![]() The batter will be smooth and mostly cohesive there may be some small lumps remaining, but that’s fine! Also, remember that while over-mixing can make your vanilla cake both dry and dense, under-mixing has its own risks and should be avoided as well! Alternate adding the dry ingredients and the buttermilk, folding thoroughly, but not aggressively. I highly recommend using an electric mixer for this step! However, once you get to the point of combining your wet and dry ingredients, you need to be gentle and fold by hand using a spatula. To avoid over-mixing, thoroughly cream together the wet ingredients, particularly the butter, sugar, oil, and eggs. Do not over-mix your batter! Mixing the batter properly can be tricky and this is often where most mistakes are made with homemade cakes.There are three main causes for a dry cake: over-measuring the flour (addressed above), over-mixing, and over-baking. This applies to any cake that is made from scratch, not just this recipe! What causes dry cake?ĭryness is typically the biggest complaint bakers have when making a cake from scratch, so I thought this FAQ deserved its own space. When making any cake from scratch, take care to not over-mix, over-bake, or use too much flour, or the cake can end up tasting like cornbread. See Also Malay - Amboseli National Parks - Manyeleti Game Reserve Channel Guide Magazine James Patterson Book ListsĬakes made from scratch require a bit more care and technique than those that come from a box-mix. For the full recipe please scroll down to the bottom of the post! Remember, this is just an overview of the ingredients I used and why. If you over or under-measure your flour, your cake will not turn out right! Use the right method, be as precise as possible, and use a kitchen scale if you have one. SAM’S TIP: One of the biggest mistakes you can make with this recipe is neglecting to measure your flour properly. And no, you do not *need* to have baking soda in a recipe in order to use buttermilk we’re using it for its moisture and flavor here! While I do have a buttermilk substitute, it doesn’t really make this vanilla cake quite as moist and flavorful as I like it to be, so now I strictly recommend using real buttermilk. I strongly recommend using full-fat buttermilk for the best flavor and texture. Always make sure your baking soda is fresh and avoid using a generic brand, which I’ve had mixed results with in the past. I know a tablespoon of baking powder may seem like a lot, but that’s not a typo. To substitute by weight, you would use the same amount, but if you are using measuring cups you will need to substitute your flour properly. However, you *could* use cake flour instead. I developed this vanilla cake recipe to be work with all-purpose flour and that’s what I always use. You can’t have vanilla cake without vanilla! I recommend using a good quality vanilla extract, so if you’ve got a batch of homemade vanilla extract, use it here! You’ll need four eggs, and it’s best if you bring them to room temperature before adding them (this helps them incorporate into the batter more evenly). Brown sugar would add moisture, but would detract from the classic vanilla flavor and even weigh down the cake a bit. For the butter, unsalted is best so we have maximum control over the flavor of the cake Any neutral cooking oil will work here, but I typically recommend using either vegetable or canola oil. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry. Butter provides flavor while oil adds moisture and keeps it from being too dry. A blend of these two ingredients gives the cake the best possible flavor and texture. What You NeedĪfter testing many versions and combinations of ingredients, I’ve found that a good vanilla cake needs the following ingredients: I’ve included a few tips below to help you be successful, so make sure to read all the notes before you get started. The flavor and texture of this cake is so much better than box-mix, and the preparation is almost as easy. So many of you have tried and loved this recipe, and while the recipe remains exactly the same, I thought it was about time for a facelift with new photos and a new video. It’s a simple, classic, and incredible vanilla cake. Like my chocolate cake, this has been one of my most popular recipes for years (and you may recognize it as the base for both my pineapple upside-down cake and my marble cake). It pairs beautifully with any frosting, although a traditional chocolate frosting is my favorite finish! Not to be confused with my white cake, this recipe is a beautiful pale golden color and distinctly vanilla flavored. A Classic Vanilla Cake, Made Entirely From-ScratchĮvery baker needs a solid vanilla cake recipe in their repertoire, and today’s recipe is just that.
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