Table of Contents
Vanilla Buttermilk Cake Recipe 1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed) 2 cups (400g) sugar 4 large eggs 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below. 2 teaspoons (8g) baking powder
This easy vanilla cake recipe makes a fluffy, moist cake covered with the most perfect vanilla buttercream frosting. Preheat the oven to 350°F. Mix the wet ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated.
My homemade vanilla cake is different from my butter cake, because the crumb is lighter here and the cake is a little sweeter. This is because I use half butter and half oil for the creaming stage. It’s also not too eggy, or too buttery which means the flavor of vanilla is very prominent in this cake.
1 Tablespoon (12g) vanilla extract Instructions Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside In another bowl, add the buttermilk, oil and vanilla.
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…