MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!
Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of! This is THE Vanilla Cake recipe for all occasions - from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.
Provided by Nagi
Categories Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
- Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
- Whisk flour, baking powder and salt in a large bowl. Set aside.
- Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
- With the beater still going, pour the sugar in over 45 seconds.
- Then beat for 7 minutes on speed 8, or until tripled in volume and white.
- Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
- Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
- Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
- Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
- Pour batter into pans.
- Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
- Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
- Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
- Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
- Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
- Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
- Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).
Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
EASY VANILLA CAKE
This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.
Provided by Sapphire Bang
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
- Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g
SIMPLE VANILLA CAKE (ONE BOWL & NO ELECTRIC MIXER)
Everyone needs an incredibly easy and delicious vanilla cake recipe. This cake is perfect for a simple birthday cake or a quick dessert for guests. It only uses one bowl and doesn't need an electric mixer!
Provided by Chloe
Categories Cakes & Cupcakes
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- In a large mixing bowl, sift together plain flour and baking powder. Whisk in sugar. Make a well in the centre of the dry ingredients. Add melted butter, milk and vanilla essence. Whisk altogether until well combined (the butter may solidify and make the batter a bit lumpy - this is okay).
- Pour into the prepared tin. Bake for 45-50 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.2 grams carbohydrates, Cholesterol 48.4 milligrams cholesterol, Fat 19.5 grams fat, Fiber 1 grams fiber, Protein 4.8 grams protein, SaturatedFat 11.8 grams saturated fat, ServingSize 1/8th of Cake (No Frosting), Sodium 186.1 grams sodium, Sugar 26.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VALA'S BASIC CAKE
Make and share this Vala's Basic Cake recipe from Food.com.
Provided by VAMA14
Categories Dessert
Time 50m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and position a rack in the center.
- Use a baking spray with flour to grease a 9 inch round cake pan. You can use unsalted butter and flour as a substitute.
- Combine the flour and baking powder in a large bowl and set aside.
- Heat the milk and butter in a small saucepan over low heat. As soon as the butter is melted remove from the heat and add the vanilla. Set aside.
- Using the whisk attachment of a stand mixer, whip the eggs, egg yolks, and sugar on high speed for 3 minutes. The mixture will triple in volume and turn a very pale yellow.
- Reduce the speed to medium and continue whipping for 3 minutes. The mixture will continue to increase in volume and thicken.
- With the mixer on the lowest speed, slowly sprinkle ¼ cup of the flour mixture over the eggs and mix until no trace of white remains. Repeat with the remaining flour mixture in 2 additions; reserve the empty flour bowl.
- When the flour is fully incorporated, the batter will be thick and stiff. If you let it pour off the whist into the bowl, it will fall back on itself like a ribbon.
- Pour half of the batter into the empty flour bowl.
- Pour the warm milk mixture into the batter and stir gently to combine.
- Slowly pour the milk/batter mixture back into the mixing bowl, and using a rubber spatula, fold the mixtures together quickly but gently until fully blended. You will see tiny air bubbles appear on the surface; work quickly to prevent too much air from escaping.
- Pour the batter into the prepared pan and place on the center rack of the oven.
- Bake for 30-40 minutes, or until the edges pull back from the pan and a toothpick inserted in the center of the cake comes out clean.
- Set the cake on a rack to cool.
- When the cake is cool, run a knife around the edge of the pan and turn the cake out onto a plate.
Nutrition Facts : Calories 156.4, Fat 5.4, SaturatedFat 2.6, Cholesterol 118.1, Sodium 83.7, Carbohydrate 22.9, Fiber 0.2, Sugar 15.2, Protein 3.9
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