Supremely moist, ultra flavorful and totally decadent, this BEST EVER VANILLA CAKE hits the spot! It’s moist and fluffy but strong enough to make several layers. You can also decorate with chocolate buttercream (I recommend this amount), rainbow sprinkles, or even beautiful buttercream flowers. It’s very potent so you wouldn’t need much. Hi Sally! How can I increase the height? The actual cake came out wonderfully. I’m giving 5 stars because I think my result was operator error, lol. You need the following POWER INGREDIENTS: For more prominent vanilla flavor, use homemade vanilla extract. I love how moist and fluffy it is and how it is sturdy enough to hold a thick slathering of buttercream icing. Im lactose intolerant and i use lactaid milk. A three tiered cake produces the ideal cake to frosting ratio. Yes that should work, Lindsey. I followed your directions exactly I thought, but I either over beat the batter or under beat the batter. Also, have you seen the sprinkles from Sprinkle Pop? Use an offset spatula and a bench scraper to smooth the frosting. I’m a beginner and I was able to make it perfectly thanks to your clear direction. What is the difference between the 2 different vanilla cake recipes? I don’t have a conversion measurement, however, as I have not tried the cake flour method. Beat in eggs, 1 at a time; stir in … Can’t wait to try all your recipes. Do you think this would work! I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. I’ll be making it Wednesday so fingers crossed . Scrape down the bottom and sides of the bowl if needed. After years of cake successes and flops, I’m confident in this homemade vanilla cake. That’s how good this cake is. Thanks for sharing this recipe. A cross between yellow and white cake, vanilla cake is a mixture of both, with the lightness and airy crumb of a white cake with the moisture and tenderness of a yellow cake. If I used the best vanilla recipe, should I also add some sour cream? And also would the bake time be different if i doubled? Do you think this cake would act ok to freeze and shape? Made this today for my daughter’s birthday and it was a big hit so thank you! https://www.countryliving.com/food-drinks/recipes/a871/basic-vanilla-cake-69 Save my name, email, and website in this browser for the next time I comment. Or how can I create a more fluffy cake? This vanilla cake is like, the best cake I have ever made. It’s just as delicious and makes a little more batter than this vanilla cake. Also, I might wipp the egg whites with some of the granulated sugar and some of the vanilla extract separately and then fold it in at the end. Thank you though for your recipe, I do appreciate your direction, and I think that it would have been awesome had it not been for the amount of sugar. I kind of care about my health and the kids’ so I probably don’t make this one ever again…. It’s a little lighter in texture than this vanilla cake. And I’m usually not a sweet tooth. Great job! 9. So, you can put it in a container and make sure it’s sealed so it doesn’t get hard and stale, OR, you can put plastic wrap over it so whenever you want some you can take it off then put it back on again. Sally made American buttercream which is sweeter than most if you want less sweet of a frosting you might want to look at swiss buttercream or other kinds. I made this cake for Father’s Day but used chocolate chips instead of sprinkles!!! if i want to do the layers a different color can i just add food coloring to the batter. There’s a new cake in town and it is the BEST VANILLA CAKE EVER! It was truly melt-in-your-mouth deliciousness! I’ve been trying to perfect vanilla cake for awhile. Not even an exaggeration, this vanilla cake is AMAZING. Pipe buttercream between the cake layer. Once baked leave to cool for 30 minutes. That is because the actual cake part is exposed to the air, which makes it go stale faster. … PLEASE SEE MY. Hi Yvonne, I’m just seeing your comment/question now so my apologies on the delay responding to you. Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Frost the cakes with your vanilla buttercream and garnish with sprinkles, if desired. Have you considered using cake flour to lighten the crumb? Not to mention its versatility: This vanilla cake batter is strong enough for shaped cakes, tiered cakes (see the slight variation in my homemade wedding cake recipe), and holds up beautifully under fondant. So the normal amount of vanilla plus 2-3 extra tsp if I don’t have the bean? The Best Vanilla Cake Eggless / Eggless Vanilla Cake is fluffy and super moist. https://butterysweet.com/the-best-homemade-vanilla-cake-recipe Parchment paper helps the cakes seamlessly release from the pans. I hardly ever comment, but in this case, I just have to say you, my friend, are a baking angel from heaven, the ultimate cookie and vanilla cake are simply divine, the instructions and measurements where so easy to follow, thank you for sharing your wonderful gift with the world. Thanks. Once the cake is frosted, it should stay well in the refrigerator for at least a few days and not get stale. Great read: Check out Tessa’s Top 10 Best Layer Cake Tips. Thanks for all the recipes you share. My name is Hayley and I am the 28-year old writer, photographer, recipe developer, taste-tester and creator of this blog. Prep your equipment: Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Cream butter and sugar: Add the butter, sugar, oil and vanilla … This site uses Akismet to reduce spam. Hi, I could not find any cake flour at the store, and I don’t have enough time to go to another store to get it and I also don’t have cornstarch on hand. Instead, just use your eyes, hands, and a knife. Worked really well. Next time I want to make this recipe with saffron. Also, if you want a foolproof way for your cakes to come out cleanly, use our homemade cake … I do love me a good vanilla cake and while i thought I’d found my holy grail, yours looks worthy of a shot. With the mixer on low speed, add the dry ingredients just until combined. They can all be used interchangeably in most recipes, but when it comes to making actual whipped cream– heavy cream/heavy whipping cream will hold its shape longer. This is great for all occasions and easy to do in your spare time. (I’m making another one tonight! With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I’ve ever had. Continue to mix until … For three layers, bake for approximately 20-25 minutes. Any guidelines as to when to add it in would be greatly appreciated. I only have two 8 inch round cake pans. I’m thrilled it was a hit for your daughter’s birthday. Coat 2, 8 or 9- inch round cake pans with nonstick spray. My dad and mom and everyone in my family tasted it. This is a five star RECIPE. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Everyday Ingredients, Extraordinary Desserts, April 8, 2020 by thedomesticrebel | 32 Comments. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. Their difference is in the percentage of milk fat. Stick-to-your-fork moist from eggs & buttermilk. Set … With the mixer still running on low, pour in the buttermilk and mix just until combined. A 9-inch pan is a standard size. I use Cake flour, I also make sure not to over mix. I do as well Your cake with peaches and cognac compote sounds AMAZING! It taste really good, looks really nice, the frosting makes it look professionally made. How would that work? I would still use some vanilla – maybe a teaspoon – and then add in your other extracts as well. Simple! How to Make Vanilla Cake. The vanilla flavor is potent and delicious and this is a fantastic cake base for any and all frostings and accouterments. Cut two pieces of parchment paper into 9- inch circles. I will definitely be making this cake again! Hi Bella, This can definitely be confusing! This vanilla cake is denser than that one. Introducing Back to Basics, a series all about solid, basic recipes any baker should have in their repertoire. Notify me via e-mail if anyone answers my comment. (Their loss). Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract and paste, if using. Required fields are marked *. With its vanilla flavor and creamy vanilla frosting, this cake is the best … In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Hi Tina! Whisk lightly to break up the eggs. It’s a very quick and easy recipe to follow. Hi! Refrigerate cake for at least 1 hour before slicing. Hi Sally, I plan on making a cake for a family member’s birthday this July. I’m going to try to make it into a sheet cake for his birthday so the rest of the office will get a piece lol. It’s also a bit smaller, too. Your email address will not be published. Using both vanilla bean paste and vanilla extract lends a superb, richly vanilla flavor and those tell-tale specks of vanilla bean swirled throughout. Do you think i can use whole milk instead of buttermilk? Of course it took me a few days but it was worth it! I made the sheet cake and it was not light but it was moist and so delicious. I made this cake about a month ago with the buttercream. It is definitely a keeper. It's not too bland, and it's not too sweet. You can make homemade buttermilk with your whole milk lactaid! Add a parchment paper round to the bottom of the pans, then spray the pans and the sides of the pans once more with cooking spray; set aside. I’m Sally, a cookbook author, photographer, and blogger. I made the recipe into cupcakes and they’re perfect. I envisioned it to be about 12cm tall. Carefully slice off the tippy top of the cooled cake layers, creating a flat surface. Read More…. Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. So moist and tasty. My go to cupcake at a local bakery in California is vanilla cake with vanilla frosting. Now in all its crowning glory (and after plenty recipe testing catastrophes), I present you with cake perfection: This is the best vanilla cake I’ve ever had. Have you ever tried using browned butter in this recipe? I liked the texture and how it came out, but the sweetness overwhelmed everything else. Have you tried this with other flavoring?? Would you recommend that? Does this get hard quickly? Thanks in advance! Hi Olivia, I have been looking for the best vanilla cake recipe for a long, long time, and now I can say I have found the one, YOURS. I only had two nine inch cake pans but i figured it would be ok. This is a comprehensive guide to making delicious vanilla cake as an 8 inch cake, 9 inch cake, sheet cake… Adding fruit to the layers always helps increase the height. It’s so delicious it’s a bit like having a brownie with how dense it is – about to have another slice today . Hey Sally! Thanks! Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light … Is it ok to use salted butter and remove salt from the buttercream frosting recipe? If you’d like, you can use 2 8″ round cake pans. Preheat oven to 180 degrees C. Grease and flour a 23cm x 23cm I make my cake layers in advance, then wrap them multiple times in plastic wrap and put them in a freezer bag and freeze them until I’m ready to use them. Make sure you read through the recipe and recipe notes before beginning. It’s also a super easy recipe to follow! Hi Sally, could i double your white cake recipe and put the cake batter in two 7/8 inch(20 cm) cake tins then cut them in half to make 4 layers? Im new to this website but maybe she has that recipe somewhere. So, so happy you enjoyed the cake, and thank you for your comment! ADORABLE! With that being said, I had some peaches that I need to use & thought, those would be good with a vanilla cake & because I have had great luck with other recipes from Hayley, of course I had to try hers. It’s very dense. If it wasn’t apparent, I like to bake… a lot. I always eyeball the amount of frosting between cake layers, but I measured when I decorated the pictured cake. It was a bit too sweet and powerful vanilla taste for my kids and I so I’ll cut back on the sugar and vanilla next time. 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