BEST VANILLA CAKE
With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I've ever had. Make sure you read through the recipe and recipe notes before beginning. This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pans and conversions.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 14
Steps:
- 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.
- Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
- Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
MOIST FRENCH VANILLA CAKE FROM SCRATCH
This french vanilla cake is super moist and it's jam packed with french vanilla flavor, then covered in rich french vanilla buttercream.
Provided by Kara @I Scream for Buttercream
Categories Dessert
Time 1h30m
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees.
- Grease and flour two 8" round cake pans and set aside.
- In a bowl, combine the flour, baking powder, salt and small package of dry instant french vanilla pudding. Whisk well and set aside.
- In another bowl, add the french vanilla coffee creamer, milk, oil and french vanilla (or regular vanilla) extract. Whisk well and set aside.
- In a large mixing bowl, add the room temperature butter and mix on medium until smooth. Add in the sugar and mix on medium and then on medium high for several minutes until light and fluffy.
- Add in the eggs one at a time and mix on medium just until combined. Only mix until the egg is just incorporated. Try not to over mix. If your eggs are super cold, your batter may look a little curdled at this point, but just keep going.
- Scrape down the sides of the bowl and mix again on medium, just until everything is incorporated.
- Alternately add in the flour mixture and the liquid mixture. Starting and ending with the flour mixture. (Add in 1/3 of the flour mixture and mix on medium just until combined. Add in 1/2 the liquid mixture, mixing only until combined. Add in another 1/3 of the flour mixture, mixing only until combined. Add in the last of the liquid mixture, mixing only until combined, then the last of the flour mixture and mix until combined.)
- Scrape down the sides of the bowl and mix again until well combined. You only want to mix until well combined, which is about 15 seconds. Mixing for several minutes is too long for a scratch cake.
- Divide batter into the prepared pans. Batter will be quite thick so just spread it around evenly in your pans.
- Bake at 325 degrees for approximately 55 - 60 minutes. The cake will be a little darker than the normal golden brown. Insert a toothpick somewhere in the middle and a few moist crumbs should stick to the toothpick.
- Remove from the oven and cool in the pan on a wire rack for about 20 minutes, then turn out onto a rack and cool completely before adding buttercream.
- In a small bowl, add the milk and the two tablespoons of dry french vanilla pudding mix. Whisk well and set aside.
- In a large mixing bowl, cream the butter well for a minute or two on medium/low to medium speed.
- Add in three cups of confectioner's sugar and the salt and mix on low until incorporated and then medium until well mixed.
- Add one tablespoon of french vanilla creamer and mix on low, then medium until incorporated.
- Add the last four cups of confectioner's sugar and mix on low until incorporated and then medium until well mixed.
- Add in the milk and pudding mixture plus the vanilla extract and mix on low until incorporated, then on medium until well mixed.
- Check the consistency. If it's too thick, add another tablespoon of the french vanilla coffee creamer and mix again. You may need to add more cream, or milk to get the correct spreading consistency.
- Once you reach the consistency desired, beat on medium speed for a couple minutes until fluffy, then spread onto cake.
Nutrition Facts : Calories 968 kcal, Carbohydrate 124 g, Protein 5 g, Fat 50 g, SaturatedFat 30 g, Cholesterol 176 mg, Sodium 693 mg, Sugar 100 g, ServingSize 1 serving
VANILLA CAKE WITH BUTTERCREAM FROSTING
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the vanilla cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray and line the bottoms with parchment paper; spray the parchment and dust the pans with flour, tapping out the excess.
- Whisk the baking powder, salt and 3 cups flour together in a bowl until combined. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, then 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 and ending with the flour, until just smooth.
- Divide the batter among the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted in the middles comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment.
- For the buttercream: Mix together the confectioners' sugar and butter in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat 1 minute more, adding more cream if needed for spreading consistency.
- Trim the tops of the cakes with a long serrated knife to make them level, if desired. Spread frosting on each layer, stack layers and cover with frosting.
VANILLA BUTTERCREAM FROSTING
For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
FRENCH BUTTERCREAM FROSTING
This buttercream is great for icing cakes, and writing on them. It gets hard when refrigerated, so you have to let it come to room temperature before serving. You cannot make flowers with this recipe. I use this recipe every time I make birthday cakes for my family.
Provided by Kristen Pontier
Categories Desserts Frostings and Icings Buttercream
Yield 12
Number Of Ingredients 7
Steps:
- Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
- In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
- Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
- Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)
Nutrition Facts : Calories 333.7 calories, Carbohydrate 22.2 g, Cholesterol 54.3 mg, Fat 27.6 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 14.1 g, Sodium 6.1 mg, Sugar 19.7 g
VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
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