butter buttermilk cake flour Cakes confectioners-sugar egg whites eggs Fashion granulated sugar milk salt vanilla extract

The Best Vanilla Cake I’ve Ever Had

Vanilla cake with vanilla frosting

With its excellent vanilla taste, pillowy gentle crumb, and creamy vanilla buttercream, that is really one of the best vanilla cake I’ve ever had. And after 1 chew, I assure you’ll agree.

Vanilla cake with vanilla frosting

Out of all of the cake recipes on my web site, there’s a obvious absence. There’s white cake with a pristine delicate crumb, vanilla bare cake with a flavorful tight crumb, checkerboard cake with a whimsical design, and this layer cake full of sprinkles.

However what about basic vanilla cake draped in vanilla buttercream? In all its crowning glory (and after a lot recipe testing catastrophes), I current you with cake perfection:

That is one of the best vanilla cake I’ve ever had.

Vanilla cake with 3 layers

What Makes it the Best Vanilla Cake?

Let’s rely the methods!

  1. Mushy, mild crumb from cake flour
  2. Fluffy from additional egg whites
  3. Buttery and cakey from creamed butter
  4. Stick-to-your-fork moist from eggs & buttermilk
  5. Additional taste from pure vanilla extract

To not point out its versatility: This vanilla cake batter is robust sufficient for formed muffins, tiered desserts, and holds up superbly underneath fondant. Use this batter for vanilla cupcakes, bundt cake, and even piñata cake. It’s stylish sufficient for a marriage celebration, however unassuming sufficient for an enormous household dinner.

Vanilla cake slice

Behind the Recipe

After years of cake successes and flops, I’m assured on this do-it-yourself vanilla cake. Throughout my recipe testing, I mixed my white cake recipe and bare cake recipe. These are two reader favorites and I knew they’d be the perfect start line. At first there have been too many eggs and I shortly discovered sifting cake flour was NOT doing any favors.

You want the next POWER INGREDIENTS:

  1. Cake Flour: No means round this! If you’d like a fluffy and tender bakery-style vanilla cake, cake flour is the key. The cake will probably be denser and heavier utilizing all-purpose flour.
  2. Eggs & 2 further egg whites: Three entire eggs present construction, moisture, and richness. 2 additional egg whites hold the cake mild and ethereal. I don’t advocate utilizing four entire eggs; keep on with the three egg & 2 egg white mixture.
  3. Baking Powder & Baking Soda: Use each. Keep in mind why? Utilizing sufficient baking powder to provide these layers peak gave the cake a bitter aftertaste. Baking soda permits us to make use of much less baking powder.
  4. Buttermilk: Buttermilk is an acidic ingredient and baking soda requires an acid to work. Plus buttermilk yields an EXTRA moist cake crumb. See recipe word concerning the various.

This vanilla cake batter is reasonably thick and matches completely in Three 9-inch cake pans.

Vanilla cake batter

Have you learnt the best way to degree a cake? Let me assist. It’s very easy. You should use a flowery cake leveler, however I exploit a serrated knife. Rigorously slice off the tippy prime of the cooled cake layers, making a flat floor. Leveling muffins doesn’t require a ruler, expertise, or any mathematical equations. As an alternative, simply use your eyes, palms, and a knife.

Leveling the cake layers guarantees a straight and durable layer cake.

How to level a layer cake

Vanilla frosting on vanilla cake

How A lot Frosting Between Cake Layers?

I all the time eyeball the quantity of frosting between cake layers, however I measured once I adorned the pictured cake. The vanilla buttercream recipe under yields about 6 cups of frosting. I like to recommend you employ about 1.5 heaping cups of buttercream between every cake layer and reserve the final Three cups for outdoor the cake.

Cake Ornament Inspiration: For a easy look, persist with vanilla buttercream, recent berries, and mint sprigs. You may as well beautify with chocolate buttercream (I like to recommend this quantity), rainbow sprinkles, and even lovely buttercream flowers.

Top of a vanilla cake

Selfmade Vanilla Cake Success Ideas

Study from my errors and bake one of the best cake on the first attempt!

  1. Comply with the recipe intently. Use every energy ingredient listed.
  2. Use room temperature components. The batter mixes collectively evenly when all of the cake elements are roughly the identical temperature. This additionally reduces the danger of over-mixing and over-baking. Set out your components 1 hour earlier than starting. Learn right here for extra info.
  3. Line your cake pans with parchment. Place your cake pans on a big sheet of parchment paper. Hint the underside of the cake pan with a pencil. Minimize parchment paper into rounds. Grease the pan and the parchment paper. Parchment paper rounds assure seamless removing from the pan as a result of the cake slides proper out.
  4. Cool cake layers utterly. I’ve tried taking shortcuts by assembling a layer cake with semi-warm cake layers. Nicely, the frosting utterly melts and causes your complete cake to break down. Ensure that every layer is cool– refrigerate or freeze the layers if it’s essential!
  5. Refrigerate adorned cake. After frosting the cake, place it within the fridge for a minimum of 1 hour. That is optionally available, nevertheless it units the frosting and cake layers. You’ll get superbly clear slices as a result of the crumbs are cool and tight.

Nice learn: Take a look at Tessa’s Prime 10 Best Layer Cake Ideas.

Vanilla cake

Discovering the right vanilla cake recipe requires a celebration. Fortunately we now have cake!!!

Now who needs chocolate layer cake as an alternative? 🙂

Components:

  • Three and three/four cups (430g) cake flour*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Three/four teaspoon baking soda
  • 1 and half cups (345g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • Three giant eggs + 2 further egg whites, at room temperature*
  • 1 Tablespoon pure vanilla extract (sure, Tbsp!)
  • 1 and half cups (360ml) buttermilk, at room temperature*

Vanilla Buttercream

  • 1 and half cups (345g) unsalted butter, softened to room temperature
  • 6 cups (720g) confectioners’ sugar
  • 1/Three cup (80ml) entire milk or heavy cream
  • 1 and half teaspoons pure vanilla extract
  • 1/eight teaspoon salt

Instructions:

  1. 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 desserts seamlessly launch from the pans.
  2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda collectively. Put aside.
  3. Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar collectively on excessive velocity till clean and creamy, about Three minutes. Scrape down the edges and up the underside of the bowl with a rubber spatula as wanted. Beat within the Three eggs, 2 egg whites, and vanilla extract on excessive velocity till mixed, about 2 minutes. (Combination will look curdled because of the egg liquid and strong butter combining.) Scrape down the edges and up the underside of the bowl as wanted. With the mixer on low velocity, add the dry elements simply till mixed. With the mixer nonetheless operating on low, pour within the buttermilk and blend simply till mixed. You could have to whisk all of it by hand to ensure there are not any lumps on the backside of the bowl. The batter can be barely thick.
  4. Pour batter evenly into cake pans. Weigh them to make sure accuracy, if desired. Bake for round 23-26 minutes or till the muffins are baked by way of. To check for doneness, insert a toothpick into the middle of the cake. If it comes out clear, it is carried out. Permit muffins to chill utterly within the pans set on a wire rack. The desserts have to be utterly cool earlier than frosting and assembling.
  5. Make the frosting: In a big bowl utilizing a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium velocity till creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer operating on low. Improve to excessive velocity and beat for Three minutes. Add extra confectioners’ sugar if frosting is just too skinny, extra milk if frosting is just too thick, or an additional pinch of salt if frosting is just too candy.
  6. Assemble and embellish: Utilizing a big serrated knife, slice a skinny layer off the tops of the muffins to create a flat floor. Discard (or crumble over ice cream!). Place 1 cake layer in your cake stand, cake turntable, or serving plate. Evenly cowl the highest with about 1 and 1/2 cups of frosting. Prime with 2nd cake layer and evenly cowl the highest with about 1 and half cups of frosting. Prime with the third cake layer. Unfold the remaining frosting everywhere in the prime and sides. I exploit and advocate an icing spatula to use the frosting.
  7. Refrigerate cake for a minimum of 1 hour earlier than slicing. This helps the cake maintain its form when slicing.
  8. Cowl leftover cake tightly and retailer within the fridge for five days.

Make forward tip: The cake layers may be baked, cooled, and coated tightly at room temperature in a single day. Likewise, the frosting could be ready then coated and refrigerated in a single day. Let the frosting sit at room temperature to barely soften for 10 minutes earlier than assembling and frosting. Frosted cake or unfrosted cake layers could be frozen as much as 2-Three months. Thaw in a single day within the fridge and convey to room temperature earlier than adorning/serving.

Recipe Notes:

  1. 9×13 Inch Cake: I like to recommend utilizing my white cake batter as an alternative. Each use comparable elements and produce a deliciously mild vanilla cake. See recipe notes for the 9×13 inch model.
  2. 2 Layer Cake: I like to recommend utilizing my 2 layer white cake batter as an alternative. Each use comparable elements and produce a deliciously mild vanilla cake.
  3. Cupcakes: Fill cupcake liners 2/Three full. Bake at 350°F (177°C) for 19-21 minutes. Yields about Three dozen. Or attempt my vanilla cupcakes recipe.
  4. Cake Flour: For one of the best outcomes, I strongly advocate cake flour. You will discover it within the baking aisle and I’ve many extra recipes utilizing it. When you can’t get your palms on cake flour, you can also make a DIY model from all-purpose flour and cornstarch as instructed in these recipe notes. The cake won’t be as mild and fluffy.
  5. Eggs: Three entire eggs present construction, moisture, and richness. 2 additional egg whites hold the cake mild and ethereal. I do not advocate utilizing four entire eggs; persist with the three egg & 2 egg white mixture. Listed here are recipes utilizing leftover egg yolks.
  6. Buttermilk: If wanted, you need to use entire milk combined with 1 teaspoon of white vinegar or recent lemon juice as an alternative of buttermilk.
  7. Why is all the things at room temperature? All refrigerated gadgets ought to be at room temperature so the batter mixes collectively simply and evenly. Learn right here for extra info.
  8. Need chocolate frosting as an alternative?: I like to recommend the recipe/quantity of chocolate frosting I exploit for Piñata Cake.

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Vanilla cake