Moist Vanilla Cake From Scratch Recipes

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MY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!



My best Vanilla Cake - stays moist 4 days! image

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days - that's unheard of! This is THE Vanilla Cake recipe for all occasions - from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.

Provided by Nagi

Categories     Cakes

Number Of Ingredients 13

2 cups plain / all purpose flour ((cake flour OK too, Note 1))
2 1/2 teaspoons baking powder
1/4 tsp salt
4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))
1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2" cubes (or so))
1 cup milk (, full fat (Note 5))
3 tsp vanilla extract (, the best you can afford (Note 6))
3 tsp vegetable or canola oil ((Note 7))
225g / 2 sticks unsalted butter (, softened)
500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
3 tsp vanilla extract
2 - 4 tbsp milk (, to adjust thickeness)

Steps:

  • Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
  • Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
  • Whisk flour, baking powder and salt in a large bowl. Set aside.
  • Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
  • With the beater still going, pour the sugar in over 45 seconds.
  • Then beat for 7 minutes on speed 8, or until tripled in volume and white.
  • Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don't do this ahead and let the milk cool (this affects rise).
  • Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
  • Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
  • Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
  • Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
  • Pour batter into pans.
  • Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
  • Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
  • Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
  • Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
  • Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
  • Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
  • Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Nutrition Facts : Calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

MOIST VANILLA CAKE FROM SCRATCH



Moist Vanilla Cake From Scratch image

Enjoy everything you love about classic vanilla cake with this moist vanilla cake recipe from scratch!

Provided by Mary (The Goodie Godmother)

Categories     Cakes and Cupcakes

Time 45m

Number Of Ingredients 9

2 cups granulated sugar
4 egg whites
1/2 cup sour cream
2 2/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup buttermilk, room temperature
1/4 cup neutral-flavored oil
2 teaspoons vanilla extract

Steps:

  • Preheat your oven to 350 F. Grease and line 2 8-inch cake pans with parchment paper. Set aside.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, egg whites and sour cream until mostly smooth.
  • In another bowl, sift together the cake flour, baking powder, and salt.
  • Combine the buttermilk, oil, and vanilla in a third bowl, or large measuring cup.
  • Add the dry ingredients and buttermilk mixture to the sugar mixture in 3 batches, starting and ending with the dry ingredients. So addition 1 would be 1/3 of the dry ingredients and 1/3 of the wet, the second could be the same, and the final addition would be the last 1/3 of the wet ingredients and then the last 1/3 of the dry. Stir each until just combined and scrape the sides of the bowl after each addition.
  • Divide batter evenly between your cake pans and bake 30-35 minutes until a tester inserted in the center of the cake comes out clean. If baking in 3 6-inch pans, the bake time will be closer to 25 minutes. Remove from the oven and allow to rest in the pans 5-10 minutes before turning out for wrapping or cooling.
  • Frost and decorate as desired once cool.

EASY VANILLA CAKE



Easy Vanilla Cake image

This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.

Provided by Sapphire Bang

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 9

cooking spray
2 ⅔ cups all-purpose flour, or more as needed
1 cup white sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
2 pinches salt
3 eggs
¾ cup milk
¾ cup vegetable oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
  • Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g

CLASSIC VANILLA CAKE



Classic Vanilla Cake image

The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 12 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
  • Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
  • Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
  • For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
  • To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

MOIST VANILLA CAKE RECIPE WITH EASY BUTTERCREAM



Moist Vanilla Cake Recipe With Easy Buttercream image

How to make the best vanilla cake with the reverse creaming method. Super moist, delicate texture and unforgettable flavor.

Provided by Elizabeth Marek

Categories     Dessert

Time 45m

Number Of Ingredients 19

4 ounces whole milk (to be mixed with the oil)
3 ounces canola oil
6 ounces whole milk (to be mixed with the eggs)
1 tablespoon vanilla extract (or 1 vanilla bean pod)
3 large eggs (room temperature)
13 ounces cake flour
13 ounces granulated sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter (softened to room temperature but not melted)
16 ounces powdered sugar
4 ounces pasteurized egg whites
2 teaspoons vanilla extract
16 ounces unsalted butter (softened to room temperature but not melted)
1/4 teaspoon salt
1 TINY drop purple food coloring (to offset the yellow color (optional))
3 drops electric pink food coloring (for the flowers)
1 Tablespoon white sprinkles (for decorating)

Steps:

  • IMPORTANT: This is the BEST vanilla cake because I use a scale so it turns out perfectly ???? If you convert to cups I cannot guarantee good results. Make sure all your (cold ingredients) butter, eggs, milk are at room temperature or a little warm. See my post about how to use a scale if you don't know how to measure by weight.
  • Heat oven to 335º F/168º C . Prepare three 8"x2" cake pans with cake goop or another preferred pan release.
  • Place the 4 oz of milk in a separate measuring cup. Add the oil to the milk and set it aside.
  • To the remaining 6 oz of milk, add the vanilla and room temperature eggs. Whisk gently to combine. Set aside.
  • Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
  • Turn the mixer onto the slowest speed. Slowly add chunks of your softened butter until it is all added then let everything mix until it looks like coarse sand.
  • Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid, speed 2 on the Bosch) for 2 full minutes to develop the structure. Set a timer! Don't worry, this will not over-mix the cake.
  • After 2 minutes, scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
  • Slowly add in the milk/egg mixture while mixing on low, stopping to scrape the bowl one more time halfway through. Mix until just combined. Your batter should be thick and not too runny.
  • Divide the batter into your greased cake pans and fill 3/4 of the way full. I like to weigh my pans to make sure they're even.
  • Bake for 30 minutes and check your cakes. Do the "done test". Insert a toothpick to see if it comes out clean. Sometimes wet batter doesn't show up so make sure it's clean and not just wet. Then gently touch the top of the cake, does it spring back? Oven temperatures vary so if it's not done yet, bake for a few more minutes (2-3) and check again until it passes the "done" test.
  • Remove the cakes from the oven and give them a tap on the countertop to release air and prevent too much shrinking. Let them cool on a cooling rack until they are barely warm.
  • After cooling for about 10 minutes, place the cooling rack on top of the cake, placing one hand on top of the cooling rack and one hand under the pan and flip the pan and the cooling rack over so the pan is now upside down on the cooling rack. Remove the pan carefully. Repeat with the other pan.
  • After the cakes are fully cooled, carefully wrap them in plastic wrap and place them into the freezer or fridge for about 30 minutes to firm up the cakes and make them easier to handle for stacking.
  • Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk, combine ingredients on low and then whip on high for 5 minutes. Add the vanilla extract and salt.
  • Add in your softened butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
  • Whip on high for 8-10 minutes until it's very white, light and shiny. If you don't whip it enough, it could end up tasting buttery.
  • Optional: If you want whiter frosting, add in a tiny drop of purple to counteract the yellow in the butter (too much will make the frosting grey or light purple.)
  • Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
  • After your cakes are chilled, fill them with your favorite frosting and frost the outside. If you're not familiar with decorating cakes, check out my how to make your first cake blog post! Watch the video to see how I made the palette knife buttercream flowers.

Nutrition Facts : Calories 445 kcal, Carbohydrate 46 g, Protein 4 g, Fat 28 g, SaturatedFat 18 g, Cholesterol 88 mg, Sodium 113 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving

GRANDMA'S MOIST CAKE



Grandma's Moist Cake image

This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing.

Provided by Patricia Taylor

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 6

1 cup butter
2 cups white sugar
4 eggs
2 ½ cups self-rising flour
1 cup milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
  • In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
  • Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 53.9 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 471.5 mg, Sugar 34.6 g

VERSATILE VANILLA CAKE



Versatile Vanilla Cake image

Skip the store-bought cake mix and impress guests with a vanilla-flavored cake recipe that's easier than it looks. Top off this cake with our Whipped Frosting. For variations on this cake, see our Chocolate and Lemon cake recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
Whipped Frosting

Steps:

  • 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.
  • 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 completely.
  • 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.

Nutrition Facts : Calories 413 g, Fat 18 g, Protein 6 g

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Scrape the sides and bottom of the bowl. Set the mixer speed to low and start adding the dry ingredients and the milk in three intervals, alternating between them. Start with the dry and end with the milk. Add the extracts and the sour cream. Pour the batter in three 6 inch round cake pan and bake at 350°F for 40 min.
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MOIST AND FLUFFY VANILLA CAKE | FAVORITE VANILLA CAKE RECIPE
2015-08-19 1. Preheat the oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper in the bottom and grease the sides. 2. Beat the butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.
From lifeloveandsugar.com


THE BEST EASY VANILLA SHEET CAKE RECIPE - SWEET CS DESIGNS
2021-05-28 Add the egg whites into the mixer in three batches, mixing them in fully before the next addition, scrape down the sides. Slowly stir in the milk and vanilla until smooth. Add half of the flour mixture and mix in until combined. Mix in half of the sour cream until combined. Repeat with the remaining flour and sour cream.
From sweetcsdesigns.com


THE BEST VANILLA CAKE RECIPE WITH VANILLA FROSTING - LIFE LOVE AND …
2018-01-31 Preheat oven to 350°F (176°C). Mix dry ingredients: Combine the flour, baking powder and salt in a medium sized bowl and set aside. Cream butter and sugar: Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes.
From lifeloveandsugar.com


THE BEST VANILLA CAKE RECIPE (EASY AND VERSATILE!)
2018-03-17 Preheat the oven to 325°F / 165°C. Line the bottom of two 8 inch pans with parchment paper, and butter and flour the sides. Set aside. (See recipe notes for baking instructions for 9 inch pans, cupcake pans, or 9 x 13 inch pans). Whisk the butter, oil, salt, and sugar until the mix is creamy and fluffy.
From theflavorbender.com


THE BEST VANILLA CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
2019-01-08 Place your cake pans on a large sheet of parchment paper. Trace the bottom of the cake pan with a pencil. Cut parchment paper into rounds. Grease the pan and the parchment paper. Parchment paper rounds guarantee seamless removal from the pan because the cake slides right out. Cool cake layers completely.
From sallysbakingaddiction.com


MOIST VANILLA POUND CAKE RECIPE FROM SCRATCH - CREATE THE MOST …
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From recipeshappy.com


MOIST VANILLA CAKE FROM SCRATCH (& BROWNED BUTTER GLAZE
2019-05-02 Make the Cake. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
From averiecooks.com


FINALLY. THE PERFECT VANILLA CAKE RECIPE. - SUGAR & SPARROW
2022-02-17 Instructions. Preheat the oven to 350°F. Prepare three 6-inch or two 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a parchment paper circle to the bottom of the pan. Sift the cake flour and then measure by spooning and leveling it in your measuring cup.
From sugarandsparrow.com


HOW TO MAKE A VANILLA CAKE - HOMEMADE VANILLA CAKE - EATING ON …
2021-02-01 Beat well until light and fluffy. 4. Add eggs and beat well, one at a time. 5. Add flour and milk, alternating until blended well. 6. Pour cake batter into prepared baking pans and bake for 30-35 minutes or until toothpick inserted in the center comes out clean.
From eatingonadime.com


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