12/28/2023 0 Comments Simple vanilla cake recipeThe mixture may be a little curdled, but that’s just fine.Ĭalories: 184 (9%) | Carbohydrates: 25 g (8%) | Protein: 2 g (4%) | Fat: 8 g (12%) | Saturated Fat: 4 g (25%) | Cholesterol: 43 mg (14%) | Sodium: 140 mg (6%) | Potassium: 33 mg (1%) | Fiber: 1 g (4%) | Sugar: 17 g (19%) | Vitamin A: 227 IU (5%) | Calcium: 16 mg (2%) | Iron: 1 mg (6%)Įrren’s Kitchen is written and produced for informational intentions only. If you don’t have buttermilk, you can make your own by adding one teaspoon of white vinegar or lemon juice to 3/4 cup of milk.Set out your ingredients 1 hour before beginning and allow the melted butter to cool before using it. The cake batter mixes evenly when all the ingredients are about the same temperature. Follow the recipe closely. I know you’ll be tempted to throw everything in the bowl and mix, but mixing the wet and dry ingredients separately before combining them helps prevent overmixing, which will ruin the cake texture.Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.įor two 8-inch round pans, bake 30-35 minutes.įor two 9-inch round pans, bake 25-30 minutes.Cool cake completely before frosting. Frosting a warm cake will melt the frosting.For homemade buttermilk, full-fat milk works best to produce a moister cake.The mixture may be a little curdled, but that’s just fine. To make your own buttermilk for this recipe, add ¾ tablespoon of white vinegar or lemon juice to ¾ cups of milk (full fat is best, but low fat or skim will work).Use room temperature ingredients. Cake batter mixes evenly when all the ingredients are about the same temperature.Follow the recipe closely. I know you’ll be tempted to throw everything in the bowl and mix, but mixing the wet and dry ingredients separately before combining them helps prevent over mixing, which will ruin the cake texture.
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