This vanilla cake recipe was a long time coming. The journey started with my flipped pineapple cake and continued with my marble cake recipe - if you remember, it took me almost a dozen tries to get the vanilla cake base of these recipes right. A few more improvements were needed to make this recipe a perfect standalone vanilla cake recipe, but after a lot of wasted ingredients, we arrived.
Preheat the oven to 177 ° C and prepare two deep 8-inch round cake molds ** by lining the bottom with parchment paper and lightly greasing the sides.
In the bowl of a blender (or in a large bowl with an electric mixer), stir the butter, rapeseed oil and sugar until creamy and mix well.
Add eggs one by one and beat well after each addition.
Stir in the vanilla extract.
Whisk the flour, baking powder and salt in a separate medium-sized bowl.
Use a spatula and gently mix flour and buttermilk into the butter mixture by hand. Start and end with the flour mixture and mix until they are just combined after each addition. The dough should be smooth and completely combined, but avoid overmixing.
Divide the dough evenly into your prepared cake tins and bake at 175 ° C for 30-35 minutes. When the cake is ready, the surface should spring back when touched and a toothpick in the middle should be mostly clean with a few damp crumbs (no wet dough).
Let the cakes cool in their cake tins for 10-15 minutes before placing them on the cooling shelf to allow them to cool completely before icing.
Decorate the frost cake with my chocolate icing and sprinkles (if desired).
I was looking for a great vanilla cake recipe that I can use over and over again. I tried many and never found one that was wonderful enough to take a place on my blog.
If you like this version, you can also try my vanilla cupcakes and the recipe for wet white cakes. Only egg white is used instead of whole eggs. Or my cup cake version for a single serving! Or my chocolate cake if you love a chocolate version.
This is the same recipe that I used in my post "How to make the perfect cake". Make sure you follow all of the tips I give you in this post to get great results every time.
The recipe begins with creaming butter and sugar and adding the eggs. Once that is well mixed, add the flour, followed by the milk.
This simple vanilla cake recipe uses the 1-2-3-4 method from the 19th century. It's a simple way to remember the ratio of ingredients. 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs.
I slightly adjusted these amounts to achieve the texture I was looking for. I used half a cup less sugar and a fourth cup less flour. This gave me a lighter cake that is not overly sweet.
Cake flour is used for a fine crumb and a delicate cake structure.
As mentioned above, this cake uses standard pantry ingredients. However, the selection of high-quality ingredients is the key to a delicious cake with the best texture. Let's go through these ingredients in detail.
Butter: Unsalted butter, which is softened to room temperature, creams perfectly with the sugar.
Sugar: Granulated white sugar works best.
Eggs: I use 4 whole eggs in my cake recipes.
Vanilla: Look for high quality vanilla. I prefer Nielsen-Massey Madagascar Bourbon Pure Vanilla or I make homemade vanilla extract.
Flour: Bob's Red Mill super fine cake flour is the best and ensures that the cake has the best texture.
Sourdough: baking soda is used to make the cake.
Salt: Salt helps to balance the sweetness.
Milk: Whole milk works best, but you can also use buttermilk.
Baking a cake at home is incredibly easy! This recipe uses the cream method to emulsify the ingredients. This also includes air to give the cake a light and fluffy texture.
The batter - It is important that you lay out the cold ingredients for about 1 hour before you start. Butter, eggs and milk must be at room temperature so that they mix properly.
Icing - Icing is my favorite vanilla butter cream. I have a special contribution for the frosting. Be sure to drop by and read all of my tips for silky smooth frosting that doesn't taste overly sweet.
It is important to use butter, eggs and milk that are at room temperature. Ingredients at room temperature are easier to combine and result in a properly emulsified dough.
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