It also uses fluffy lemon frosting.
Fresh flowers:
An excellent and elegant option is to use fresh flowers. As
a precaution before sticking in frosting or cream, the heads are wrapped in
pieces of work.
Chocolate buttercream:
Chocolate buttercream or pastel-colored buttercream is used
to make a great classic birthday cake.
Rich chocolate fudge:
Double the chocolate fudge frosting with the melted
chocolate so you can apply it well on the inside and the sides. You can make it
without an electric beater.
Jam and cream:
For Victoria Spinach, spread the strawberry jam from top to
bottom. Apply a light sweet vanilla whip cream on top of the spinach and then
sprinkle with powdered sugar.
Plain:
Don't underestimate this recipe. It is very soft and
beautiful with butter and vanilla flavor. Sprinkling sugar on it enhances the
beauty.
Best vanilla cake success tips
Read the instructions carefully and follow them. Use all the
ingredients mentioned
Use room temperature ingredients.
The temperature of all the ingredients should be equal to room
temperature. As the temperature of the ingredients is the same, the batter
blends well and there is no risk of over-baking. Put all your ingredients
together in one place before you start.
Line your cake pans with parchment.
Place the pan on a large sheet of parchment paper and cut it
round with the help of a pencil. Apply a little oil to the pan and parchment
paper. Parchment paper will prevent your cake from sticking to the pan.
Cool cake layers completely.
I have tried to make it with semi-warm layers. Doing so
melts the frosting completely but it causes the cake to fall. Remember that
each layer should be completely cool. You can also refrigerate it to cool.
Refrigerate decorated cake.
If you wish, refrigerate it for one hour after frying.
Keeping it in the fridge will set the layers of frosting and cake and it will
be easier to cut into pieces.
Notes
Make-ahead & Freezing Instructions:
The layers of cake can be baked and cooled and kept at room
temperature overnight. In the same way, after preparing the frosting, you can
cover it and keep it in the fridge overnight. Before using, take the frosting
out of the refrigerator and keep it at room temperature for 10 minutes. Layered
frosted cake can be refrigerated for two to three months. Read the instructions
below for more details.
9*13 Inch Cake:
I would suggest you use your white cake batter instead. Both
use the same ingredients. There are two ways to make a delicious vanilla cake.
2 layer cake:
I would suggest you use only two layers of this recipe batter
instead of using more layers don't stop you from using more layers. Both have
the same taste.
Bundt cake:
You can bake this cake in a pan of ten cups or larger. I
don't know the exact time of baking for about an hour but you can use a toothpick
to check it.
Cupcakes:
Fill two or three liners to make cupcakes and bake them at
350 degrees F for 20 to 22 minutes. It will produce about three dozen.
Cake Flour:
To prevent the cake from drying out, be sure to use a spoon
and weigh the flour evenly. The dough should be hard to get the best results.
You can also use baking oil in it to harden the dough.
Eggs:
Using three whole eggs will provide moisture and full
texture. Two extra egg whites will make the cake lighter and airier. I do not
recommend using more eggs but you must use three whole eggs and two egg whites.
Buttermilk:
Sour milk can also be used instead of buttermilk. Put two
teaspoons of white vinegar or lemon juice in a measuring cup and then add milk
to it. After adding milk, stir it with the help of a spoon Leave it to sit for
a long time. Homemade buttermilk is ready to use.
Why is everything at room temperature?
Remember that all items in the refrigerator should be at
room temperature for the batter to fit easily and evenly.
Want chocolate frosting instead?
I prefer to use the chocolate frosting recipe and I also use
it for piñata cakes.
Nutrition Information:
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Calories: 339cal (17%)
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Carbohydrates: 51g (17%)
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Protein: 6g (12%)
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Fat: 13g (20%)
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Saturated fat: 7g (44%)
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Cholesterol: 91mg (30%)
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Sodium: 96mg (4%)
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Potassium: 190mg (5%)
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Calcium: 90mg (9%)
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Vitamin A: 434lu (9%)
·
Sugar: 30g (34%)
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Fiber: 1g (4%)
·
Iron: 2mg (10%)
Why does my cake not rise?
Often the cakes are not quickly placed in the oven and their
surface is covered in small holes. Another mistake is that you forget to heat
the oven before you start or engage in something else while mixing. As a
result, they do not rise properly.
Why is my cake sticky inside?
If you cover or wrap the cake before it cools completely, it
retains moisture. To avoid this defect which makes it sticky, you should allow
it to cool completely.
How can I make my vanilla cake taste better?
By the way, vanilla extract is used in it, but use the almond
extract to improve its taste.
How do I make a moist cake?
Use buttermilk and vegetable oil instead of milk. Avoid
over-baking. Use sheet pan instead of pan.
What ingredient makes a cake light and
fluffy?
Mix the butter and sugar and mix well with the mixture. Mix
the butter and sugar until the mixture is light yellow and fluffy.
How do you make a vanilla cake moist?
Instead of all-purpose flour, cake flour, sour cream, baking
powder, baking soda, and oil. The temperature of all ingredients should be
equal to room temperature. Mix more and avoid baking more.