8 Inch Round Vanilla Cake Food

8 INCH ROUND VANILLA CAKE

Steps:

• Preheat oven to 350°
• You can mix this cake by hand with a whisk, or with an electric mixer.
• Prepare one 8 inch round cake pan with a baking spray (or grease and flour pan)
• wrap a wet baking strip or towel around the outer edge of pan to ensure even baking
• In a medium bowl, whisk sugar with eggs until fluffy and lighter in color.
• Add in flour, baking powder and whisk to combine and start pouring in the milk, butter, oil, and vanilla and finish mixing it all in without over mixing.
• Pour batter into prepared baking pan
• Bake for 30 minutes, then test until a toothpick comes out clean.
• Allow cake to cool in the pan for 10 minutes, then turn out onto a piece of wax paper, then turn again right side up on a cooling rack to cool completely.
• Spread whipped cream over top of the cake (printable recipe follows) with an offset spatula to create swirls to give it a fluffy look.
• Top with sprinkles.
• Place in the fridge until ready to serve.
• Remove cake from fridge 15 minutes before serving
• Whip heavy cream with an immersion blender or electric mixer with powdered milk and powdered sugar, until it's thick and peaks form when the whisk attachment when pulled away.
• The powdered milk with help keep the whipped cream from getting "watery" it stays well for days in the fridge.
• This can be spread over the cake, then add sprinkles. Refrigerate and take out 20-20 mintus before serving for best flavor of cake and frosting.

BASIC VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

CLASSIC VANILLA CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
• Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
• Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.