Table of Contents
This vanilla cake recipe has an amazing flavor, a soft, cloud-like crumb, and is so incredibly moist. Using cake flour, the reverse creaming method, lots of butter, and a touch of oil keeps this cake moist for days. Light and creamy buttercream frosting that’s easy to make and not too sweet makes this the PERFECT vanilla cake recipe.
12 tablespoons unsalted butter (1 ½ sticks), softened but still cool Preheat oven to 350 F and grease and flour two 8” round pans. Pour the milk, egg whites, and extracts in to a measuring cup and mix with a fork until combined. In your mixing bowl, mix the flour, sugar, baking powder, and salt. Mix on low speed until blended.
Preheat the oven to 350°F. Grease and flour three 6-inch cake pans and set aside Stir together the milk, sour cream, and Rodelle Gourmet Pure Vanilla Extract. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, place the flour, sugar, baking powder, and salt. Whisk to combine.
This tender vanilla cake recipe uses the Reverse Creaming Method and quality ingredients to produce its fluffy and flavourful crumb. With simple yet superior ingredients like pure vanilla extract, satiny white chocolate, and crème fraîche, the frosting is silky smooth and completely delicious. Preheat the oven to 350°F.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…