Classic Vanilla Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
6 tablespoons unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1 large egg
04 -
1 tablespoon vanilla extract
05 -
3/4 cup all-purpose flour
06 -
1/8 teaspoon fine salt
07 -
1/4 teaspoon baking soda
08 -
6 tablespoons whole milk
09 -
1/2 teaspoon apple cider vinegar
→ Vanilla Buttercream
10 -
8 tablespoons unsalted butter, at room temperature
11 -
2 cups powdered sugar
12 -
2 teaspoons vanilla extract
13 -
1 tablespoon heavy cream
# Instructions:
01 -
Preheat the oven to 175°C. Spray a 15cm round cake pan with 5cm sides with cooking spray. Line the bottom of the pan with a round of parchment paper.
02 -
In a medium-size bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 1-2 minutes.
03 -
Add the egg and vanilla, and beat until well-combined, about 15 seconds.
04 -
In a small bowl, whisk together the flour, salt and baking soda. Add half of this mixture to the batter and beat briefly before stirring in half of the milk and vinegar. Continue beating. Add the remaining dry ingredients and beat, then stir in the remaining milk.
05 -
Scrape the batter into the prepared pan, smooth out the top, and bake on a small sheet pan for 37-39 minutes, until a cake tester comes out clean.
06 -
Let the cake cool on a wire rack in the pan. Carefully remove it from the pan, pulling away the parchment paper once it has cooled completely.
07 -
To make the buttercream, beat the butter in a medium-size bowl with an electric mixer until light and fluffy. Add the powdered sugar, vanilla and heavy cream, and beat until smooth and airy. If the mixture seems too stiff, add a splash more heavy cream.
08 -
Use a little more than half of the buttercream to frost the cake. If you made the cake ahead of time and frozen it, apply a thin crumb coat of buttercream before applying a second layer.
09 -
Place the remaining buttercream in a piping bag fitted with a 1M tip, and pipe roses along the outside edge of the cake. To make a rose, pipe a spiral shape, starting inside and moving around the center.
# Notes:
01 -
The apple cider vinegar reacts with the baking soda to help the cake rise and create a tender crumb.
02 -
For best results, ensure all refrigerated ingredients are at room temperature before beginning.