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1 layer vanilla cake recipe how to#
1 layer vanilla cake recipe full#

Then, I used Wilton tip 1M to pipe the border on top with a piping bag. On the top of the cake I used an offset spatula to create a swirl.

Frost the sides of the cake and the top of the cake with frosting.

I use a cake scrapper to get smooth sides. Freeze for 15 minutes to lock the crumbs in place.

Next, frost the cake in the lightest layer of frosting.

Place the second cake down with the bottom side facing up.

Use a small offset spatula to spread the frosting.

Place the first cake layer down and spread ¾ cup of frosting over the cake.

If your cake have a dome, use a serrated knife to make the cake layers even.

Also, reduce the powdered sugar to 3 cups. If you want vanilla butter cream instead, remove the cream cheese and increase the butter to 1 cup. It will be very creamy and fluffy! Vanilla Buttercream Next, add in the vanilla, salt, and heavy cream. Make sure to scrape the bottom of the bowl! Make sure to beat these on high speed for 3 minutes for it to get very fluffy. Step By Step Directions- Cream Cheese Frosting Make sure to mix on low speed and mix until just combined.Īlso, make sure to scrape the sides of the bowl using a rubber spatula. Alternate between these two until combined. STEP 3: Add in flour mixture and buttermilk. Beat these in a large bowl on high speed. In a medium bowl, mix the flour and the rest of the dry ingredients. Use a sifter to prevent any all-purpose flour lumps. This recipe needs a stand mixer or a hand mixer (electric mixer).

1 layer vanilla cake recipe how to#

Here is how to make and bake this vanilla cake. Buttermilk is best, but you can use ½ cup of whole milk and add ½ Tablespoon of lemon juice.

Buttermilk- Pull this out 2 hours before baking.

Vanilla extract- You use pure vanilla or clear vanilla.

Eggs- Pull the large eggs out 2 hours before baking.

Slightly cold butter is best for decorating the cake with. For the butter in the frosting, it needs to be slightly cold.

Unsalted butter- Pull the butter for the cake, out 2 hours before baking.

1 layer vanilla cake recipe full#

For a full list of ingredients, check out the recipe card below. Easy to make- This cake is so easy to make! Just two cake layers and frosting!.I do have information if you want to a vanilla buttercream instead. 330g of Butter 330g of caster sugar 6 large free-range eggs 3 tsp vanilla extract 330g self-raising flour, sifted 1 tsp baking powder 4 tbsp of milk to. Cream cheese frosting- Cream cheese buttercream is my favorite frosting.Vanilla cake- This vanilla cake is very soft, moist, and fluffy.

It is a 6inch cake and perfect for a small party, or just for you! Mini cake- This cake recipe is a two layer cake.Step By Step Directions- Cream Cheese Frosting.Sometimes a small group just needs small cakes! This makes a perfect mini birthday cake with full sized fun! Smaller cakes are the best way to make sure you have the perfect amount of cake.įor more mini desserts, try Mini Layered Cake, Mini Oreo Cheesecakes, and Lemon Mini Bundt Cakes. It has two 6 inch vanilla cake layers with one layer of frosting as the filling. When I was recipe testing this mini vanilla cake, I wanted it to be very easy to make. The cake is decorated in fun sprinkles, perfect for a birthday or special occasion! This is two small fluffy vanilla cake layers filled with cream cheese frosting. That distinction puts it squarely between the two styles, with a mellow flavor and light but velvety crumb.This mini vanilla cake is a perfect cake for two or for a small birthday party. A quick primer: Yellow cakes get their custard-like flavor and richness from egg yolks, while fluffy white cakes owe their lightness to egg whites, but butter cakes are a whole-egg affair. There are a million recipes to choose from, but none more classic than a simple butter cake. It's a show-stopping labor of love that makes any occasion feel special. Whether it's a birthday party or New Year's Eve, nothing kicks off a celebration quite like a layer cake. Leveling the cakes helps them more readily absorb flavor and moisture from the vanilla frosting.Baking in tall, straight-sided aluminum pans will encourage a level rise with a pale and tender crust.Vanilla extracted with both water and alcohol, such as Watkins, provides an unusually robust flavor in baked goods.Butter and sugar warm to about 65☏ (18☌) after creaming, so that's the best temperature for the eggs and milk.

At 60☏ (16☌), butter is soft but pliable, ideal for aeration, giving the cake a fine, even crumb.