Every time someone mentions a celebration, I can’t help but picture a stunning vanilla cake as the centerpiece. There’s something captivating about its simplicity and elegance. Just imagine slicing through a beautifully frosted layer cake, the fluffy texture giving way to that sweet, buttery goodness inside. This cake goes perfectly with fresh berries, whipped cream, or even a scoop of vanilla ice cream. Whether it’s a birthday, anniversary, or an “I want cake” day, this vanilla cake is a glorious sight to behold. It’s like a party waiting to happen!
The vanilla cake is an everlasting classic. It never goes out of style and manages to please even the pickiest of eaters. In this recipe, we’ll make a beautiful six-layer vanilla cake, filled with fluffy vanilla buttercream. Each layer is made with a light, tender crumb, and the frosting is both sweet and buttery, making it irresistible. Why six layers? Well, why not? More cake means more joy, right?
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How I Have Used the Ingredients in This Recipe?
Throughout my many baking adventures, I’ve come to realize that quality ingredients can elevate the simplest of recipes. For our cake, I’ve chosen cake flour for that airy texture, rather than all-purpose flour, which gives it a more delicate crumb. Unsalted butter plays a key role in not overpowering the other flavors, while fresh, room-temperature ingredients like egg whites and sour cream help create a joyous blend without curdling. And who can forget the glorious vanilla? Pure vanilla extract and a hint of almond extract do wonders in bringing out that signature flavor.
The Ingredients
Here’s what you’ll need to whip up this delightful six-layer vanilla cake:
– 1 and 3/4 cups (207g) cake flour (spooned & leveled)
– 3/4 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 3 large egg whites, at room temperature
– 2 teaspoons pure vanilla extract
– 1 tablespoon almond extract (adds a nutty flavor)
– 1/2 cup (120g) full-fat sour cream, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
For the Vanilla Buttercream:
– 1 cup (226g) unsalted butter, softened
– 4-5 cups (480-600g) confectioners’ sugar
– 1/4 cup (60ml) heavy cream or whole milk
– 2 teaspoons pure vanilla extract
– Salt, to taste
– Sprinkles, for decorating
How to Make 6 Vanilla Cake Recipe?
Now that we’ve gathered our stellar ingredients, let’s roll up our sleeves and get baking! Baking this six-layer vanilla cake is simple and fun. Follow the steps below to create a stunning dessert that looks as delicious as it tastes.
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (177°C). This temperature is crucial for that lovely golden color our cakes will acquire. Simultaneously, gather three 6-inch cake pans. Grease them well and line the bottoms with parchment paper to ensure our cakes come out easily once baked. Trust me; you’ll thank me later for this tip!
Step 2: Prepare the Dry Ingredients
Now, let’s combine our dry ingredients. In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. This step ensures everything is evenly distributed. Set this bowl aside while we move on to the wet ingredients.
Step 3: Cream the Butter and Sugar
Grab your mixer and a large mixing bowl. Beat the softened unsalted butter on high speed until it’s nice and creamy. This should take about one minute. Then, gradually add the granulated sugar and keep mixing for another two minutes until the mixture is fluffy and light. Don’t forget to scrape down the sides of the bowl to make sure everything is blended.
Step 4: Add Egg Whites and Extracts
With your mixer on medium speed, add the egg whites one at a time, then the pure vanilla extract and almond extract. Mix until it’s all well combined. Now, add the room-temperature sour cream. This addition is what lends moisture and makes our cake incredibly tender.
Step 5: Mix in Dry Ingredients
Reduce the mixer speed to low, and gradually add in the flour mixture that you set aside earlier. Once it’s combined, slowly pour in the room-temperature milk. Don’t be too eager to mix; we want to keep it light, so stop mixing as soon as everything is incorporated. If you notice any lumps, gently whisk by hand to get everything smooth.
Step 6: Pour and Bake
Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale for this—makes it easier to get the layers even. Bake in the preheated oven for 18-21 minutes. A toothpick inserted into the center should come out clean. Once done, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling is key; frosting on warm cake is like trying to put your shoes on with wet socks!
Step 7: Make the Buttercream
Using the same mixing bowl, beat the softened butter on medium speed for two minutes until it’s creamy. Gradually add in 4 and 1/2 cups of confectioners’ sugar, followed by the heavy cream and vanilla extract. Beat on low speed to start, and slowly increase to medium-high, beating for about two minutes. If the frosting is too thin, add a bit more powdered sugar. Too thick? A dash more cream should do the trick. Add a pinch of salt to taste if it’s on the sweeter side.
Step 8: Assemble and Frost
Here comes the fun part! Use a serrated knife to trim the tops of your cooled cakes, giving them a flat surface. Place the first cake layer on your cake stand or serving plate, and generously cover the top with about 3/4 cup of frosting. Place the second layer on top, repeating the process, and then top it with the last layer. Now, use the remaining frosting to cover the top and sides. A bench scraper makes smoothing the frosting a breeze. Don’t forget the sprinkles for that festive touch!
Step 9: Chill and Serve
For best results, chill your beautiful cake in the refrigerator for about 30-45 minutes to help it hold its shape—especially when you slice into it. Finally, serve it with your favorite accompaniments, and watch the smiles light up the room!
Recipe Notes
– Use room-temperature ingredients for optimal blending.
– You can refrigerate the buttercream for up to a week if you make it in advance.
– Feel free to substitute almond extract with more vanilla if you prefer a stronger vanilla flavor.
– This cake can be frozen. Wrap layers tightly in plastic wrap and foil and store for up to 2 months.
– If you want to experiment with flavors, feel free to add lemon zest or cocoa powder in small amounts to the batter.
Storage Tips
To store your delicious six-layer vanilla cake, wrap it tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to five days. If you want to keep it longer, slice it up and store the pieces in individual containers in the freezer. Let them thaw at room temperature before serving again.
Nutrition Information
One slice of this six-layer vanilla cake will run about 350 calories, depending on the frosting and additional toppings. It’s a treat that is best enjoyed in moderation, just like all good things.
Serving Suggestions
– Pair with Fresh Berries: Blueberries and strawberries add a refreshing tartness.
– Add a Scoop of Ice Cream: Vanilla or even mint chocolate chip makes an irresistible combo.
– Serve with Whipped Cream: Light, fluffy whipped cream perfectly complements this cake’s richness.
– Drizzle with Chocolate Sauce: A chocolate drizzle can add a rich layer of flavor.
– Enjoy with Hot Beverages: Coffee or hot chocolate balances the cake’s sweetness beautifully.
What Other Substitute Can I Use in 6 Vanilla Cake Recipe?
– Flour:All-purpose flour can be used but will yield a denser texture.
– Butter: If you need a dairy-free option, try coconut oil or vegan butter.
– Sugar: Swap granulated sugar for coconut sugar for a unique flavor.
– Egg Whites:Aquafaba (the liquid from canned chickpeas) can be a fantastic egg substitute.
– Sour Cream: Use a mix of yogurt and cream cheese for a delightful twist.
Conclusion
In conclusion, a six-layer vanilla cake is an absolute showstopper, bringing layers upon layers of flavor and delight to any occasion. With a bit of practice and some quality ingredients, you can whip up this cake in no time. So go ahead, gather your ingredients, and get baking. The joy of slicing into this fluffy beauty is worth every minute spent in the kitchen! Now, who’s ready for cake?
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6 Vanilla Cake Recipe – Sweet Mama’s Kitchen
Description
The vanilla cake is an everlasting classic. It never goes out of style and manages to please even the pickiest of eaters. In this recipe, we'll make a beautiful six-layer vanilla cake, filled with fluffy vanilla buttercream. Each layer is made with a light, tender crumb, and the frosting is both sweet and buttery, making it irresistible. Why six layers? Well, why not? More cake means more joy, right?
Ingredient
Instructions
Step 1: Preheat the Oven
-
Preheat your oven to 350°F (177°C). This temperature is crucial for that lovely golden color our cakes will acquire. Simultaneously, gather three 6-inch cake pans. Grease them well and line the bottoms with parchment paper to ensure our cakes come out easily once baked. Trust me; you’ll thank me later for this tip!
Step 2: Prepare the Dry Ingredients
-
Now, let’s combine our dry ingredients. In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. This step ensures everything is evenly distributed. Set this bowl aside while we move on to the wet ingredients.
Step 3: Cream the Butter and Sugar
-
Grab your mixer and a large mixing bowl. Beat the softened unsalted butter on high speed until it’s nice and creamy. This should take about one minute. Then, gradually add the granulated sugar and keep mixing for another two minutes until the mixture is fluffy and light. Don't forget to scrape down the sides of the bowl to make sure everything is blended.
Step 4: Add Egg Whites and Extracts
-
With your mixer on medium speed, add the egg whites one at a time, then the pure vanilla extract and almond extract. Mix until it’s all well combined. Now, add the room-temperature sour cream. This addition is what lends moisture and makes our cake incredibly tender.
Step 5: Mix in Dry Ingredients
-
Reduce the mixer speed to low, and gradually add in the flour mixture that you set aside earlier. Once it’s combined, slowly pour in the room-temperature milk. Don’t be too eager to mix; we want to keep it light, so stop mixing as soon as everything is incorporated. If you notice any lumps, gently whisk by hand to get everything smooth.
Step 6: Pour and Bake
-
Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale for this—makes it easier to get the layers even. Bake in the preheated oven for 18-21 minutes. A toothpick inserted into the center should come out clean. Once done, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling is key; frosting on warm cake is like trying to put your shoes on with wet socks!
Step 7: Make the Buttercream
-
Using the same mixing bowl, beat the softened butter on medium speed for two minutes until it’s creamy. Gradually add in 4 and 1/2 cups of confectioners’ sugar, followed by the heavy cream and vanilla extract. Beat on low speed to start, and slowly increase to medium-high, beating for about two minutes. If the frosting is too thin, add a bit more powdered sugar. Too thick? A dash more cream should do the trick. Add a pinch of salt to taste if it’s on the sweeter side.
Step 8: Assemble and Frost
-
Here comes the fun part! Use a serrated knife to trim the tops of your cooled cakes, giving them a flat surface. Place the first cake layer on your cake stand or serving plate, and generously cover the top with about 3/4 cup of frosting. Place the second layer on top, repeating the process, and then top it with the last layer. Now, use the remaining frosting to cover the top and sides. A bench scraper makes smoothing the frosting a breeze. Don’t forget the sprinkles for that festive touch!
Step 9: Chill and Serve
-
For best results, chill your beautiful cake in the refrigerator for about 30-45 minutes to help it hold its shape—especially when you slice into it. Finally, serve it with your favorite accompaniments, and watch the smiles light up the room!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
Note
- Use room-temperature ingredients for optimal blending.
- You can refrigerate the buttercream for up to a week if you make it in advance.
- Feel free to substitute almond extract with more vanilla if you prefer a stronger vanilla flavor.
- This cake can be frozen. Wrap layers tightly in plastic wrap and foil and store for up to 2 months.
- If you want to experiment with flavors, feel free to add lemon zest or cocoa powder in small amounts to the batter.
