Prepare three 8 or 9-inch cake pans for baking by coating them with softened butter, lining with a piece of parchment fitted to the cake pan, brushing the top of the parchment with more softened butter and then lightly flouring the pans and parchment. You can also use baking spray, such as Baker's Joy, if you like.
Whisk dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. Cream butter and sugar. Cream the butter with an electric mixer. Then add the sugar. Cream together for about 8 more minutes. Add eggs. Add the eggs, one at a time, and mix until just combined. Alternate wet and dry. Add one-third of the flour mixture and mix until well combined. Add half of the buttermilk and mix until well combined. Repeat with another one-third of the flour mixture followed by the buttermilk and then ending with the remaining flour mixture, making sure to mix each addition until well combined.
Add vanilla. Mix in vanilla until well combined. Distribute and bake. Divide cake batter among the cake pans and bake for minutes, until the edges of the cake turn loose from the pans and a toothpick inserted into the middle of the cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes in the pan. Then, carefully turn out the cake onto wire cooling racks and allow to cool completely.
Frost cake with Chocolate Buttercream Frosting , or your desired frosting. Notes Nutrition information does not include frosting. Shout Out Did you make this recipe? Share it with the world! When you whip butter with sugar, you are adding volume for the cake, which translates to a fluffy texture.
We may recommend a butter-substitute like Earth Balance before using vegetable oil, but the conversion would be 12 tablespoons grams oil for every 1 cup grams butter. Made this in one batch with the Epicurious all purpose flour substitute, took a bit more than 80 minutes in the oven.
My mixer died after mixing the butter and sugar, I folded in the flour and milk by hand. I had to turn the tray halfway due to silly oven. Turned out great. Very consistent and forgiving recipe, thanks. Great idea! What size vanilla pudding mix box did you add? This will be my first attempt at baking from scratch. How many cup cakes can I get from 3 cups cake flour and what temperature it should be left in the oven and approximately how long?
Maybe someone else this is my first attempt. You should get approximately 24 muffin-sized cupcakes, and perhaps more if your muffin tin is smaller! So I just added the flour, sugar, baking powder to the egg mixture. I always think butter, sugar, and flour end up tasting ok no matter what… but I may be biased!
How did it taste with this mix-up? Tried this Recipe ,the best cake ever. We did one with the milk and one without ,added a little cherry brandy, it was came out great. This is my old Home Econ recipe,I enjoyed making it. Turned out wonderful topped with whipped cream and fruit! Great for a simple, easy, and fun recipe!
Great to make with kids! Hi , generally I see butter milk to be added? What if difference between adding milk and butter milk. Can you please explain. Great question! Buttermilk is acidic, so is generally added to recipes with baking soda. This recipe contains baking powder, which is basically a mix of tartaric acid and baking soda, so the acid component is already there. Here are a couple articles on buttermilk if you would like to do some more reading!
I followed the recipe to the letter and yet my cakes are only one in thick at best! It sounds like one of two things may be happening: the butter and sugar were not whipped long enough, or the ingredients were not room temperature before adding. Also, make sure you alternately add the liquid and dry ingredients, to prevent curdling in the batter. If you use salted butter, just note that the cake may taste a bit saltier than if you were to use unsalted.
However, some people prefer salted butter in recipes, reducing the additional salt when called for. Whole milk will add a little more richness, but the cake will be excellent with low-fat milk as well. It is possible that the cake flour may make this a bit too tender for a Bundt pan, but we have not tested it yet. Make sure that you have a pan that is coated evenly with baking spray not cooking spray , and coat the pan right before filling to ensure success.
We recommend checking them out if you have the time. At least attaching the cups and the grams together.. Encouraging Thanks. You most likely can make this substitution, just note that evaporated milk has stronger caramelized sensory notes and the proteins and sugars were changed with the heating process. This may lead to a result that tastes different and has a texture unlike the original recipe.
We suspect that the changes will be minimal however! I made this recipe from the magazine, but the cake came out dry for some reason. Do you know what could have caused that? We have a couple recommendations when the cake comes out more dry than expected. First, brushing the layers with a basic simple syrup can help add moisture and will retain the moisture longer. Next, as a general rule, cakes can become more dry for the following reasons: under-whipping the sugar and butter.
This stage incorporates air that lends to a fluffy cake, but also disperses the hygroscopic sugar appropriately throughout the batter. Next, adding ingredients that are not room temperature, such as eggs or dairy, can cause separation and deflation. Also, adding the flour and liquid too quickly can cause a batter to break, and over-mixing the batter when adding flour may also create a tough cake, as gluten will be formed.
As you can see there are many factors that go into a moist, fluffy cake, but we recommend making sure that the butter and sugar are very fluffy, and the ingredients are room temperature! I followed the recipe exactly, and it came out dry!
Also — by my notes, 1 cup of sugar is g, so 2 cups would be g. However, this recipe indicates 2 cups at g. You are absolutely correct with the sugar. This recipe was developed before we switched the standard units of measure. What if the measurements of the butter is higher than the sugar Will the cake come out well. If the sugar is reduced too much, the cake will lose color and moisture, and it will also become denser. The sugar creates networks of air within the batter, which makes a light and fluffy cake.
The sugar also reacts with protein in a reaction that creates color and flavor. Lastly, sugar is hygroscopic meaning it will pull in moisture which keeps the cake moist overtime. Make sure the cake is wrapped tightly, as it can easily acquire flavors and aromas from the freezer if it exposed. Hi Marinelli! We have not tested this particular recipe in a bundt pan, but we are all for experimenting.
Looking at the volume, we suspect that it would be successful in a 10 cup Bundt pan. Just keep in mind that Bundt cakes are often more dense due to the volume of batter, and they often take much longer to bake.
If you give it a try, bake at the same oven temperature, but check the cake at 45 minutes. Bake until until a cake tester comes out clean. We would love to hear how it turns out. It all depends on how you cut the cake, but 9-inch cakes can yield approximately 10 to 18 servings. The batter is divided into 2 9-inch pans for a two-layer cake.
Almond milk room temperature can usually be substituted, but be aware that results may vary! If you only have one cup of flour, you will need to divide every other ingredient by 3. The top of the cake was golden brown but the inside was liquid still. What do I do? It sounds like the cake either needed to bake longer until a wooden pick comes out clean , or perhaps the flour component was cut short. We recommend weighing ingredients to get the perfect measure. The other variable that we could potentially look at is oven temperature.
If your oven is running too hot, then the outside will cook faster than the inside. We would recommend brushing the layers with a basic simple syrup to add moisture. As a general rule, cakes can become more dry for the following reasons: under-whipping the sugar and butter this stage incorporates air that lends to a fluffy cake or adding ingredients that are not room temperature, such as eggs or dairy which can cause separation and deflation.
The butter is necessary for the light crumb texture, the shelf-life, and also for adhering the cake together. The results would be poor if you reduce the butter to half, however, reducing the amount of icing may help with your taste.
Can I use vegan butter and almond milk as a replacement? Also I want to use 3, 9-inch round pans to make a taller cake, should I double the recipe or triple it? Also I would like to add blueberries to the batter, would this be ok? Please let me know its my wedding anniversary thank you! Thanks for reaching out and we hope you have a happy wedding anniversary!
Unfortunately, we have not tried these substitutions, so we can not say how it might turn out. We would recommend finding a tried-and-true dairy-free recipe if you are unable to test with these ingredients in time.
Blueberries should be ok to add, however, take note that blueberries will often sink in the batter, baking on the bottom of the cake. Thank you so much! We were wondering what frosting you used in the picture above, and where we can find that specific recipe. I made this recipe which does not have any salt. It was the worst texture ever, sunk in the middle and the taste was obviously missing that little bit of salt. For this recipe you should use an 8 in 20 cm springform pan, which has removable sides and is nice if you're serving the cake at a party.
Use margarine or butter to grease the pan before flouring it to prevent the cake from sticking. Melt the butter and allow it to cool.
You can melt the butter in the microwave or on the stovetop. Let it come to room temperature before you incorporate it with the other ingredients. Stir the dry ingredients in a small bowl.
Sift the flour, salt and baking powder into a bowl and whisk them together. Prepare the apples. Use a knife or a vegetable peeler to peel the apples, then remove their cores. Blend the wet ingredients. Use a hand or stand mixer to cream the sugar and butter. Then, add the eggs one by one, mixing the batter in between.
Then, incorporate the vanilla into the batter. Add the dry mixture to the wet mixture. You can do this by hand or use an electric mixer. Stir until the batter is smooth and creamy. Fold in the apples. Use a spatula to gently incorporate the apples into the batter. Don't over mix the batter, since this will lead to a dense, stiff cake.
Use the spatula to smooth the top of the batter so it's even. Bake the cake for about 50 minutes. Put the cake pan on a baking sheet to keep your oven clean in case of spills. Rotate the cake pan degrees after 25 minutes. The cake is ready when the top is golden brown and a toothpick inserted into the cake comes out clean. Method 4. Start by reading the ingredient list and directions before you begin.
It's important to have every ingredient you need ready to go. You don't want to be running to the grocery store during preparation. The final product can flop if a key ingredient is left out. Prepare your cake pans. Be sure to have the correct size or shape of the pan. Bundt cakes require bundt pans, while others can be baked in a variety of sizes. Grease the pans to keep the cake from sticking to them. Sprinkle about Tbsp g of flour on top.
Add a little flour to the pan, rotate it to ensure it adheres evenly, then shake and dump out any excess flour and set the pans to the side. Preheat the oven to the required temperature from the recipe.
Be sure to follow the recipe, as turning the temperature higher or lower could create issues. Measure ingredients as accurately as possible and add them in the order specified. Most cake recipes begin combining wet ingredients like eggs, oil, and milk , then adding the dry ingredients such as flour, baking powder, cocoa. Be sure to take special prerequisites such as sifting , whisking or beating, and packing before adding the ingredients to the main bowl.
Mix the cake batter as specified on the recipe. Some recipes can be mixed with a stand or hand mixer. Be cautious as steps can instruct to fold in flour or other ingredients with a rubber spatula. While mixing, stop occasionally to scrape down the sides of the bowl with a spatula or spoon to ensure that everything is mixed thoroughly. Pour the batter evenly into the prepared pans. Fill the pans two-thirds of the way full, as the cake will rise during baking.
Gently tap the cake pan on the countertop to release any large air bubbles in the batter. Place the pans on the center rack of the preheated oven. You can put the cake pan on top of a baking sheet in case any of the batter bubbles over. Do not allow the pans to touch the oven wall. Close the oven door and immediately set a timer to the specified baking time.
If there's a time range, use the median or middle number bake it for 35 minutes for a range of 34 to 36 minutes or 53 minutes for a range of 50 to 55 minutes. Using the median will ensure that the cake won't under or overcook.
Resist the urge to open the oven door during baking, as the heat will escape and may cause the cake to cook unevenly. If applicable, turn the oven light on and view through the oven window. Check for cake doneness. Gently insert a toothpick or wooden skewer in the center of the cake. If it comes out clean or with a few small crumbs on it, the cake is done. If not, place it back in the oven for another 3—4 minutes.
Keep testing for the same amount of time until you get the correct result. Place the pan on a wire rack to cool for 15 to 30 minutes. Run a thin spatula around the pan edges to loosen the sides. Place the wire rack over the top of the pan, invert it, and tap it lightly to remove the cake. Let it cool completely before decorating since the heat will melt frosting and icing. Frost and decorate as desired. Emily Margolis Professional Baker. Emily Margolis. Cakes with a tough texture may have been over-mixed.
Over-mixing creates gluten and leads to a tougher texture. Not Helpful 28 Helpful Buttermilk can be substituted for other milk products including non-dairy milk , but this will reduce the level of moisture of the cake. To make buttermilk at home, add 1 tablespoon of white vinegar or lemon juice to 1 cup of dairy milk. Allow it to sit for five minutes then stir it before incorporating it into your recipe. Not Helpful 36 Helpful In the vanilla pound cake, baking powder was missing. How would the cake rise?
In that recipe, eggs are the leavening agent. Therefore, you don't need to add baking powder. Not Helpful 39 Helpful Cakes must be completely cool before icing. Use an off-set spatula or knife to apply frosting. Not Helpful 31 Helpful Most brands of butter are salted to help preserve the butter longer.
0コメント