![]() ![]() This makes it easier to build a straight, level cake! While this is by no means necessary, it can be an important step if you’re building a tiered cake.Īnother option with this recipe is to torte your cake layers! Torting cake layers means you cut them horizontally, to create multiple layers. You can also level your cake layers, by trimming off the top of each layer. The layers will fall apart if you try to cut them while they’re still warm. If you do decide to trim your cake layers once they’re baked, be sure the layers are completely cooled or chilled before trimming. If you want to completely remove any caramelization from your cake layers, you can use a serrated knife to clean them up! I like to trim my cake layers for my cake videos, to help the vibrant colors of my cake layers shine through. However, you all have let me know that in a standard oven, baking strips work great with this recipe!īaking strips reduce the amount of caramelization around the sides of the cake layers, and also help them bake flat. This helps ensure that the hot spots in my oven don’t cause any sides of my cake layers to bake higher than the others.Īnother trick to bake flat cake layers is to wrap wet baking strips around your cake pans.īelieve it or not, I have a mini oven and can barely fit 4 cake pans in my oven! I’ve found that baking strips don’t really work for me since my pans are so close to the edges of my oven. I also like to rotate my cake layers halfway through baking. This is mainly due to the way the recipe is formulated. How To Bake Flat Cake LayersĪnother fantastic aspect of this vanilla layer cake recipe? It bakes super flat! My favorite brand of gel food coloring is Americolor, but any brand will work. Gel coloring is also thicker and won’t change the consistency of the cake batter. A small amount will create beautiful, bright colors like the ones in my Peeps cake or my octopus cake layers shown below! Gel food coloring is incredibly concentrated, so it allows you to use less. ![]() You also can throw off the consistency of the vanilla cake batter if you add too much liquid food coloring. Liquid food coloring can work too, but you won’t be able to get as strong of a color. If you want your vanilla cake layers to be a super vibrant color, I highly recommend using gel food coloring. If you do plan to freeze them, be sure to either place them in an airtight container, or wrap them tightly in saran wrap. These layers can be made in advance, and can be stored in the freezer for several weeks if properly wrapped! I’m a big fan of one bowl recipes, or anything that helps reduce the amount of dishes I have to do! Another great part about this recipe is that the layers keep insanely well! This entire recipe can be made in one bowl. One of the best things about this vanilla cake recipe is how easy it is to make. You also can use plain, low-fat yogurt or sour cream as an equal substitute, cup for cup. You can make your own buttermilk! For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus enough milk to fill 1 cup. If you’re having a hard time getting your hands on buttermilk, don’t worry. I love baking with it and use it in a lot of my cake recipes! It makes such tender cake layers and adds so much moisture! It also gives this recipe a delicious tang.īuttermilk can be found in most large grocery stores in the US, but I know that it can be difficult to find in some countries. What is the secret ingredient to this vanilla layer cake recipe? BUTTERMILK! I don’t know what it is, but I’m absolutely crazy about buttermilk. The Secret Ingredient in This Vanilla Layer Cake Recipe: Buttermilk The butter and buttermilk in the recipe give it an amazing taste. I now use this as my go to white cake base recipe, and color or flavor it as needed. In fact, this recipe is so easy to make, I call it a fool-proof recipe! My vanilla cake recipe comes together in one bowl! ![]() It also means that you don’t have to worry about whipping up egg whites, or carefully folding in dry ingredients. ![]() This recipe is a butter cake recipe which means it has a denser texture than a sponge cake, but is also more tender. It’s delicious, moist, and best of all, it keeps its shape! I’ve tried several vanilla cake recipes over the years, and this will always be my favorite. ![]()
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