I call this The Best Moist & Fluffy Vanilla Cake Recipe because to date it is the best vanilla cake and vanilla cupcakes I have tasted. It is super moist and fluffy and is also a great base for a myriad of other cake flavors. It’s also really easy to make. This tasty homemade vanilla cake made from scratch makes a great birthday cake and works for cupcakes too!
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The BEST Moist & Fluffy Vanilla Cake Recipe:
*makes 2 - 8 inch round cakes
I cup whole milk
3 large eggs
1/4 cup & 2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 & 1/4 cup granulated sugar
2 cups & 3 Tablespoons cake flour
1 Tablespoons & 1 teaspoon baking powder
1/4 teaspoon salt
6 ounces (1 & 1/2 sticks) unsalted butter, room temperature
1. Preheat oven to 335 degrees Fahrenheit.
2. Measure out dry ingredients and put them in your mixing bowl.
3. Slowly add chunks of room temperature butter into the mixing bowl, mixing on lowest speed with the paddle attachment. Mix until batter looks similar to coarse sand.
4. Measure out your liquid ingredients and put them into a liquid measuring cup. Add 1/3 of your liquid ingredients while mixing on low until just moistened. Do not add more than 1/3 at this time. It is better to add too little than too much.
5. Mix on medium until batter becomes thicker and lighter in color for about 2 minutes but keep an eye on it as it is important not to undermix or overmix your batter.
6. Scrape your bowl and then SLOWLY add the rest of your liquid ingredients on medium speed. Scrape the bowl again and mix it again after you scrape it. Mix on medium until well combined. Batter should be the consistency of yogurt.
7. Grease your cake pans with cake goop (equal parts flour, vegetable oil & vegetable shortening). Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.
8. Put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center with just a few crumbs.
9. When cakes are done if they are domed up at all place a towel over them and push down with an oven mitt until level. This is to help with building the cake layers.
10. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a spatula around cakes before flipping them for reassurance if you would like.
11. Let cakes cool to room temperature before wrapping them in plastic wrap, placing them in a freezer bag and freezing them. Make sure they are in a FREEZER bag. I freeze my cakes because freezing cakes makes them even more moist and makes them much easier to frost as well. Do not store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. Can can be frozen for up to 2 months.
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