Vanilla cake is a dessert staple and the perfect canvas for many different fillings and frostings. It’s easy to make from scratch with pantry staple ingredients, and is sturdy enough for birthday parties, celebrations, and even weddings!레터링케이크
Whisk dry ingredients together to combine (flour, baking powder, and salt). Beat butter and sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition.
Vanilla cake is a versatile recipe for any occasion. It can be topped with buttercream frosting, ganache, chocolate, or fruit for a unique twist.
For a moist vanilla cake, be sure to use good quality ingredients such as unsalted butter, sugar, and vegetable oil. Using a good quality flour is important as well for light and fluffy cakes.
It’s also important to beat the mixture on high speed for 3 minutes to aerate and incorporate lots of air. This is the secret to light and fluffy cakes!
Baking the cakes at the right temperature is another secret to a moist vanilla cake. Every oven is 레터링케이크 different, so it’s best to start checking for doneness after 30 minutes and then go from there.
Baked cakes can be kept, tightly wrapped, for several days, although they will begin to lose moisture over time. They can also be frozen for up to a month. Be sure to wrap them in plastic wrap and heavy duty foil, then thaw at room temperature, still wrapped, before decorating.
Vanilla cake is the perfect canvas for many different fillings and frostings. It’s sweet and buttery flavor goes well with a variety of frosting flavors, from fruit like fig to more decadent chocolate ganache.
For the best vanilla cake, use unsalted butter that is at room temperature. This allows the butter to be creamed easily, which results in a lighter cake. You can also add melted chocolate to the batter for a richer cake, but make sure to keep it at room temperature as well.
You can also try adding a pinch of cinnamon or nutmeg to the batter for a little extra spice, but don’t overdo it. The more spices you add, the heavier your cake will be.
To ensure your cakes turn out right, be sure to follow the recipe and only use pantry staple ingredients. Using too much oil or sugar will cause the cake to be dry and crumbly. Another common mistake is not baking the cakes long enough, so check your cakes for doneness by inserting a toothpick and pulling them out when it comes out with moist crumbs attached.
Vanilla cake is the perfect blank canvas for a variety of frostings and fillings. It’s a simple recipe and it can be made with pantry staple ingredients. It’s also more fail-proof than the typical “cream butter and sugar until fluffy” recipes because of the whipped eggs and baking powder.
Use the best quality vanilla extract you can find, this is a big component of the flavor! Using a stand mixer helps with this recipe as the beating of the eggs and oil can be very hard on handheld beaters. The butter must be at room temperature to ensure that it creams properly with the sugar and oil.
Slowly add the granulated sugar while beating on medium speed. This aerates the mixture, making it light and fluffy. Then add the eggs one at a time, followed by the vanilla extract. Spoon the batter into the prepared pans and bake for 1 hr 20 mins or until the cake is well risen and golden, and when inserted into the center, a skewer comes out clean. Remove from the oven and set aside to cool before turning out onto a rack.
The egg whites in this recipe make for a super light and fluffy vanilla cake. This is what gives it its amazing melt-in-your mouth tender crumb texture. Eggs also give it that classic buttery flavor and light cream color. White cake is traditionally used for weddings and other special occasions since it uses only egg whites, while yellow cake has extra egg yolks to give it its signature golden tinge.
It is important that the eggs, milk, and butter are at room temperature for this recipe as it helps ensure that they cream properly with the sugar. If any of these ingredients are too cold, the cake will end up dense and dry. It also makes it easier to beat in the flour and vanilla, so you don’t over mix – which is one of the biggest causes of tough cakes!
You can use a stand mixer to make this recipe, but if you don’t have one it is just as easy to mix by hand. Just be sure to measure your ingredients carefully and accurately – this is especially important when measuring by volume! Using a digital scale is the best way to be sure you are getting the right measurements.
This is a classic cake recipe that can be topped with just about anything. It is a pantry staple and it is so easy to make! It is also a great base for other cakes such as mint chocolate, carrot, or even Oreo!
For this recipe you will need the following ingredients.
Preheat the oven to 350 degrees F. Lightly grease two round 9-inch cake pans and line them with parchment paper. Sift flour, baking powder, and salt together.
Beat the sugar and butter on high with a mixer until light and fluffy, about 3-4 minutes. Add vanilla extract. Beat in eggs one at a time, beating well after each addition. Stir in the flour mixture, a third at a time, alternating with the milk and beginning and ending with the flour mixture.
When the batter is well mixed, it should be smooth and thick. If it is still soupy, beat in more milk until it is smooth. To bake, place the pans in the oven and cook until the center of the cake springs back when lightly touched. It is a good idea to use a oven thermometer to ensure that the cakes are baked at the correct temperature.