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Made with lacticello, vanilla extract and vanilla paste, this classic vanilla cake has a light and soft consistency and the best vanilla flavor. Add your favorite glaze for the best birthday cake!
I wrote a blog for so long that sometimes I forget when I have not shared a certain recipe with you.
For example, I recently watched my cake recipes and I understood that I had not yet shared my recipe for vanilla cake with you!
Of course, I shared vanilla cupcakes and even an easy vanilla bundt cake and tons of other cake flavors … but no classic vanilla layer cake.
And however much I have my best recipe for the chocolate cake (and believe me, this is a delicious cake), sometimes you just need a recipe for the truly incredible vanilla cake. And I promise you, this is really fantastic.
Save this recipe because it is what you want to have it at hand for birthdays, parties and holidays outside.
The best classic vanilla cake
This cake is proof that sometimes are the recipes that seem that they will be the simplest that are the most difficult.
This recipe is not simple like putting the batter for my vanilla cupcakes in pans and change the cooking time. In reality, we needed a lot of arms to make sure that the consistency of this cake was right and that it would have cooked evenly in the cake pans.
But Lemme say it, it was worth it. This vanilla cake has a light consistency and tender crumb – no dense cakes here!
And don’t let anyone tell you that vanilla is boring, because this cake is absolutely delicious. I use a combination of vanilla extract and vanilla pasta to obtain the best vanilla flavor.
It has an incredible flavor, it seems beautiful and will make you rethink everything you knew about vanilla cakes before this.
Is it a yellow cake or a white cake?
White cakes Use only egg whites and Sometimes A combination of butter and shortening to obtain their bright white color. Funfetti Cupcakes e Angelo food cake They are two examples of white cakes.
The white cake is also traditionally used for wedding cakes, although this is less true in these days with couples who choose flavors of less traditional cake.
Yellow cakes Use the entire egg – white and yolk – and butter. This gives them a richer and more yellow color.
Since this vanilla cake uses full eggs and butter, it is a type of yellow cake!
How to prepare my vanilla cake
This is a rather standard cake recipe and an almost anyone can mount for a birthday, a holiday, a party or simply because it is Thursday and you want some cake.
Ingredients you need
To make my vanilla cake, you will need:
- 2 1/4 of cake cups
- 2 teaspoons of powder cooking
- ½ teaspoon of sodium bicarbonate
- ½ teaspoon of Kosher salt
- 1 1/4 of lactic cups at room temperature
- 1 tablespoon of vanilla bean pasta
- 2 teaspoons of pure vanilla extract
- 12 tablespoons of non -salted butter
- 1 1/2 cups of granulated sugar
- 3 large eggs at room temperature
This cake use cake flour instead of flour for all uses. The cake flour helps to give the cake its light consistency.
My favorite chocolate biscuits, the blueberry cupcakes and the lemon layer cake also use cake flour, so there are many other ways in which you can use the box.
Lacticello is the key to the perfectly tender crumb. I tried the cake with normal milk and I promise it was not the same! You absolutely must use the dairy in this.
I know that using vanilla pasta and extra vanilla look extra, but trust me. It is worth using an incredible vanilla flavor!
Make this cake
You can use 8 -inch or 9 -inch round pans for this vanilla cake. Greate 2 of any size you choose, then align the funds with the parchment paper rounds.
Sift the dry ingredients together: flour, baking powder, baking soda and salt.
Using a mixer, the cream the butter and the sugar together for about 3 minutes or until the mixture is very light and soft.
Add the eggs one at a time, mixing well after each addition. Mix the pasta and vanilla extract. Scrape the bowl.
Now it alternates by adding the dairy and dry ingredients: add 1/3 of the low -speed flour mixture, then half of the dairy products. Repeat, then ends with the last of the dry ingredients.
Make sure to mix well after each addition and scrape the sides and the bottom of the bowl according to need.
Divide the cake batter between the prepared pans. Cook at 350 ° F for 25-35 minutes. The cakes are performed when a toothpick or a tester inserted in the center is clean.
Leave the cakes to cool in the pans for 10-15 minutes before turning them off on a wire rack to finish cooling.
Make sure the cakes are completely fresh before decorating as desired.
Tips for icing and filling
With a classic vanilla cake, the options are infinite when it comes to glaze you can use!
You can never make a mistake with vanilla butter cream or chocolate butter cream.
Flavored butter cream glazed are also an excellent option. Try the raspberry butter cream, the strawberry glaze or even the lemon blue glaze.
If you are not a fan of the butter cream glaze, cheese cream glaze, whipped cream glaze or even Marshmallow glaze are all excellent choices.
Cakes for cakes
There are also many ways in which you can fill your vanilla cake. Limone or lime curd cagliata, chocolate ganache or salted caramel sauce are all delicious.
You can also go with fresh sliced berries, your favorite fruit preserves or even nutella! Try to combine different fillings and glaze to invent your favorite combinations of your family.
Tips for the conservation of the vanilla cake
The layers of oven and cooled vanilla cake can be wrapped firmly in a plastic wrapping and stored at room temperature for 1-2 days before the icing and decoration.
Once the cake is glazed, keep it in a covered container. If you used a butter cream glaze and your kitchen is not too hot, you can leave it at room temperature for a maximum of 3 days.
If you used a cheese cream glaze or your kitchen is quite hot, keep the cake in the refrigerator for a maximum of 3 days. Let the cake arrive at room temperature before serving.
And don’t forget the freezer! You can freeze layers of cooled cake and without fruit for a maximum of 2 months or a cake or glazed cake for a maximum of 1 month.
For more details on how to prepare your cake for freezing and how to defrost, take a look at my post on how to freeze the cake.
Preheated the oven at 350 ° F with a grid in the center. Grease (2) Round pans with 8 or 9 inches and align with the parchment.
In a large bowl, sift the flour, baking powder, baking soda and salt together.
In the bowl of a support mixer equipped with a palette attack or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes or until the butter and sugar are very light and soft. Beat the eggs, one at a time, ensuring that they are completely mixed before adding the others. Beat in vanilla and extract pasta.
Add 1/3 of the flour mixture, beating at low speed. Scrape the sides and the bottom of the bowl. Bang in half of the lacticello, then beat in half of the remaining dry ingredients until they are incorporated. Add the rest of the lacticello, beating until the batter is completely incorporated and smooth, then add the last of the dry ingredients, beating until the ingredients are carefully combined, scraping the sides and the bottom of the bowl as needed.
Divide the batter equally among the prepared pans.
Cook for 25-35 minutes or until a toothpick inserted in the centers is cleaned. Let yourself cool briefly in the pans, then turn on a wire rack and cool completely before passing the desired glaze and decoration.
Service: 1slice without fruit, Calories: 320Kcal, Carbohydrates: 44G, Protein: 5G, Fat: 14G, Saturated fat: 8G, Polynsaturo fat: 1G, Monolysatuine fat: 4G, Trans fat: 0.5G, Cholesterol: 74mg, Sodium: 257mg, Potassium: 77mg, Fiber: 1G, Sugar: 27G, Vitamin A: 451Iu, Soccer: 81mg, Iron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
