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Everyone needs an easy, reliable vanilla cake recipe to whip up a thoughtful celebration cake or a last-minute dessert. This novice-friendly recipe will show you how to make a classic batter ready to go in the oven in 15 minutes only!
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.
Instructions. Preheat oven to 350°. Grease and flour 2 (9-inch) round cake pans. (You can use baking spray with flour.) In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. In a medium bowl, stir together dry ingredients.
Moist, fluffy, and mixed by hand, this easy, one-bowl vanilla cake comes together in a matter of minutes. Melted butter adds rich flavor, oil helps the cake retain its moisture, and cornstarch ensures tenderness in every bite.
If you've been searching for a simple, but totally delicious homemade vanilla cake, this recipe is for you! It's light, fluffy, and works for any occasion.
Stick-to-your-fork moist from eggs & buttermilk. Extra flavor from pure vanilla extract. Not to mention its versatility: This vanilla cake batter is strong enough for shaped cakes, tiered cakes (see the slight variation in my homemade wedding cake recipe), and holds up beautifully under fondant.
This is the only vanilla cake recipe you'll ever need! It bakes up soft, buttery, and moist with a fine, delicate crumb.
This easy vanilla cake is made with basic pantry ingredients for a delicious dessert for entertaining or when you're craving something sweet.
A perfectly plush, soft, classic vanilla cake recipe made entirely from scratch! It’s so simple to make, and tastes much better than a box mix! Recipe includes a how-to video.
It’s an easy method to remember the ratio of ingredients. 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. I adjusted these quantities slightly to achieve the texture I was looking for. I used half a cup less sugar and a fourth cup less flour. This gave me a lighter cake that isn’t overly sweet.