![]() ![]() I love this cake so very much and although everybody has their own tastes and preferences, I sincerely hope that this is one that is enjoyed. Make it denser, less moist, more yellow whatever you like! It’s a very forgiving recipe and easily adaptable so you guys can play around with it to your hearts desire. This cake is so perfect that the layers come out pretty flat so you don’t need to level them, it’s a delight! I was very surprised that these layers bake so well, I thought that only my chocolate cake was that perfect! The layers are such a good base to so many fillings and frostings, I’ll be making more posts with chocolate and strawberry frostings for sure □ Lots of milk too for that extra fluffy and vanilla cake texture. You can use a combination of vanilla beans and extract too.įor the only-in-your-dreams cake texture, I used both oil and sour cream to ensure the ultimate moist crumb. Seriously though I add 4 teaspoons, this may sound like alot but I promise it isn’t. Whole eggs are used for richness and tons of vanilla to give you that wonderful heavenly vanilla-y dreamy flavour. Make sure the butter and sugar is well creamed as this adds lots of air to the cake making it nice and light. I used the standard creaming method here because I wanted ultimate fluffiness. This is the most amazing vanilla cake I’ve ever eaten! it’s so fluffy and moist, it’ll make you second guess yourself that you actually made it from scratch! It’s super easy too with no fancy ingredients or complicated techniques. ![]() I don’t even have to write a blog post but I will of course □ because you guys MUST make this cake! You must! No thinking, no waiting, just make it! Please □ Decorate with white chocolate shavings.Me and my long titles, I know! But seriously….just LOOK! □ Frost cake with a thin crumb coat refrigerate for a half hour before applying final frosting. If a flat cake is desired, slice off domed section. Increase speed to medium-high and beat until fluffy, about 2-3 minutes. Reduce speed to medium-low add cream then gradually add sugar and beat until combined. Beat with a handheld mixer on medium-high until creamy, about 2 minutes, scraping sides of bowl when needed. In a large bowl, add butter, cream cheese, vanilla extract and salt. ![]() Line the pan bottoms with parchment paper set aside. Grease and flour two non-stick, light-colored, 23-centimeter round cake pans. Place oven rack in the center of the oven and preheat to 180 degrees C.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |