Vanilla Cake

 




Ingredients

3 and 2/3 cups (440g) cake flour

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1 and 1/2 cups (345g) unsalted butter

2 cups (400g) granulated sugar

3 large eggs + 2 additional egg whites

1 Tablespoon pure vanilla extract 

1 and 1/2 cups (360ml) buttermilk

Vanilla Buttercream

1 and 1/2 cups (345g) unsalted butter

6 cups (720g) confectioners’ sugar

1/3 cup (80ml) whole milk or heavy cream

1 and 1/2 teaspoons pure vanilla extract

1/8 teaspoon salt

Instructions

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line 

with parchment paper, then grease the parchment paper. Parchment 

paper helps the cakes seamlessly release from the pans.

Make the cake: Whisk the cake flour, salt, baking powder, and baking 

soda together. 

Using a handheld or stand mixer fitted with a paddle or whisk 

attachment, beat the butter and sugar together on high speed until 

smooth and creamy, about 3 minutes. Scrape down the sides and up 

the bottom of the bowl with a rubber spatula as needed. Beat in the 3

 eggs, 2 egg whites, and vanilla extract on high speed until combined, 

about 2 minutes. Scrape down the sides and up the bottom of the 

bowl as needed. With the mixer on low speed, add the dry ingredients 

just until combined. With the mixer still running on low, pour in the 

buttermilk and mix just until combined. You may need to whisk it all by

 hand to make sure there are no lumps at the bottom of the bowl. The

 batter will be slightly thick.

Pour batter evenly into cake pans. Weigh them to ensure accuracy, if

 desired. Bake for around 23-26 minutes or until the cakes are baked 

through. To test for doneness, insert a toothpick into the center of the 

cake. If it comes out clean, it’s done. Allow cakes to cool completely in

 the pans set on a wire rack. The cakes must be completely cool 

before frosting and assembling.

Make the frosting: In a large bowl using a hand-held mixer or stand

 mixer fitted with a whisk or paddle attachment, beat the butter on 

medium speed until creamy, about 2 minutes. Add confectioners’ 

sugar, milk, vanilla extract, and salt with the mixer running on low. 

Increase to high speed and beat for 2 minutes. Add more 

confectioners’ sugar if frosting is too thin, more milk if frosting is too

 thick, or an extra pinch of salt if frosting is too sweet.

Assemble and decorate: Using a large serrated knife, slice a thin layer

 off the tops of the cakes to create a flat surface. Discard . Place 1 

cake layer on your cake stand, cake turntable, or serving plate. Evenly 

cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake

 layer and evenly cover the top with about 1 and 1/2 cups of frosting. 

Top with the third cake layer. Spread the remaining frosting all over 

the top and sides. I use and recommend an icing spatula to apply the 

frosting.

Refrigerate cake for at least 1 hour before slicing. This helps the cake

 hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for up to 5

 days.




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