Vanilla Cake Recipe

Types of Flour and Their Impact on Cake Texture

Choosing the right flour is essential for achieving the perfect texture in your vanilla cake. Pastry flour is primarily classified by its protein (gluten) content, which directly affects the cake's structure and softness.

Main Types of Flour

Cake flour: With 7-9% protein, produces softer and more delicate cakes. It's the ideal choice for a light and fluffy vanilla cake.
All-purpose flour: Contains 10-12% protein. It's a versatile option that works well, though it produces a slightly denser cake.

Impact on Texture

With cake flour:

The finer and more uniform crumb allows for balanced distribution of ingredients, creating a consistent texture throughout the cake.
The softer and velvety texture is achieved due to lower protein content, resulting in less gluten development.
Greater cake volume is achieved because cake flour allows better air incorporation during mixing.
The delicate structure makes the cake melt in your mouth, an ideal characteristic for vanilla cakes.

With all-purpose flour:

The firmer crumb results from higher protein content, which develops more gluten during mixing.
The tougher texture makes the cake denser and less delicate to the palate.
The lower volume is due to extra gluten restricting expansion during baking.
The more robust structure makes the cake more resistant to cutting and handling.

Homemade Substitution

If you don't have cake flour, you can create a substitute:

For each cup of all-purpose flour, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch.

Why Ingredient Temperature is Important for a Perfect Cake

The temperature of ingredients plays a crucial role in the chemistry and final texture of your vanilla cake. This factor can be the difference between a fluffy cake and a dense, heavy one.

Ingredients That Need Room Temperature

Eggs: Room temperature eggs blend better into the mixture and create more volume when beaten.
Butter: Should be soft but not melted, ideally at 64-68°F (18-20°C), to create a perfect emulsion with sugar.
Milk: At room temperature allows for a more homogeneous mixture and prevents butter from solidifying on contact.

Effects of Incorrect Temperature

Cold ingredients create a lumpy and uneven batter that affects the cake's final texture.
Butter that's too cold won't cream properly with sugar, reducing air incorporation.
Cold eggs can cause the mixture to curdle or separate, affecting the cake's structure.
Cold milk can solidify the fat, creating lumps in the batter.

Preparation Time

Take ingredients out of the refrigerator 1-2 hours before starting.
If you forget to take out the eggs, submerge them in warm water for 5-10 minutes.
For butter, cut it into small cubes to reach room temperature faster.

Secrets for a Fluffy and Moist Cake

The key to achieving a perfect vanilla cake lies in technique and details. These secrets will help you achieve the ideal texture that everyone seeks.

Mixing Technique

The creaming method must be done by beating butter and sugar for at least 5 minutes until obtaining a pale and fluffy mixture that incorporates enough air for structure.
Add eggs one at a time, beating for 30 seconds after each addition to ensure a perfect emulsion.
Alternate dry and liquid ingredients in three parts, starting and ending with the dry ones to maintain a homogeneous texture.
Don't overmix the batter once flour is added to avoid excessive gluten development that can result in a tough cake.

Key Ingredients

Use vegetable oil along with butter to maintain moisture longer and prevent the cake from drying out quickly.
Add plain yogurt or buttermilk to obtain a more tender and moist cake thanks to their natural acids.
Incorporate stiff-peaked egg whites at the end of the mixture with folding motions for maximum fluffiness.
One tablespoon of cornstarch mixed with flour helps achieve a softer and more delicate texture.

Baking Tricks

Preheat the oven for at least 15 minutes before baking to ensure a constant and uniform temperature.
Place the pan in the center of the oven for even baking and to prevent one side from browning more than the other.
Don't open the oven during the first 30 minutes of baking to avoid sudden temperature changes.
Use a toothpick to check doneness: it should come out with some moist crumbs attached to ensure a juicy cake.

Post-Baking Care

Let the cake rest in the pan for 10 minutes before unmolding to allow its structure to set completely.
Wrap the still-warm cake in plastic wrap to maintain moisture and prevent it from drying out.
Allow it to cool completely on a wire rack before decorating to prevent the filling from melting.
Apply a light simple syrup over the cake for extra moisture and enhanced flavor.

Required Ingredients

To prepare a delicious vanilla cake, you'll need basic but quality ingredients. Each element plays a specific role in achieving the perfect texture and flavor.

Cake flour: 2 1/2 cups - Provides structure and a soft texture due to its lower protein content than regular flour.
Eggs: 4 units at room temperature - Provide structure, moisture, and act as emulsifiers.
Unsalted butter: 1 cup (226g) - Adds flavor, moisture, and helps create a tender crumb.
Granulated sugar: 2 cups - Provides sweetness and helps retain moisture, contributing to a soft texture.
Whole milk: 1 cup - Adds moisture and helps create a tender crumb.
Baking powder: 2 1/2 teaspoons - Acts as a leavening agent to help the cake rise.
Pure vanilla extract: 2 tablespoons - Provides the characteristic flavor and aroma.
Vegetable oil: 1/4 cup - Keeps the cake moist for longer.
Plain yogurt: 1/2 cup - Adds moisture and makes the cake more tender thanks to its acids.
Cornstarch: 2 tablespoons - Helps achieve a softer and more delicate texture.
Salt: 1/2 teaspoon - Enhances flavors and balances sweetness.

How to Make a Vanilla Cake Step by Step

Following this detailed recipe and applying the shared secrets, you'll achieve a fluffy and moist vanilla cake. Remember to have all ingredients at room temperature before starting.

Step 1: Initial Preparation

Preheat the oven to 350°F (175°C) and grease a 9-inch round pan with butter and flour, ensuring all corners are well covered for perfect unmolding.
Sift together cake flour (2 1/2 cups), baking powder (2 1/2 teaspoons), cornstarch (2 tablespoons), and salt (1/2 teaspoon) in a medium bowl to aerate the dry ingredients.

Step 2: Base Creaming

In a large bowl, beat unsalted butter (1 cup) at medium speed for 2 minutes until creamy and smooth, making sure it's at room temperature for better incorporation.
Gradually add granulated sugar (2 cups) and beat for 5 minutes until pale and fluffy, incorporating enough air to provide structure.
Add the 4 egg yolks one at a time, beating for 30 seconds after each addition until fully incorporated.

Step 3: Liquid Incorporation

In a medium bowl, mix whole milk (1 cup), plain yogurt (1/2 cup), vegetable oil (1/4 cup), and pure vanilla extract (2 tablespoons) until well combined.
Beat the 4 egg whites to stiff peaks in a separate bowl, reserving them to fold in at the end for maximum fluffiness.

Step 4: Final Integration

Incorporate the dry ingredients and liquid mixture alternately in three parts, starting and ending with the dry ingredients, mixing gently after each addition.
Fold in the beaten egg whites using a silicone spatula with gentle motions, maintaining the airy mixture to achieve a fluffy cake.

Step 5: Baking and Cooling

Pour the batter into the prepared pan and tap gently against the counter to remove large air bubbles that could affect the final texture.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out with some moist crumbs attached, keeping the oven door closed for the first 30 minutes.

With these detailed steps and following the exact measurements, you'll achieve a perfect vanilla cake. Remember to let it cool in the pan for 10 minutes before unmolding and allow it to cool completely before decorating.

How to Unmold Correctly

The unmolding process is crucial for maintaining the integrity and shape of your vanilla cake. Incorrect unmolding can ruin hours of work.

Prior Preparation

Grease the pan with melted butter and dust with flour before pouring the batter, making sure to cover all corners for perfect unmolding.
Line the bottom of the pan with parchment paper cut exactly to size, leaving a small edge to facilitate its later removal.

Unmolding Process

Wait exactly 10 minutes after taking the cake out of the oven, allowing the structure to settle and the edges to naturally begin separating.
Run a round-tipped knife around the edges of the pan with smooth and continuous movements, being careful not to damage the cake's surface.
Place a cooling rack over the pan and flip with a firm and steady movement, keeping the surfaces parallel.
Lift the pan with smooth and even movements, carefully removing the parchment paper to avoid breaking the cake's surface.

Important Tips

Don't try to unmold a cake that's too hot as the internal structure will still be unstable and could collapse.
Don't leave the cake in the pan for more than 15 minutes because excess moisture can cause it to stick and make unmolding difficult.
If the cake resists unmolding, gently tap the sides of the pan to help air circulate and naturally release.

Basic and Advanced Cake Decorations

Decoration can transform a simple vanilla cake into a masterpiece. Here we present options from the most basic to the most elaborate.

Basic Decorations

Dust powdered sugar over the cold cake for an elegant and minimalist presentation that highlights the cake's texture.
Cover the cake with an even layer of vanilla buttercream, using an offset spatula to achieve a smooth finish.
Decorate with fresh fruits like strawberries, blueberries, or raspberries arranged in simple patterns on the buttercream.

Intermediate Decorations

Create a rustic effect with buttercream using irregular spatula movements to form peaks and textures.
Apply a white or dark chocolate drip letting it fall down the sides of the cake for a modern effect.
Decorate the borders with uniform rosettes using a piping bag with a star tip.

Advanced Decorations

Create a vertical combed pattern in the buttercream using a special cake comb.
Create an ombre effect in the frosting using food coloring in pastel shades.
Make buttercream flowers using different piping tips and pressure techniques to create realistic petals.

Complementary Decorative Elements

Add sprinkles or edible pearls to add shine and texture.
Incorporate fondant elements such as bows, flowers, or geometric shapes.
Place custom toppers made from paper, acrylic, or fondant for special occasions.

Tips for Properly Storing the Cake

Proper storage is essential for maintaining the freshness and quality of your vanilla cake. Good storage can significantly extend its shelf life.

Room Temperature Storage

Cover the undecorated cake completely with plastic wrap, ensuring no air pockets remain to maintain moisture for up to 2 days at 68-72°F (20-22°C).
Store the decorated cake in an airtight container or cake dome, avoiding direct contact with other foods and keep it at 68-72°F (20-22°C).
Keep the cake in a cool, dry place, away from direct sunlight and heat sources, ideally at a constant temperature of 68-72°F (20-22°C).

Refrigerator Storage

Place the cake decorated with perishable creams or fillings in the refrigerator at 39°F (4°C), completely covered to prevent it from absorbing odors.
Remove the cake from the refrigerator 30 minutes before serving to restore its optimal texture and flavor, allowing it to reach room temperature.
Don't refrigerate undecorated cakes as the cold temperature of 39°F (4°C) can dry them out and alter their texture.

Long-term Storage

Wrap undecorated cake layers in a double layer of plastic wrap and aluminum foil for freezing at 0°F (-18°C).
Freeze the cake for up to 3 months at 0°F (-18°C), making sure to label it with the date of preparation.
Thaw the cake in the refrigerator at 39°F (4°C) overnight before decorating or serving.

Frequently Asked Questions (FAQs)

Q: Why does my vanilla cake sink in the middle?

A: Sinking can occur from opening the oven during baking, overmixing the batter, or using ingredients at the wrong temperature. To prevent this, keep the oven door closed for the first 30 minutes and ensure all ingredients are at room temperature.

Q: What's the difference between using butter or oil?

A: Butter provides more flavor and a firmer texture, while oil keeps the cake moist for longer. The ideal combination is to use both: butter for flavor and oil for moisture.

Q: Why is it important to sift flour?

A: Sifting flour removes lumps, incorporates air, and ensures an even mixture with other dry ingredients. This results in a smoother and more uniform texture in the final cake.

Q: How long does fresh cake last?

A: At room temperature (68-72°F/20-22°C) it lasts 2-3 days when well covered. In the refrigerator, it can last up to 5 days, and frozen up to 3 months. It should always be well wrapped to maintain moisture.