The cake is a kind of dessert. It is a favorite of all, whether young or old. The cake can eat during snacks or when there are birthday parties, it is not lost on any birthday celebrations because it is one of the most helpful to beautify the dining table when the birthday celebrant has a cake and some of the guests enjoying eating the cake. The cake is a little expensive but those who want to eat it, they are willing to spend. There are also many flavors of cake such as chocolate, butter, cheese, and many more.
One of the flavors of the cake is the Vanilla cake. It has a soft and light crumb from the cake flour; fluffy from excess egg whites; buttery and cakey from creamed butter; stick-to-your-fork moist from eggs and buttermilk and extra flavor from pure vanilla extract.
The vanilla cake batter used here is strong enough for shape cakes, tiered cakes and holds beautifully under the fondant. This vanilla batter is also the one used in cupcakes, piñata cakes, and bundt cakes. Vanilla Cake is great to serve at a wedding celebration because of its beautiful design.
Follow the step by step on how to cook a Vanilla Cake
Ingredients:
3 and 2/3 cups (420g) cake flour (spoon & leveled)
1 tsp. salt
1 tsp. baking powder
3/4 tsp. baking soda
1 and 1/2 cups (345g) unsalted butter (softened to room
temperature)
2 cups (400g) granulated sugar
3 large eggs and 2 additional egg whites
1 tbsp. pure vanilla extract
1 and 1/2 cups (360ml) buttermilk
For Vanilla Buttercream
1 and 1/2 cups (345g) unsalted butter, softened to room
temperature
6 cups (720g) confectioners sugar
1/3 cup (80ml) whole milk or heavy cream
1 and 1/2 tsp. pure vanilla extract
1/8 tsp. salt
Instructions:
1. Preheat the oven to 350 ° F (177 ° C). Put oil on the three 9-inch cake pans, line with parchment paper then grease it. Parchment paper helps to remove cakes faster into the pans.
2. Making the Cake:
a. In a bowl, combine the cake flour, salt, baking powder,
and baking soda. Then set aside.
b. Using the cake mixer, beat the butter and sugar
together at high speed until the mixture is smooth and creamy about 3 minutes. Using the Spatula,
scrape down the sides and up the bottom of the bowl.
c. Beat the 3 eggs, and put the egg white and vanilla
extract then mix it about 2 minutes until combined.
(The 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.
d. Add the dry ingredients into solid butter and egg
mixtures. Mix it with cake mixer on a low speed.
Wait until all the ingredients will be combined. Pour the buttermilk and mix just until combined. Blend the whole mixture by hand to make sure there are no lumps at the bottom of the bowl. The batter will be
slightly thicker.
3. Put the batter into the cake pans. Weigh them to ensure the volume of content. Bake them within 23-26 minutes. Wait until the cakes are baked through. To determine if the cake is cooked, prick the middle of the toothpick and if it is clean when removed, it means that it is cooked.
4. Remove the cakes from the oven and allow it to cool completely in the pans. The cakes must be completely cool before making frosting and assembling.
5. Making the Frosting:
a. Using a cake mixer, put the butter in a large bowl and
beat it on medium speed for 2 minutes until it
becomes creamy.
b. Add the confectioner’s sugar, milk, vanilla extract and
salt then continous it to mix with the cake mixer on a
low running.
c. After completely combined the ingredients increase
to high speed and beat for 2 minutes again.
d. Add some more confectioners sugar if frosting is too
thin; if it is too thick add it more milk and add salt if
it is too sweet.
6. Making Assemble and Decorate:
a. Using a large serrated knife cut a thin layer off the
the surface of the cakes to create a flat surface.
Eliminate excess lumps of cakes.
b. Place the 1st layer of cake on a serving plate or cake
stand. Frosting the surface for about 1 1/2 cups.
Put the second layer cake and re-frosting the same as the first layer. Put the 3rd layer cake then apply the remaining frosting on the top and sides of the cake. When applying to frost it is necessary to use
an icing spatula to make the icing flat.
c. Decorate the cakes with whatever design you want.
7. Put the cake in the refrigerator for 1 hour before slicing it to make it look good when sliced.
8. If the cakes have a leftover, just cover them and return to the refrigerator. It can be stored for up to 5 days.