Recipes
Vanilla Cake Base
| Ingredient | Quantity |
|---|---|
| cake flour | 300 g |
| baking powder | 9 g |
| fine sea salt | 6 g |
| unsalted butter, room temperature | 114 g |
| granulated sugar | 330 g |
| eggs, room temperature | 3 large |
| neutral oil | 50 g |
| whole milk, room temperature | 227 g |
| Vanilla Extract | 14 g |
| Vanilla Bean Paste | 10 g |
Preheat oven to 350°F. Prepare your cake pans with cooking spray and parchment. Whisk dry ingredients: Whisk together the cake flour, baking powder, and salt. Set aside. Cream butter + sugar: Beat the room-temperature butter and sugar for 3 minutes, until blended and smooth. Add eggs: Add the whole egg and egg yolk. Mix on low until incorporated, then increase to high and beat for 1 minute. Add oil + vanilla: Add the neutral oil, vanilla extract, and vanilla bean paste. Beat until well blended. Alternate flour + milk: With the mixer on low: Add ⅓ of the flour mixture Add ½ the milk Add another ⅓ flour Add remaining ½ milk Finish with the final ⅓ flour Mix slowly between each addition. Gently fold in any remaining flour by hand, being careful not to overmix. Bake: Divide batter evenly between your prepared pans. The original recipe calls for 23–25 minutes at 350°F, until the top springs back and a tester comes out clean or with a few moist crumbs. Cool: Run a cake tester or knife around the edge after removing from the oven, then let the cakes cool completely before frosting.
Mixer
This recipe is the base for all spiced cakes & vanilla cakes.