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Vanilla cake recipe easy12/8/2023 It should be smooth enough to spread but thick enough to hold its shape between the two cake layers.Īfter the cakes have baked, allow them to cool completely. ![]() The vanilla buttercream is really quick and easy to make! Just mix together butter, sugar, vanilla, and milk. Right when they’re fully absorbed, stop mixing. Take the mixing process slow once the dry ingredients are incorporated. Over mixing can lead to a tough cake that bakes with a sunken center. ![]() Mixing – As mentioned before, be careful not to over mix! Especially when using an electric mixer.With the strips, the cakes bake with flat tops so there’s no need to level them off before assembling. This slow progression of heat through the batter allows the cake to bake much more even. The cool strips prevent the oven heat from hitting the cake batter too fast. But first they’re dampened with cool water. Cake Strips – These strips wrap around the cake pans before baking.Eggs – Make sure to use large eggs! Extra large will add too much moisture to the cake which could prevent it from baking through.If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you can, measure the flour with a food scale. If there’s too much flour, the cake will turn out dry and tough. It’s the number one reason why most recipes fail, especially for cakes. Flour – I say this in every post, and for good reason.The batter itself is really easy to make, but here are a few tips to ensure yours turns out PERFECT: Now the batter is ready to divvy up into the pans and bake! Tips for baking moist vanilla cake Any further and the cake could turn tough or sink in the middle once baked. Stop mixing RIGHT when the rest of the dry ingredients are absorbed. This helps thin out the batter to make it easier for the rest of the dry ingredients to mix in. Right before the flour is absorbed, the mixture of milk and vinegar is added. The vinegar in this recipe helps tenderize the cake, so cake flour is not needed. This is comprised of flour, baking soda, baking powder, and salt. When the wet ingredients are smooth and well combined, half of the dry ingredients are added. Whole eggs are used in this recipe because the yolks make the cake extra rich. Once the mixture is light and fluffy, oil, eggs, and vanilla are added. This step requires an electric mixer, so a hand or stand mixer can be used in this recipe. This will whip tiny air pockets in the butter which helps give the cake an extra lift. To make the cake batter, simply start by beating together the butter and sugar. It makes the perfect amount for two 6″ round cake pans where the cake bakes into two 1″ thick layers. ![]() The only difference is the pans needed to bake the cake. This small vanilla cake recipe is essentially a regular recipe cut in half, so it’s made just like any good vanilla cake. These two together create a vanilla cake recipe that is soft, moist, and bakery-worthy! How to make a small vanilla cake Vinegar is what makes red velvet cake so soft, so why not add some to vanilla as well? Vinegar helps inhibit the strong formation of gluten, making a cake that is super soft with a tight crumb. Vinegar – A teaspoon of vinegar is all it takes to make this cake incredibly tender.When paired with butter, you can’t even tell it’s there! But oil makes cake INCREDIBLY moist, so I snuck in just enough to where it makes this cake moist without the vegetable oil flavor. Oil – Oil isn’t a typical ingredient in vanilla cakes, mainly because there isn’t a strong enough flavor in the cake to help mask the flavor of the oil.The secret is between these two key ingredients: Just because this is a small batch cake recipe, that doesn’t mean it lacks in flavor or texture! This cake recipe is incredibly moist and tender with delicious vanilla flavor. What makes this small vanilla cake recipe so good? It’s then smothered in sweet and soft vanilla buttercream and adorned with sprinkles! It’s the perfect cake to bake for any small celebration. Made with two layers of 6″ round cakes, the texture is incredibly moist with a tight but light crumb. This small vanilla cake may be mini, but it still has all the flavor of a full blown vanilla cake recipe.
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