Vanilla Cake Recipe Biography
Source(google.com.pk)Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
WATCH: Buttering and Lining Cake Pans
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool
Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
While there are many cakes that are perfect for celebrating birthdays and other special occasions, a two layer Vanilla Cake covered with Confectioners Frosting is especially popular. I really like this Vanilla Cake's sweet buttery flavor and light and moist texture. The frosting used to both fill and frost the cake also has a sweet and buttery flavor with a light and fluffy texture. To further decorate the cake, you can pipe some of the frosting around the top and base of the cake in a pretty design, and candy dots pressed into the frosting finish the look.
This Vanilla Cake is what is commonly referred to as a 1-2-3-4 Cake. Popular since the 19th century it is an easy cake to remember. The numbers 1-2-3-4 refer to the quantities of ingredients; 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. I have cut back a little on the amount of sugar, but otherwise the recipe is the same. This cakes uses the 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added. So not only is this recipe easy to remember, the cake is also easy to make. We are using regular all purpose flour (plain flour) but if you want a more tender and delicate crumb you can substitute the all purpose flour with cake flour. Also, if you want a cake with a lighter texture you can separate the eggs and beat the egg whites separately until soft peaks form. Fold the beaten egg whites into the batter after you have added the flour and milk. You can use either full fat (whole) milk or reduced fat (2%). Full fat milk will give this cake a richer flavor.
Once the cake layers have been baked and completely cooled, we are going to frost the cake with a classic sweet and buttery Confectioners' Frosting, also known as Vanilla Frosting, Butter Frosting, or Buttercream. It is not what you would call a real buttercream, that is, one that is made with eggs and a sugar syrup. Confectioners Frosting contains just confectioners sugar, butter, vanilla extract, and a little milk. Its' light and fluffy texture comes from beating these ingredients together for a long time (about three to five minutes). The end result is a frosting with a nice spreading consistency. You do not want it too thick or it will tear the cake, or too thin as it will run. So if you have to, adjust the milk and/or sugar until it is just right. Now, one of the great things about this frosting is that it colors so nicely. My preference is the gel pastes sold in small jars, which can be found at cake decorating store and Michaels. For this Vanilla Cake I have used a pink gel paste. The frosting was used to fill and frost the cake plus to pipe a border around the outside edge of the cake (I have used a Wilton star tip Number 18). Once the Vanilla Cake was frosted, I pressed candy dots (amazon.com) around the sides of the cake and on top.
Vanilla Cake: Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.
In a bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.
Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.
Confectioners Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add about 2 tablespoons of the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency. If desired, color the frosting with food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).
Assemble: Place one cake layer (bottom side facing up) on your serving plate and spread with about 3/4 cup (180 ml) of frosting. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting. Can place some of the frosting in a piping bag and pipe a decorative border around the top of the cake (I have used a Wilton star tip Number 18). Cake can be covered and stored at room temperature for several days.
Serves 10-12 people.
Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk. Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.
Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.
My daughter is turning eight years old this week, and for months she’s been begging me for two things: a puppy and her favorite vanilla birthday cake. The puppy is definitely not going to happen — I already have my hands full with this big guy.
But the cake’s easy. I’ve made this simple vanilla cake every year on her birthday since she was two. The cake recipe is adapted from one of my favorite baking books, Perfect Cakes by Nick Malgieri, and the frosting recipe was handed down to me from my great-grandmother.
I know baking a cake from scratch can be intimidating, and I won’t lie: it can be tricky. But it doesn’t have to be. The key – as long as you have a solid recipe like this one – is to follow the instructions carefully. If the recipe says the eggs should be at room temperature, make sure they are; if the recipe calls for adding flour in four separate additions and scraping down the bowl in between, make sure you do it. Without getting into the science of it — which, in all honesty, makes my head spin — I can tell you that all these little steps are important to ensure your cake bakes up tender and delicious. Once you get the hang of it, it’s easy and a good homemade cake puts all those boxed mixes and canned frostings to shame.
To begin, whisk the dry ingredients together in a bowl.
Next, cream the butter and sugar until light and fluffy, about 5 minutes.
Meanwhile, wisk together the egg whites and milk. Be sure the eggs are at room temperature, otherwise your batter may curdle. To warm them up quickly, place them in a bowl of hot water before cracking them.
When the butter and sugar are creamed, beat in the vanilla and almond extract, then add one-quarter of the flour mixture and beat on low speed.
Then add one-third of the milk mixture.
Continue alternating adding the flour and milk mixtures, scraping down the bowl as necessary, then pour the batter into the prepared cake pans and smooth the tops. Note that this cake can be made in either 8 or 9-inch cake pans; the former will be higher and the latter will flatter
Bake the layers for 30-35 minutes, until they are well risen and firm. Cool the layers in the pans for five minutes, then unmold onto racks to finish coolin
While the cake cools, make the frosting. It’s easy: just cream the butter and cream cheese together, then add the vanilla and confectioners’ sugar and beat until smooth.
When the layers are cool, frost the cake.
You can spread the frosting smooth, or swirl it casually with a butter knife like I do. Since it’s an all white cake, I like to scatter some festive nonpareils or confetti sprinkles on top for color. For a change, if you like coconut, try topping the cake with heaps of shredded sweetened coconut — it’s amazing.
That’s all there is to it. Enjoy!
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Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream
By Jennifer Segal, cake portion adapted from Perfect Cakes by Nick Malgieri
Servings: Makes one 8-inch layer cake, or 24 cupcakes
Total Time: 1 Hour
Ingredients
For the Cake Layers
2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
6 large egg whites, at room temperature
3/4 cup whole milk, at room temperature
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
For the Buttercream
12 tablespoons (1-1/2 sticks) unsalted butter, softened
1/2 cup plus one tablespoon cream cheese, at room temperature
6 cups confectioners' sugar
3 teaspoons vanilla extract
Pinch salt
Instructions
For the Cake
Position a rack in the middle of the oven and preheat to 350 degrees. Spray two 8 or 9-inch cake pans with nonstick cooking spray (note: 8-inch cake pans will give you a much higher cake). Cut two 8 or 9-inch rounds of parchment or wax paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)
In a medium bowl, whisk together the flour, baking powder, and salt.
Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.
Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.
Bake the cakes for 30-35 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack).
For the Vanilla Buttercream
In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.
Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.
Nutrition Information
Serving size:Makes one 8 or 9-inch layer cake, or 24 cupcakes
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Preheat oven to 350°.
Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
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