A very soft and plush vanilla cake that resembles a Twinkie! This is a great choice for a snack cake or a layer cake.
This recipe uses the reverse creaming method to yield a tender, fine crumb. It also calls for oil and sour cream for moisture and flavor. 생일케이크
Ingredients
The secret ingredient in this vanilla cake is cake flour. It has a lower protein content than all-purpose flour and yields a fluffier cake.
Unsalted butter adds flavor and helps keep the batter moist. Vegetable oil is used as well to help the cake stay soft for days.
Sugar aids in browning and keeps the cake moist as it’s a hydrophilic substance (it loves water, drawing it into the batter). Vanilla is an indispensable flavor enhancer in baking, providing depth and balance to a recipe.
The eggs, milk and vegetable oil must be at room temperature to ensure a smooth and well-incorporated batter. Adding each ingredient one at a time also prevents over-mixing which can lead to dry cakes. Finally, a little leavening is added to the batter so it rises nicely when baked. You’ll know the cake is ready to be removed from the oven when a toothpick inserted into the center comes out clean.
Preparation
Vanilla cake is a great introductory recipe for beginners, and an ideal standby for experienced bakers to practice decorating skills or jazz up with flavored frostings. It also pairs well with many other dessert flavors and can be easily personalized for any occasion.
When making a vanilla cake, it’s important to use high quality vanilla extract (we recommend Rodelle) to get the most flavor out of your batter. It’s also important not to over mix, as this can make the batter dry and dense.
After the batter is mixed, it’s important to pre-heat your oven and lightly grease or spray two 9″ round pans. After the cakes are baked, allow them to cool on wire racks completely before frosting. For a special touch, try adding a layer of frosted strawberries or candy dots for a decorative look. When serving, top each cake with a generous scoop of your favorite buttercream. This classic confection has a sweet, buttery flavor and light and fluffy texture.
Baking
This cake has an incredibly soft, fine crumb that is very tender when cut. It also bakes flat, allowing for easy stacking. It is made with a reverse creaming method which makes the batter incredibly light and fluffy. This also helps with the structure of the cake, giving it a less dense texture. It is then enriched with buttermilk and oil, which are both acidic ingredients that break down the protein in the flour, making it even lighter and more fluffy.
It’s important to use the right tools and baking techniques for vanilla cake to get the best results. A stand mixer is ideal, but the recipe can also be made by hand with a whisk or an electric beater. Be sure to sift the flour before adding it to avoid lumps. Over-mixing will result in a tough and dry cake, so be sure to only beat until combined. Divide the batter evenly between two cake pans and smooth the tops. Bake until the cakes are golden and a toothpick or cake tester comes out clean.
Cooling
Vanilla cake is one of those timeless classics that you can make for just about any occasion. It can be dressed up with frosting, berries or simply a dusting of powdered sugar for a sweet treat. It is sturdy enough to hold a layer of frosting but still fluffy and tender. This is unlike chiffon cakes or Japanese sponge cakes which are much lighter but cannot support piles of frosting or berries.
To make this recipe, you will need a few ingredients that are essential to all vanilla cakes. You will need flour, sugar, vanilla extract and baking powder. I like to sift the flour and baking powder together, which helps to aerate the dry ingredients and remove any clumps. I also add a bit of sour cream or yogurt to the batter which gives it that lovely moist texture and keeps the cake light. Divide the batter evenly between two well greased and lined cake pans. Give the pans a bang against the counter to release any air bubbles. Bake until the cakes are golden and spring back when touched.