#Best vanilla cake recipe how to#
#Best vanilla cake recipe crack#

To defrost, allow them to thaw at room temperature, still wrapped, before icing and layering the cakes.The unfilled cake will keep well for up to 3 days in an airtight container, not in the fridge, or can be frozen for up to one month.Yes, the sponges can be baked, cooled completely, then wrapped tightly with non-stick baking parchment and cling wrap.Looking for impressive birthday cake decoration ideas? See some of our celebration cakes including this simple elegance wedding cake, summer celebration cake and birthday bug cakeĬan this vanilla cake be made in advance?.

#Best vanilla cake recipe how to#

Watch our video for how to make buttercream flowers Create a beautiful finish with fondant roses.Rainbow sprinkles make for a colourful kid-friendly finish.A classic simple vanilla buttercream icing always looks elegant, or substitute in cocoa powder to make chocolate buttercream icing instead.

Slowly mix in 7 cups of powdered sugar on a low speed. Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed. Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth. Refrigerate the cake and then apply a second more generous layer which will then be crumb free. While the cake layers bake and cool, make the vanilla buttercream frosting.

When using buttercream, apply a thin layer called a ‘crumb coat’ to even out the edges and to lock in any crumbs.

Do not be tempted to ice a cake whilst still warm, this will melt any buttercream.

Cool cakes completely before decorating.

#Best vanilla cake recipe crack#

If you try to remove them too early the cakes may still be fragile and could crack when turning them out. Cool the cakes in the tins for up to 30 minutes after baking - if you leave them much longer, the sponges may start sticking.Don't open the oven door for the first half of the cake or the loss of heat may cause the cake to flop. Always set your timer for 5 minutes less than the recommended baking time and check on the progress of your cake.Make sure to grease and line your baking tins.Ideally you want to sieve in the flour and then fold in with a large metal spoon or spatula to keep as much air in as possible. Don’t overmix when adding in the flour as this can cause a tough cake texture.You may need to scrape down the sides of the bowl with a spatula to get all the butter and sugar creamed together perfectly. Ensure you cream the butter and sugar sufficiently until pale and fluffy, this will result in a lighter texture.Use eggs at room temperature - they will volumise better resulting in a fluffier sponge, and incorporate better with the other sponge cake ingredients.If you need to speed up the softening process, cut it into cubes and lay flat on a plate. Do not melt it, just leave it to come to room temperature. Make sure all your ingredients are the same temperature and not fridge cold.It is worth paying a little extra to buy good quality vanilla extract and avoid anything that says vanilla essence or flavouring, as the flavour is much deeper from real vanilla pods. What vanilla should I use to make this cake?įor the best flavour, we recommend making your own syrup using a vanilla pod or vanilla bean paste heated with caster sugar. However this recipe also contains yoghurt which keeps the sponge damp and being slightly acidic helps activate the self raising flour. It is similar to the American pound cake which uses equal quantities of butter, sugar and flour. It is made by using the creaming method whereby butter and sugar are creamed together before being mixed with eggs and finally folded with flour. So do try it when you get a chance.Vanilla cake is a basic sponge which is enriched with vanilla flavouring and typically covered in a plain buttercream. I think that particular variation will give a lighter texture to the cake. The only other thing I would like to try the next time is to use cake flour instead of all-purpose flour. It was not as fluffy and airy as the cupcakes but was definitely a decent recipe.Īfter going through the reviews of the original recipe I have made a couple of changes to make it better. Since the visitors’ request for a simple eggless cake was becoming more frequent I decided to give it a try and I would say that I was not disappointed at all. I have come across this recipe before and somehow didn’t get a chance to try it until recently. So I was looking for another eggless vanilla cake recipe which can be baked with simple ingredients and landed on this one. The cupcakes did not turn out as good as the ones with Ener-G. I too made some changes to that recipe to bake it without EnerG but did not get satisfactory results. Some did it and got good results and some didn’t. I suggested increasing the quantity of baking powder to substitute EnerG. Eggless Vanilla Cake: When I posted this eggless vanilla cupcake recipe a few weeks back, I was being asked if it could be baked without the egg replacer powder.