With its extraordinary vanilla flavour, pillowy soft crumbs and buttery vanilla cream, this is indeed the best vanilla cake I have ever tasted. After taking a bite, I promise you will agree. Vanilla cake slices are made from vanilla cake and vanilla frosting on a white cake stand. In all the cake recipes on my website, there is an obvious missing.
There is a white cake with original soft crumbs, a naked vanilla cake with tight and delicious crumbs, and a whimsical patterned checkerboard cake. How about the classic 9-inch vanilla cake topped with vanilla cream? I already have homemade vanilla cupcakes and a 6-inch vanilla cake. Now, in all its glory (and after the many disasters of trying recipes), I show you the perfect cake-this is the best vanilla cake I have ever eaten. 3-layer vanilla cake piece What is the best vanilla cake? Soft, light crumbs from cake flour, fluffy butter and cream cake from extra egg whites stick to the fork, moisture from eggs and buttermilk, extra flavor from pure vanilla extract, not to mention its versatility: this one from vanilla The cake dough is strong enough to make shaped cakes, layered cakes (see my homemade wedding cake recipe for slightly different), it is beautiful under the fudge. Use this batter to make vanilla cupcakes, bundt cakes, and even pinata cakes. It is elegant enough for a wedding celebration, but gentle enough for a large family dinner.
The vanilla cake slices on the white plate behind the vanilla cake recipe. After years of cake success and failure, I believe in this homemade vanilla cake. During my recipe test, I combined my white cake recipe and naked cake recipe. These are the favorites of two readers, and I know they will be the best starting point. There were too many eggs in the beginning, and I soon learned that sifting the cake flour would not do any good. You need the following ingredients: Cake flour: If you want a soft, soft, bakery-style vanilla cake, cake flour is the secret. Cakes made of all-purpose flour will be denser and heavier. Eggs and 2 extra egg whites-3 whole eggs provide structure, moisture and richness. 2 extra egg whites keep the cake light and airy. I do not recommend using 4 whole eggs; stick to a combination of 3 eggs and 2 egg whites.
Baking powder and baking soda: use both. Do you remember why? Using enough baking powder to increase the height of these layers will make the cake have a bitter aftertaste. Baking soda allows us to use less baking powder. Buttermilk: Buttermilk is an acidic ingredient, and baking soda needs acid to function. In addition, buttermilk makes the crumbs extra moist. Please refer to the recipe instructions for an alternative. To get a more prominent vanilla flavor, use homemade vanilla extract. (What a fun DIY gift!) The thickness of this vanilla cake batter is moderate, perfect for 3-9 inch cake pans. In fact, we use exactly the same batter to make the snickerdoodle cake. Vanilla cake batter in a glass bowl Do you know how to level a cake? Let me help. It's really simple. You can use a beautiful cake straightener, but I use a serrated knife.
Carefully cut off the sloping top of the cooling cake layer to form a flat surface. Leveling the cake does not require a ruler, talent or mathematical equations. Instead, just use your eyes, hands and knife. Flattening the number of layers of the cake can ensure that the cake is straight and strong. 2 pictures of how to flatten layered cakes and stack cake layers on a white plate 2 pictures of vanilla frosting in a glass bowl and spreading vanilla frosting on the vanilla cake How much frosting is there between the cake layers? I always observe the amount of frosting between the layers of the cake, but I did measure it when decorating the cake in the picture. The following vanilla cream recipe can make about 6 cups of frosting. I recommend that you use about 1.5 cups of cream between each layer of cake, and reserve the last 3 cups for the outside of the cake. Cake decoration inspiration: For a simple look, stick to vanilla cream, fresh berries and mint sprigs. You can also decorate with chocolate cream (I recommend this amount), rainbow sprinkles, and even beautiful cream flowers. close. Use all listed energy components.
Use ingredients at room temperature. When the temperature of all the ingredients in the cake is about the same, the batter is evenly mixed. This also reduces the risk of over-mixing and baking. Place your ingredients 1 hour before the start. Read here for more information. Cover the cake pan with parchment paper. Place your cake pan on a large piece of parchment paper.
Use a pencil to trace the bottom of the cake pan. Cut the parchment paper into a circle. Grease the frying pan and parchment paper. The parchment roll ensures perfect removal from the mold because the cake will slip out. Cool the cake layer completely. I tried to take a shortcut by putting the sandwich cake and the half-warm cake layer together. Okay, the frosting completely melted and the whole cake was broken. Make sure that each layer is cold, and refrigerate or freeze the layer if necessary! Refrigerate the decorated cake.
After frosting the cake, put it in the refrigerator for at least 1 hour. This is optional, but sets the level of frosting and cake. You will get very clean slices because the crumbs are cold and tight. Excellent reading: Check out Tessa's top 10 cake tips. A slice of vanilla cake on a white plate. Finding the perfect vanilla cake recipe requires celebration. Fortunately we have cakes! More Classic Cake Recipes Chocolate Cake Pumpkin Cake Red Velvet Cake Vanilla Cake Carrot Cake Banana Cake Yellow Cake This is my perfect vanilla cake recipe.