Hi, I’m Jane. Today, I will show you a way to make vanilla best cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vanilla best cake Recipe
Vanilla best cake is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Vanilla best cake is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have vanilla best cake using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vanilla best cake:
- Get 3 and 2/3 cups (420g) cake flour* (spoon & leveled)
- Get 1 teaspoon salt
- Take 3 large eggs + 2 additional egg whites, at room temperature*
- Take 2 cups (400 g) granulated sugar
- Make ready 1 and 1/2 cups (345g) unsalted butter,
- Get 1 teaspoon baking powder
- Make ready 1 and 1/2 cups (360ml) buttermilk
- Make ready 3/4 teaspoon baking soda
- Take 1 Tablespoon pure vanilla extract
- Make ready Vanilla Buttercream
- Prepare 1 and 1/2 cups (345g) unsalted butter,
- Get 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
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 cble 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.
So that is going to wrap this up with this exceptional dish vanilla best cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
