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Vanilla cake full#
Vanilla cake free#

There are a few key techniques that will help produce the very best vanilla cake ever! Be sure to follow my recipe closely and avoid common mishaps.

Mixer: I always use a stand mixer with a paddle attachment.

They promote even cooking so the layers bake up moist and level. They are cloth strips that you soak in water and wrap around the cake pans.

Bake-even strips: I swear by bake-even strips.

Avoid any and all pans that are nonstick when baking cakes!!

9-inch round pans: Use aluminum baking pans! These pans allow the batter to “climb” the walls of the pan so the layers bake up tall.

Whole milk or any milk alternatives will not provide the same results.

Buttermilk: Buttermilk is essential to the cake’s texture.

Salt: Regular table salt is all I typically use for baking.

Baking powders that contain aluminum will sometimes have a metallic taste.

Baking powder: Baking powder is used for leavening.

Its low protein content will prevent too much gluten from developing and in turn yields the softest, tenderest texture.

Flour: Cake flour is the only flour I suggest.

Vanilla: I strongly recommend using vanilla bean paste.

They’re also a fat, which also adds to the moisture. It adds sweetness and aids in keeping the cake moist.

Sugar: Granulated white sugar is the only sugar I recommend for a successful cake.

Use unsalted butter so you can control the amount of salt that goes into the recipe.

Butter: The butter adds a slight richness and moistness to the cake.

The oil plays an important role in the cake’s moisture.

Oil: I highly recommend canola or vegetable oil but any flavorless oil will work.

Vanilla cake full#

Ⓘ As always, the full ingredient amounts can be found down below in the printable recipe card. Don’t substitute any ingredient, otherwise, you jeopardize the integrity of the recipe. Each one plays a key role in the success of the final product. You’ll recognize all the ingredients below. I used the same recipe for my lemon cake but added lemon juice and zest to the batter. It’s truly so versatile, you can do so much with it. It’s soft yet sturdy enough for tiered cakes or even shaped cakes. The vanilla cake batter yields a texture that is beyond amazing. I adore how subtle the sweetness is and the vanilla is truly the highlight. The feedback from my taste testers has been nothing but positive. Today’s cake is probably the best one yet and just may become the base recipe for all my cakes going forward. Over the years I’ve filled the archives with cakes that continuously get rave reviews. I’m truly obsessed with developing the very best cake recipes. They also help the cake retain moisture during baking!! Using bake-even strips provides even baking with level cake layers.Buttermilk is crucial! Whole milk and milk alternatives will not provide the same results.Don’t use anything other than cake flour, not even homemade cake flour. Cake flour provides a tight crumb that is pillowy soft.Using vanilla bean paste in the cake really gives the purest vanilla flavor without being too potent.Don’t veer from this or the cake will not be as good as intended. Equal amounts of oil and butter go into the cake for the very best texture.

Vanilla cake free#

Feel free to get creative with it!įor something less sweet, try my Irish tea cake. I kept it simple with swoopy swirls for a rustic look then decorated the top with some pretty sprinkles. This can be undesirable depending on how you wish to decorate it. The only downfall is the frosting will have little specks of vanilla throughout. I tested it with vanilla bean paste because that’s what I used to flavor the cake and loved the result. The vanilla frosting is nothing more than my Swiss meringue buttercream. I’m pretty certain you will agree once you give this one a try. There are a few in various forms like cakes and cupcakes. It’s truly the best vanilla cake I’ve made yet. You can easily eat a large slice without feeling like you devoured spoonfuls of straight sugar. It’s also not a very sweet cake, even with the frosting. It has a soft and supple crumb that is so far from dry, it will stick to your fork. Today’s moist vanilla cake is so perfect, you’ll be going back for a second slice. You just can’t go wrong with serving one at your next party. And they are perfect as birthday cakes because everyone likes vanilla. Vanilla cakes may seem so basic but when done right, they’re better than any other cake out there. It’s covered in a silky vanilla buttercream frosting that isn’t overly sweet! I can guarantee this will be the best cake you’ve ever had. This moist vanilla cake recipe is supremely soft with loads of vanilla flavor.