What makes Vanilla Cake Recipe the best is how soft, light and fluffy crumb made out from cake flour, extra egg whites, creamed butter and extra flavor from pure vanilla extract.
Vanilla Cake Recipe is amazingly delicious for all occasion and you can make it by your self with just these steps.
TO HAVE AN EXCELLENT CAKE, YOU NEED THE FOLLOWING INGREDIENTS:
Cake Flour: is used for a fine crumb and delicate cake texture. cake flour/all-purpose will make cake denser and heavier.
Eggs and additional egg whites: whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy.
Buttermilk/whole milk: it yields an extra moist cake crumb.
Baking powder is used to give the cake rise
Sugar: best to use icing/superfine sugar if you can because it dissolves better in the eggs. But regular / granulated sugar works just fine.
Salt helps to balance the sweetness.
ADDITIONAL RECIPE NOTES
Use room temperature ingredients. The batter mixes together evenly when all the cake ingredients are roughly the same temperature. This also reduces the risk of over-mixing and over-baking.
Line your cake pans with parchment. Parchment paper rounds guarantee easy removal from the pan.
Place your cake pans on a large sheet of parchment paper. Cut parchment paper into rounds. Grease the pan and the parchment paper.
Cool cake layers completely. This prevents the frosting from completely melting and causes the entire cake to collapse. Make sure each layer is cool– refrigerate or freeze the layers if you want.
Refrigerate decorated cake. After frosting the cake, place it in the refrigerator for at least 1 hour.
Alternatively, you can substitute oil with butter for this recipe.
EQUIPMENT NEEDED TO START YOUR VANILLA CAKE RECIPE
Measuring Cups
stand mixer/electric mixer
Mixing bowl
Cake pans
Parchment Paper
Oven/Stove
serrated knife
Cooling rack
RECIPE INGREDIENTS
1 cup unsalted butter, at room temperature, plus more for the pan
1 1/4 cups granulated/ confectioners’ sugar
1 tablespoon vanilla extract
3 cups cake/all-purpose flour
4 large eggs at room temperature
1-¼ cups whole/butter/heavy cream milk
1 1/2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS ON HOW TO BAKE SIMPLE VANILLA CAKE RECIPE
Preheat the oven to 350 degrees F.
Grease two cake pans with butter/oil and line the bottoms with parchment paper
Whisk together flour, the baking powder and salt in a bowl until combined then set aside.
Beat the eggs with sugar for a whole 7 minutes until thick and glossy, it changes from yellow to white with mixer or blender. Scrap down the bowl when needed.
Gradually add flour mixture into egg mixture in 3 lots, mixing for just 5 seconds on Speed 1 in between. This should make the flour just incorporated
Using a microwave or stove, heat milk with the 1 butter until it melts. Mix the rest of butter into hot milk to bring down the temperature of the hot milk so it won’t “cook” the eggs when added. OR
Combine milk with oil if using, mix together until incorporated
Slowly pour milk mixture back into flour mixture over 20 seconds on Speed 1. Scrape down sides of bowls, then mix for 10 seconds on Speed 1, the batter should now be smooth;
Add in the vanilla. Pour into 2 cake pans lined with parchment/baking paper.
Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes.
Then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level
Decorate with your favorite frosting, smother with cream, fresh berries, swirl with chocolate fudge frosting or simply dust with icing sugar and serve with a dollop of yogurt.
Using Stove instead of Oven for Baking
You can bake cake even if you don’t own an oven or it’s faulty.
Place a large saucepan on high heat. Pour in water and allow it to boil. After boiling, lower the heat then place your baking pan in water.
Allow it to cook for 20-25 mins until a toothpick inserted comes out
HERE ARE SOME BASIC TOPPINGS YOU CAN ADD TO CAKE
– Frosting (Vanilla buttercream, etc)
-Icing Sugar
-Fruits
-Sprinkles
-Chocolate fudge
-Jam and cream
-Yogurt
HERE ARE MORE RECIPES TO TRY ON:
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1 cup unsalted butter, at room temperature
1 1/4 cups granulated/ confectioners’ sugar
1 tablespoon vanilla extract
3 cups cake/all-purpose flour
4 large eggs at room temperature
1-¼ cups whole/butter/heavy cream milk
1 1/2 teaspoons baking powder
1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- Grease two cake pans with butter/oil and line the bottoms with parchment paper
- Whisk together flour, the baking powder and salt in a bowl until combined then set aside.
- Beat the eggs with sugar for a whole 7 minutes until thick and glossy, it changes from yellow to white with mixer or blender. Scrap down the bowl when needed.
- Gradually add flour mixture into egg mixture in 3 lots, mixing for just 5 seconds on Speed 1 in between. This should make the flour just incorporated
- Using a microwave or stove, heat milk with the 1 butter until it melts. Mix the rest of butter into hot milk to bring down the temperature of the hot milk so it won’t “cook” the eggs when added. OR
- Combine milk with oil if using, mix together until incorporated
- Slowly pour milk mixture back into flour mixture over 20 seconds on Speed 1. Scrape down sides of bowls, then mix for 10 seconds on Speed 1, the batter should now be smooth;
- Add in the vanilla. Pour into 2 cake pans lined with parchment/baking paper.
- Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes.
- Then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
- Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level
- Decorate with your favorite frosting, smother with cream, fresh berries, swirl with chocolate fudge frosting or simply dust with icing sugar and serve with a dollop of yogurt.
Did You Make This Recipe?
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Ingredients
1 cup unsalted butter, at room temperature
1 1/4 cups granulated/ confectioners’ sugar
1 tablespoon vanilla extract
3 cups cake/all-purpose flour
4 large eggs at room temperature
1-¼ cups whole/butter/heavy cream milk
1 1/2 teaspoons baking powder
1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- Grease two cake pans with butter/oil and line the bottoms with parchment paper
- Whisk together flour, the baking powder and salt in a bowl until combined then set aside.
- Beat the eggs with sugar for a whole 7 minutes until thick and glossy, it changes from yellow to white with mixer or blender. Scrap down the bowl when needed.
- Gradually add flour mixture into egg mixture in 3 lots, mixing for just 5 seconds on Speed 1 in between. This should make the flour just incorporated
- Using a microwave or stove, heat milk with the 1 butter until it melts. Mix the rest of butter into hot milk to bring down the temperature of the hot milk so it won’t “cook” the eggs when added. OR
- Combine milk with oil if using, mix together until incorporated
- Slowly pour milk mixture back into flour mixture over 20 seconds on Speed 1. Scrape down sides of bowls, then mix for 10 seconds on Speed 1, the batter should now be smooth;
- Add in the vanilla. Pour into 2 cake pans lined with parchment/baking paper.
- Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes.
- Then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
- Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level
- Decorate with your favorite frosting, smother with cream, fresh berries, swirl with chocolate fudge frosting or simply dust with icing sugar and serve with a dollop of yogurt.