Easy Vanilla Cake Recipe One Layer, Finally The Perfect Vanilla Cake Recipe Sugar Sparrow

Preheat oven to 3500f 1760c.

Vanilla sponge cake recipe 7 inch tin. For a standard three tier cake with a 10 inch bottom tier 8 inch middle tier and 6 inch top tier two layers each this recipe will make just the top tier. How to make vanilla cake. It bakes up soft buttery and moist with a fine delicate crumb.

A classic butter cake but with japanese techniques applied for the most plush soft and moist yellow cake like youve never had before. You can find all of our cake recipes. I have a recipe for a vanilla cake in the mom 100 cookbook that ive made oh 50 times.

Once the cake is frozen you can remove the baking sheet. It is also easy to double or triple the recipe if you happen to be making a tiered wedding cake. Place remaining cake layer on top.

Simple versatile and so delicious. So easy its practically foolproof and it all comes together in just one bowl. Next wrap the plastic covered cake layer in tin foil to give it more protection against freezer burn and odors.

Plus this professional bakery style cake stays fresh and moist for 4 days thats unheard of. Cake flour which i tend to run out of and forget to replenish. This is my best vanilla cake recipe.

To thaw simply lay the cake layer on the counter for an hour or two. If frosting becomes too soft refrigerate to firm up cake can be covered with a cake dome and refrigerated overnight. Yellow cake recipes easy vanilla cake.

Lay the cake layer on a baking sheet and place it in the freezer. Spread top and sides of cake with remaining frosting swirling to coat in a decorative fashion. This is the only vanilla cake recipe youll ever need.

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. It also has less butter so its a less rich cake. Simple ingredients and preparation make this vanilla cake an easy flavorful dessert for entertaining or when youre craving something sweet.

This is just a little bit of a variation on that recipe with very slightly thinner layers and it uses all purpose flour which i always have vs. Cream butter and sugar. Fluffier more tender and less greasy than the typical vanilla cakes much more moist than traditional sponge cakes.

I might make some changes one day but its great as it is. And it always turns out great.