A creamy textured dessert with soft with
This is the greatest vanilla cake recipe I’ve ever tried. A traditional butter cake with Japanese techniques for the plushest, velvety, and most delicious yellow cake you’ve ever tasted. This bakery-style cake stays fresh and moist for four days, which is unheard of!
Fluffier, tastier, and less oily than classic vanilla cakes, far moister than traditional sponge cakes, and easier to prepare — and the same batter makes ideal Vanilla Cupcakes.
Classic Vanilla Cake
This is the greatest vanilla cake recipe I've ever tried. A traditional butter cake with Japanese techniques for the plushest, velvety, and most delicious yellow cake you've ever tasted.
Yield: 10 people
Ingredients
For Sponge Cake:
- 2 ⅓ cup Flour (all-purpose (290 gm))
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup Butter (softened (115 gm))
- 1 ½ cup Sugar ((300 gm))
- 3 Eggs
- ½ cup Oil ((120 ml) )
- 1 tbsp Vanilla ( extract)
- 1 cup Buttermilk ((240 ml) )
Nutrition Facts
Classic Vanilla Cake
Amount per Serving
Calories
827
% Daily Value*
Fat
53
g
82
%
Saturated Fat
26
g
163
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
18
g
Cholesterol
162
mg
54
%
Sodium
599
mg
26
%
Potassium
156
mg
4
%
Carbohydrates
81
g
27
%
Fiber
1
g
4
%
Sugar
58
g
64
%
Protein
8
g
16
%
Vitamin A
1481
IU
30
%
Vitamin C
1
mg
1
%
Calcium
140
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Equipments
Mixing Bowls
Measuring Cup
baking pan
Whisk
Parchment paper
Beater Machine
Instructions
Method To Cook
For the sponge cake:
- In a large bowl, take 2 ⅓ cups of all-purpose flour, 2 tsp of baking powder, ½ tsp of baking soda, and sieve all the ingredients in another bowl.
- Add salt and mix well
- In a separate bowl, take ½ cup of softened butter, 1 ½ cup of sugar, and beat them together to make a cream
- Add one whole egg and beat again until combined
- Repeat the same process for the remaining two eggs
- Add ½ cup of oil and beat until incorporated.
- Add half of the dried flour mixture and beat again until combined
- Add ½ cup of buttermilk and beat again
- Repeat the process for the remaining flour mixture and buttermilk and beat until batter get smooth
- Divide the batter between two 8 inches (20 cm) round cake pans
- Bake them at 350o F (175o C) for about 40 minutes or until the toothpick inserted into the center comes out clean
- Allow the cakes to cool for 5-10 minutes in the pan
- Release them from the pan and let them cool completely and keep them aside
For frosting:
- Now add 1 ¼ cup of icing sugar through sieving so that the lumps don’t form.
- Add 2 tsp of vanilla extract and beat until smooth and creamy
- Take ½ cup of cold heavy cream in a separate bowl and whip to stiff peaks
Tried this recipe?Let us know how it was!