Perfect Vanilla Cake

I shared my full Vanilla, Passion Fruit and Raspberry cake recipes (featured on Duff Till Dawn) with you not too long ago. But I wanted to give the vanilla cake I had worked so long on formulating its own post. It’s kinda special like that. Like your favorite child. Oh, wait. We don’t have those as parents. They are ALL special and equally loved. Accepted. Tolerated… 😉

Finding that every time I wanted to make my vanilla cake I didn’t have the cake flour on hand that it called for, I wanted a GREAT scratch recipe that produced the same results as cake flour recipes – just with all purpose flour. Using all-purpose flour for the full recipe (rather than half and half) never gave me the results desired. So I tweaked, changed this and that, tried a few things and came up with possibly the best EVER vanilla cake. No cake flour needed (our friends overseas will appreciate this!). Without further adieu, some tempting pics and the recipe, in friendly print format below.

All the dry ingredients head to the mixer bowl at once; let the paddle attachment do the mixing and distributing work for you.

Butter is the next ingredient to join the show. It should be room temperature. What’s room temp? About 70-75 degrees Fahrenheit. You should be able with little pressure to make an indentation in it with your finger, but it shouldn’t mush all over your counter top and hand. Ew. This is perfect. And of course, always use unsalted butter.

INGREDIENTS

• 16 oz all purpose flour
• 2.5 tsp Baking powder
• 22 oz granulated sugar
• .75 tsp salt
• 8 oz unsalted butter (1 cup or 2 sticks) room temp
• 1.5 Tbsp vanilla bean paste or good quality real vanilla extract
• 7 each Egg whites large, room temp
• 12 oz milk whole, room temp
• 1 oz Vegetable oil
• The Perfect Vanilla Cake Recipe. This amazing vanilla cake bakes perfectly every time! Try the recipe that has won over thousands of bakers around the globe!

INSTRUCTIONS

1. Preheat oven to 350°F. Grease sides and bottom of 2 – 8” round pans. My goop recipe is perfect for pan release.
2. Add all dry ingredients (flour, baking powder, sugar, and salt) to a stand mixer bowl and mix with a paddle to combine well. This replaces sifting.
3. In a separate bowl, combine all wet ingredients (vanilla bean paste, egg whites, milk, and vegetable oil) and whisk to combine. Set aside.
4. Turn mixer to low and add chunks of butter slowly to the dry mix. Continue to beat on slow until there are no chunks of butter remaining and the mixture becomes crumbly.
5. ..............................

for full instruction please see : www.karascouturecakes.com

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