Vanilla best cake

Name: Vanilla best cake
Total time: 3600 s
Yield: 6 persons
Cuisine: Pakistani
Ingredients: 3 and 2/3 cups (420g) cake flour* (spoon & leveled); 1 teaspoon salt; 3 large eggs + 2 additional egg whites, at room temperature*; 2 cups (400 g) granulated sugar; 1 and 1/2 cups (345g) unsalted butter,; 1 teaspoon baking powder; 1 and 1/2 cups (360ml) buttermilk; 3/4 teaspoon baking soda; 1 Tablespoon pure vanilla extract; 1 and 1/2 cups (345g) unsalted butter,; 1/8 teaspoon salt; 6 cups (720 g) confectioners’ sugar; 1/8 teaspoon salt; 1 and 1/2 teaspoons pure vanilla extract

Ayesha Qasim @cook_27169543

#sababutt
best recipe 4 cake ...

Ayesha Qasim @cook_27169543

#sababutt
best recipe 4 cake ...

Saved

Ingredients

1 hours

6 persons

3 and 2/3 cups (420g) cake flour* (spoon & leveled)
1 teaspoonsalt
3large eggs + 2 additional egg whites, at room temperature*
2 cups (400 g)granulated sugar
1 and 1/2 cups (345g) unsalted butter,
1 teaspoonbaking powder
1 and 1/2 cups (360ml) buttermilk
3/4 teaspoonbaking soda
1 Tablespoonpure vanilla extract
Vanilla Buttercream
1 and 1/2 cups (345g) unsalted butter,
1/8 teaspoonsalt
6 cups (720 g)confectioners’ sugar
1/8 teaspoonsalt
1 and 1/2 teaspoons pure vanilla extract

Saved

Steps

1 hours

1

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2

Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed.
4

Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To taste for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
5

Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
6

Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing
7

Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.