Cool in the tin for 15 mins, and then take the cakes out and cool completely on the rack before icing.Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Parchment paper helps the cakes seamlessly release from the pans. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Keep in mind that all ovens are different and that the amount of cake pans you choose affect baking time. 1 and 1/2 teaspoons pure vanilla extract 1/8 teaspoon salt Instructions Preheat oven to 350F (177C). Bake for 20-30 minutes, or until the cakes are lightly browned and spring back when lightly pressed.Divide the cake batter among the prepared pans.Pour in the milk and mix until smooth.In a large measuring cup or small bowl, briefly whisk together the the oil, eggs, yogurt, and vanilla.Beat the softened butter into the dry mixture until it is in tiny crumbs resembling sand well dispersed in the flour mixture.In the bowl of a stand mixer fitted with a paddle attachment or with hand beaters, combine the flour, baking powder, baking soda, salt, and sugar.For best results, grease the pans, add the parchment paper to the bottom, grease again, then flour. To be sure my cakes release easily from the tin, I line the bottom with a circle of parchment paper. Butter and flour the round cake pans you have chosen to use.Chocolate Sponge Cake – chocolate flavored sponge cake.Vanilla Sponge Cake – the best ever, no-fail sponge cake recipe!.Best Chocolate Cake Recipe – easy recipe for the best chocolate cake!.Italian Coconut Wedding Cake with coconut cake layers More Recipes!Įnjoyed this easy vanilla cake recipe? Check out some of my other ‘Back to Cake Basics’episodes! coconut flavor- add a bit of coconut extract and 1 cup flaked coconut.strawberry, raspberry or blueberry flavor – just toss the berries in cornstarch and add.lemon flavor with lemon juice and lemon zest (I recommend using lemon zest from 2 lemons).Or, try it with my ‘French Buttercream’recipe – a different kind of cake frosting that you never knew you loved!.Pair this cake recipe with my super easy ‘Vanilla Buttercream’!.This simple vanilla cake is perfect for adding delicious fillings, flavorings and just about any frosting! Here are a few flavor ideas that you try with this recipe: 13×17-inch jelly roll pan for a sheet cake 10×10-inch square panġ2-Layer White & Dark Chocolate Cake Recipe Ideas!.2 or 3, 8-inch rounds 2, 9-inch rounds.Here’s a quick pan sizing guide for you! This vanilla cake recipe can be used with many different pan sizes: IF not using the layers right away, wrap with plastic wrap to avoid drying. Frost and fill cake once the cake is completely cooled. Allow the cakes to cool in the pans for about 10 minutes, then invert onto cooling rack to cool completely.Bake in preheated oven for approximately 30 minutes for 3, 8-inch rounds or until a toothpick inserted into the center comes out clean. Divide the cake batter evenly between prepared pans.Sift the dry ingredients into the cake batter and whisk by hand to avoid over-mixing the batter. In a separate bowl, combine all the dry ingredients: flour, baking powder and salt.This happens because the milk causes the butter particles to clump together. NOTE: the batter may look curdled once you add the milk! It is not.Next, pour in the milk (I recommend using warm milk). Using only egg whites yields a more ‘white’ cake using whole eggs will give the cake a soft yellow color. Add the egg whites or eggs and beat again until creamy and smooth. In a large mixing bowl, beat together the softened butter, sugar and vanilla for a few minutes, until the mixture is fluffy.Prepare your cake pans with parchment paper and spray them with a non-stick baking spray. Here’s how I make this easy and delicious vanilla cake! You can also use this recipe for a basic yellow or cream colored cake by using whole eggs in place of the egg whites. Whisk the egg whites separately, then fold into the batter. Using just egg whites will yield a pure white cake. This easy cake recipe can be made with all egg whites or whole eggs. Increase the amount of flour by 1/4 cup if using cake flour. All-Purpose Flour: cake flour will also work well.Use warm milk to prevent the butter from clumping together. Whole Milk: I recommend using whole milk for the richest tasting cake.Just scrap out the seeds from the bean and add them to the butter and sugar mixture. Vanilla Extract: for adding the flavor! You can also use a vanilla bean for this recipe.Eggs: use either whole eggs or egg yolks for this cake.Sugar: white granulated sugar works best for this recipe.Butter: use only unsalted butter for this cake recipe! Soften the butter at room temperature for 30 minutes prior to using it in the recipe.Here are the ingredients you’ll need to make this delicious and versatile cake!

Best vanilla cake recipe