Cool in pan on a wire rack 15 minutes. 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 is pretty at Christmastime, but just as good in summer served with fresh strawberries! Have you cooked this recipe? With those details squared away, it's easy to whip up a simple three-egg vanilla cake that's fluffy, tender, and perfectly moist. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.). We reserve the right to delete off-topic or inflammatory comments. Post whatever you want, just keep it seriously about eats, seriously. Remove from pan to wire rack; cool 30 minutes or until completely cool. Beat butter at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Alternatively, bake two layers at once and finish the third when they’re done. Plus, this professional bakery style cake stays fresh and moist for 4 days — that’s unheard of!. 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, 8 ounces unsalted butter (16 tablespoons; 225g), soft but cool, about 60°F (16°C), 3 large eggs, brought to about 65°F (18°C), 1/2 ounce vanilla extract (about 1 tablespoon; 15g), 16 ounces whole milk (about 2 cups; 455g), brought to about 65°F (18°C), 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 455g). Under a cake dome, the cake will keep for 3 days at room temperature. Great texture but I found the flavor a bit plain. Repeat with the second and third layers, then cover the sides of the cake with another cup of buttercream, spreading it as smoothly as you can (tutorial here). With the mixer still running, add the eggs one at a time, letting each fully incorporate before adding the next, then dribble in the vanilla. We may earn a commission on purchases, as described in our affiliate policy. Tips for Making a Moist Vanilla Cake from Scratch. Very tasty! This is my best vanilla cake recipe. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. How to Make a Cake Like BraveTart: The Complete Guide, Ultimate Birthday Cake From 'Baked Occasions', Cajeta Casera (Homemade Goat's Milk "Caramel"), Fat Daddio's Anodized Aluminum Round Cake Pan, 8 x 3 Inch, Silver, Ateco Cast Iron and Non-slip Pad Cake stand, 12 inch, White, Like Apple Pie in a Mug: Apple Sujeonggwa (Cinnamon-Ginger Punch). The success of most any cake depends on the temperature of your ingredients. Learn more in the Comment Policy section of our Terms of Use page. Let the cake sit at room temperature for at least an hour before serving, otherwise it will be too cold inside. Gradually add sugar, beating at medium speed until light and fluffy. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Stir-fried rice noodles with shrimp, pork, and vegetables. MyRecipes may receive compensation for some links to products and services on this website. About halfway through, pause to scrape the bowl and beater with a flexible spatula. I don't add icing - just dust lightly with powdered sugar. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Add a rating: Comments can take a minute to appear—please be patient! In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, baking powder, salt, and butter. All products linked here have been independently selected by our editors. Beat at low speed just until blended after each addition. I've been making this cake to rave reviews since the recipe appeared in 2007. This cake can stand alone, or be served with fruit or ice cream (or both!). Everybody understands the stuggle of getting dinner on the table after a long day. To quickly bring eggs to room temperature, place them (in their shells) in a bowl of tepid water before gathering your remaining … Stir in vanilla. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. Too warm and the batter will be thin, which will make a cake that's gummy and dense. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Stagger pans together on the oven rack, and bake until puffed, firm, and pale gold, about 32 minutes. Leveling the cakes helps them more readily absorb flavor and moisture from the vanilla frosting. Repeat with remaining flour and milk, working in thirds as before. Fold batter once or twice from the bottom up with a flexible spatula, then divide evenly between prepared cake pans (about 20 ounces or 565g if you have a scale). Place one layer on a heavy cast iron turntable. With the mixer still running, add the eggs one at a time, letting each fully incorporate before adding … Gradually add sugar, beating at medium speed until light and fluffy. Lightly grease three 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here). Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. The batter should look creamy and thick, registering between 65 and 68°F (18 and 20°C) on a digital thermometer. © Copyright 2020 Meredith Corporation. It comes out perfect every time. Room Temperature Ingredients - To ensure a more homogenous batter (and one that will help prevent over-mixing), start with room temperature ingredients.This includes softened butter, eggs, and milk. Baking in tall, straight-sided aluminum pans will encourage a level rise with a pale and tender crust. Some HTML is OK: link, strong, em. If you see something not so nice, please, report an inappropriate comment. Prepare the buttercream. Sift together flour, baking powder, and salt. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. This is my favorite pound cake recipe. Beat butter at medium speed with an electric mixer until creamy. Too cold and the batter will be heavy and curdled, giving the cake a coarse and muffin-like crumb. To Finish: Rewhip remaining buttercream to restore its creamy consistency, then use to finish and decorate the chilled cake as desired. this link is to an external site that may or may not meet accessibility guidelines. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. Refrigerate cake until the buttercream hardens, about 30 minutes. Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. If your oven has very uneven heat, pause to rotate the pans after about 20 minutes. Read more: How to Make a Cake Like BraveTart: The Complete Guide. If you don’t have three pans, it’s okay to bake the cakes in stages, the batter will keep at room temperature until needed. At 60°F (16°C), butter is soft but pliable, ideal for aeration, giving the cake a fine, even crumb. Some comments may be held for manual review. I've made this several times and always comes out yummy! Garnish, if desired. Problems such as doming, cracking, shrinking, heavy crust development, and a coarse or wet crumb stem from excessive gluten formation due to the use of high protein flour. MyRecipes.com is part of the Allrecipes Food Group. It uses less butter than some pound cake recipes, but still has a rich flavor. Invert onto a wire rack, peel off the parchment, and return cakes right-side-up (covered in plastic, the cakes can be left at room temperature for a few hours). Vanilla extracted with both water and alcohol, such as. These problems can be avoided altogether simply by paying attention to the temperature of your butter, milk, and eggs. Subscribe to our newsletter to get the latest recipes and tips! Cakes in particular benefit from all-purpose flours made from a blend of red and white wheat, such as bleached Gold Medal or Pillsbury.