The BEST Homemade White Vanilla Cake Recipe #shorts
This is by far the BEST White vanilla cake recipe , ever ! Recipe link-
#bestvanillacakerecipe
#whitevanillacake
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OLD SCHOOL LIGHT ,FLUFFY AND MOIST WEDDING CAKE(WHITE CAKE) FRIDAY NIGHT CAKE OF THE WEEK
This is one of the most fluffiest and lightest cakes you will ever make and eat
A very simple and quick cake recipe
OLD SCHOOL WEDDING CAKE(WHITE CAKE)CAKE RECIPE:
1 cup salted butter , softened
1 1/2 cups granulated sugar
2 teaspoons almond extract
1/2 cup sour cream , room temperature
3 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
6 large egg whites , room temperature
1 cup milk or buttermilk , room
Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract. Beat in sour cream until just combined.
Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
In another mixing bowl stir together cake flour, baking powder, and salt.
Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
Divide the batter evenly between the prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
OLD SCHOOL BUTTERCREAM FROSTING RECIPE:
1 1/2 cups salted butter , softened
2 teaspoons almond extract
4 cups powdered sugar
1 tablespoon milk
DIRECTIONS:
Use a hand mixer to whip softened butter and almond extract together. Slowly add in powdered sugar, about 1 cup at a time. Thin out with milk if it gets too thick.
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촉촉 보들보들 화이트벨벳 케이크 와 솜털(Ermine)버터크림 /Divine White Velvet Cake. Vanilla Ermine buttercream.
조꽁드의 베이킹 클래스 바로가기 :
안녕하세요~ 조꽁드 입니다!
이번에는 촉촉하고 부드러운 화이트 벨벳 버터크림 케이크 입니다.
레시피를 이렇게 저렇게 테스트 해 보고 결정한 레시피 입니다.
우선 아주 촉촉하고 하루 이틀 지나도 촉촉해요.
부드럽고 촉촉해서 푸슬거릴것 같지만요, 첫 느낌은 꾸덕하면서도 씹을 수록 부드럽게 풀리는 폭신한 촉감을 자랑하지요.
예전 저의 영상중 핑크 벨벳 케이크가 있는데요. 그 것 과 만드는 방법이 비슷하지만
식물성 오일을 추가하고 버터량을 늘리고 사워크림을 넣었어요. 그리고 달걀 흰자 머랭을 섞어서
폭신함을 추가했습니다.
여기에 질 좋은 바닐라익스트랙을 넣어 깊은 바닐라 맛이 퍼집니다.
제 입맛에는 정말 잘 맞았습니다.
여기에 잘 어울리는 바닐라 어민(ermine) 버터크림을 사용했습니다. 밀가루(flour) 버터크림 이라고도 해요.
저의 초코 컵케이크 영상에서 초코 어민 버터크림을 소개 한 적 있었지요.
어민(ermine) 의 뜻은 동물의 솜털이나 깃텃을 뜻합니다. (발음이 좀 애매 합니다
제게는 어ㄹ민 이라고 들리는데 에ㄹ먼이라고 발음하기도 하는것 같아요. ^^)
우유와 밀가루를 끓여서 만든 페이스트를 버터에 섞어 크림을 만드는 것인데요.
이 버터크림은 마치 바닐라 생크림 같아요. 실제로 결과물의 유지방 함량을 따져 보면
버터의 비율이 38% 로 생크림과 같은 것을 볼 수 있습니다.
그래서 이 크림은 화이트 벨벳 케이크에 더 잘 어울리는 것 같아요.
이 레시피는 설탕을 많이 줄인 레시피 입니다. 그러니 중간에 맛을 보시고
모자란 듯 하면 연유를 약간 추가하면 좋습니다.
늘 시청해주셔서 감사합니다. 해피 베이킹!
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♥︎ 조꽁드 Joconde’s Baking ♥︎
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이메일: Joconde.hur@gmail.com
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재료
♥︎ 화이트 벨벳 케이크( 지름 15cm 1호사이즈)
박력분 250g
베이킹 파우더 5g
베이킹 소다 2g
소금 2g
설탕 125g
버터 200g
식물성오일 40g
사워크림 225g
바닐라익스트랙 10g
달걀흰자 200g + 설탕 125g
♥︎ 어민(ermine) 버터크림
밀가루 40g
설탕 150g
소금2g
우유 220g
바닐라익스트랙 12g (6g씩 두번 넣었습니다. 별이유없어요.)
버터 220g
키르슈 1/2 tsp(3~4g)
♥︎ 도구
16번 별깍지, 18번 별깍지, 352번 나뭇잎깍지
빗살무늬 스크래퍼
*Please turn on the caption for more details
Hi! I am Joconde.
This is a really moist and soft White velvet buttercream cake.
The recipe made after many tests.
First of all, it is very moist, soft, and has a deep vanilla flavor.
There is a pink velvet cake in my old video. The way to make it is similar to that.
This time I added vegetable oil, increased the amount of butter, and added sour cream.
And fold the egg white meringue.
It is really delicious.
I used vanilla ermine buttercream (also known as flour buttercream.) which goes well with this.
In my Chocolate Cupcake video, I introduced Chocolate Ermine Butter Cream.
The paste made by boiling milk and flour is mixed with butter.
This buttercream is fluffy and light. It is like vanilla whipped cream.
So I think this cream goes better with the white velvet cake.
This recipe is with sugar reduced. So try the taste while making.
If it doesn't seem to be enough, add a little condensed milk.
Thank you for watching. Happy Baking!
Ingredients
♥︎ White velvet cake (15cm diameter 1 size)
250 g cake flour
5g baking powder
2 g baking soda
2 g salt
125 g sugar
200 g butter
40g vegetable oil
225 g sour cream
10g vanilla extract
200g egg white + 125g sugar
♥︎ Ermine buttercream
40 g flour
150 g sugar
2g salt
220 g milk
12g vanilla extract (I put 6g twice each. There is no reason.)
220 g butter
1/2 tsp (3-4 g) Kirsch
♥︎ Tools
No.16 star tip, No.18 star tip, No.352 leaf tip
Comb scraper
The best white cake recipe from scratch | Sugar Geek Show
Seriously the best white cake recipe ever made from scratch and from simple ingredients you probably already have in your kitchen. This cake is so simple, I made it with my four year old daughter, Avalon (no my hands are not super tiny, those are my kids).
This classic white cake recipe has a little oil to keep it super moist and has a delicious delicate crumb that melts in your mouth. You'll never need another white cake recipe!
RECIPE ►
CAKE INGREDIENTS ►
8 oz unsalted butter (room temp)
14 oz sugar
6 large egg whites (fresh not boxed at room temp)
14 oz AP flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp almond extract (use clear for a whiter cake)
1 tsp vanilla extract
10 oz milk (room temp)
2 oz vegetable oil
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How to Make White Cake
This recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant.
RECIPE:
Ingredients
6 Tablespoons unsalted butter softened to room temperature 85g
2/3 cup canola oil or vegetable oil 160ml
2 cup sugar 400g
1 Tablespoon clear vanilla extract
2 2/3 cup + 2 Tablespoon all-purpose flour 345g
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk room temperature preferred (235ml)
6 large egg whites room temperature
Double batch Vanilla Buttercream Frosting
Instructions
00:00 Introduction
00:22 Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
00:39 In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
00:54 Add sugar and oil and beat until all ingredients are well-combined and creamy.
01:34 Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
02:13 In separate bowl, whisk together your flour, baking powder, and salt.
02:42 Measure out your milk.
03:00 With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
03:48 Pause occasionally to scrape down sides and bottom of bowl.
03:59 In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
05:26 Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
06:27 Evenly divide cake batter into prepared pans.
07:37 Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
07:49 Cakes will be a light golden brown when done baking.
07:54 Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
08:17 Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.
Notes
If you don't like buttercream frosting, my favorite chocolate frosting or favorite cream cheese frosting would also taste great with this recipe!
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The secret to a super moist cake! School cake tutorial