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To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp Recipe

To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp Recipe
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★★★★★

4.9 from 13 reviews

This Perfect Vanilla Cake recipe is a classic, moist, and tender cake made with homemade cake flour for a light texture, combined with rich vanilla buttercream frosting. Ideal for any celebration or a special treat, it’s easy to prepare using common baking ingredients and simple techniques.

Ingredients

Scale

Vanilla Cake

  • 2 3/4 Cups (290g) sifted cake flour (see notes for DIY cake flour recipe)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 Cup (170g) unsalted butter, room temperature
  • 1 1/2 Cups (300g) granulated white sugar
  • 2 large eggs + 2 egg whites, room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 1 Tbsp pure vanilla extract
  • 1 Cup (240ml) whole milk, room temperature

Vanilla Frosting

  • 2 batches vanilla buttercream (recipe not included but recommended)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Prepare three 6-inch cake pans or two 8-inch or 9-inch cake pans by spraying the sides with cooking spray and lining the bottom with parchment paper circles for easy release.
  2. Mix Dry Ingredients: Sift the cake flour carefully. Measure the sifted flour by spooning and leveling it into your measuring cup. In a bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the room temperature butter on high speed for about two minutes until it becomes light and creamy. Gradually add the granulated sugar and continue to beat on medium-high for another two minutes until fluffy.
  4. Add Eggs and Flavoring: Reduce the mixer speed to low and add the eggs and egg whites one at a time, mixing until just combined after each addition. Scrape down the sides and paddle of the bowl as needed. Add the vanilla extract and sour cream, then increase to high speed and beat for one full minute. The mixture may look curdled at this stage, which is normal.
  5. Incorporate Dry Ingredients and Milk: Add all the dry ingredient mixture to the wet ingredients at once and mix on low speed until just combined. Slowly pour in the whole milk while mixing on low, continuing to mix for about 30 seconds until smooth. Scrape the bowl and whisk lightly to eliminate any lumps. The batter will be slightly thick.
  6. Bake the Cake: Divide the batter evenly into the prepared pans and bake in the preheated oven for 30 to 35 minutes. The cake is done when it springs back to the touch and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 5 minutes.
  7. Cool and Frost: Turn the cakes out onto wire racks and allow them to cool completely to room temperature. Once cooled, frost with two batches of your favorite vanilla buttercream frosting or any preferred frosting.

Notes

  • DIY Cake Flour Recipe: To make homemade cake flour, spoon and level one cup of all-purpose flour and remove 2 tablespoons. Add 2 tablespoons of cornstarch. Sift this mixture four times. After sifting, spoon and level it again to measure the required amount of cake flour. Using a kitchen scale, this yields 365g of homemade cake flour per the original amount.
  • Vanilla Frosting: Use a double batch of vanilla buttercream for frosting as pictured, or any double batch of your favorite frosting.
  • Make Ahead: The cakes can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for up to two days before decorating. Unfrosted cake layers freeze well for up to two months.
  • For Cupcakes: Use a similar vanilla cupcake recipe for cupcakes instead.

Nutrition

Keywords: vanilla cake, classic vanilla cake, homemade cake flour, vanilla buttercream, moist vanilla cake, easy cake recipe

Find it online: https://dishedbydana.com/to-make-your-own-cake-flour-spoon-and-level-one-cup-of-all-purpose-flour-and-remove-2-tbsp-recipe/