The BEST Classic Vanilla Cake Recipe #vanilla #cake #vanillacake #weddingcake #birthdaycake


This Classic Vanilla Cake pairs fluffy vanilla cake layers with a silky vanilla buttercream. The perfect cake for birthdays, weddings, or any occasion! #vanilla #cake #vanillacake #weddingcake #birthdaycake

The BEST Classic Vanilla Cake Recipe #vanilla #cake #vanillacake #weddingcake #birthdaycake

This Classic Vanilla Cake pairs fluffy vanilla cake layers with a silky vanilla buttercream. The perfect cake for birthdays, weddings, or any occasion! #vanilla #cake #vanillacake #weddingcake #birthdaycake

Ingredients:
Vanilla Cake:
1 1/2 tsp vanilla
1 cup buttermilk or whole milk, room temperature
3 large eggs room temperature
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup granulated sugar
Vanilla Buttercream:
2 tsp vanilla
1 1/2 cups granulated sugar
6 large egg whites
2 cups unsalted butter room temperature
Assembly:
nonpareils
confetti sprinkles

Instructions:
Vanilla Cake:
  1. Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla. 
  4. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  5. Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
  6. Place cakes on wire rack to cool for 10mins then turn out onto wire rack. 
Vanilla Buttercream:
  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  2. Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  5. Add vanilla and whip until smooth.
Assembly:
  1. Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
  2. Frost the top and sides of the cake and smooth with a bench scraper.
  3. If desired, use a decorating comb to give texture to the sides.***
  4. Mix confetti and nonpareils in a small bowl. Press sprinkles gently along the bottom of the cake and sprinkle along the top. For the speckled sides, I grabbed a pinch of sprinkles and tossed them randomly at the sides.
  5. Pipe rosettes using a 1M tip with remainder of frosting.
NOTES:
Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** I used the left side of the one on the left pictured here.

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