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Vanilla frosting

A star rating of 3 out of 5. This works well with most types of cupcakes , use this to top vanilla frosting cupcakes if your not a chocolate lover. I use vanilla bean paste for this recipie as it gives a better flavour and you have lovely black speckles in the frosting at the end . Turn the mixer down to speed.

Once all the milk has been incorperated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy , at least 5 minutes . The longer the frosting is beaten , the fluffier and lighter it becomes. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate sales links.

This perfectly Moist Vanilla Cake Recipe is a slightly denser than average cake with a tight crumb. It’s a super easy recipe and topped with my tried and true vanilla frosting. You can make this recipe as cupcakes or a layer cake as well. An overhead shot of a slice of vanilla cake on a light teal plate. The cake is garnished with colorful sprinkles and there’s a couple gold forks in the background. This Easy Vanilla Cupcake recipe makes moist vanilla cupcakes topped my my favorite vanilla buttercream frosting. For the longest time, I’ve wanted to have a homemade and versatile basic cake recipe.

I’ve shied away from the task, fearing I would not be up to the challenge. After months of recipe testing, I finally landed on this recipe. This easy vanilla cake recipe makes the most moist cake that’s covered with my favorite vanilla buttercream frosting. This is not a light and fluffy cake, it’s more of a spongy, heavier cake made with whole eggs, oil and sour cream. When I say this recipe is quick and easy, it’s because this recipe uses basic panty ingredients that don’t require room temperature ingredients. You can make this cake in about 10 minutes before your oven is done preheating.

You’ll also find this cake recipe is very stable and reliable. You can use it to make cupcakes or a layer cake. A gold fork sitting on a teal plate with a slice of vanilla cake. There’s a few bites missing from the cake showing the spongy inside of the cake. This perfectly Moist Vanilla Cake Recipe is a slightly denser than average cake with a tight crumb.

I prefer oil-based cakes over butter-based cakes because oil tends to make cakes moister. It also makes the crumb and texture a bit more tender. Since this cake uses oil instead of butter, there’s no waiting around for your butter to come to room temperature. Often times recipes using butter require properly whipping the butter and sugar together, but we don’t have to worry about that with this recipe. Granulated sugar: The ratio of sugar to flour is very important in baked goods, so be sure to follow the recipe.

Some people have reduced the sugar without an issue but I don’t recommend it. Vegetable oil: Oil makes this cakee more moist than a recipe with butter. Whole eggs: This is a dense and spongy cake, so we’re using the whole egg. Pure vanilla extract: Be sure you get a high-quality REAL vanilla extract for this recipe because the vanilla is your main ingredient for flavor. Sour cream: Sour cream helps keeps this cake very moist.

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