Youtor
My Favorite FromScratch Vanilla Cake Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=XLMUYwvOnys
Learn how to make the perfect from-scratch vanilla cake that's light and fluffy, moist, packed with vanilla flavor, and super easy to whip up! It's my forever go-to. Full recipe (including metric system measurements) is on my blog here: https://sugarandsparrow.com/vanilla-c... • Ingredients: • 2 3/4 Cups (290g) cake flour, sifted before measuring • 2 1/4 tsp baking powder • 1/2 tsp baking soda • 1 1/4 tsp salt • 1 Cup (226g) unsalted butter, room temperature • 1 3/4 Cup (358g) granulated white sugar • 3 eggs, room temperature • 1/2 cup (112g) sour cream, room temperature • 1 Tbsp pure vanilla extract • 1 1/4 Cup (296ml) whole milk, room temperature • Instructions: • 1. Preheat the oven to 350°F. Prepare three 6-inch or two 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and a wax paper circle fitted to the bottom of the pan. Alternatively, you can grease and lightly flour the pans. • 2. Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside. • 3. In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it's light and fluffy. Add in sugar and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more. • 4. With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the milk slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick, but pourable. • 5. Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting. • *DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don't skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. • Make ahead tip: These cakes can be baked, cooled, wrapped in plastic wrap, and left out at room temperature up to two days ahead of decorating. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to two months before thawing and frosting. • Other recipes Mentioned in this video: • Homemade Cake Flour Recipe: https://sugarandsparrow.com/homemade-... • Vanilla Buttercream Recipe: https://sugarandsparrow.com/vanilla-b... • Tools and Ingredients Used: • KitchenAid Stand Mixer: https://amzn.to/2LiPWkp • KitchenAid Glass Mixing Bowl: https://amzn.to/2MTjkQz • OXO Kitchen Scale: https://amzn.to/2ZNLKx2 • Norpro 3-Cup Flour Sifter: https://amzn.to/2LlMFRm • Wilton 6-inch Cake Pans: https://amzn.to/2LmBwA6 • Softasilk Cake Flour: https://amzn.to/2ZMz89M • Trader Joe's Bourbon Vanilla Extract: https://amzn.to/2zOVlJB
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