Birthday Cake Recipe - Vanilla Cake
Classic Vanilla Birthday Cake with Buttercream Frosting & how to deorate this stylish & best vanilla cake simply & impressively!
Ingredients
- Baking powder - 4 Teaspoons
- Whole egg (at room temperature) - 1
- Large egg whites (at room temperature) - 5
- Whole milk or full fat buttermilk - 1 Cup (8floz/227ml)
- Cake flour (sifted) - 3 Cups (425g/15oz)
- Granulated sugar - 2 Cups (453g/16oz)
- Salt - ½ Teaspoon
- Pure vanilla extract - 2-1/4 Teaspoons
- Unsalted butter, cold - ¾ cup (170g, 6oz)
- Vanilla Buttercream Frosting
Preparation:
Step 1:
Heat oven to 350 °F/ 180 °C. Butter & line three 6 inches cake pan with parchment paper.
Step 2:
In a large bowl combine & whisk together the egg whites, milk, vanilla extract & whole egg then Set aside.
Step 3:
In the bowl of an electric mixer, fitted with the paddle attachment, combine the dry ingrediants together at low speed for 1 min.( You can also do it by hand.)
Step 4:
Add the cold butter & continue to mix on low until the mixture is fine crumbly texture.
Step 5:
Add the liquid mixture into your dry ingrediants in 2 separate batches, making sure to scrape the sides & bottom before & after each batch, mixing until fluffy, light, homogenous, & well incorporated. Fold twice or once to insure the batter at bottom of the bowl is incorporated.
Step 6:
Divide the batter evenly into the set pans.
Step 7:
Bake until the cake tester comes out with a few crumbs when fitted into the center, about 25- 35 mins. Be careful not to over-bake. Check cake at 25 mins to see how it's doing and judge the timing from there.
Step 8:
Once baked, let cakes cool on racks for 20 mins before removing them from tins.
Step 9:
When the cake is fully cold, you can start decorate the cake. If you aren't using it straight down wrap the cake tightly & store it at room temperature for over to 2 days. Refrigerator for over to 5 days, or Frozen for over to 2 months.
Step 10:
To Assemble the cake, with a saw-toothed knife, cut off the top of the cake layers to give them even, level surfaces to frost on.
Step 11:
Place the bottom of the cake layer on the cake turn-table or table.
Step 12:
Spread your chilled butter-cream frosting on top with a small spatula. Gently place 2nd cake layer face down on top. Place further frosting on top of this layer and spread out.
Step 13:
Gently add the 3rd cake layer. Add a generous scoop of frosting & spread evenly with a small spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the “ Crumb layer”. Nearly or 3 mins, chill until set.
Step 14:
Place the bottom of the cake layer on the cake turn-table or table.
Step 15:
Remove from refrigerator & apply a final “ coat ” of frosting. Decorat all-over with sprinkles. Just keep on applying them until they stick all over.
Step 16:
Store in the fridge for over to 3 days. Before serving let it at room temperature for 30 mins and enjoy!
NOTE
Scoop cup measurements, so flour will come in as 5ozs.
