I whipped up a video to show you the process of making this vanilla cake recipe and share my favorite baking tips for success. It pairs well with so many buttercream flavors, but if you want to keep things on the vanilla spectrum, try pairing it with this Vanilla Buttercream Recipe. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside. Trust me on this – sour cream is essential! There’s also an entire tablespoon of vanilla extract in there to really up the flavor, because yum. For the Cake: Preheat oven to 350F and line two 8 inch pans with parchment paper and butter the sides. To make this cake even more moist I’ve added a little sour cream for good measure. You can find cake flour at most grocery stores, but if all you’ve got is all-purpose flour in your pantry, here are instructions for how to make your own cake flour in a pinch. The secret to it’s perfect texture is the cake flour, which produces a much softer, fluffier cake than all-purpose because of its lower protein content (the more protein in your flour the stiffer the dough and less ability to maintain moisture). This vanilla cake is soft and moist, so easy to whip up, and tastes like a dream. Finding a go-to vanilla cake recipe from scratch felt like a mountain I had to climb, but after (what felt like) five hundred tries and a whole lot of not giving up, I’ve found a recipe that is beyond my wildest cake dreams. Blame it on the lack of Propylene Glycol Mono (or the handful of other ingredients in box mixes that you’ve never heard of), but my from-scratch vanilla cakes always ended up too dense, tasted a little cornbread-ish, and just didn’t have that fluffy appeal. Since I became accustomed to the light and fluffy texture of said box mix, every time I tried to make a vanilla cake from scratch, the result seemed off. I have a little confession to make: when I first started making cakes, my secret go-to for far too long was the box vanilla cake mix by Betty Crocker.
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