Vanilla Cake Recipe Without Buttermilk – A Chef’s Delight
Introducing a delightful vanilla cake recipe without buttermilk. This moist and flavorful cake offers versatility for various frostings and decorations. Using common ingredients like all-purpose flour, baking powder, eggs, sugar, butter, vanilla extract, and milk, it’s easy to whip up this delectable treat. Whether you prefer classic buttercream, whipped cream with berries, tangy lemon cream cheese frosting, or indulgent chocolate ganache, this cake can accommodate it all. The secret lies in the careful combination of quality vanilla extract and vanilla bean seeds, resulting in a rich and aromatic experience. Unleash your creativity by adding edible flowers, sprinkles, or chocolate shavings for a truly eye-catching centerpiece.
What Makes Vanilla Cake Recipe Without Buttermilk So Good:
Moisture Magic: A recipe for a moist and tender cake that melts in your mouth.
Intense Vanilla Flavor: A rich and aromatic cake achieved through a careful combination of quality vanilla extract and vanilla bean seeds.
Perfectly Balanced Sweetness: A harmonious balance of sweetness and subtlety, appealing to all palates.
Versatile and Customizable: A vanilla cake that serves as a blank canvas for experimenting with different frostings and decorations, suitable for any occasion.
Family-Friendly Delight: A beloved vanilla cake that guarantees smiles and satisfaction across all age groups.
Chef’s Tips:
Room temperature ingredients: This helps in achieving a smoother and well-incorporated batter. The fats and sugars will cream together more easily when they are at room temperature, and the eggs will incorporate more evenly.
Creaming method: This step adds air to the mixture, resulting in a lighter and softer cake. The longer you cream the butter and sugar together, the more air you will incorporate.
Gradual flour incorporation: This helps to prevent overmixing, which can toughen the cake. Adding the dry ingredients in batches also helps to distribute them evenly throughout the batter.
Don’t overbake: Overbaking can lead to a dry and crumbly texture. A toothpick inserted into the center of the cake should come out with a few moist crumbs.
Cooling and frosting: Allow the cake to cool completely before frosting to prevent the frosting from melting. For a more professional touch, consider applying a crumb coat before the final frosting layer.
Ingredients in My Best Vanilla Cake Recipe:
- All-purpose flour: Provides structure and moisture to the cake while maintaining a neutral flavor.
- Baking powder: Helps the cake rise by creating carbon dioxide bubbles when reacting with moisture in the batter.
- Granulated sugar: Adds sweetness and tenderizes the cake by easily dissolving in the batter.
- Butter: Adds richness and flavor to the cake while helping to retain moisture.
- Eggs: Contribute to the cake’s structure and moisture, resulting in a light and airy texture.
- Pure vanilla extract: Enhances the cake with flavor and aroma, derived from dried vanilla bean pods.
- Vanilla bean: Adds intense flavor and aroma to the cake as the source of vanilla extract.
- Whole milk: Adds moisture and richness to the cake without overpowering other ingredients.
How to Make Vanilla Cake Recipe Without Buttermilk:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and vanilla bean seeds.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
Ideas for Frosting and Decorating Vanilla Cake:
- Classic Vanilla Buttercream: Creamy and smooth frosting made with butter, powdered sugar, vanilla extract, and milk. Perfect for a traditional treat.
- Whipped Cream and Berries: Lighter option with freshly whipped cream and seasonal berries. Refreshing and tangy.
- Lemon Cream Cheese Frosting: Zesty twist with a bright and tangy lemon cream cheese frosting. Ideal for summer.
- Chocolate Ganache Drizzle: Velvety chocolate ganache drizzled over the cake. Heavenly combination for chocolate lovers.
- Decorative Touches: Embellish with edible flowers, sprinkles, or chocolate shavings for an eye-catching presentation. Let your creativity shine.
Other Cake Recipe You may like:
Vanilla Cake Recipe Without Buttermilk
A delicious vanilla cake recipe without buttermilk. This easy-to-follow recipe will guide you in creating a moist and fluffy vanilla cake, perfect for any occasion. Say goodbye to buttermilk, but not to flavor!
Ingredients
- 2 cups plain or all-purpose flour (you can also use cake flour)
- 2 1/2 teaspoons baking powder (make sure it's still active)
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 1/2 cups caster or superfine sugar (granulated or regular sugar works too)
- 115g unsalted butter, cut into small cubes
- 1 cup full-fat milk
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
Vanilla Buttercream:
- 225g unsalted butter, softened
- 500g soft icing sugar or powdered sugar, sifted
- 3 teaspoons vanilla extract
- 2-4 tablespoons milk (adjust for desired thickness)
Instructions
- Preheat the oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place the oven shelf in the middle position.
- Grease two 20cm/8" cake pans with butter, then line them with parchment or baking paper. If possible, use cake pans without a loose base.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with a whisk attachment or a hand beater, beat the eggs on medium speed for 30 seconds. While the beater is still running, gradually pour in the sugar over 45 seconds. Continue beating for 7 minutes on high speed, or until the volume triples and the mixture turns white.
- While the eggs are being beaten, heat the butter and milk in a heatproof jug in the microwave for 2 minutes on high (or use the stove). Make sure the milk doesn't bubble and boil, but a little foam is okay. Don't preheat the milk and let it cool, as this affects the rise of the cake.
- Gently add 1/3 of the flour to the whipped eggs and beat on low speed for 5 seconds. Add half of the remaining flour and mix for another 5 seconds. Finally, add the remaining flour and mix for 5-10 seconds, just until the flour is incorporated and no longer visible.
- In the now empty bowl with the flour, pour the hot milk, vanilla extract, and vegetable or canola oil. Add about 1 1/2 cups (2 ladles) of the whipped egg batter to the milk mixture. Use a whisk to vigorously mix until smooth and foamy.
- Turn the beater back to low speed and slowly pour the milk mixture into the whipped egg batter over 15 seconds. Turn off the beater.
- Scrape down the sides and base of the bowl, making sure everything is well mixed. Beat on low speed for 10 seconds until the batter is smooth and pourable.
- Pour the batter evenly into the prepared cake pans. Tap each pan on the counter three times to remove any large air bubbles.
- Bake in the preheated oven for 30 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean.
- Remove the pans from the oven and let the cakes cool in the pans for 15 minutes. Carefully turn them out onto cooling racks. If using the cakes as layers, cool them upside down to flatten the slight dome. This will make it easier to create neat layers.
- Once the cakes are cooled, you can frost them with your choice of frosting or decorate them with cream, fresh berries, or jam. Here are the instructions for making the vanilla buttercream:
Vanilla Buttercream:
- In a stand mixer fitted with a paddle attachment, beat the softened butter on high speed for 3 minutes until it changes from yellow to almost white. The butter should become fluffy and creamy.
- Gradually add the sifted icing sugar or powdered sugar in three batches, beating slowly at first to avoid creating a "powder storm." Once mostly incorporated, increase the speed to high and beat for a full 3 minutes until the buttercream becomes fluffy.
- Add the vanilla extract and milk to the buttercream and continue beating for an additional 30 seconds. Use milk only if necessary to achieve the desired softness while still maintaining the frosting's form, especially if you plan to pipe the frosting. Use the buttercream immediately. If you make it ahead of time, refrigerate it and then beat it again to re-fluff it before use.
Once you have the vanilla buttercream ready, you can spread it over the cooled cakes or use it to assemble and frost layered cakes. Feel free to get creative and add your own personal touches, such as additional decorations, flavors, or fillings.
