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It does create a stronger (although fake) vanilla flavor that many of us are used to when something is “vanilla”. Nonetheless, I usually always use pure vanilla in my baking because that’s what I have on hand, and have come to appreciate the natural subtle flavor of real vanilla. What’s the difference between a white cake and a vanilla cake?
Once cakes are cooled, frost and top with sprinkles, if using. Notes: All-purpose flour- Measure flour by spooning into a measuring cup and leveling it off. Vanilla extract- Use clear vanilla extract if you prefer the cake to be lighter in color. Imitation vanilla extract will give you the strongest vanilla scent and flavor.
Cake Flour: If you want a fluffy and soft bakery-style vanilla cake, cake flour is the secret. The cake will be denser and heavier using all-purpose flour. Eggs & 2 additional egg whites: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy.
1 Tablespoon pure vanilla extract (yes, Tbsp!) Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together.
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