Best Vanilla Butter Cake Recipe

flour, vanilla extract, salt, Reese's Peanut Butter Cups, yellow cake mix and 7 more Moist Butter Cake with Chocolate Frosting Country At Heart Recipes salt, semi-sweet chocolate, butter, vanilla, baking powder, egg yolks and 8 more

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Preheat your oven to 350 degrees F. Grease and lightly flour three 8-inch round pans. Combine the buttermilk, eggs, vegetable oil and vanilla in …

Rating: 4.9/5(9)
Category: Dessert
Servings: 3
Total Time: 1 hr 10 mins
1. Preheat your oven to 350 degrees F. Grease and lightly flour three 8-inch round pans.
2. Combine the buttermilk, eggs, vegetable oil and vanilla in a bowl or large measuring cup and whisk until smooth.
3. Combine the sugar, cake flour, all-purpose flour, baking powder, baking soda and salt in the bowl of your stand mixer. Whisk to combine the dry ingredients.
4. Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain. Add 1/4 of the liquid ingredients to the dry ingredients and blend on low to combine. Raise the mixer to medium-high speed and beat for 2 minutes, scraping the bowl and beater halfway through beating. Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl. Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes.

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This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow …

Rating: 5/5(513)
Category: Cakes
Cuisine: Western
Calories: 339 per serving
1. 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.
2. Whisk flour, baking powder and salt in a large bowl. Set aside.
3. Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
4. 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).

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Preheat the oven to 350°F. Line two 8" round cake pans with a circle of parchment paper or butter and flour the bottom of the pans only, not …

Reviews: 256
Calories: 423 per serving
Category: Cakes/Cupcakes Recipes
1. Preheat the oven to 350°F. Line two 8" round cake pans with a circle of parchment paper or butter and flour the bottom of the pans only, not the sides.
2. Combine the yolks, 1/2 the sour cream and the vanilla in a small bowl, whisk to combine, set aside.
3. Into a mixer bowl put 1 1/4 cups of the sugar, sift in the flour, leavening and salt. Mix on low speed for 10 seconds to distribute the leavening. Add the butter to the flour mixture. Mix on low until the butter is incorporated and the batter looks like a paste. Add the other 1/2 of the sour cream to the flour and butter mixture. Increase the speed to medium and mix about 3 minutes until the batter lightens in texture. If you're using a hand mixer add another minute or two to the total time.
4. Scrape the sides and bottom of the bowl. With the mixer on low, add 1/2 the egg yolk mixture. Mix until mostly incorporated. Scrape the sides and bottom of the bowl. Add the rest of the egg yolk mixture. Scrape the bowl and mix until incorporated.

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In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, baking powder, salt, and butter. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. About halfway through, pause to scrape the bowl and beater with a flexible spatula.

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Grease and flour pans (9X13, 3=8″, 2=9″, or 1=10″) Cream butter and sugar together until fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix the Creme Bouqet or Vanilla into the milk. Mix the flour, baking powder and salt together in a …

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Vanilla Cake. 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.

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Preheat oven to 350°. In a small bowl, mix sour cream, vanilla paste and vanilla extract until combined. Let stand 10 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. Sift cake flour, sugar, baking powder and salt together twice into a …

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Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes.

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Instructions. Preheat oven to 350 degrees F. Combine all dry ingredients (minus sugar) into a small bowl and set aside. Combine the milk and vanilla in a small bowl and set aside. Cream the butter in a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Slowly add in the sugar until fully combined and fluffy.

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This is a made from scratch vanilla cake, but don't worry, it's not complicated. This is a vanilla cake recipe without buttermilk, though the milk and vinegar mixture called for in this recipe works in the same way. The Best Basic Vanilla Cake Recipe. From the Mermaid Bakery. 1 cup unsalted butter, softened; 2 cups sugar; 4 large eggs

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Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed. STEP 2. Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm. STEP 3. Heat oven to 400°F.

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2018-05-28 · Vanilla Butter Cake Recipe. This classic Vanilla Butter Cake with Buttercream icing is the perfect cake to make for your next birthday party, special occasion or just because you feel like a piece of cake! It is freezer friendly, can be doubled or halved and Thermomix instructions are also included. 4.15 from 21 votes.

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Why Buttermilk is Important to this Cake's Flavor and Texture. Buttermilk is a magical ingredient. As with butter, whole eggs, nutmeg, and lemon, one of the main reasons to use buttermilk in this vanilla cake recipe is because it adds flavor.. Most recipes that call for buttermilk, like Red Velvet Cake or super fluffy blueberry pancakes, also contain baking soda.

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Step 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour. Advertisement. Step 2. Sift together the flour, salt, and baking powder. Step 3.

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Say goodbye to dry, flavorless vanilla cake. I don’t know about you, but homemade vanilla cake is the BANE of my existence. Every single time I have made vanilla cake it turns out dry, bready, flavorless, or just generally mediocre. Bleh. So, you can image my surprise when we tested this vanilla cake recipe and it was the best ever. Like EVER.

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Make the vanilla cake recipe as above. Grease and line a 21cm x 11cm loaf tin and bake for 60-65 minutes. To Make 12 Standard Size Vanilla Butter Cupcakes: Make the recipe as above. Fill cupcake cases ¾ full (approx. 1/4 cup – 60ml of batter per standard size cupcake case) and bake for 18-20 minutes or until cupcake bounces back when pressed.

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