Vanilla cake
Ingredients:
3 cups sifted all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated white sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup room temperature milk
Frosting:
4 cups confectioners sugar (icing or powdered sugar), sifted
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 - 4 tablespoons milk or light cream
Method:
Vanilla Cake: Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Butter the cake pan, Then line the bottoms of the pans with parchment or wax paper.
( please refer the notes at the end of the recipe)
In a bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl with your electric mixer or hand mixer beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.
Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.
Pour the mixture in to the pan.
Bake for around 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cake on a wire rack to cool, in their pans, for about 10 minutes.
Cool completely before frosting
Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add about 2 tablespoons of the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency .
Place the cake layer on your serving plate and spread thr frosting. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting.
Cake can be covered and stored at room temperature for several days.
Notes:
Here the measurements taken are for a two 9inch×2inch ( 23×5 cm) bake pans..
We can layer it with froasting.
I rarely do froasting ,So what I do is bake it in one and rest make cup cakes out of it..
3 cups sifted all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated white sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup room temperature milk
Frosting:
4 cups confectioners sugar (icing or powdered sugar), sifted
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 - 4 tablespoons milk or light cream
Method:
Vanilla Cake: Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Butter the cake pan, Then line the bottoms of the pans with parchment or wax paper.
( please refer the notes at the end of the recipe)
In a bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl with your electric mixer or hand mixer beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.
Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.
Pour the mixture in to the pan.
Bake for around 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cake on a wire rack to cool, in their pans, for about 10 minutes.
Cool completely before frosting
Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add about 2 tablespoons of the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency .
Place the cake layer on your serving plate and spread thr frosting. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting.
Notes:
Here the measurements taken are for a two 9inch×2inch ( 23×5 cm) bake pans..
We can layer it with froasting.
I rarely do froasting ,So what I do is bake it in one and rest make cup cakes out of it..