Cake Recipe From Scratch

This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! Use the same batter for perfect Vanilla Cupcakes.

My best Vanilla Cake – stays moist 4 days!

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless…..Frosting – classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes – Note 9. Cupcakes – see Vanilla Cupcakes recipe. Metric/weights – click button above ingredients. Sweetness – Note 11. Cake flour – no need, better with plain flour. Guarantee success – read top 5 points in Notes below. For chocolate cake – see this recipe.

Prep: 20min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, servingSize 1 serving

Ingredients:

• 2 cups plain / all purpose flour ((cake flour OK too, Note 1))
• 2 1/2 teaspoons baking powder
• 1/4 tsp salt
• 4 large eggs ((50 – 55g / 2 oz each), at room temp (Note 3))
• 1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
• 115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2” cubes (or so))
• 1 cup milk (, full fat (Note 5))
• 3 tsp vanilla extract (, the best you can afford (Note 6))
• 3 tsp vegetable or canola oil ((Note 7))
• 225g / 2 sticks unsalted butter (, softened)
• 500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
• 3 tsp vanilla extract
• 2 – 4 tbsp milk (, to adjust thickeness)

Instruction:

1. Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
2. Whisk flour, baking powder and salt in a large bowl. Set aside.
3. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
4. Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.
5. Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
6. Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
7. Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it’s form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Best Vanilla Cake

With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I’ve ever had. Make sure you read through the recipe and recipe notes before beginning. This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pans and conversions.

Prep: 35min

Total: 4h

Yield: 12

Ingredients:

• 3 and 2/3 cups (433g) cake flour (spoon & leveled)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs + 2 additional egg whites, at room temperature*
• 1 Tablespoon pure vanilla extract (yes, Tbsp!)
• 1 and 1/2 cups (360ml) buttermilk, at room temperature*
• 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
• 5 and 1/2 cups (650g) confectioners’ sugar
• 1/3 cup (80ml) whole milk or heavy cream
• 1 and 1/2 teaspoons pure vanilla extract
• 1/8 teaspoon salt

Instruction:

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
5. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
6. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
7. Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

How to Make Cake from Scratch | Global Sugar Art

FAQ

What are the 5 main ingredients in cake?

What is the difference between cake mix and cake from scratch?

What is the secret to making a good cake?

1. Follow the Recipe. This sounds obvious, right? …
2. Room Temperature. …
3. Measure Properly. …
4. Cake Flour. …
5. Don’t Over-mix, Don’t Under-mix. …
6. Use Parchment Paper Rounds. …
7. Don’t Open the Oven. …
8. Bounce-Back Test.

What is the ratio of eggs to flour for cake?