The Most AMAZING Vanilla Cake Recipe
Made from scratch with only a handful of ingredients, this Vanilla Cake Recipe is the perfect dessert for any occasion. Far from boring, this classic cake is flavorful and has a tender and moist crumb. It’s so light, fluffy, and easy to make that you’ll never go back to box mix!
RECIPE:
Whether you are making a cake for a birthday party, wedding, or just a general get-together, it is hard to go wrong with this traditional vanilla cake recipe. I think this the best vanilla cake recipe out there as it has a buttery and perfectly even crumb that holds up well on its own but will practically melt in your mouth when you take a bite. I've updated my vanilla cake recipe for an even more tender crumb and foolproof bake no matter what climate or season you're in!
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How to Make the Most AMAZING White Cake- Step by step Masterclass
Detailed, step by step tutorial on how to achieve a moist perfect white cake made from scratch.
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White Cake Recipe...AMAZING!! | 7th Heaven Baker
INGREDIENTS
1/2 cup (113g) butter, softened
1 cup (200g) granulated sugar
1/2 cup (123g) whole milk, room temperature
1 tsp. vanilla extract
1/4 tsp. pure almond extract, optional
1 1/2 cups (180g) cups cake flour
2 tsp. baking powder
4 (120g or 4 ounces) egg whites, room temperature
INSTRUCTIONS
Preheat oven to 350°F. Prepare 8x8 square pan with butter and flour or baking spray.
Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
Gradually add sugar, beating until light and fluffy.
Stir together milk and vanilla. (If you are adding almond extract, add it here)
Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes.
Optional: Cover with white frosting.
How to Make Heavenly White Cake | Cake Recipes | Allrecipes.com
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Watch how to make homemade white cake that's moist, fluffy, and light. This cake is a classic for birthday, wedding, and Easter cakes.
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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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