The Best Vanilla Cake Recipe (From Scratch) Updated 2019

The Best Vanilla Cake Recipe (From Scratch) Updated 2019

This Vanilla Cake recipe is the base for most of my cakes. It's got a great crumb, is moist and tender but is dense enough to carve and stack for wedding cakes or sculpted cakes. This recipe makes two 8" x 2" round cakes. I put 23oz of batter in each pan. 

Instructions 

Baking The Vanilla Cake

  1. Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. 
  2. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  3. Place 4oz of the milk and oil in a separate bowl or cup and set aside
  4. Combine remaining milk, vanilla and room temp eggs in a separate measuring cup and set aside
  5. Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
  6. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
  7. Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise. 

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