There is no better joy and taste of a cake than the one you made in your own kitchen. Baking a cake is as simple as measuring ingredients, mixing them it in the right order and remembering to take out of the oven before it gets burn.
Have you been looking for a rich, truly delicious and moist vanilla cake? Your search has come to an end! The secret to this incredible vanilla cake recipe revolves around cake flour, the reverse mixing method, lots of butter and a touch of oil.
This vanilla cake recipe can be made as vanilla cupcakes and it’s very versatile. Read on to learn how to tweak your recipe and still come out with perfect vanilla cake.
- 2 cups of cake flour
- 1 cup of granulated sugar
- Baking powder
- Baking soda
- ½ tablespoon of salt
- 1 cup of butter (unsalted)
- 1 tablespoon of vanilla extract
- 1 cup of whole milk
- 3 tbsp of vegetable oil
- 5 large eggs
Things you will need
- Measuring implements
- Stand or hand mixer
- Baking pans
- Oven mitts or protective gloves
- Cooling rack
- Preheat the oven to 180 degree . You can use lower setting to prevent your cake from getting too dark on the outside.
- Get your flour into two equal half.
- In a large bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in colour, about 2 minutes.
- Next mix in the whole milk ( you can use sour milk if you want)
- Measure out the dry ingredients (add half the flour, baking powder, baking soda and salt) beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
- Finally add the remaining flour, mixing on low speed while pouring in the remaining milk add beating until all of the ingredients are well combine.
- Keep the electric mixer on low or use wooden spoon to stir the dry mixture bit by bit until it is just incorporated, but be careful not to over mix it.
- Grease the pan with butter and then, sprinkle a light layer of the flour into the pan, rotate until it is evenly coated then tap out the excess flour.
- Pour the batter into the pan using a spatula to scrape the sides of the bowl.
- Bake the cake for about 30 minutes to 1 hour, rotate the pan 180 degrees half way through so that the cake cook time to ensures it bakes evenly. Cakes are done once the toothpick inserted in the centre comes out with a few crumbs
- Remove the cake pan from the oven and lightly tap on the counter once to remove air from the cake and keep it from shrinking unevenly.
- Place cake on the cooling rack and press dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, fill the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
- Once the cakes are chilled in the refrigerator for about an hour, tort, fill and crumb coat all at once. If you don’t plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Avoid keeping cakes in the refrigerator longer than necessary, because chilling can dry out the cakes before they are iced. Cakes can be frozen in freezer bags for later use.
With simple ingredients, you can make your very own vanilla frosting at home which every baker or cake decoration should know. It is easily piped and does a great job of holding its shape, is easy to customize with different extract and does well under fondant, though I always prefer the vanilla.
Ingredients for Vanilla Frosting
- 1 cup of unsalted butter.
- ¼ teaspoon of salt
- 3 cups of powdered sugar
- 3 tablespoon of heavy cream
- 1 teaspoon of vanilla extract
- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
- Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
- With mixer on medium low speed, add the heavy cream, one tablespoon t a time. Once the ingredients are incorporated, gradually increase speed to high and beat for about 30 seconds.
- Add vanilla extract and stir well.
- Finally pipe or spread frosting over cooled cakes or cupcakes. Top with sprinkles, if desired.
- This frosting will be fine at room temperature for two days or refrigerated in an airtight container for about a week.s