Basic Vanilla Cake #dessert #cake

This simple vanilla cake formula can be made ahead! Wrap prepared and cooled cake layers firmly in saran wrap and store them in the cooler. Gather and ice the cake inside 2 days.

This simple vanilla cake formula utilizes the 1-2-3-4 technique which is from the nineteenth century. It's a simple technique to recollect the proportion of fixings – 1 measure of margarine, 2 measures of sugar, 3 measures of flour, and 4 eggs.

The procedure is anything but difficult to recall which makes this basic vanilla cake simple to make. Pair this vanilla cake with an essential vanilla buttercream icing for a just immaculate sweet. I'm sure you will concur this is the best vanilla cake formula!

Also try our recipe Vanilla Bean Pistachio Cake

This made from scratch Basic Vanilla Cake Recipe is buttery, moist, and great for all occasions.

Ingredients

• 1 cup (226 grams) unsalted butter, softened
• 1 and 1/2 cups (300 grams) granulated sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 2 and 3/4 cups (330 grams) cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240 milliliters) whole milk, buttermilk can also be used

Instructions

1. Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans; set aside.
2. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
3. Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition. 
4. Divide the batter evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
5. Cool for 10 minutes. Remove from pans and cool completely on a wire rack. Fill and frost the cake with your favorite frosting.
6. Make ahead tip
7. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
8. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slightly before use.
9. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
10. The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.

For more detail : http://bit.ly/2GiPMpx

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