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THE HOW TO CAKE IT TEAM
Editor: Jordan McDonald
Cinematographer: Cody Clay & Cengiz Ercan
Producers: Jocelyn Mercer & Connie Contardi
Yo’s Ultimate Vanilla Cake Recipe
Yields:
3 pounds of batter
Makes one 9 x 13-inch cake or two 8-inch round cakes
Prep Time:
30 minutes
Baking Time:
40-45 minutes * more on this below under instructions
Tools:
Mixing bowls
Sieve
Whisk
Measuring cups and spoons
Rubber spatula
Stand mixer with paddle attachment
Rubber spatula
Cake pans
Parchment paper
Ingredients:
2 ½ cups All-Purpose Flour
2 ½ tsp Baking Powder
½ tsp Table Salt
1 cup (2 sticks) Unsalted Butter, at Room Temperature
2 cups Sugar
1 tsp Pure Vanilla Extract
4 Large Eggs, at Room Temperature
1 cup Whole Milk
Instructions:
Preheat oven to 350F. Line the bottom of each cake pan with parchment paper. *read below under “How to Bake a Cake” on how to line your pans properly!
Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar of medium speed until light and fluffy, about 8 minutes
Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.
Add the flour mixture in four parts, alternating with the milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.
Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the center comes out clean, about 40 minutes for the 9 x 13-inch pan or minutes for 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.
Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.
How to Bake a Cake
To line your cake pans, place your cake pan on a sheet of parchment paper, and with a pencil, trace it’s outline. Cut the parchment to size with scissors and use it to line the bottom of the pan, spreading small bits of shortening on the bottom of the pan to secure it.
Scrape the batter into the prepared pan with the help of a rubber spatula – you don’t want to leave any yummy batter behind! If the batter is thick (like my vanilla cake batter) and doesn’t naturally spread flat, smooth the top with a rubber spatula, making sure to fill the corners of the pan.
To remove any air bubbles in the batter, run a paring knife or straight spatula through the batter in a grid pattern, first going horizontally and then vertically. Give the pan a few good taps on your work surface to release any remaining air bubbles.
Set a timer for half the recommended baking time! When the timer goes off, rotate your cake pan 180 degrees. Reset the timer to 5 to 10 minutes less than the remaining baking time. Baking times are always suggestions, and all ovens are different, so it’s always helpful to keep a close eye on your cakes as they bake!