Get widget

Tuesday 23 July 2013

The Best Vanilla Cake Recipe

I don't normally re-post from other blogs but today is an exception... because at the moment I am baking my brother's wedding cake (literally it is in the oven right now). He is getting married to the beautiful Jessica this Saturday and I was asked to make their cake... I was more than happy to oblige.

Here is a picture of what they would like to serve their guests...

Do you know that not all cakes are created equal? 

After some serious searching in books and on this here internet I found the following post on a blog called All Sorts of Pretty. Such a lovely site but also containing the perfect vanilla cake recipe. I doubled it in order to make 2 x 10" layers for my project but you won't find a recipe like it very many places. The biggest difference is using all room temp ingredients except for the butter which gets added cold in cubes straight to the dry ingredients. This is genius!! It is a little more complicated than your average recipe but just read it through once and you'll be good to go. A note on the icing: I am doing the cake above so in order to achieve the colour I want I am using coffee but I will still be adding vanilla to the recipe. PS - the cake is out of the oven and looks glamorous and just perfect!

The Best Vanilla Cake Recipe

Posted on Monday, May 13th, 2013 - Written by Katy
The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)
The method for creating this cake is very specific – it calls for weighing your ingredients in grams rather than measuring in cups.  You’ll need a timer as it calls for adding the butter at specific 10 second intervals and then beating the batter for 3 minutes before adding the egg mixture in 20 second intervals.
Some people might find this tedious and opt for a box cake instead, but I love this kind of process and found the cake itself to be far superior to anything you’ll find in a box.  The cake is light and fluffy, while also having more density than boxed mix or any other cake I’ve baked.
The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)
The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)The icing for this cake is so light and fluffy, plus perfectly sweet and vanilla flavored from using a scraped vanilla bean.
The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)The recipe calls for beating the butter for 8 minutes, then with the rest of the ingredients for an additional 7 minutes.  It turns out so airy and light, you may be tempted to steal a fingertip-full from the bowl like I did.
The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)

Yield: One 2-layer, 8-inch round cake
For the Fluffy Vanilla Cake:
  • 5 large egg whites (150 g), at room temperature
  • 1 whole egg
  • 1 cup whole milk (237 ml), at room temperature
  • 2-1/4 teaspoons (12 ml) pure vanilla extract
  • 3 cups (345 g) cake flour, sifted 2
  • 2 cups (400 g) sugar
  • 1 tablespoon + 1 teaspoon (17 g) baking powder
  • 3/4 teaspoon (5 g) salt
  • 12 tablespoons (170 g) unsalted butter, cold and cut into 24 even pieces

For the Whipped Vanilla Bean Frosting:
  • 3 sticks + 2 tablespoons (375 grams) unsalted butter, softened and cut into cubes
  • 3 cups sifted (475 g) confectioners’ sugar (icing, powdered)
  • 3 tablespoons (45 ml) milk
  • 1 vanilla bean, scraped
  • 1 teaspoon (5 mL) pure vanilla extract
  • pinch of salt
For the Fluffy Vanilla Cake:
  1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds, ensuring it’s cold (you can keep some in refrigerator while you’re adding pieces). Continue to mix on low until the mixture is a fine crumbly texture. Add milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
  5. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
  6. Bake until a cake tester comes out with a few crumbs when inserted into the center, about 30 minutes. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  7. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.
For the Whipped Vanilla Bean Frosting:
  1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.
  3. Best used right away.
  4. You can eliminate the vanilla bean and use a total of 1-1/2 teaspoons of pure vanilla extract.

  1. Place bottom cake layer on cake plate or 8″ round thin cake board and spread 1 cup of frosting on top with a small offset spatula.
  2. Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes.
  3. Remove from refrigerator and apply a final “coat” of frosting.
  4. Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.