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Basic Vanilla Cake

This made from the beginning of the Basic Vanilla Cake Recipe is one that must be added to your repertoire. Light, soft, and full of vanilla flavor. The texture of butter, moisture makes it a good cake for all occasions.

I'm looking for a delicious vanilla cake recipe that I can use repeatedly. I tried a lot and never found one that was beautiful enough to claim a place on my blog until now.

The recipe starts by applying butter and sugar together and then adding eggs. After it is mixed together well, flour is added followed by milk.

The procedure is easy to recall which makes this easy vanilla cake easy to make. And I'm certain you may agree that this is the first-rate vanilla cake recipe!

Why do these basic vanilla cake recipes work?
This easy vanilla cake recipe uses the 1-2-3-4 method from the 19th century. This is an easy method for remembering ingredient comparisons. 1 cup of butter, 2 cups of sugar, 3 cups of flour, and four eggs. I adjusted this quantity barely to reap the texture that I was seeking out. I use half a cup less sugar and four cups less flour. This gives me a lighter cake that isn't too sweet.
Cake flour is used for crumb and smooth cake texture.

For cakes

  • 1 cup (226 g) unsalted butter, mashed
  • 1 1/2 cup (300 g) granulated sugar
  • 4 eggs, room temperature
  • 1 tablespoon of vanilla extract
  • 2 3/4 cup (330 g) cake flour
  • 2 3/4 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 1 cup (240 ml) whole milk, room temperature

For freezing

  • 1 1/2 cups (339 g) unsalted, soft butter
  • 5 1/2 cups (660 g) confectioner sugar, sifted
  • 1 tablespoon of vanilla extract
  • 1/4 teaspoon salt
  • 6 tablespoons of thick cream, room temperature

Make cake

  1. Preheat the oven to 350 ° F. Fat and light flour 2 9-inch round cake pan; set aside.
  2. In a massive bowl, beat the butter and sugar together until light and fluffy, approximately five mins. Add eggs, one at a time, stirring nicely after every addition. Beat vanilla.
  3. Next, mix baking powder, flour, and salt into a medium bowl. Stir by way of whisking and add to the butter combination accompanied by means of milk. Beat at medium-low speeds handiest till mixed.
  4. Divide the mixture evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with a little crumb attached. Be careful not to over-bake. Check the cake in 15 minutes to see how it is performing and assess the time from there.
  5. Chill for 10 minutes. Remove from the pan and chill completely on a wire rack.

Make the decoration

  1. In a stand mixer bowl equipped with a paddle attachment or large bowl with a handheld electric mixer, shake the butter at medium-high speed until it is creamy and pale, about 5 minutes.
  2. Add half the candied sugar and shake at low speed only until the sugar is completely wet, then rotate the speed to medium-high and shake until evenly mixed, about 3-5 minutes.
  3. Add the remaining sweetened sugar and shake with low speed only until the sugar is completely wet, then rotate the speed to medium-high and shake until well blended, about 3-5 minutes.
  4. Add vanilla and salt. Turn on the mixer at low speed and slowly add 3 tablespoons of thick cream. Turn the mixer to medium-high and shake until the cream blends well about 3-5 minutes. (After 2 minutes stop and swipe the sides and bottom of the bowl then continue mixing.)
  5. Check the consistency of freezing and add more cream, 1/2 tablespoon at a time, if necessary. The frozen layer must be soft and spreadable but not too loose so that it cannot withstand its shape.

Place the cake

  1. Place one layer on a serving plate. Spread about 1/3 of the frozen layer on top.
  2. Place the second layer gently above the frozen layer. Apply the last frosting on the top and facets of the cake.

Make a tip in front

  1. Wrap layers of cake that are baked and cool tightly in plastic wrap and store in the refrigerator. Assemble and freeze the cake within 2 days.
  2. Or the layer can be three layers wrapped in plastic and frozen for up to 2 weeks. Leave it wrapped and set it on the table so that it melts a little before use.
  3. The frozen layer will be stored for up to 2 weeks in the refrigerator in an airtight container. You should let the buttercream reach room temperature by placing it on the table for several hours, then shake it with an electric mixer if needed.
  4. After the cake has been assembled, cover and store in the refrigerator for three days. Bring to room temperature before serving.
  5. Frozen cakes can be frozen for up to 2 months. Melt overnight in the refrigerator and leave it to room temperature before serving.

This recipe is inspired by bakedbyanintrovert
1. Make sure to use room temperature ingredients. Cold eggs will be difficult to mix thoroughly and will cause the cake to become solid.

2. Measure the flour by scooping it into a measuring cup, then flatten the cup with the back of the knife. Or use weight measurement.

3. Begin checking the cake 5-7 minutes faster than the stated baking time.

  • If a toothpick comes out with a wet batter on top, it needs more baking time.
  • If a toothpick comes out with a few moist crumbs on it, it is perfectly baked and needs to be removed from the oven.
  • If the toothpick is really clean, I'm sorry to say, you have made the cake too ripe and will dry.

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