![]() The cake flour made for a softer, velvety crumb, so that’s what we’d recommend! Though if you’re in a pinch, all-purpose will work, just do 2 2/3 cup of all-purpose flour instead of 3 cups of cake flour. We tried both! While the all-purpose flour worked just fine, it produced a slightly denser cake with a crumb that was just a littttttle too bready. I have this amazing crank sifter that I love, which makes it super easy, but you can also just sift through a mesh strainer as well! Cake flour vs All-Purpose Flour? Confession: when I’m making cookies or other baked goods, I often just throw everything in together and don’t even mix it (don’t judge me okay), but with cakes it is SO important to get everything evenly distributed. Listen, I usually am NOT a devout sifter. Sift together the cake flour, baking powder, and salt. Step Four: In a separate bowl, sift the dry ingredients together. After all the eggs are in, add in that high quality vanilla (so worth it), and beat the mixture for another 3 minutes until it becomes pale yellow and you see little bubbles form on the top of the batter. Add in the eggs one at a time to make sure each individual egg is incorporated. Make sure the eggs are at room temperature so that they do not cool down the batter. Continue to beat the batter for 3 minutes until it is very pale yellow (almost white) and fluffy! Step Three: Add in the eggs one at a time, followed by the vanilla extract. By beating the batter while adding the sugar, the individual sugar granules will aerate the oil and butter mixture, creating the perfect base for a fluffy cake. With the mixer on medium speed slowly add in the granulated sugar. Step Two: Add in the granulated sugar slowly. We suggest leaving the butter out the night before you make this cake. Otherwise, the oil and butter won’t be able to come together completely. It needs to be so soft that when you pick it up the whole thing smooshes in your hands with no cold corners, melted centers or any weirdness. I cannot stress enough how crucial it is that your butter is at true room temperature. You’ll know this step is done when the oil and butter are a pale yellow, with no chunks of butter. ![]() The first step to this glorious cake is beating the butter and oil together with the whisk attachment until they are completely homogenous, about 3 minutes. Step One: Beat the oil and butter together. Bake at a low temperature. By baking your cake at 325☏, you ensure a slow steady bake that keeps all the moisture locked in.Īlright.Don’t over mix your batter! Obviously you don’t want huge clumps of straight flour in your batter, but as soon as everything is smooth, resist the temptation to keep mixing, and trust that you’ve gotten enough air in it during the early stages.Especially in vanilla cake, where like the only flavor is…vanilla, duh. Rodelle Vanilla is my vanilla extract of choice and they are THE BEST. This will help everything come together smoothly and allow you to beat the air into the batter to get that fluffy cake you’re looking for. Make sure all your ingredients are at room temperature.But I’ve struggled through it so you don’t have to. Listen guys, I know homemade cakes can be a little intimidating. Only in my wildest dreams would I have imagined a plain old vanilla cake could’ve turned out this well. Super moist, vanilla-y, with a beautiful crumb just dense enough, without being too heavy. So, you can image my surprise when we tested this vanilla cake recipe and it was the best ever. ![]() Every single time I have made vanilla cake it turns out dry, bready, flavorless, or just generally mediocre. I don’t know about you, but homemade vanilla cake is the BANE of my existence. Say goodbye to dry, flavorless vanilla cake. We’re kicking it off with the best vanilla cake recipe ever.It’s fluffy, moist, buttery, and the perfect vessel for your fav frosting. Introducing Back to Basics, a series all about solid, basic recipes any baker should have in their repertoire. ![]() We’re here today with a new series that we are so so so so so so so so so SO excited about. This easy homemade vanilla cake recipe is light and fluffy with a silky crumb, but holds up like a dream with frosting! It’s perfectly sweet, moist, tender…it’s pretty much the best vanilla cake recipe you’ll ever make! We’re breaking down exactly how to make homemade vanilla cake to take any guess work out.
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