2/12/2024 0 Comments Ultimate vanilla cake recipe![]() In the bowl of a stand mixer fitted with the paddle attachment, beat together cooled browned butter, room temperature butter, vegetable oil, and sugar until light, fluffy, and no longer grainy, about 5 minutes. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.Grease and flour parchment and sides of pans. Grease bottoms of three 8″ x 2″ round cake pans and line with parchment. In a liquid measuring cup, combine milk with white vinegar and set aside. Continue swirling until melted butter turns light brown in color and smells nutty. Place ½ cup (1 stick) butter in a small saucepan.This sponge would be best paired with a vanilla Chantilly cream or Seven-minute frosting and layered with fresh fruit to ensure the flavor of the cake shines through. If you are looking for a fluffy, light, butter-free cake, this recipe is not for you.įor testing, I paired the sponge with a classic chocolate buttercream frosting, but found the chocolate overwhelmed the delicate vanilla bean and browned butter flavor. This recipe results in a buttery and moist sponge – luxurious, but not quite as heavy as pound cake. This sponge is a combination of a few recipes and calls for a mixture of browned butter and room-temperature butter for a rich flavor as well as oil which adds a tender texture. I also used vanilla bean paste because I like to see the little specs of vanilla beans, but real vanilla extract works as well. Consequently, I’ve called this cake “My Favorite” versus “Ultimate” or “Best” since my cake holy grail may be miles away from your ideal. ![]() Many people look to boxed cake mixes as the “classic” vanilla cake, but I usually find them too light and delicate, often dry and lackluster, with an artificial vanilla taste. Since bakers and tasters have different ideas about what makes a “perfect” vanilla cake, I’ve found it difficult to find a recipe that matches my own aesthetic. I’ve tested a handful of recipes, always disappointed with the result, until now. My contribution is the addition of coffee/espresso which gives chocolate a richer flavor.įor over a decade, I’ve been searching for the vanilla equivalent to this chocolate version – a tried-and-true vanilla cake that is rich, moist, and flavorful. I found it on the internet and would give credit if I could find the original recipe/author. Full confession – this sponge is not one of my recipes. This simple combination of ingredients produces an exceptionally dark and moist sponge that has become my go-to whenever a chocolate cake is needed – black forest, German chocolate, even an ultra-rich red velvet. Years ago, I discovered the ultimate chocolate cake recipe and never looked back.
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