Cover with plastic wrap and place into the refrigerator for 4 hours or overnight. After pouring the milk mixture, let the milk soak for a few minutes at room temperature. Once the cake has cooled, pour the milk mixture over the cake. Even the liquids are measured by weight for ease and accuracy. Warm the mixture over low heat until thoroughly mixed. It’s as easy as mixing a box of cake mix but with all of the flavor and wholesomeness of a scratch cake!Īs with any cake I like to measure my ingredients by weight. Close-grained and sturdy, this vanilla cake recipe is perfect for stacking.

Reduce speed to low and add the flour in three batches alternating with the buttermilk. Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute. Simply combine all of the dry ingredients into your mixer bowl and add cold heavy cream, eggs and buttermilk along with the oil and vanilla. Ingredients 250g butter, softened, chopped 1 cup (220g) caster sugar 1 teaspoon vanilla bean paste 3 Coles Australian Free Range Eggs, at room temperature. This rich, butter-based cake is moist and tender, with a dense crumb structure. Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed. Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a. Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden a skewer inserted into the middle should come out clean. In another bowl, combine the milk and vanilla extract.

In a medium bowl, whisk together the dry ingredients: flour (measured carefully), salt and baking powder. Add eggs one at a time, beating well after each addition. Add the sugar to the butter and beat with the paddle attachment until fluffy (about another 1-2 minutes). In a large bowl, cream Chelsea White Sugar and Tararua Butter until pale and fluffy. Grease 2 x 20cm round cake tins and line with baking paper. Since this is an oil based cake (with additional fat from heavy cream,) there is no need to bring any of the ingredients to room temperature. Mix the flours then, using a large metal spoon, fold them into the batter, followed by the milk. Ingredients 2 3/4 Cups (290g) sifted cake flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3/4 Cup (170g) unsalted butter, room temperature 1 1/2. Preheat oven to 180☌ conventional / 160☌ fan bake. With this recipe I wanted something super easy that also stayed soft and moist even when the cake was cold. I still have about 3-4 different vanilla cake version that I use depending on what my cake project is. Throughout my baking career I’ve tried countless vanilla cake recipes. In the bowl of a stand mixer, beat cream cheese, powdered sugar, maple, and vanilla until smooth.

Fluffy vanilla cake recipe