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    HOW TO CAKE IT
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    Home › Recipes › Yo's Ultimate Vanilla Cake

    Yo's Ultimate Vanilla Cake

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    I am really proud of this vanilla cake. I love its buttery, sweet flavor, and its texture is perfect for simple cakes layered with buttercream and toppings as well as for novelty cakes. It is subtle yet satisfying and tastes homemade and much better than the artificial-vanilla boxed variety. If you’re making one of the novelty cakes, use the pan sizes and baking times specified in the novelty cake recipe. 

    *Cake Tip: Make sure your eggs and butter are at room temperature before beginning.*

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    • Ingredients
    • Tools
    • Instructions

    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


    YIELD

    • 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 


     

    Item Name: Availability:
    Mixing bowls
    Sieve
    Whisk
    Rubber spatula
    Stand mixer with paddle attachment Add to Cart -
    2 x 8-inch Cake Rounds or a 9x13-inch Cake Pan Add to Cart - $109.99
    Parchment Paper

    Pre-Heat Oven & Prep Pan

    Preheat oven to 350F. Line the bottom of each cake pan with parchment paper.

    See How to Bake a Cake.


    Sift Dry Ingredients

    Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.


    Cream Butter, Sugar & Vanilla

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium speed until light and fluffy, about 8 minutes.


    Add Eggs to Sugar Mixture

    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 Dry & Wet Ingredients

    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.


    Bake Cake

    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.


    Cool Cake

    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.


    Congratulations!

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