Vanilla Sculpted Cake
This is the BEST vanilla sculpted cake recipe using All Purpose Flour that I have ever tried. It's moist, soft and crumb is great for using in wedding cakes or sculpted cakes and the flavor can easily be adapted to make custom flavors!
To sculpt a masterpiece out of cake it helps to start with the perfect base. If you're wondering what "perfect" means in this context, I define it as a tight yet tender crumb and a firm texture that won't fall apart as you carve and shape it .
This recipe is good for stacked cakes. Yes it is! It’s practically fool-proof, delicious and a great cake to serve up for a birthday party.
Oh yeah this is the Best! just give it a try....
Ingredients:
12 oz or 340 gram All Purpose Flour
2 1/2 teasoon baking powder
1/2 teaspoon salt
8 oz or 227 gram unsalted butter at room temperatue
12 oz or 340 gram granulated sugar I like superfine
1 tablespoon vanilla extract
4 large eggs at room temperature
8 oz or 227 gram milk at room temperature
2 oz or 57 gram vegetable oil
Instructions:
Yield: 2 – 8” round cakes (use 3 inch deep pans, or line them higher than the edge with parchment) I used one 10'' round pan and one 6'' round pan according to my cake requirement.
Preheat oven to 350°F. Grease sides and bottom of 2 – 8” round pans.
Sift all all dry ingredients (flour, baking powder, sugar, and salt) in a mixing bowl to combine well.
In the bowl of a stand mixer with paddle attachment, cream the butter for 60 seconds until smooth.
Sprinkle in the sugar and whip on med-high until light in color and fluffy. About 8-10 minutes. Scrape the bowl halfway through mixing.
Bring back to low mixing, add in eggs one at a time. Let mix in fully for one minute fore adding the next egg. Mixture should look smooth, not broken or lumpy. If it is, your eggs might have been too cold.
Add your vanilla and oil to the batter and whip for another 60 seconds.
Add flour to mixture in four parts, alternating with the milk. Start with flour, mix until just incorporated, then add 1/3 of the milk. Repeat in alternating steps beginning and ending with flour. Let mix for 10 more seconds then stop
Bake for 30-40 minutes or until toothpick comes out clean. Do not over-bake or your cake will shrink and your sides will not be straight.
Allow to cool for 10 minutes before removing from pan. Place on a rack to finish cooling.
