Today we are going to prepare a delicious, super fluffy and creamy vanilla cake made with just a few ingredients, and it looks wonderful. Take paper and pen to write down all the ingredients and follow the preparation method.
How to make vanilla cake
Fluffy vanilla cake, simple to make and delicious, everyone will love this incredible cake. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.
Ingredients
- 3 c. (360 g.) cake flour
- 1 tbsp. Plus 1 1/2 tsp. Baking powder.
- 1 1/2 c. half-and-half, divided
- 6 tbsp. Unsalted butter, room temperature, plus more for pans.
- 1 c. (200 g.) granulated sugar
- 3/4 c. vegetable oil
- 6 large eggs, room temperature
- 2 tbsp. Vanilla bean paste.
- 1 tsp. Kosher salt.
Buttercream frosting, for decorating
Directions
First, preheat the oven to 350 °F and grease two 8-inch round cake pans, now with parchment paper, and line the bottom of the pans.
Then in a large bowl, use an electric mixer on medium-high speed (or a stand mixer fitted with a paddle attachment) to beat the granulated sugar and butter until doubled in size, approximately 3 minutes. Now add the oil and continue beating until you get a fluffy, white and smooth mixture, about 5 minutes.
Then reduce the mixer speed to low, now add the eggs, one at a time, beating to mix and scraping the sides of the bowl after each addition until completely incorporated.
Then, using a medium bowl, mix the flour and yeast until well incorporated (approximately 1 minute, to eliminate the need for sifting). We will add half of the dry ingredients and 3/4 cup of half-and-half, then mix on medium-low speed until the dough is moist; it’s okay if there are a few lumps. Add vanilla paste, remaining dry ingredients, salt, and 3/4 cup half-and-half. We will beat just until combined, the dough may still have some lumps.
After that, divide the dough evenly between the prepared pans. And we will bake the cakes until they are golden brown and a tester inserted in the center comes out with some moist crumbs, usually 40 to 45 minutes.
Then let the cakes cool in the pans for 20 minutes. Now we will invert them onto a wire rack and let them cool completely.
Finally, using a serrated knife, cut the edges of the cakes to flatten them, if desired. Then, using a spatula, spread half of the frosting on top of one cake.
Finally, we will place the second cake on top, now ice the top and sides of the cake with the remaining icing and place flowers on top, if desired.
