Very moist and dense homemade vanilla cake. Add comma separated list of ingredients to exclude from recipe. Both use similar ingredients and produce a deliciously light vanilla cake. Your email address will not be published.

Beat in the vanilla.

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If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Plus, this professional bakery style cake stays fresh and moist for 4 days — that’s unheard of!.

I used half a cup less sugar and a fourth cup less flour. The frosted cake can be frozen for up to 2 months. 1 cup (240 ml) whole milk, room temperature, 1 ½ cups (339 g) unsalted butter, softened, 5 ½ cups (660 g) confectioners' sugar, sifted, 6 tablespoons heavy cream, room temperature.

Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Line the bottoms with parchment paper cut to fit and generously grease the parchment paper as well. Information is not currently available for this nutrient. 2 Layer Cake: I recommend using my 2 layer white cake batter instead. Percent Daily Values are based on a 2,000 calorie diet. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before.

I doubled the recipe and it only made one cake.

Loved this.

Took 40 minutes to bake. If you don't have cake flour, you can make. This easy vanilla cake recipe uses the 1-2-3-4 method which is from the 19th century. Info. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed. Add the vanilla and salt.

One batch makes three, 4 inch cake layers that are perfect for a small celebration.

If the toothpick comes out with a few dry crumbs, it is perfectly baked and needs to be removed from the oven. 9×13 Inch Cake: I recommend using my white cake batter instead. Most people won't think twice about serving basic cornbread when is on the table. Cold eggs will be difficult to thoroughly mix in and will cause the cake to be dense. https://chelsweets.com/2016/09/05/best-vanilla-layer-cake-recipe

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Bring it to room temperature just before serving. Leave wrapped and set on the counter to thaw slightly before use. Very tasty! Thanks for sharing your recipe. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.

I just made it like right now. Remove from pans and cool completely on a wire rack. I loved this cake even though I improvised! Divide the batter evenly between the prepared pans. Nutrient information is not available for all ingredients. I didn't have an almond extract, so I ground up pecans into a very fine powder and sifted it into the batter. Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. Nielsen-Massey Madagascar Bourbon Pure Vanilla. ALL RIGHTS RESERVED. Add the eggs, one at a time, mixing well after each addition. Measure the flour by lightly spooning it into the measuring cup then level the cup with the back of a knife. Stir with a whisk and add it to the butter mixture followed by the milk. https://www.countryliving.com/food-drinks/recipes/a871/basic-vanilla-cake-69 You saved Homemade Vanilla Cake to your. The frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. 219 calories; protein 3.3g 7% DV; carbohydrates 31.4g 10% DV; fat 9g 14% DV; cholesterol 52.6mg 18% DV; sodium 240.9mg 10% DV. Personal preference and to make it a true vanilla cake. Thanks for sharing it! Your daily values may be higher or lower depending on your calorie needs. Place one layer on a serving platter. Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes. I adjusted these quantities slightly to achieve the texture I was looking for. I think next time I will leave out the almond extract.

Will definitely be using this as my default cake batter from now on. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.). Congrats! Cake flour is used for a fine crumb and delicate cake texture. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Tastes great, just don't frost it. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. See recipe notes for the 9×13 inch version. If the toothpick comes out with wet batter on it, it needs more baking time. Take care to not over-bake. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes. Gently place the second layer on top of the frosting.