Vanilla Cake – The Perfect Foundation For a Wide Range of Frosting Recipes

Vanilla cake is the perfect foundation for a wide range of frosting recipes. It is also very versatile and can be baked into a single layer sheet cake or made into cupcakes for an informal gathering. 주문제작케이크

Make sure all ingredients are at room temperature before mixing; this will help to minimize gluten development. Avoid over-mixing; a light hand is best.


Vanilla cake is a wonderful canvas for a variety of fillings and frostings. It’s also incredibly versatile as it can be made as a layer cake, sheet cake, or cupcake! This recipe is straightforward and uses pantry staple ingredients to make a cake that is delicious and easy to bake.

The key to a great vanilla cake is quality ingredients. All-purpose flour is a must, as it provides the foundation for the cake’s texture and flavor. It is important to sift the flour before measuring, as this helps ensure that it is evenly mixed and removes any lumps. It’s also a good idea to use a high-quality vanilla extract for the best flavor.

It is important to not over-mix the batter, as this can cause the cake to become dry and dense. Be sure to stir the ingredients well after each addition, and stop mixing once everything is combined.

Unlike Chiffon Cakes and Japanese Sponges that only utilize egg whites, this vanilla cake recipe contains whole eggs, which gives the cake a lighter yet still rich texture. The use of vegetable oil as well also makes this a moist cake.

To add an extra level of flavor to this cake, try using a flavored whipped cream to serve with it. A liqueur like framboise, or a rum or bourbon with brown sugar whipped cream can add a nice twist to this already flavorful cake!


A good vanilla cake should be tender enough to hold a thick layer of frosting without being squishy. It should also be stable enough to withstand a stack of layers, piles of cream or berries, and other decorations. It is a balance of structure and tenderness, and it is achieved by using a combination of all-purpose flour, cake flour, shortening and canola oil (which also adds moisture).

The ingredients in this vanilla cake recipe are carefully selected to achieve the perfect mix of flavor and texture. The flour is sifted to remove clumps and ensure that it is evenly mixed. The sugar is granulated and not brown; it provides both sweetness and structure. The eggs are beaten until they become light and fluffy; doing this helps the batter incorporate a lot of air. The butter is melted and added to the mixture; it adds another layer of flavor, as well as stability. The milk and vanilla are added last; it is important to add them one at a time so they can be fully incorporated and emulsified before adding the rest of the wet ingredients.

The cakes are baked until they are light golden and a toothpick inserted into the center comes out clean. The cakes are then allowed to cool in the pans before they are removed to a rack to cool completely.


The texture of a cake depends on the relative amounts of flour, sugar, eggs and fat. A light, tender crumb is the result of starch (flour) and protein (eggs) forming a lattice that is partly filled with water and partly with sugar and butter. The amount of water is crucial as it allows the cake to hold a great deal of frosting and other toppings without becoming too weepy.

The ingredients in this recipe contribute to a soft, fluffy crumb that holds up well even when covered with large piles of frosting and berries or sliced into layers for a wedding or other special occasion. The vegetable oil provides moisture, the butter helps the cakes hold their shape and all-purpose flour gives them their strength – you could substitute it with a 1:1 gluten-free mix if you like.

Unsalted butter that’s at room temperature is key to making sure it creams up well with the sugar – if it’s too cold it will not be smooth and creamy, resulting in a dry and dense cake. I also recommend using a good quality pure vanilla extract that doesn’t have an overpowering alcohol flavor. I like to add the flour in three batches alternating with the buttermilk, which helps prevent over-mixing. You can tell the batter is ready to bake when a toothpick inserted in the center comes out clean with just a few moist crumbs.


Vanilla cake is often a staple at birthday parties, special occasions and is just as good for that celebrated English ceremony of afternoon tea. However, it also makes a lovely birthday cake on its own as it can be the perfect blank canvas for a whole host of decorations and frostings to create something truly memorable.

Unlike Victoria sponge and other light cakes, this recipe is very sturdy enough to hold stacks of fondant or piles of cream and berries if required. This is because it is made with both butter and flour, which gives the cake a more stable crumb than chiffon cakes or Japanese sponges.

This cake is easy to make as it uses a mix of flour and sugar, rather than just a sifted cake flour, which can be harder to find in some places. It also uses the traditional method of beating the eggs and sugar for a longer time than most recipes, which helps to produce a much more airy texture.

This also makes the batter less likely to collapse when filling the cake pans, a common problem with other lighter cakes. The use of baking powder and acidic ingredients (such as buttermilk) also help to give this recipe a unique plush, fluffy texture that is more resilient than standard cake batters.