Today on The Stay At Home Chef
I'm showing you how to make The Most Amazing Vanilla Cake.
You guys have been asking for it and here it is!
The Most Amazing Vanilla Cake.
It's delicious.
It's moist.
And it's sturdy enough to cover in fondant.
It's really the only yellow or vanilla cake recipe you'll ever need.
We're going to start with three 9-inch pans because you know that I always like to make a 3 layer cake,
because I find that it is the perfect ratio of cake to frosting.
Take each pan and place it down onto a piece of parchment paper.
Then take a pen and trace around the bottom of it so you get a circle.
We're going to be using this to line the bottom of our pan with parchment paper,
so that once our cake is baked it will come out clean.
Next take a pair of scissors and cut just inside of the line that you traced.
We want to account for the width of the pan itself,
so if you cut just inside the line you'll get it so that it fits perfectly.
Repeat this process until you end up with 3 round pieces of parchment paper.
Then spray the sides and bottom with a little bit of nonstick cooking spray,
and take one of your pieces of parchment paper,
and simply gently place it onto the bottom,
and give it a good rub to seal it on there.
And of course you'll repeat that process with the other two pans.
Set those aside and we're going to move on to making our batter.
It starts with 1/2 cup of salted butter.
Place that into a mixing bowl, and you need that to be softened to room temperature,
along with 1/2 cup of vegetable oil,
and 1 1/2 cups of sugar.
When making a white or vanilla cake it helps if all of the ingredients are at room temperature,
and you'll get a better result that way.
Next we're going to take a hand mixer and beat this together until it is nice and creamy.
About 90 seconds of mixing should do for that.
Next we're going to start adding in our liquid ingredients,
starting with 1 1/2 cups of buttermilk.
Now you do need to use buttermilk in this recipe,
because the acid in it will react with our baking powder that we're going to add in later,
and help the cake to rise.
If you don't have buttermilk or you need a buttermilk substitute,
be sure to check out the written recipe where I'll include a link to the page on my website where I talk about buttermilk substitute options.
Pour that in.
And we'll add in 3 large eggs,
and a whole tablespoon of vanilla extract.
And then mix this in.
Once the egg yolks are broken up, that's enough mixing for that.
Then we're going to add in our dry ingredients,
starting with 3 1/2 cups of all purpose flour.
You can also use cake flour for a lighter, more airy feel to your cake.
But of course all purpose flour is much more convenient.
We'll also add in 4 teaspoons of baking powder,
and 1/2 teaspoon of salt.
And give this a final mix to combine.
You don't want to over mix this,
just mix it until the flour has incorporated into the batter.
Then you'll also want to take a rubber spatula and scrape the sides and bottom of the bowl,
and make sure all of the flour got in and there's nothing sticking to the bowl.
Then divide the batter into the 3 prepared pans,
and I just eyeball it and do the best I can for an even divide.
And then you just spread them out in the bottom just a little bit.
Bake these in a 350 degree oven for 25-30 minutes,
or until a toothpick inserted into the center comes out clean.
You definitely don't want to over bake these,
so keep an eye on them,
because the fastest way to dry out a cake is over baking.
Once they are out of the oven let them cool in the pan for about 5 minutes,
and then remove them and place them onto a wire rack to cool completely.
Make sure your cakes are completely cooled before frosting with your favorite frosting.
Thanks for watching!
You can find the full written recipe in the video description.
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See you later!