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the best vanilla cake recipe

If I had to use just one word to describe this vanilla cake it would smell. Yes, it's also moist and rich, with soft, delicate crumbs that sit between chiffon cake and butter. But, what distinguishes this cake is the taste.



If you are looking for vanilla cake recipes for wedding cakes, birthday cakes, shower cakes, birthday cakes, or just because of cakes, which makes everyone who feels it come back to get more, here it is.

This has been my vanilla cake recipe for years because it is very delicious. It's sturdy enough to hold up to whatever patches and garnishes you throw, the layers always rise beautifully, with a nice flat top that makes stacking and decorating the cinch, and - most importantly - in hundreds of times I serve this cake, everyone always LOVED IT. Always. Because, as I said, it is very delicious.

This is what makes this cake so delicious: butter, buttermilk, egg yolks, lots of vanilla extract and a little lemon and nutmeg.

used in this vanilla cake recipe:

  • Wilton Cake Pan, 8-inch by 3-inch
  • Angled Icing Spatula
  • KitchenAid 6-Quart Professional Mixer
  • Meringue Buttercream Italia
  • Sprinkled!


Preparation Time: 30 minutes
Cooking time: 45 minutes
Total Time: 1 hour 15 minutes
Results: 16 large slices

INGREDIENTS

  • 4 whole eggs, separated, at room temperature
  • 3 egg whites, at room temperature
  • 2 1/4 cup sugar, divided
  • ¾ cup of butter, at room temperature
  • ¾ shortening of the cup
  • 1 tbsp pure vanilla extract
  • ½ teaspoon lemon extract (optional)
  • 3 cups of cake flour (To make cake flour, replace 2 tablespoons of flour with cornstarch per cup. So, for this recipe, add all flour to the bowl, discard 6 tablespoons and then add 6 tablespoons of cornflour. Mix well to combine. )
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup buttermilk, full of fat, at room temperature


INSTRUCTIONS

  1. Preheat the oven to 325. Spread and flour three or four 8 or 9 inch round cake pan and underline with parchment paper which is also spread with a little butter or butter.
  2. Separate 4 whole eggs, put 4 yolks in a small bowl and white in a medium-size bowl separate. Add 3 additional egg whites to the other 4 for a total of 7 egg whites. Beat the egg whites until frothy using an electric mixer, beat the egg whites until foamy. (* See notes.) Gently pour 1/4 cup of sugar, shake it when you pour it. Continue beating until the meringue is shiny and a rigid shape is formed when you lift the beaten egg white whisk. Put aside.
  3. Fit the stand mixer with the paddle attachment and buttercream, shorten and remaining 2 cups of sugar until light and fluffy, about 5 minutes. Then boil the mixture to dry the sides of the bowl once or twice. Add vanilla and lemon extracts.
  4. Add 2 egg yolks and beat until added, about 20 seconds. Scrape the sides of the bowl. Add the remaining 2 egg yolks, beat for about 20 seconds, until fully mixed. Scrape the sides of the bowl.
  5. Add flour, baking powder, salt, and nutmeg to a large bowl and mix with a wire whisk just to combine.
  6. Beat at low speed, add flour mixture, alternating with buttermilk, in 3 additions, starting and ending with flour: 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 of buttermilk, 1/3 of flour. With each addition, beat at low speed, long enough to be combined. Scrape the sides of the bowl as needed.
  7. With a rubber spatula, gently fold the beaten egg whites into the mixture until they are distributed. You still have to see several egg white lines all over the dough. Don't mix too much.
  8. Divide the mixture evenly between the prepared pans. If baking 3 layers, bake for 40-50 minutes. If baking four layers, bake for 30-35 minutes. When finished, the cake will turn golden brown and pull out from the side of the pan. To check for maturity, stick a toothpick into the center of one layer. Remove the toothpicks and look for signs of raw dough. If only cake crumbs stick to the toothpicks, then the cake is cooked. You can also take a small amount of cake from the center of one of the layers to check for maturity. (You will cover the cake with frosting anyway.)
  9. Let the cake cool on the wire rack for 5 minutes on the pan, then slowly remove the pan to the wire rack to cool completely. If you don't plan to freeze the layers immediately, wrap each one with a plastic wrap. The coating can be stored at room temperature for 1 day, or frozen for up to 2 months.
  10. Frozen with Vanilla Italian Meringue Buttercream, or Classic American Buttercream.


NOTE

  • It's important not to let the beaten egg whites sit for long before folding them into the dough or they will lose their volume. To make sure the time between hitting and folding is as short as possible, get all ingredients measured and prepared before you start making the dough. Alternatively, you can use a hand mixer to whisk the egg whites right before folding them into the mixture.

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