Posts Tagged 'vanilla cake'

Pipe Dream #63: To Not Have To Try Try Again – Vanilla Buttermilk Cake

So I made this cake once. I’m sure I told you about it. When I bake, I usually bake new things. This means that approximately 80 percent of the time I’m not sure if what I’m baking will actually turn out. Despite my enviably calm demeanor and seemingly careless measuring of ingredients, you can be sure that I am crossing my fingers on the inside. Figuratively, that is. Haha, I edit my own writing, and I am definitely not editing out that last idea. Anyway, this cake was especially nerve-wracking because not only had I never made it before, but it was for a wedding. So it was like, plan plan plan to make the cake, drive four hours, make the cake that night, stay up til midnight finishing it, be a bridesmaid the next day. If it hadn’t turned out on the first try, I would’ve been sunk.

Luckily, I didn’t fail and the cake turned out great. It is actually the vanilla version of this chocolate cake, which was a total and massive success. The vanilla version was also a success. It was better than the cupcakes I made for the same wedding. And who can say, maybe it would have been better if I had failed this cake. They say you learn lessons from your mistakes. ‘If at first you don’t succeed’ and all that. But whatever, I prefer to do it right the first time.

P.S. I only have one process shot for this cake. I hope you can figure it out. I was a wickle bit busy.

I’ll say it again, poor photo, wonderful flavor. Have fun!

No regrets,

Lauren

Vanilla Buttermilk Cake
Sky High: Irresistible Triple-Layer Cakes

Makes one three-layer 9-inch round cake

3 3/4 cups cake flour
2 1/2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs
2 egg yolks
2 1/2 teaspoons vanilla extract

Preheat the oven to 325°F. Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.

Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.

Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.

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