Cooklist AI

Plush Vanilla Dream Cake

Name: Plush Vanilla Dream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 teaspoons vegetable or canola oil; 2 sticks unsalted butter; 3 teaspoons vanilla extract; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 4 large eggs, at room temperature; 2 cups all-purpose flour; 1 pound soft icing sugar; 1/2 cup unsalted butter; 1 cup milk; 2-4 tablespoons milk; 1 1/2 cups caster sugar

Indulge in a luxurious, plush vanilla cake with perfectly balanced moistness and fluffiness. It has an incredibly rich and tender yellow crumb that stays moist for days. Ideal as a base for a variety of cakes, from layer cakes to birthday cakes, combined with your frosting of choice.



45 min

TOTAL TIME

752

CALORIES

$0.68

PER SERVING

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Ingredients

12 INGREDIENTS

10 SERVINGS

3 tsp vegetable oil

2 sticks unsalted butter

3 tsp vanilla extract

2 1/2 tsp baking powder

1/4 tsp salt

4 large eggs

at room temperature

2 cups all purpose flour

1 lb soft icing sugar

1/2 cup unsalted butter

1 cup milk

2 tbsp milk

1 1/2 cups caster sugar

Directions

17 STEPS

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTAL TIME

Preheat oven to 350°F (180°C) and place the oven rack in the middle position. Grease 2 8-inch (20cm) cake pans with butter and line with parchment paper.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a stand mixer fitted with a whisk attachment, beat the 4 large eggs for 30 seconds on medium speed. While the mixer is running, gradually pour in the 1 1/2 cups of caster sugar over 45 seconds.

Continue to beat the egg mixture for 7 minutes on medium-high speed, or until tripled in volume and light in color.

While the egg mixture is beating, combine the 1/2 cup unsalted butter, 1 cup milk in a heatproof microwave-safe jug. Microwave on high for 2 minutes to melt the butter without letting the milk bubble and boil.

After the egg mixture has reached the desired volume, gently fold in 1/3 of the flour mixture until just combined. Repeat with remaining flour in two more additions. Make sure not to overmix the batter.

In the empty flour bowl, combine the hot milk mixture, 3 teaspoons vanilla extract, and 3 teaspoons vegetable oil. Whisk in about 1 1/2 cups of the egg-flour batter.

With the mixer on low speed, slowly pour the milk mixture into the whisked egg-flour batter over 15 seconds.

Scrape down the sides and bottom of the bowl and mix for a final 10 seconds, until smooth and pourable.

Pour the batter evenly into the prepared cake pans. Tap the pans on the counter 3 times to release any large air bubbles.

Bake for 30 minutes or until golden, and a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 15 minutes before carefully turning them out onto cooling racks.

For the vanilla buttercream, beat the 2 sticks of unsalted butter in a stand mixer with the paddle attachment on high for 3 minutes, until it changes color to almost white.

Gradually add 1 pound of soft icing sugar in 3 batches, mixing slowly at first to avoid a mess, then increasing the speed and mixing for 3 minutes until fluffy.

Add 3 teaspoons of vanilla extract and 2-4 tablespoons of milk, as necessary. Mix for an additional 30 seconds.

Once the cakes are completely cool, frost them with the prepared vanilla buttercream, or use your preferred alternative frosting or garnishes.

Serve immediately or store covered at room temperature for up to 4 days.