About My Easy To Adjust Vanilla Cake Recipe
We all need an amazing birthday cake recipe, and we all need an incredible vanilla cupcake recipe. The idea of this recipe is to give you one base vanilla cake recipe that you can easily turn into what I think will be the best birthday cake or cupcakes you’ve ever had! In fact, the recipe is designed to make it easy to adjust to make any kind of vanilla cake where you’re looking for a soft, fluffy, moist texture.
It’s a true crowd pleaser of a recipe—I’ve sold many, many thousands of cakes made using this recipe in bakeries. So, I hope you can be confident it’s been well-tested on people.
This recipe can be found in my new cookbook, Simple Pleasures. In the book, you’ll find many more great cake recipes, including a chapter on easy, single layer snacking cakes, a chapter on showstopper celebration cakes, and a chapter on holiday baking.
The overall idea of this recipe, then, is to give you a single tested, reliable and delicious base cake recipe to master. Then, show you how easy it is to convert to cupcakes and other cakes. That way, you can be confident in knowing that, whatever your application, you’ve got a foolproof recipe up your sleeve. I’ll give you everything you need (including frosting amounts, timings etc.) to make it easy to adjust the base recipe for:
A 2-layer birthday cake recipe
A vanilla cupcake recipe
A sheet cake recipe that’s perfect for serving crowds of people
However, those are just the start. You can use this recipe to make all sorts of cakes.
How long does homemade cake last?
Homemade cakes like vanilla birthday cake, cupcakes etc., will last for 2 to 3 days when stored covered on the countertop at room temperature. It’s best to store cakes at room temperature, unless they have frostings that will spoil when kept at room temperature. In that case, store the cakes in the fridge, covered. Make sure to take them out of the fridge at least 30 minutes before serving (ideally longer) to allow them to come to room temperature.
What’s the secret to moist vanilla cake and cupcakes?
Use the right ingredients. The key ingredients for making the cake moist are the butter, oil and the yogurt. Bake at the right temperature. Most recipes will tell you to bake cakes and cupcakes at a higher temperature than you need to, which can dry the cake out. By baking the cake batter at a slightly lower temperature than usual — 320°F (160°C) — you will keep your cakes and cupcakes perfectly moist. Finally, don’t bake for too long. Always use the toothpick test to check when the cake is just done.
What is a classic birthday cake flavor?
The classic flavors in the kind of birthday cake that most people in the US grew up eating are vanilla and sugar. But don’t forget the psychological impact of sprinkles! Even though sprinkles are just sugar, they have their own distinct flavor in our minds!
Is birthday cake vanilla cake?
Yes, the iconic birthday cake in the United States is a vanilla cake.
Do you have to put vanilla extract in cupcakes?
No, you don’t. Just the sweetness from the sugar is delicious. However, adding vanilla flavor really helps add a delicious, complex flavor to the cupcakes. So, if you don’t have vanilla extract in your store cupboard, you can leave it out. However, if you have either vanilla extract or vanilla essence, you will get a better result if you use it.
What can I use instead of vanilla extract or vanilla essence?
Here are some substitutes for vanilla extract and vanilla essence if you don’t like the flavor of vanilla:
Almond extract / essence
Maple syrup
Honey
Bourbon, dark rum, brandy
Can I use baking soda instead of baking powder?
For vanilla cakes, it’s best to stick to using baking powder. The reason is that baking soda can cause unwanted browning in cakes, which really shows up in a light color vanilla cake. However, if you’re out of baking powder, and only have baking soda in your store cupboard, you can use it. You want to use one third the amount of baking soda compared to the amount of baking powder in a recipe. So, if the recipe calls for 3 teaspoons of baking powder, use 1 teaspoon of baking soda.
