VANILLA CAKE RECIPE: This is the best vanilla cake recipe I know of. The Japanese method used to make this cake makes it the fluffiest, softest, and moistest yellow cake you’ve ever had. Wow, this cake tastes like it came from a restaurant and stays fresh and moist for 4 days! For great vanilla cupcakes, use the same batter.
VANILLA CAKE RECIPE
Tips on how to frost and decorate a vanilla cake
The picture in this post shows vanilla frosting. The white on white (almost) color scheme looks nice and, of course, brings out the vanilla flavor. Many people love classic buttercream because it tastes rich, buttery, sweet, and smooth.
For the most professional look, use chocolate mirror glaze. To make the supported frosting, you will need to use the Vanilla Buttercream that was mentioned above. Then, follow all the steps in the Mirror Glaze recipe for a flat and even surface, etc.
My Secret Fluffy Vanilla Frosting That Is Less Sweet – This frosting is 100% silky smooth, fluffier, and much less sweet than buttercream. It also flows like a dream. Vanilla Buttercream is what it looks like. This Vanilla Cake was used in a different recipe for Lemon Cake with Fluffy Lemon Frosting.
Sprinkles for a simple, happy, and birthday-appropriate way to decorate;
For an elegant look, use fresh flowers. Tip: To be safe, wrap the ends in a small piece of paper before putting them in the frosting or cream.
To make a classic birthday cake, use chocolate buttercream. For an Easter cake, use pastel-colored buttercream.
If you want to make Chocolate Fudge Frosting, melt chocolate and mix it with cream cheese. Make twice as much frosting so that there is enough for the sides, top, and inside. Plus, you don’t need an electric beater for this one!
Victoria Sponge wants jam and cream (picture above, middle of the page). – Strawberry jam should be spread on the upside-down base, and vanilla whipped cream should be placed on top. Sprinkle icing sugar or powdered sugar on top of the sponge, then put it on top. Keep in mind that this cake is lighter (and I might even say better!) than regular Victoria sponge cakes, which are very thick.
Strawberry Shortcake, which is basically the Classic Japanese Shortcake on my mom’s website for Japanese recipes, but this Vanilla Cake is used instead of a Japanese sponge cake.
Use a glaze that is almost see-through and drips down the sides, like the Lemon Glaze on this Lemon Yogurt Cake. Make two single-layer cakes, or cut the amount in half.
Plain: Don’t forget how powerful this cake is. It’s so moist and tastes so great with vanilla and butter that you can eat it just by itself. If you’re serving it to guests, I think it looks nicer with icing sugar or powdered sugar on top, plus a drop of cream on the side and one or two fresh strawberries!
Ingredients
- 2 cups plain / all purpose flour (cake flour OK too, Note 1)
- 2 1/2 teaspoons baking powder (check it’s still active, Note 2)
- 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)
VANILLA BUTTERCREAM
- 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
Instructions
- Before you start making the batter, heat the oven to 180°C/350°F (160°C fan) for 20 minutes. Put the shelf in the middle of the oven.
Grease two 20cm (8″ ) cake pans with butter and line them with baking paper. (Take note of 9 more pan sizes) If you can, use a cake pan that doesn’t have an open bottom. - In a big bowl, mix flour, baking powder, and salt together. Put away.
- You can use a hand beater or a Stand Mixer with a whisk tool to beat the eggs for 30 seconds on speed 6.
While the beater is still running, slowly add the sugar.
Then beat on speed 8 for 7 minutes, or until the volume and whiteness are tripled. - Heat the milk and butter together. Put the butter and milk in a heat-safe jug and melt the butter in the microwave for two minutes on high (or on the stove). Milk shouldn’t bubble and boil (foam is fine). Don’t do this ahead of time and let the milk cool down (this will change the rise).
- Add the flour slowly. Once the egg is whipped, sprinkle 1/3 of the flour over the top and beat on Speed 1 for 5 seconds. Then, add half of the rest of the flour and mix on Speed 1 for 5 frames. Add the rest of the flour and mix on Speed 1 for 5 to 10 seconds, just until the flour is combined. Stop right away when you can’t see flour anymore.
- Add some egg batter to hot milk to make it lighter: Add the oil, vanilla, and hot milk to the bowl that was empty before. Add about 1 1/2 cups (2 ladles) of the egg batter to the milk butter. You don’t have to be exact with the amount. Mix with a whisk until it’s smooth; you can be rough here. Will look like foam.
- Add the milk slowly. Put the beater back on Speed 1, and then pour the milk mixture into the egg batter slowly over 15 seconds. Then turn off the beater.
Last mix and scrape: Clean the bowl’s sides and bottom. As soon as you finish beating on Speed 1, the batter should be smooth and easy to pour. - Put the mix into the pans.
To get rid of big bubbles, hit each cake pan three times on the counter (see Note 10 for more on this).
Bake for 30 minutes, or until the top is golden and a toothpick stuck in the middle comes out clean. - Take it out of the oven. Allow cakes to cool in their pans for 15 minutes before carefully moving them to cooling racks. If you want to make layer cakes, let them cool upside down. A small dome will flatten out exactly. Nice layers for a level cake.
You can use any filling you like, cream, and fresh berries or jam to decorate. Check out the post’s list of ideas! - I used the paddle tool on my stand mixer and turned it on high for three minutes. The butter turned from yellow to almost white and became fluffy and creamy.
Slowly add the icing sugar or powdered sugar in three batches, making sure not to make a powder storm. Once most of it is mixed in, beat on high for three minutes, until the mixture is fluffy.
After you add the milk and vanilla, beat for another 30 seconds. For example, if you need to make it nice and soft but still able to hold its shape, don’t add milk. Use right away. To re-fluff, put it in the fridge if you make it ahead of time.
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