Easy Vanilla Cake Recipe Moist
Today I am Showing how to make classic and simply delicious vanilla cake recipe, To make this cake we’re going to be using the reverse creaming method which is a technique that leads to finer, silkier, and softer cakes that bake more evenly. It’s great for a delicate flavor like vanilla. This just means we’re mixing the butter with the dry ingredients rather than the traditional method of creaming butter and sugar together. In the bowl of your stand mixer or a large bowl if you are using hand mixer measure out 2 cups or 250 g of standard or all-purpose flour. You can use cake flour for this recipe, it'll be even more delicate but normal flour works perfectly well. You’ll notice I give the recipe amounts in metric and imperial, cups, grams, and ounces so no matter where in the world you live you should find this recipe easy enough to follow. If you would like the full recipe for this vanilla cake it will be on my website as well as the full measurements listed in the description box below. To the flour measure out 2 thirds of a cup of white sugar.
Vanilla Cake Recipe Ingredients
You can make this recipe by hand, but it's much easier with a hand mixer or a stand mixer. If you enjoy baking I would definitely recommend getting a hand mixer, they’re not too expensive and you’ll definitely need it if you want to make the Swiss meringue buttercream. To make our cake super light and airy we'll need some baking powder as well as baking soda to provide some lift. You can’t substitute one for the other here so make sure you have both as they are different ingredients that provide different results. You’ll need 1 tsp of baking powder and 1/2 tsp of baking soda, add these both to the bowl with the flour and sugar. Finally, you’ll need a pinch of salt.
Important Steps For Vanilla Cake Recipe
Using your stand mixer or hand mixer on low speed mix the ingredients together for few seconds or so or until they’re well combined. With the mixer running on low speed or while you're still holding the hand mixer start to add your butter. You’ll need 1 Cup, 2 sticks, or 225 grams of butter for this recipe. Make sure it’s completely at room temperature here, I’ll usually leave mine out of the fridge from the night before. It’s easiest to have it cut into large pieces so you can easily add one piece after the other.
This is kind of a similar technique here as if you were to be making pastry, ideally you want the mixture to start to resemble course sand. The reverse creaming method works by coating all the little granules of flour in butter, sort of by waterproofing it or providing a protective barrier. When you add the wet ingredients they aren't able to hydrate the flour which in turn doesn’t allow it to produce gluten and gluten is what leads to chewier and more dense goods like bread. If you were to taste a creamed cake side by side the flavor would be the same but the structure and texture are what’s different. Both have their pros and cons but for a vanilla layer cake reversed is definitely the preference.
As you can see here you're trying to get it to about this point, a little finer would be okay. There are still a few bits of butter but around this kind of texture will work perfectly. Let me know in the comments below what your favorite flavor of cake is. I have so many different recipes now of cakes, I’ll have a playlist linked below if you're looking for some inspiration. Mine would probably be carrot cake or banana cake, I don’t think you can ever go past a good cream cheese icing or frosting. In a smaller bowl, we’re going to combine the wet ingredients for the vanilla cake. We’ll need three good quality room temp eggs.
If you store them in the fridge just remove them about 30 mins to an hour before you start baking or if you’ve forgotten to do that you can sit them in warm water for 5-10 minutes. Crack each one into the bowl followed by 2/3 of a cup of sugar. We added sugar earlier with the flour as well but adding it all at the beginning would have been too much, causing it to cream a little with the butter. We’ll also need half a cup of milk and half a cup of sour cream.
The sour cream adds moisture as well as a little tang to the cake, its what’s going to activate the baking soda we added to the dry ingredients earlier. If you don’t have sour cream you can also substitute with natural unsweetened yogurt or Greek yogurt or failing that you can use a cup of milk instead but make sure to use all baking powder instead of the baking soda as the cake will have a bitter flavor. Lastly, we’ll need two teaspoons of vanilla. I like the one with beans in it so you get those running through the cake since that’s the only flavor we’re using here to make sure your's is the best quality you can find. Use a whisk to mix the wet ingredients together, combining them well, breaking up the eggs.
Pour half of the wet ingredients into the bowl with the dry ingredients and mix on low speed until just about fully combined. Follow with the second half and mix the cake batter together on low to medium speed for about a minute or so. We don’t have to be as careful here with over mixing as doing the reverse creaming method we haven’t allowed much gluten to form. Mixing now we’re actually trying to develop the smallest amount of gluten just so the cake holds together well but still not the same as if we were to be doing the traditional creaming method. Pour the cake batter into 3 lined and greased 6 inch or 15 cm cake pans. Alternatively, you can use 2 8 inch or 20 cm cake pans instead and have a 2 layer cake. Bake in a 180 C or 350 F oven for 25-30 minutes or until the center of the cake springs back when lightly pressed.
Leave to cool completely before decorating. To decorate the cake there are a couple of different options you can choose from, there's traditional buttercream which is butter and powdered sugar whipped together or Swiss Meringue Buttercream.
Swiss Meringue Buttercream can take a little longer to make but it has a much silkier texture and isn’t as sweet. I’ll have the full recipe for both listed below as well as the artificial which are very informative if you haven’t made it before. Today I’m making the Vanilla Swiss Meringue Buttercream which uses a sweetened whipped meringue that butter is creamed into. It’s my favorite for this type of cakes you want it between the layers of the cake as well as on the outside and traditional buttercream can sometimes be too sweet and overpowering for that.
Make sure your cakes have completely cooled to room temperature before you start to decorate them. I’ve used a serrated knife and leveled off the tops just so they are perfectly flat but you’ll find that these cakes conform too much of a dome so you can easily skip this step if you want to. Start with one of your cakes and add about 1/3 of a cup of the buttercream. Using an offset spatula spread it as evenly as you can over the cake. If you don’t have an offset spatula you can use a knife, spoon, or rubber spatula but this tool makes such easy work of it.
I’ll have the one I’m using linked below, it’s my favorite. Follow with a second cake, pressing it down evenly and top with another 1/3 cup of the Swiss meringue buttercream. Once it’s smoothed out finally follow up with the third cake, turning upside down so you get the perfectly flat bottom as the top of the cake. If you made this using two 8 inch or 20 cm cakes instead I would recommend using just over half a cup of the buttercream between the two layers. Add a big scoop of the buttercream to the top of the cake and cover it all in a thin layer, this is the crumb coat.
We’ll add more later on but this just keeps all the crumbs from the cake contained so when your smoothing over the final layer you don't get bits of cake everywhere. Place it into the fridge for at least 30 minutes to chills and set.
And finally, follow up with the final coat. If your way better than me at this you can smooth it flat but I find that's just too much work so I go for more swirls as the finished look. Before serving place the cake in the fridge for another 30 minutes just to let the Swiss Meringue Buttercream set. Slice it and enjoy! This cake is simple being just vanilla flavored so delicious.
Today I am Showing how to make classic and simply delicious vanilla cake recipe, To make this cake we’re going to be using the reverse creaming method which is a technique that leads to finer, silkier, and softer cakes that bake more evenly. It’s great for a delicate flavor like vanilla. This just means we’re mixing the butter with the dry ingredients rather than the traditional method of creaming butter and sugar together. In the bowl of your stand mixer or a large bowl if you are using hand mixer measure out 2 cups or 250 g of standard or all-purpose flour. You can use cake flour for this recipe, it'll be even more delicate but normal flour works perfectly well. You’ll notice I give the recipe amounts in metric and imperial, cups, grams, and ounces so no matter where in the world you live you should find this recipe easy enough to follow. If you would like the full recipe for this vanilla cake it will be on my website as well as the full measurements listed in the description box below. To the flour measure out 2 thirds of a cup of white sugar.
Vanilla Cake Recipe Ingredients
- 2 Cups | 250 g Flour
- 1⅓ Cups | 260 g White Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 Sticks | 1 Cup | 225 g Butter
- 3 Eggs
- ½ Cup | 125 ml Milk
- ½ Cup Sour Cream
- 1 Tbsp Vanilla
- 5 Eggs Whites
- 1½ Cups | 300 g White Sugar
- 2 Sticks | 1 Cup | 225 g Butter
- 2 tsp Vanilla
You can make this recipe by hand, but it's much easier with a hand mixer or a stand mixer. If you enjoy baking I would definitely recommend getting a hand mixer, they’re not too expensive and you’ll definitely need it if you want to make the Swiss meringue buttercream. To make our cake super light and airy we'll need some baking powder as well as baking soda to provide some lift. You can’t substitute one for the other here so make sure you have both as they are different ingredients that provide different results. You’ll need 1 tsp of baking powder and 1/2 tsp of baking soda, add these both to the bowl with the flour and sugar. Finally, you’ll need a pinch of salt.
Important Steps For Vanilla Cake Recipe
Using your stand mixer or hand mixer on low speed mix the ingredients together for few seconds or so or until they’re well combined. With the mixer running on low speed or while you're still holding the hand mixer start to add your butter. You’ll need 1 Cup, 2 sticks, or 225 grams of butter for this recipe. Make sure it’s completely at room temperature here, I’ll usually leave mine out of the fridge from the night before. It’s easiest to have it cut into large pieces so you can easily add one piece after the other.
This is kind of a similar technique here as if you were to be making pastry, ideally you want the mixture to start to resemble course sand. The reverse creaming method works by coating all the little granules of flour in butter, sort of by waterproofing it or providing a protective barrier. When you add the wet ingredients they aren't able to hydrate the flour which in turn doesn’t allow it to produce gluten and gluten is what leads to chewier and more dense goods like bread. If you were to taste a creamed cake side by side the flavor would be the same but the structure and texture are what’s different. Both have their pros and cons but for a vanilla layer cake reversed is definitely the preference.
As you can see here you're trying to get it to about this point, a little finer would be okay. There are still a few bits of butter but around this kind of texture will work perfectly. Let me know in the comments below what your favorite flavor of cake is. I have so many different recipes now of cakes, I’ll have a playlist linked below if you're looking for some inspiration. Mine would probably be carrot cake or banana cake, I don’t think you can ever go past a good cream cheese icing or frosting. In a smaller bowl, we’re going to combine the wet ingredients for the vanilla cake. We’ll need three good quality room temp eggs.
If you store them in the fridge just remove them about 30 mins to an hour before you start baking or if you’ve forgotten to do that you can sit them in warm water for 5-10 minutes. Crack each one into the bowl followed by 2/3 of a cup of sugar. We added sugar earlier with the flour as well but adding it all at the beginning would have been too much, causing it to cream a little with the butter. We’ll also need half a cup of milk and half a cup of sour cream.
The sour cream adds moisture as well as a little tang to the cake, its what’s going to activate the baking soda we added to the dry ingredients earlier. If you don’t have sour cream you can also substitute with natural unsweetened yogurt or Greek yogurt or failing that you can use a cup of milk instead but make sure to use all baking powder instead of the baking soda as the cake will have a bitter flavor. Lastly, we’ll need two teaspoons of vanilla. I like the one with beans in it so you get those running through the cake since that’s the only flavor we’re using here to make sure your's is the best quality you can find. Use a whisk to mix the wet ingredients together, combining them well, breaking up the eggs.
Pour half of the wet ingredients into the bowl with the dry ingredients and mix on low speed until just about fully combined. Follow with the second half and mix the cake batter together on low to medium speed for about a minute or so. We don’t have to be as careful here with over mixing as doing the reverse creaming method we haven’t allowed much gluten to form. Mixing now we’re actually trying to develop the smallest amount of gluten just so the cake holds together well but still not the same as if we were to be doing the traditional creaming method. Pour the cake batter into 3 lined and greased 6 inch or 15 cm cake pans. Alternatively, you can use 2 8 inch or 20 cm cake pans instead and have a 2 layer cake. Bake in a 180 C or 350 F oven for 25-30 minutes or until the center of the cake springs back when lightly pressed.
Leave to cool completely before decorating. To decorate the cake there are a couple of different options you can choose from, there's traditional buttercream which is butter and powdered sugar whipped together or Swiss Meringue Buttercream.
Swiss Meringue Buttercream can take a little longer to make but it has a much silkier texture and isn’t as sweet. I’ll have the full recipe for both listed below as well as the artificial which are very informative if you haven’t made it before. Today I’m making the Vanilla Swiss Meringue Buttercream which uses a sweetened whipped meringue that butter is creamed into. It’s my favorite for this type of cakes you want it between the layers of the cake as well as on the outside and traditional buttercream can sometimes be too sweet and overpowering for that.
Make sure your cakes have completely cooled to room temperature before you start to decorate them. I’ve used a serrated knife and leveled off the tops just so they are perfectly flat but you’ll find that these cakes conform too much of a dome so you can easily skip this step if you want to. Start with one of your cakes and add about 1/3 of a cup of the buttercream. Using an offset spatula spread it as evenly as you can over the cake. If you don’t have an offset spatula you can use a knife, spoon, or rubber spatula but this tool makes such easy work of it.
I’ll have the one I’m using linked below, it’s my favorite. Follow with a second cake, pressing it down evenly and top with another 1/3 cup of the Swiss meringue buttercream. Once it’s smoothed out finally follow up with the third cake, turning upside down so you get the perfectly flat bottom as the top of the cake. If you made this using two 8 inch or 20 cm cakes instead I would recommend using just over half a cup of the buttercream between the two layers. Add a big scoop of the buttercream to the top of the cake and cover it all in a thin layer, this is the crumb coat.
We’ll add more later on but this just keeps all the crumbs from the cake contained so when your smoothing over the final layer you don't get bits of cake everywhere. Place it into the fridge for at least 30 minutes to chills and set.
And finally, follow up with the final coat. If your way better than me at this you can smooth it flat but I find that's just too much work so I go for more swirls as the finished look. Before serving place the cake in the fridge for another 30 minutes just to let the Swiss Meringue Buttercream set. Slice it and enjoy! This cake is simple being just vanilla flavored so delicious.
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