It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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ময়েস্ট চকলেট কেক ( ক্রিম এর রেসিপি সহ চুলায় তৈরি ) ॥ Chocolate Moist Cake Recipe ॥Chocolate Cake
ময়েস্ট চকলেট কেক ( ক্রিম এর রেসিপি সহ চুলায় তৈরি ) ॥ Chocolate Moist Cake Recipe ॥ Easy Chocolate Cake Recipe
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Classic Vanilla Cake Recipe | How to Make Birthday Cake
Learn how to make the best vanilla cake – this cake is soft, moist, rich and covered with amazing cream cheese vanilla frosting. This vanilla cake is the best birthday cake ever! Perfect birthday cake for boys and girls, for kids and adults. If you are looking for a recipe for vanilla cake with confetti sprinkles, this is the recipe for you!
Full printable recipe + tips:
More cake recipes:
Chocolate Cake:
Red Velvet Cake:
Dulce De Leche Cake:
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Ingredients:
For the cake:
2 1/3 cups (290g) Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup (115g) Butter, softened
1/2 cup (120ml) Oil
1½ cups (300g) Sugar
3 Eggs
1 cup (240ml) Buttermilk (more if needed)
1 tablespoon Vanilla extract
For the frosting:
2/3 cup (150g) Butter, softened
1/2 cup (120ml) Heavy cream, cold
1¼ cups (160g) Icing sugar
2 teaspoons Vanilla extract
1¾ cups (400g) Cream cheese
Decoration:
confetti sprinkles
Directions:
1. Make the cake: Preheat oven to 350F (175C). Line two 8-inch (20cm) round cake pans with parchment paper and grease bottom and sides.
2. In one bowl, sift flour, baking powder, baking soda, add salt, stir and set aside.
3. In a large bowl cream together butter and sugar. Then add eggs, one at the time, beating until combined after each addition. Add oil, vanilla extract and beat until incorporated.
4. Alternate adding flour mixture and buttermilk, beginning by adding 1/2 of the flour mixture, then 1/2 of the buttermilk. Then repeat this process. Beat until fully incorporating after each addition.
5. Divide the batter between prepared pans. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool for 5-10 minutes in the pan, then release from the pan and let cool completely on a wire rack.
7. Make the frosting: in a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Then fold into the cream cheese mixture.
8. Assembly: Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Decorate the edges of the cake with sprinkles.
9. Refrigerate for at least 2 hours before serving.
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Simple Vanilla Cake Decoration with Fluffy Buttercream #shorts
Simple Vanilla Cake Decoration #shorts #cake #cakedecorating #vanillacake #cakeshorts #minteacakes #howtodecoratecake #birthdaycake #buttercream
Confetti Cake + Avoiding Under and Over Mixing in Cake Batter
Confetti Cake (yield: 1 8-in round cake)
Confetti Cake
3 eggs, room temp
2 1/4 c (450g) sugar
8 oz (227g) butter, melted and cooled
1/4 c (50g) vegetable oil
3.5 c (420g) cake flour, sifted
1.5 tsp (6g) baking powder
1 tsp (6g) fine salt
1.5 c (341g) milk, room temp
1 tsp clear vanilla extract
1/2 tsp almond extract
1/2 c (90g) rainbow sprinkles
1. Using a whisk or the whisk attachment on a mixer, mix the eggs and sugar until thick, lightened in color, and approximately tripled in volume.
2. Stream in the melted and cooled butter and oil while mixing on medium speed.
3. Add one third of the dry ingredients, mix until combined, and add half of the wet ingredients.
4. Mix in another third of the dry, the rest of the wet, and finally the last third of the dry. Stop mixing as soon as you can't see any dry flour.
5. Add the rainbow sprinkles and mix in by hand.
6. Divide evenly between 2 8-in round cake pans that have been prepped with a circle of parchment paper and non-stick spray.
7. Bake at 350F (180C) for 40-45 minutes or until a toothpick inserted in the center comes out with wet crumbs.
8. Let the cakes cool completely before cutting off the tops, dividing in half, and stacking with the frosting.
Frosting
8 oz (227g) butter, softened
4 oz (113g) cream cheese, softened
4 c (454g) powdered sugar, sifted
1 tsp (6g) fine salt
2 Tbsp (28g) heavy cream
1 tsp clear vanilla extract
1. Mix together the butter and cream cheese until fluffy and lightened in color.
2. Add the powdered sugar in 3-4 additions.
3. Mix in the salt, heavy cream, and clear vanilla extract.
Note: this frosting recipe makes enough for a semi-naked finish to the cake. For a completely frosted cake, multiply the recipe x1.5.
HOW TO MAKE A BIRTHDAY CAKE WITHOUT MIXER| TUTORIAL | HOW TO MIX CAKE WITH HAND
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This video will show you how to make a cake without an electric mixer.
#viewcakerecipe #makecakewithoutmixer #vanillacake
Ingredients:
500g flour
500g butter
2/half cups sugar.
1tsp vanilla extract.
Half tsp nutmeg.
3tbs milk flavour.
salt.
Half Tbs baking powder.
Half Tbs preservative.
Preparation.
1) .sieve all dry ingredients together ( except sugar) and set it aside.
2) .mix butter ,sugar and vanilla extract together till it is light and fluffy and set it aside.
3).break egg nd whisk till it is fluffy.
4).Add egg bit by bit in the butter mixture nd mix.
5).Add the dry ingredients bit by bit and mix till the dry ingredients is exhausted.
6). Pour the barter into a greased pan.
7) .bake till toothpick comes out clean from the cake.
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