It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
ITALIAN CREAM CAKE WITH CREAM CHEESE FROSTING: Daisy Cakes Recipe Makes The Best Birthday Cake Ever
In honor of Marcy Inspired turning 1 year old, I set out to make the Best Birthday Cake Ever, and so I made an Italian Cream Cake with Cream Cheese Frosting. The recipe comes from my Daisy Cakes Bakes Cookbook and It turned out amazing! Read on for the full recipe.
Italian Cream Cake
5 large eggs, separated
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup vegetable shortening
2 cups sugar
1 cup buttermilk
1 tsp. baking soda
2 cups unbleached all-purpose flour, sifted twice
1 cup sweetened coconut flakes
1 cup chopped pecans
1 tsp. vanilla extract
1 tsp. coconut extract
Lightly grease and flour three 9 round cake pans. Preheat oven to 350º.
Separate eggs, placing egg whites In bowl of stand mixer and setting aside yolks. Beat egg whites on high speed until stiff. Then transfer egg whites to a clean, dry bowl and set aside.
In bowl of stand mixer, whisk together the butter, and shortening on high speed. Add sugar and beat until light and fluff. Beat in egg yolks on low speed to combine.
Combine baking soda and buttermilk, stirring until dissolved. Pour buttermilk into the butter mixture and add the flour. Beat on low speed for 30 seconds. Scrape down sides and bottom of bowl. Beat on high speed for 1 minute. Add the coconut, pecans, and both extracts and mix well. Use rubber spatula to fold in the beaten egg whites. Divide batter almond the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out with just a few crumbs on it. Let layers cool before frosting.
Cream Cheese Frosting
1 cup (2 sticks) unsalted butter at room temperature
2 8oz. packages of cream cheese
1 tsp. vanilla extract
1 tsp. almond extract
2 16oz. boxes of confectioners sugar, sifted
Using stand mixer or electric hand mixer, beat the butter until smooth. Add the cream cheese and both the vanilla and almond extract and beat on high speed until smooth. With the mixer on low speed, gradually add the confectioners' sugar until blended.
Frosting may be kept in an airtight container in the refrigerator for 7-10 days.
Thanks so much for checking out this video. I especially appreciate those of you who've shown your support by Subscribing, giving it a Thumbs Up, and leaving me a comment. Your support is what has made this first Birthday celebration possible. I invite you to follow me on Instagram at or on Facebook at
How To Make Italian Sponge Cake - Pan di Spagna (e91)
Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), bakes up a delicious Italian Sponge Cake - Pan Di Spagna. This is a simple 3-ingredient cake: eggs, sugar, and flour…with no baking powder. It is even oil and dairy-free.
Pan di Spagna / Italian Sponge Cake is a highly versatile cake that you can enjoy plain, just dusted with powdered (icing) sugar, or drizzled with liqueurs, creams, fruit or really, whatever your heart desires. It was originally made in honour of the Spanish court in the 18th Century and as such, it takes it name from Spain (Spagna).
Here are the ingredients that you will need for the sponge cake:
- 6 extra large eggs (at room temperature)
- 200 grams of sugar (1 cup)
- 200 grams of flour (1.5 cups)
- pinch of salt
- 5 ml (1 tsp) of vanilla extra (or lemon zest, or almond extract as desired)
You will want to use a standing mixer for this recipe as it requires 15 to 20 minutes of whipping. There is no baking powder or leavening agent - the air, incorporated while beating, helps the cake to rise.
As you are beating the eggs, you will want to slowly add in the sugar. Once the eggs and sugar are fluffy and form ribbons when lifted, you can then add in the vanilla extract (or alternative) and a pinch of salt. Mix in then, slowly add in 200 grams (about 1.5 cups) of flour. Be gentle as you will want to keep the batter light and airy.
Grease a 25 cm / 10-inch spring-form pan and add the batter. You will bake this in an oven preheated to 340F / 170C. It will take about 35 minutes, but do not open the oven for the first 30 minutes. Test with a toothpick or spaghetti stick (as Nonna always does) to ensure it comes up clean. Once done, turn the oven off, slightly open the oven door and leave for another 5 minutes.
Allow to cool and then remove from pan, placing the cake on a cooling rack.
Once cooled, dust with powdered (icing) sugar, or proceed to dress it up as desired. Here, Nonna adds whipped cream and strawberries. If you wish to make this version, you will also need the following ingredients:
- 500 ml (2 cups) of 35% whipping cream (whipped)
- 80 ml (1/3 cup) liqueur (Nonna uses Amaretto), you could certainly add more if you wish
- 250 ml (1 cup) of strawberry jam
- about 500 grams of fresh sliced strawberries
- 25 grams (1/4 cup) sliced almonds
- balsamic glaze (optional)
With a spoon, drizzle the liqueur all along the cake surface. Then smooth on the strawberry jam. Whip up the whipping cream, and spread across, add fresh sliced strawberries, and some more cream if desired. Top the cake with the other layer, spread the whipped cream, top with the strawberries, sprinkle the sliced almond and drizzle with balsamic glaze (optional).
... and that's it. We hope you enjoy the cake!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
3 Ingredient Sponge Cake Recipe - Italian Sponge Cake
Making 3 ingredient sponge cake. In this recipe video, we'll show you how to make sponge cake using only 3-ingredients. You only need 3 ingredients to make this basic sponge cake!
➡️ SUBSCRIBE to Dished!
3 Ingredient Italian Sponge Cake (PAN DI SPAGNA) is an easy, foolproof recipe for a basic yellow sponge cake that is moist and perfect every time! This sponge cake has a light and fluffy texture and is amazing on its own or with a sprinkling of sugar or some apples mixed in, but most often this recipe is used for layered cakes. This sponge cake recipe is filled with tips on how to make a sponge cake with just 3 cake ingredients!
If you love this how-to make 3-ingredient sponge cake recipe let us know what you think in the comments below! #dished #spongecake #cake
0:00 Preparing the 3-ingredient sponge cake
0:23 Baking the 3-ingredient sponge cake
Ingredients for making 3-ingredient sponge cake:
4 eggs
150g (3/4 cup) granulated sugar
90g (3/4 cup) all-purpose flour
➡️ If you recreate this sponge cake with only 3 ingredients recipe please link and mention us in your video so we can find you and give you a shout-out!
This 3 ingredients sponge cake recipe is part of our essential recipes series:
???? Watch the Full Series Here!
???? Subscribe and ring the bell to get notified every time we post a new video similar to this Pan di Spagna (Italian Sponge Cake)!
???? Our YouTube Shorts Channel!: youtube.com/channel/UCOn8LdKK82EgLIpL4ZBzXMg?sub_confirmation=1
???? Social Media????
???? TikTok:
???? Facebook:
???? Twitter:
Termini Brothers Italian Rum Cake
One of our most popular and loved creations. Delicious sponge cake soaked in rum simple syrup with vanilla and chocolate cream layers, all surrounded by a wall of cashews. It doesn't get much better than that.
ITALIAN MARGHERITA CAKE easy and quick recipe by ItalianCakes
ITALIAN MARGHERITA CAKE easy and quick recipe by ItalianCakes.
Subscribe:
Amazing offer for piping bag:
This is a traditional cake from northern Italy.
In this video we show you how to make a very soft, easy and quick dessert. You can prepare it with a whisk or using the planetary mixer as we did, it will be very fun and simple. What matters for the success of the recipe is that the whipped egg and sugar is well frothy. Among the quick and easy recipes, the Margherita cake is among the most loved and sought after. Try it too!
Ingredients:
- 4 eggs and 7 yolks
- 1.2 cups (250 g) of granulated sugar
- 1 vanilla bean
- 0.9 cup (125 g) of flour
- 1 cup (125 g) of potato starch
- 5 tbsp (75 g) of butter
ItalianCakes: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make desserts, italian recipes and cake decorating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
Blog:
Facebook:
Pinterest:
Instagram:
Twitters:
#desserts #recipe #italiancakes