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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.
AReally need a vanilla cake recipe for a 10inch round cake tin. Just cannot for the life of me figure out how to covert recipes. I don’t understand.
BAKE THE VANILLA CAKE. Pour the cake batter into prepared pans and spread it so that is it smooth and flat in the pans. Bake until a toothpick inserted in the center comes out clean, about 60 minutes. Cool the cakes on a wire rack before removing them from the pan. Divide each cake into 2 to get 4 layers.
Made from scratch, moist, buttery and fluffy texture makes it a great base cake for all occasions. This recipe yields a tall vanilla cake – 2 8-inch cakes that are around 3 inches in height each.
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