Best Vanilla Cake

In all its crowning glory (and after plenty recipe testing catastrophes), I present you with vanilla cake perfection. I worked hard to develop what I believe to be the best vanilla cake recipe and after 1 taste, I bet you'll agree! This NEW recipe is on my blog today.

3 and 2/3 cups (420g) cake flour* (spoon & leveled)
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
3 large eggs + 2 additional egg whites, at room temperature*
1 Tablespoon pure vanilla extract (yes, Tbsp!)
1 and 1/2 cups (360ml) buttermilk, at room temperature*
Vanilla Buttercream
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
6 cups (720g) confectioners’ sugar
1/3 cup (80ml) whole milk or heavy cream
1 and 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.

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