Vanilla Cake
Directions
- 1Set oven to 350 and prepare your 8-inch pans with butter and a circle of parchment paper.
- 2Sift 2 1/2 cups or 280 grams of all-purpose flour, 3/4 tsp of salt, and 2 1/4 tsp of baking powder, then whisk it up and set it aside.
- 3Cream up 3/4 cup or 170 grams of room temperature unsalted butter, so it is nice and smooth.
- 4Add 1 2/3 cups of granulated sugar or 333 grams, mix for three minutes and scrape the bowl down a little bit.
- 5Add three eggs, one at a time.
- 6Add 1 Tbsp or 15 ml of vanilla
- 7Mix on lowest speed and sprinkle in some flour and 1/3 of buttermilk. Repeat until combined.
- 8Use a spatula and bring it all together.
- 9Use a scale or eyeball it and pour about 600 grams of cake batter in the prepared pans
- 10Give your pans a quick tap just to get any big air bubbles out, use cake strips, and then they go into the oven at 350 for about 30 minutes.
- 11Whip up a batch of simple vanilla buttercream, and press any air bubbles out.
- 12Transfer frosting to a piping bag.
- 13Place one dot of buttercream on the cake plate, place that cake layer in the center and cover this with a generous layer of buttercream frosting.
- 14Pop that second layer on and cover in another layer of frosting, topping off with sprinkles.
Ingredients
- 2.5 cups All-purpose flour
- 280 grams All-purpose flour
- 0.75 tsp Salt
- 2.25 tsp Baking powder
- 0.75 cup Unsalted butter
- 170 grams Unsalted butter
- 1.66 cups Granulated sugar
- 333 grams Granulated sugar
- 3 large Eggs
- 1 Tbsp Vanilla
- 15 ml Vanilla
- 1 cup Buttermilk
- Cake strips
Equipment
OvenTwo 8-inch pans or three 6-inch pansScaleSifterWhiskStand mixerSmall bowlMeasuring cupsSpatulaPiping bagOffset spatulaCake turntableSprinkle drawer
Tips
- Set your oven to 350.
- Prepare two 8-inch pans or three 6-inch pans
- Use a circle of parchment paper for insurance for no broken or cracked cakes when they release.
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