The Best Vanilla Cake Recipe From Scratch - My Recipes for You

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Saturday, July 13, 2019

The Best Vanilla Cake Recipe From Scratch

This Vanilla Cake Recipe Has An Amazing Flavor, Soft And Cloud-Like Crumb And So Incredibly Moist.
Have you been searching for a truly delicious and moist vanilla cake recipe? Look no further! The secret to this incredible vanilla cake recipe is cake flour, the reverse mixing method, lots of butter and a touch of oil. I have tweaked this recipe countless times to achieve the absolute PERFECT vanilla cake recipe. Ingredients Vanilla Cake Recipe
  • 13 oz bleached cake flour
  • 13 oz granulated sugar
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 oz butter
  • 1 Tbsp vanilla extract
  • 10 oz whole milk
  • 3 oz vegetable oil
  • 3 large eggs
Instructions Baking The Vanilla Cake
  1. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  2. Place 4oz of the milk and oil in a separate bowl or cup and set aside
  3. Combine remaining milk, vanilla and room temp eggs in a separate measuring cup and set aside
  4. Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
  5. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
  6. Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise. 
  7. Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl. 
  8. I always start by baking for 25 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
  9. Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly.
  10. Read more please visit : sugargeekshow.com

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