Vanilla cake is the ultimate staple – perfect for any occasion worth celebrating. This layered cake is sturdy enough to hold up to any frosting while still being light and airy.
Be sure to use room temperature ingredients — this will help the batter cream properly. Also, make sure to avoid over-mixing the batter.
Vanilla cake is one of the most popular cakes for birthdays and celebrations. It has a sweet, buttery flavor and a light and fluffy texture. It pairs perfectly with a variety of frostings, such as whipped buttercream, ganache, or fondant. It can also be decorated with piped patterns or candy dots pressed into the frosting.
It is important to use the correct ingredients and baking method for the best results. For example, using all-purpose flour instead of cake flour will result in a dry, dense cake. Cake flour is bleached and has a lower protein content, which makes it ideal for lighter cakes. It also helps produce a fine crumb structure that is perfect for delicate frostings and fillings.
To make this moist vanilla cake, you must first gather your ingredients and make sure that they are room temperature. This is essential for the ingredients to emulsify properly. Once the sugar is creamed with the butter, the vegetable oil and eggs are added. Then, the rest of the flour is incorporated. Finally, the vanilla extract is added.케이크주문제작
The batter is then poured into the prepared pans and gently tapped on the counter to release any air bubbles. After the cake is baked, it should be cooled completely before frosting. If you are unsure when your cake is done, insert a toothpick into the center of the cake. The cake is ready when the toothpick comes out clean with just a few moist crumbs attached.
Unlike many cake recipes that use only egg whites, this vanilla cake uses whole eggs which adds to the moist texture and rich flavor. It also includes oil which helps to keep the cake moist and light. The addition of buttermilk makes it even more moist and flavorful. Using buttermilk in the batter also creates a subtle tang that pairs well with the sweet cake and frosting.
This recipe is easy to make and bakes up beautifully in a loaf pan or two round 9-inch cake pans. It’s a good idea to line the pans with parchment paper, as it will help to make sure that your cakes come out easily when they are done baking.
The first step is to sift together the flour, baking powder, and salt. This is an important step as it ensures that all of the dry ingredients are well mixed and evenly distributed before they are added to the wet ingredients. Sifting will also break any lumps in the flour and prevent over mixing, which can lead to dense or dry cake.
Next, beat the butter and sugar until they are light and fluffy. While you are doing this, slowly add the eggs one at a time, beating well between each addition. Once everything is well combined, add the vanilla and milk. Lastly, slowly add the sifted flour and gently fold in until it is completely combined (be careful not to overmix).
Vanilla cake is a simple recipe that allows you to experiment with different fillings and frostings without compromising the quality of the sponge. It also makes a great base for an intricate design, with the unique plush crumb holding up to a lot of stress and pressure from even the most high-end decorations.
This recipe uses a reverse creaming method and is more fail-proof than other recipes that simply beat eggs with sugar until fluffy. This method gives the batter double lifting power, helping the cakes to rise and creating a moist cake with a tender crumb.
We recommend using a good quality vegetable oil, as it will help to keep the cake light. Other neutral oils like grapeseed or olive will work, but they won’t have the same effect as a vegetable oil. We also recommend that you sift your flour, to ensure it is evenly measured and doesn’t have any lumps or clumps in it. Lastly, always check that your baking powder is fresh as this can make the difference between success and failure of a cake.
Whisk the dry ingredients together, then combine the wet ingredients in a separate bowl. Finally, pour the wet ingredients into the dry and mix until combined (be careful not to overmix). Divide the batter between two prepared pans and tap each one solidly on the counter a few times to release any air bubbles in the batter.
Vanilla is a perfect base for many different frosting flavors. It’s a great choice for birthday cakes, holidays and showers. Plus, it’s easy to make ahead! Baked layers can be wrapped tightly in plastic wrap and stored in the fridge overnight or up to a few days, then brought to room temperature before frosting. The cake will still be moist and delicious!
The recipe for this vanilla cake is moderately thick, which allows it to fit perfectly into three 9-inch pans. For a slightly thinner cake, follow the same recipe, but use a little less milk. You could also replace the milk with buttermilk, which adds another layer of flavor and moistness to the cake.
This basic vanilla cake batter also works well for other types of cakes. For example, this same basic batter makes a fantastic snickerdoodle cake! And you can even turn this into a french vanilla cake by adding eggs and a little extra flour.
Mild spices such as cinnamon, nutmeg and cloves pair nicely with vanilla. Floral herbs and extracts like lavender, mint and rose also work well. And a light vanilla filling or frosting pairs beautifully with a variety of fruits, especially bright citrus flavors like lemon, lime and orange. The combination of a light, sweet filling and a light, fluffy frosting creates the classic contrast in flavors that is so popular in chocolate cakes.