Vanilla cake recipe & video


While there are many cakes that are perfect for celebrating birthdays và otherspecial occasions, a two layer Vanilla Cake covered with Confectioners Frosting is especially popular. Ireally like this Vanilla Cake's sweet buttery flavor and light & moist texture. The frosting used to lớn bothfill and frost the cake also has a sweet & buttery flavor with a light andfluffy texture. Lớn further decorate the cake, you can pipe some of the frostingaround the top & base of the cake in a pretty design, và candy dots pressedinto the frosting finish the look.

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This Vanilla Cake is what is commonly referred lớn as a 1-2-3-4 Cake. Popular since the 19th century it is an easy cake khổng lồ remember. The numbers 1-2-3-4 refer khổng lồ the quantities of ingredients; 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. I have cut back a little on the amount of sugar, but otherwise the recipe is the same. This cakes uses the "creaming" method where the butter & sugar are beaten together firstand then the eggs, followed by the flour and milk are added. So not only is this recipe easy to lớn remember, the cake is also easy khổng lồ make. We are using regular all purpose flour (plain flour) but if you want a more tender and delicate crumb you can substitute the all purpose flour with cake flour. Also, if you want a cake with a lighter texture you can separate the eggs và beat the egg whites separately until soft peaks form. Fold the beaten egg whites into the batter after you have added the flour và milk. You can use either full fat (whole) milk or reduced fat (2%). Full fat milk will give this cake a richer flavor. Once the cake layers have been baked & completely cooled, we are going khổng lồ frost the cake with a classic sweet và buttery Confectioners' Frosting, also known as Vanilla Frosting, Butter Frosting, or Buttercream. It is not what you would call a real buttercream, that is, one that is made with eggs và a sugar syrup. Confectioners Frosting contains just confectioners sugar, butter, vanilla extract, & a little milk. Its' light and fluffy texture comes from beating these ingredients together for a long time (about three lớn five minutes). The over result is a frosting with a nice spreading consistency. You vày not want it too thick or it will tear the cake, or too thin as it will run. So if you have to, adjust the milk and/or sugar until it is just right. Now, one of the great things aboutthis frosting is that it colors so nicely. My preference is the gel pastes soldin small jars, which can be found at cake decorating store & Michaels. For this Vanilla Cake I have used a pink gel paste. The frosting was used lớn fill & frost the cake plus lớn pipe a border around the outside edge of the cake (I have used a Wilton star tip Number 18). Once the Vanilla Cake was frosted, I pressed candy dots ( around the sides of the cake và on top.

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Vanilla Cake: Preheat oven lớn 350 degrees F(180 degrees C) with rack in center of oven. Butter or spray with a non-stickvegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the panswith parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together theflour, baking powder, và salt.

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In the bowl ofyour electricmixer, with the paddle attachment, (or with a hand mixer) beat the butter untilsoft và creamy (about 1-2 minutes). Gradually showroom the sugar và beat until light andfluffy (about 3-5 minutes). Showroom eggs, one at a time, beating well after eachaddition. Scrape down the sides of the bowlas needed.Add the vanilla extract & beat until combined.With the mixer on lowspeed, alternately showroom the flour mixture (in three additions) và milk (in twoadditions), beginningand ending with the flour.

Evenly divide thebatter between the two prepared pans, smoothing the tops with the back of aspoon or an offsetspatula. Bake 27 to 35 minutes or until atoothpick inserted into the center of the cake comes out clean và the cakesprings back when pressed lightly in center.

Place thecakes on a wire rack to cool, in their pans, for about 10 minutes. Then invertthe cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes sothat tops are right side up. Cool completely before frosting.

Confectioners Frosting: In the bowl of your electric mixer,or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract.With the mixer on low speed, graduallybeat in the sugar. Scrape downthe sides of the bowl as needed.Add about 2 tablespoons of the milk and beat khổng lồ combine. Then, on highspeed, beat frosting until it is light & fluffy (about 3-5 minutes). địa chỉ moremilk or powdered sugar, as needed, lớn get the right spreading consistency. Ifdesired, màu sắc thefrosting with food màu sắc (I use the gel paste food coloring that isavailable at cake decorating stores and tiệc ngọt stores).

Assemble:Place one cake layer(bottom side facing up) on your serving plate and spread with about 3/4 cup (180ml) offrosting.Place the other cake layer (bottom side facing up) on đứng đầu of the frosting và cover theentire cake with the remaining frosting. Can place some of the frosting in apiping bag and pipe a decorative border around the đứng đầu of the cake (I have useda Wilton star tip Number 18). Cake can be covered and stored at room temperaturefor several days.