Vanilla Cake

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VANILLA CAKE

Ingredients

2 cup (454 g) Butter (unsalted, room temperature)


2 cup (400 g) Sugar (granulated)
4 cups (500 g) All-purpose flour/Cake flour
0.5 teaspoon Salt
3 teaspoon Baking powder
2 cup (480 ml) Milk (Buttermilk)
6 Eggs (large)
4 teaspoon Vanilla extract
To Bring
3 x 6-inch round cake pan or 2 x 7-inch round cake pan (Disposable)
3 x 6-inch round cake board liner or 2 x 7-inch round cake board liner

Instructions

1. Preheat your oven to 325°F/165°C


2. Grease and dust or line 3 x 6-inch round cake pan or 2 x 7-inch round cake pan with parchment
paper or your novelty cake pan.
Pro tip - the height of your cake will depend on the width of your cake pan. The round cake pans should
give you a guide on how much cake this batter should make.

3. Dry ingredients - In a bowl, combine flour with baking powder, and salt - set aside.
Pro tip- sifting dry ingredients will give a light and airy cake. But, for this one, a whisk should be fine.
4 cups All-purpose flour,0.5 teaspoon Salt,3 teaspoon baking powder
4. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until light
and fluffy
Pro tip - it is essential that butter is at room temperature. Firm butter will give a lumpy batter and soft
butter will not cream to light and fluffy.
2 cup Butter,2 cup Sugar
5. Add the eggs one at a time, followed by the vanilla extract.
Pro tip- room temperature eggs will incorporate well, if the batter curdles just add one or two
tablespoons of flour. This should help bring the batter back together.
6 Eggs,4 teaspoon Vanilla extract

6. Next, add the flour mixture and the buttermilk in three additions.
2 cup Buttermilk

7. Divide batter equally between the prepared baking pans.


Pro tip - I like to use cake strips to ensure my layer cakes bake flat.

8. Pour into your baking pans and bake for about 20 to 25minutes or until a skewer inserted into
the center comes out clean.
Pro tip - the baking time is defendant on the height and width of your cake pan. A larger pan will shorten
the baking time.

9. Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you
decorate
10. Once cooled wrap in two cling wraps, followed by aluminum foil. Place in the freezer for at least
one hour before you carve into it.
Pro tip - freezing the cake for an hour helps carve the cake with fewer crumbs but, don't freeze until
hard or it gets harder to carve making more crumbs.

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