Vanilla Cake
what I made for my book club :)I’m in a book club with some friends and we recently read the book, “Sorry I'm Late, I Didn't Want to Come.” We decided to have a potluck and so I decided to make the cake on the cover of the book! I love RecipeTinEats vanilla cake recipe and so I used it. However, I also used the regular vanilla buttercream recipe.
I don’t really like American buttercream and so next time I make this cake, I’d rather replace it with a different kind.
I used RecipeTinEats recipe found here.
You should definitely use her website for detailed and insightful instructions on making this cake. I’m just putting the recipe on my website here for records sake and so I can easily access it myself in the future.
Ingredients
2 9-inch round cake pans
2 cups (300 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, room temperature
1 1/2 cups (300 grams) sugar
1/2 cup (115 grams) unsalted butter
1 cup (250 milliliters) milk
3 teaspoons vanilla extract
3 teaspoons vegetable oil
Buttercream of choice
Directions
Preheat your oven to 350 degrees F
Whisk together 2 cups flour, 2 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
On stand mixer fitted with the whisk attachment, beat 4 large eggs at medium speed (6 setting) just to break them up. Then with the mixer still running, slowly add in 1.5 cups sugar. Increase the speed to medium-high (8) and continue beating for around 7 minutes until the eggs triple in volume and turn light and pale.
As the eggs are being beaten, heat up 1 cup milk and 1/2 cup unsalted butter in a pot until the butter is fully melted. Then add 3 teaspoons vanilla and 3 teaspoons oil to the milk mixture and whisk. Set aside.
Once the eggs are ready, set your mixer to low (1) and add your flour mixture in three parts, letting it mix for around 5 seconds after each addition. Turn off the mixer and then get two ladle-scoops of your batter and add it to your milk mixture. Whisk the milk until it is smooth. Then turn your mixer back to low (1) and slowly pour in the milk mixture. Mix just until combined.
Spray your cake pans with cooking spray and line the bottoms with parchment rounds. Then evenly distribute your batter between both pans. Bang each pan on the counter to get rid of any large air bubbles.
Bake for around 30 minutes until golden brown. Let the cakes cool in the pan for 15 minutes then remove them from their pans to cool completely.
Frost the cakes with your choice of buttercream.
Enjoy!
