This is The Best Cake Recipe Ever I’ve ever eaten, with its superb vanilla taste, pillowy soft crumb, and creamy vanilla buttercream.
There is a conspicuous omission among all of the cake recipes on my website. There’s white cake with an immaculate soft crumb, vanilla naked cake with a tasty tight crumb, and a fanciful checkerboard cake.
What about a traditional 9-inch vanilla cake layered with vanilla buttercream? I’ve already prepared handmade vanilla cupcakes and a 6-inch vanilla cake. Now, in all its gilded splendor (and after several recipe testing disasters), I offer you with cake perfection: vanilla naked cake.
This is the most delicious vanilla cake I’ve ever tasted.
What Is the Secret to The Best Cake Recipe Ever?
Let’s see how many there are!
- Cake flour produces a soft, light crumb.
- Extra egg whites make it fluffy.
- Creamed butter makes this cake buttery and cakey.
- Eggs and buttermilk keep it wet enough to stick to your fork.
- Pure vanilla extract adds taste.
Not to mention its adaptability: this vanilla cake batter is sturdy enough for shaped cakes, tiered cakes (see the tiny adjustment in my homemade wedding cake recipe), and fondant. This mixture may be used to make vanilla cupcakes, Bundt cake, or even piata cake. It’s elegant enough for a wedding reception yet casual enough for a large family supper.
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The Most Delicious Chocolate Cake Recipe – A quick, simple, and delicious one-bowl chocolate cake recipe! Gluten-free, dairy-free, and egg-free choices have been added!
The most delicious chocolate cake recipe. Ever? There are a lot of people that claim to have the finest chocolate cake recipe. That makes sense to me. But after just one mouthful of this rich, creamy chocolate cake with chocolate icing, everyone at the table exclaimed that it was the finest chocolate cake they’d ever had.
The Story Behind the Vanilla Cake Recipe
I’m confident in this handmade vanilla cake after years of cake triumphs and failures. I merged my white cake recipe and nude cake recipe during recipe testing. These are two reader favorites, and I thought they’d be a good place to start. There were too many eggs initially, and I immediately discovered that sifting cake flour did not help.
You will require the following powerful ingredients:
- Cake Flour: The secret to a fluffy and soft bakery-style vanilla cake is cake flour. Using all-purpose flour will make the cake denser and heavier.
- 2 extra egg whites and 2 eggs: 3 whole eggs provide structure, moisture, and richness to the dish. 2 more egg whites keep the cake light and fluffy. I don’t advocate using four entire eggs; instead, use three whole eggs and two egg whites.
- Use both baking powder and baking soda. Do you remember why? Using enough baking powder to give these layers height resulted in a harsh flavour in the cake. We may use less baking powder when we use baking soda.
- Buttermilk is an acidic substance, and baking soda requires an acid to function. Furthermore, buttermilk produces an EXTRA moist cake crumb. Please see the recipe note on the
Use homemade vanilla extract for a stronger vanilla taste. (What a fantastic do-it-yourself present!) This vanilla cake batter is somewhat thick and easily fits into three 9-inch cake pans. We really create snickerdoodle cake with the same exact mix.
How Much Frosting Should Go Between Cake Layers?
I usually eyeball the quantity of frosting between cake layers, but I measured when I frosted the cake shown. You may also use chocolate buttercream (I recommend this quantity), rainbow sprinkles, or gorgeous buttercream flowers to adorn. As a cook, that is one of the greatest praises you can receive – well, one of the highest compliments you can receive – well, one of the highest compliments you can receive – well, one.
It was wonderful to hear that they felt the cake was equally as amazing after their last mouthful as they did the first. Here’s another amazing feature of this dish. Of course, this only makes things simpler, but this is a dish that my Grandmother would have loved to prepare in her little kitchen with a whisk and a bowl. Based on the Old Fashioned Hershey’s recipe, I went a little overboard with certain alterations, trying cake after cake until I got it exactly right, but the end product was well worth it.
The use of espresso powder in both the chocolate cake and the chocolate icing, in my opinion, was one of the components that truly brought this cake recipe to life.
If you haven’t tried a dash of espresso in your chocolate baking, you should.
The espresso elevates the tastes in the same way that vanilla extract does, and I now consider it an important element of my spice cabinet.
Tips for Making a Successful Homemade Vanilla Cake
Learn from my errors and you’ll be able to make the finest cake on the first try!
- Stick to the recipe exactly. Use each of the specified power ingredients.
- Ingredients should be at room temperature. When all of the cake components are around the same temperature, the batter combines together evenly. This also lowers the chances of over-mixing and over-baking. 1 hour before you start, lay out your ingredients. More information may be found here.
- Prepare your cake pans by lining them with parchment paper. Lay out your cake pans on a big piece of parchment paper. With a pencil, trace the bottom of the cake pan. Make circles out of parchment paper. Grease the pan and line it with parchment paper. Because the cake glides straight out of the pan, parchment paper rounds provide a smooth removal.
- Allow cake layers to cool fully. I’ve attempted to save time by creating a layer cake with semi-warm cake layers. The icing melts entirely, causing the entire cake to fall. Check that each layer is cool– refrigerate or freeze the layers if necessary!
- Cool the frosted cake. Place the cake in the refrigerator for at least 1 hour after icing it. This is optional, although it helps to keep the icing and cake layers in place. Because the crumbs are cold and tight, you’ll obtain perfectly clean slices.
The Best Cake Recipe Ever
This is the greatest vanilla cake I’ve ever eaten, with its superb vanilla taste, pillowy soft crumb, and creamy vanilla buttercream. Before you begin, go over the recipe and the accompanying notes. This recipe makes around 8 cups of batter, which is useful if you need it for different cake pans and conversions.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease three 9-inch cake pans, then line with parchment paper and grease the parchment paper as well.
- The parchment paper aids in the smooth release of the cakes from the pans.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed for 3 minutes, or until smooth and creamy.
- As required, use a rubber spatula to scrape along the sides and up the bottom of the bowl.
- At high speed, beat in the 3 eggs, 2 egg whites, and vanilla extract until incorporated, about 2 minutes. (Because the egg liquid and solid butter have combined, the mixture will seem curdled.)
- As required, scrape along the sides and up the bottom of the basin. Mix in the dry ingredients at low speed until barely mixed.
- Pour in the buttermilk while the mixer is still on low and mix just until incorporated. You could require
- Pour batter into cake pans in an equal layer. If desired, weigh them to assure accuracy.
- Bake for about 23-26 minutes, or until the cakes are done. Insert a toothpick into the center of the cake to check for doneness.
- It’s finished if it comes out clean. Allow the cakes to cool fully in the pans, which should be placed on a wire rack.
- Before icing and assembling the cakes, they must be entirely cool.
- To make the icing: In a large mixing basin, beat the butter on medium speed with a hand mixer or stand mixer fitted with a whisk or paddle attachment until creamy, about 2 minutes.
- With the mixer on low, add the confectioners’ sugar, milk, vanilla extract, and salt.
- Increase the speed to high and beat for 2 minutes. If the frosting is too thin, add more confectioners’ sugar; if the frosting is too thick, add more milk; and if the icing is too sweet, add an extra sprinkle of salt.
- Assemble and embellish: Slice a small layer off the tops of the cakes using a large serrated knife to produce a level surface.
- Throw away (or crumble over ice cream!). 1 cake layer should be placed on a cake stand, cake turntable, or serving plate.
- Cover the top evenly with about 1 1/2 cups of frosting. Cover the top evenly with the second cake layer and roughly 1 1/2 cups of frosting.
- Place the third cake layer on top. Spread the remaining frosting over the top and edges of the cake. To apply the frosting, I use and suggest an icing spatula.
- Make-Ahead and Freeze The cake layers can be baked, chilled, and carefully covered at room temperature overnight. Similarly, the frosting may be made ahead of time, then covered and refrigerated overnight. Allow the frosting to soften at room temperature for 10 minutes before assembling and icing. Cake layers, whether frosted or unfrosted, may be frozen for up to 2-3 months. Thaw in the refrigerator overnight and bring to room temperature before decorating/serving. For further information, see how to freeze cakes.
- Amount Per Serving
- Calories 505.09
- Calories from Fat 180.36
- % Daily Value *
- Total Fat 20.04g31%
- Cholesterol 81.84mg28%
- Sodium 651.08mg28%
- Potassium 83.53mg3%
- Total Carbohydrate 76.72g26%
- Dietary Fiber 0.76g4%
- Sugars 19.27g
- Protein 6.35g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.