MOIST VANILLA LAYER CAKE
This damp Vanilla cake is simply what it appears like – a damp, soft vanilla cake that's the latest addition to my library of vanilla recipes. It’s delicious and straightforward to create too!
Vanilla is just like the most illusory and nonetheless basic and vital of all the cake land. I wouldn’t declare it my favorite flavor, however it’s super vital to own a decent vanilla base in your repertoire and most of the people have bother finding one they like. It’s essentially become my life’s mission to own a vanilla direction for everybody. And since no one will agree on a “best” vanilla cake (just browse the comments on my different vanilla cake/cupcake recipes and you’ll see what I mean), I even have many choices. This new one relies on feedback from the others.
INGREDIENTS :
VANILLA CAKE:
- 2 1/2 cups (325g) all purpose flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1 1/2 cups (310g) sugar
- 3 tbsp vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/4 cups (300ml) milk
VANILLA FROSTING:
- 1 1/2 cups (336g) salted butter
- 1 1/2 cups (284g) shortening
- 12 cups (1380g) powdered sugar
- 1 tbsp vanilla extract
- 6–7 tbsp (90-105ml) water or milk
- Violet get icing color
- Cornflower blue gel icing color
- Sprinkles
INSTRUCTIONS :
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the frosting, beat the butter and shortening together until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake.
- Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Press sprinkles into the sides of the cake
- Color the remaining frosting to your desired shade. I used a mix of purple and cornflower blue gel icing color.
- Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 844.
- Add a few more sprinkles to the top of the cake. Store in an air-tight container. Cake is best for 3-4 days.
