RECIPE ► https://sugargeekshow.com/recipe/vanilla-cake/
RECIPE CHAPTERS
0:23 Measuring and prep
1:35 Combining ingredients
2:30 Mixing in the butter
3:22 Mixing in milk and oil
3:50 Can I replace cake flour with AP flour and cornstarch?
4:32 Mixing in the rest of the wet ingredients
5:02 Troubleshooting the cake batter
5:37 Troubleshooting bake time
5:44 Making easy buttercream
6:08 What are pasteurized egg whites?
6:19 Mixing ingredients in
6:52 How do I get rid of the yellow color in buttercream?
7:16 Removing air bubbles from buttercream
7:39 Icing the cake
VANILLA CAKE INGREDIENTS ►
13 oz (368 g) cake flour
13 oz (368 g) granulated sugar
3 tsp (14 g) baking powder
1/4 tsp baking soda
1/2 tsp salt
8 oz (227 g) unsalted butter
1 Tbsp vanilla extract
10 oz (283 g) whole milk (room temperature)
3 oz (85 g) vegetable oil
3 large eggs (room temperature)
EASY BUTTERCREAM INGREDIENTS ►
16 ounces powdered sugar
4 ounces pasteurized egg whites
2 teaspoons vanilla extract
16 ounces unsalted butter softened to room temperature but not melted
1/4 teaspoon salt
1 TINY drop purple food coloring to offset the yellow color (optional)
CAKE GOOP ►
7 oz (198 g) vegetable shortening or margarine
7.5 oz (213 g) vegetable oil (or other oil you like)
5 oz (142 g) all purpose flour
Place all ingredients in a mixer and combine until white and homogenous. Store in a covered container at room temperature or you can refrigerate it.
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