Classic vanilla cake recipe1/10/2024 ![]() ![]() Divide the cake batter into the prepared cake pans.Turn the mixer to medium speed and mix for 30 seconds.Alternate adding the dry ingredients and milk, starting and ending with the dry, while mixing on low speed.In a separate mixing bowl, whisk together cake flour, baking powder, and salt. ![]() ![]() Scrape the sides and bottom of the bowl and mix until all of the ingredients are incorporated. Add sour cream, vegetable oil, and vanilla extract/ vanilla bean paste.Add room temperature eggs, one at a time, mixing well in between each addition.Use a stand mixer fitted with a paddle attachment or electric hand mixer to cream unsalted butter and granulated sugar until light and fluffy.Preheat oven to 335° F and prepare cake pans with nonstick cooking spray and parchment circles.I used three 7-inch round cake pans to make this cake! To make this recipe, you will need a stand mixer fitted with a paddle attachment or an electric hand mixer. I love using 2% or whole milk for baking. Salt: A bit of salt enhances the flavor of the cake.Baking powder: A leavening agent that helps the cake layers rise.For this recipe, you do not want to replace cake flour. Cake flour: Cake flour contains less protein and gluten than all-purpose flour, making the cake layers soft and tender.Vanilla extract: Pure vanilla extract or vanilla bean paste is the star of the show in this recipe!.Vegetable oil: A bit of vegetable oil adds a little more moisture to the cake layers.Sour cream: Sour cream adds moisture to the cake and a very slight tang.Eggs: Eggs should be at room temperature to easily emulsify with the butter.Unsalted butter: Be sure your butter is softened to room temperature for easy creaming.Tools & Supplies for Making Vanilla Cake. ![]()
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