Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vanilla best cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look tasty.
Vanilla best cake is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Vanilla best cake is something that I’ve loved my whole life. They’re fine and they look wonderful.
The best vanilla cake recipe for layered cakes! Easy to make, tastes amazing, fluffy, moist. A classic vanilla layer cake with vanilla buttercream frosting. And since nobody can agree on a "best" vanilla cake (just read the comments on my other vanilla cake/cupcake recipes and you'll see.
To get started with this recipe, we must first prepare a few ingredients. You can cook vanilla best cake using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vanilla best cake:
- Get 3 and 2/3 cups (420g) cake flour* (spoon & leveled)
- Make ready 1 teaspoon salt
- Make ready 3 large eggs + 2 additional egg whites, at room temperature*
- Make ready 2 cups (400 g) granulated sugar
- Prepare 1 and 1/2 cups (345g) unsalted butter,
- Take 1 teaspoon baking powder
- Take 1 and 1/2 cups (360ml) buttermilk
- Take 3/4 teaspoon baking soda
- Make ready 1 Tablespoon pure vanilla extract
- Prepare Vanilla Buttercream
- Make ready 1 and 1/2 cups (345g) unsalted butter,
- Prepare 1/8 teaspoon salt
- Prepare 6 cups (720 g) confectioners’ sugar
- Make ready 1/8 teaspoon salt
- Make ready 1 and 1/2 teaspoons pure vanilla extract
I've made this cake several times now and I must say it's the best vanilla cake I've ever tasted! With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I've ever had. Use a vanilla bean for the best vanilla flavor. But, you can leave it off and the cupcakes still taste amazing!
Instructions to make Vanilla best cake:
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
- 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. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To taste for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing
- Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
Use a vanilla bean for the best vanilla flavor. But, you can leave it off and the cupcakes still taste amazing! Use cake flour for a lighter crumb. Be careful not to over-mix the batter. This simple single-layer vanilla cake has a delicate texture and delectable crumb, but it's the old-fashioned browned-butter glaze that gives it a nutty flavor.
So that’s going to wrap this up for this special food vanilla best cake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
