Easiest Vanilla Cake Recipe (One Bowl)
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- Опубликовано: 13 июл 2024
- This easy vanilla cake recipe is perfect for anyone who’s new to baking cakes! No special mixing method! Just incredibly velvety, tender vanilla cake layered with smooth rich, decadent easy buttercream frosting! What’s even better is that this recipe only requires ONE BOWL. Perfect for beginners or anyone that wants to get more into baking.
Printable recipe & instructions ► sugargeekshow.com/recipe/easy...
Easy Vanilla Cake Recipe ►
16 ounces (454 g) all-purpose flour
16 ounces (454 g) granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs (slightly warm)
5 ounces (142 g) vegetable oil
10 ounces (284 g) buttermilk (slightly warm)
4 ounces (113 g) unsalted butter (melted, but not hot)
2 teaspoons vanilla extract
Easy Buttercream Recipe ►
6 ounces pasteurized egg whites (from a box)
24 ounces powdered sugar (sifted if not from a bag)
2 teaspoons vanilla extract
1/2 teaspoon salt
24 ounces unsalted butter, softened (You can use salted butter, but it will affect the taste and you need to leave out the additional salt)
1 tiny drop of purple food coloring (optional for white frosting)
Chapters ►
00:00 Intro
00:08 Using a scale
00:26 Room temperature ingredients
00:52 The wet ingredients
01:43 Cups vs a scale
02:16 The dry ingredients
02:49 Mixing the batter
03:22 Science fact: buttermilk
03:55 Preparing the pans
05:04 Baking the cakes
05:13 Cooling the cakes
05:35 Making easy buttercream
06:10 Coloring the buttercream
06:33 Why is my buttercream grainy?
07:11 Why does my frosting taste like butter?
08:17 Whitening the buttercream
09:06 Getting rid of buttercream bubbles
09:34 Trimming the cakes
10:19 The crumb coat
11:06 Is this cake good for stacking?
11:26 Vanilla cake vs white cake
11:49 The final coat
13:19 Rustic frosting decoration
13:50 How to evenly pipe swirls
14:41 Tasting the cake
14:56 Bloopers!
OTHER VIDEOS YOU'LL LOVE ►
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I just love the "whys" that you throw in. The nerd in me is so happy.....
Thank you so much for putting so much detail in your videos. I'm just starting, even though I'm not so young, and you're giving me the confidence to go ahead and try.
You are the best Liz. Thank you for teaching us so much ❤️
Thank you for bringing the science. I often bake cakes with buttermilk but never knew about the gluten connection. Love that this is one of your simpler cakes, and never saw a faux SMBC. Looks like it’s easier and if it’s also less sweet than an American buttercream, I’m there for it.
Thank you Liz. This recipe is amazing. Cannot wait to make.
I can’t wait to try this recipe! Love how you explain everything so well.
Looks so delicious can't wait to try it
I love when you explain the science behind making the cake 🎂. Thank you for sharing and keep on caking 💜
Each time I watch one of your videos , I learn something new, thank you 😊
You’re so right about investing in a scale. I resisted for a long time, so glad I gave in!
Love your pink mixer!
Love ❤️ this. Will definitely give it a try. Thank you 😊
That buttercream !!!! Omg it looks like a dream 😍😍
I just love the education you put it to your videos. I learn more about cake when I thought I didn’t have anything more to learn. I finally made your cake goop. Where has that been all my baking life. Thanks for that one.?
Just made it. It was amazing. ❤
Tried this recipe and i love it!
That pink mixer....so beautiful
That looks amazing!!!
I love using my scale when I bake. My cakes always come out so good
That pink mixer is making me cry it's so pretty!!!!
This cake looks amazing! I can’t wait to try it! Thank you for sharing!
Hope you like it!!
I am so grateful to you Liz! My cakes are in the oven, but even though they aren’t fully baked, I know these will come out perfect! I can tell by the viscosity and smell of the batter. I have been looking for a staple vanilla cake recipe that I can doctor to expand my recipe arsenal! I am excited because I got my first “possible “ client today 😁 Between your wonderful guidance of recipes from you and Alexandria (Finespun Cakes) sugar flowers and arrangement! The wedding is in the fall of 2023, but I am going to draw up some sketches and meet with her in a few weeks…. I am so excited I feel I could burst! I just wanted to thank you for all your amazing help and the Sugar Geek Show for introducing me to the world of gum paste flowers and many other skills ❤️
How was it?
Thank you, Liz!
This was actually fun to watch thank u
Yuuummm cake looks great. I will have to try this one bowl cake.😄😃
Thank you my dear ♥️🥰♥️🇦🇺🌹🌹
Looks like easy & yummy 🤗🤗🤗
Cute video, thank you for the easy quick recipe!
Update: I did EXACTLY what you said with the same ingredients ans advices and it turned out SOOOO GOOOD it was perfect!! I wanted a classic but really well made cake and i got exactly that! Thank you so much! So moist and perfectly sugary. Thank you!!!!
I like this recipe better than the other one this one is my favorite but they both are really good
This was a SUPER helpful video
You are everything, keep up the good work 🙏
Super delicious 🤤 I really enjoyed it 👍👍👍👍👍🙏🙏
liz youre the best!
I love one bowl anything! 💞 This reminds me (texture) of the eggless Indian cakes (Rasmalai/Gulab jamun). That look dense but boy are they super moist and hold their shape 😋.
Yeah I love those. Gulab jamun and ice cream is really nice.
Love this recipe and you decorated it beautiful. Yummy as well 🤤🤤👍🏼👍🏼
Thank you!!
Love the pink mixer ❤️ Hope Oscar isn't jealous!
I love your apron! Too cute ☺️
I always learn so much from every one of your videos. Thank you for taking the time to explain the 'why' of everything you do. I'm going to try this recipe with some added sprinkles inside. Who doesn't love confetti cake ?!?!
Absolutely! That’s the “geek” in sugar geek! Thanks so much for watching
Thanks Liz for sharing another yummy 😋 recipe ❤️
Thanks for watching!
This looks so easy! Can’t wait to use new mixer 🙌🙌
Yay!! Can’t wait to hear how your first cake turns out
Indeed great channel and I actually like you ;) I'm learning ... Thumbs up
Love it pet your kitty lol. Love all your recipes your the best thank you for sharing 🫶🏼❤️
Olá Liz.
Admiro muito o seu trabalho, obrigada pela partilha, deve ser delicioso.
Para fazer esta receita, mas a versão chocolate, quais as alterações que devo fazer?
Desde já obrigada 🙏
Beijinhos de Portugal
As a UK viewer - thank you for giving the metric values in the description!😅 I am intrigued by the use of granulated sugar over caster sugar though - would love to understand why!
Thanks for watching!! You can get the recipe for this easy vanilla cake on our blog 🌟 sugargeekshow.com/recipe/easy-vanilla-cake/
It looks so appetizing and already drooling ❤I could almost smell it!❤Thanks for sharing ❤stay connected❤
Thank you!
I’m doing it right now!! The EXACT recipe. I’m so nervous!!!
can't wait to try! if I don't use the butter.....do I just add more oil? thank you :-)
Yummy!!
thanks so much!
Your vanilla cake sounds delicious. can I substitute the vegetable oil with butter or what would you suggest. Thank you Rosie
Hi! New subscriber here
May I ask where’s your apron from? Thank you. I love your recipes. I tried your lemon cake with the reverse cream method. It was great
Super
Beautiful recipe! Thank you!
Can I double it?
I can’t wait to try this! I keep a blow dryer in my kitchen solely dedicated to warming my bowl when my buttercream isn’t coming together. Even less dishes 😉
Love this so much haha
Hi Liz, could I use this recipe for a sheet cake? Would I need to double it for a half sheet?
Yummm
Great tutorial! I just discovered your site! Wow! One question… What icing recipe would recommend if you can’t use egg whites? Thanks sooooo much
Great video. Questions:
1) for a white cake do we use "same amnt of eggs" as this recipe but just the white
2) for yellow cake...in addition to the amnt of whole eggs per tbe recipe, how many yolks do you add?
Hi, thank you. Could you tell me why did you warm the butter cream during making?
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Exactly what have been looking for
Thank you🥰🥰🥰
You are a ‘Cake Goddess’🙂, I learn so much from your videos! Thank you thank you!!!!!
Liz can you post a video on ‘eggless vanilla cake’ please??? Haven’t been able to achieve a perfect one till date. Thank you in advance 😊
I love your apron! Where did you purchase it? 💕
Thanks for the videos, do you have to keep the butter cream cold.
I have a scale But I also have the best moist tasting Cakes using cup AND spoon measurements 👍🏾👍🏾👏🏾👏🏾 don't knock It 😉 I'm just saying 🤗🤣..... Yet still here to gather all info I can, Thanks for class, All looks Soooo tasty 😋 a new Subby to your newsletter 👍🏾 totally love the Bloopers at the end🤣🤣
How would I go about doing multiple colors for the buttercreme? When would I add the color dyes. I’m planning on making 6 colors for my sons rainbow cake. This recipe looks great! Thank you.
Can you also add suggestion for high altitude baking? Love your recipe!
Yes have you checked out my high altitude baking tips blog post? 😊 sugargeekshow.com/news/high-altitude-baking-hacks/
Hi Liz, would like to know if oven temperature is for fan oven? Thank you ☺️
Great tutorial. Could you tell me how much your eggs weigh in there shells for this recipe. I’m in the uk and I think our large eggs weigh more and I’m wanting to try this out. IThank you xx
Another great and easy to follow tutorial. Liz, you do all gestures of Mirabel of Encanto. Haha dress up as her and post a pic!
Hi I’m a new subscriber how will I no when to use cake flour or AP?
God I love your Kitchen Aid
Can you reduce the sugar in the buttercream? When I made it I found it really sweet! And it doesn’t crust, correct?
Beautiful!!!! I am a beginner baker and I would like to know. How do you know how much baking powder and or baking soda to put in your cakes. That’s the only thing that confuses me. I don’t know when to use one or the other or both?
Would this recipe be ok to layer (with support rods) for a wedding cake?
Do you need to use bleached all purpose for this or is it fine to use unbleached?
Hello Liz, I would like to know how much each egg you use without the shell weighs?
Hi please suggest substitute for eggs . your recipes are very nice 🙂
Hi
Milk or butter milk is good for cakes. Thank you in advance
Go Toros!
I tried this recipe and filled the cake with the buttercream and it was delicious the first and second day but in the third day the cake was so sweet can I know why or do I have to use less sugar
Hi Liz, I just discovered you today. I learned so much! I recently started making layer cakes but I'm getting a lot of tunneling in them. Do you have a video that addresses this or can you address it in the future?
I love your teaching style, and sense of humor! 🙂
Tunnelling can be caused by overbeating the cake mix. You should aim to mix everything the minimum amount.
Hi Liz,
Can you just confirm if it’s okay to freeze warm cakes as I have read that freezing warm cakes can cause them to become soggy?
Hi, can I replace the butter with oil? If so, how much oil do I use in this recipe?
Can we use all oil? And doea this make good cupcakes? :)
Man you had me going with the song🤣🤣you stopped I kept going
Hi can i use normal fresh egg whites with granulated sugar same amount
Hi. I can't find your cake mixer, not the kitchen Aid but the other big one. I would like to order it.
Can we use all egg whites instead of whole eggs to make this a whiter cake? If so what would the substitution be.
Thank you so much for sharing such wonderful receipes n this one seems yummiest.... Can u share how many eggs are required to get the equal amount of egg whites for buttercream
You can’t use regular egg whites for this version of the buttercream because they need to be pasteurized egg whites. Regular egg whites need to be warmed up and in that case you should make a Swiss meringue buttercream
So excited! The cake looks so cute!! 😁🥳
Hello😀😄
I'm also excited!
😊
Thank you!
@@SugarGeekShow Ofcourse! Thanks for responding! 😊
Could I add rainbow Jimmie’s to this or your white cake recipe for a funfetti? Or will they sink to the bottom?
I don't know what's wrong with me.I don't want to make it..I just want someone else to make it so I can eat it 👋🏻😁👍🏻 So cool, so pretty I just want to jump into my screen. Oh wow bloopers too !!!
Can you freeze the butter cream ? If so how do I properly thaw it thank you !
Would love to see the measurements in cups as well.
hi, can you use cake flour instead of all purpose???
Greetings from India ! I would like to try this recipe but if i want avoid butter, what should i do? Can i try as a cupcake as well?
Thank you so much !
I don’t have access to pasteurized egg whites, can i use regular egg whites instead for this buttercream recipe??
Thank you for this recipe! I love it! Was wondering if you think this recipe would work for an ice cream cake? Would it be as hard as a fully butter sponge?
Cake top
Can I make cupcakes with this recipe?
How does this differ from your moist vanilla cake recipe (that I so dearly love)? As far as texture and flavor what the difference between these two? Thanks!
This easy vanilla cake tastes similar to a cake that one might buy at the grocery store and is very easy to make with a simple mixing method and one bowl. It is firmer in texture compared to my moist vanilla cake recipe, which is very soft and pillowy. The moist vanilla cake recipe uses cake flour and the reverse creaming method, resulting in a finer crumb and a more professional wedding cake-type flavor. I love both recipes! I know some people struggle to make my moist vanilla cake, so this easy one bowl vanilla cake is a great option for beginners!
@@SugarGeekShow Thank you. Love your reversed creaming vanilla cake and I think I'll stick with that one.
@@SugarGeekShow thanks so much! After learning the reverse creaming method from you I fell in love! I also had never weighed ingredients until that recipe and it changed my life. I may try this recipe one day, but I’m so obsessed with the moist vanilla cake that it’ll be tough to not go straight to that one.
I tried this already! Was planning to make a vanilla cake and filling it with my homemade guava jam and frosting it with stabilized whipped cream frosting. When I saw the notice for this recipe coming up I decided to wait until today. I haven't had success with a couple of yellow/vanilla cake recipes that I've tried in the past so I was kind of worried. Beside my janky decorating skills I would classify this as a huge success. The crumb wasn't quite as fine as I'd hoped for but my layers turned out moist and flavorful! I really didn't feel like weighing out the ingredients but I'm glad I did. Thanks for sharing the recipe with us.
@@amma2x310 I agree with you about trying so many different recipes for vanilla/yellow cake! Every time I attempted to make one, the texture was almost like corn bread. Even recipes that use cake and pastry flour have given me similar results. This is now my staple recipe and I have even used different flavors and extracts! Both the cake and buttercream recipes are so good! I quadrupled both the cake and buttercream. I baked two different size rounds and two different sized squares that are wrapped tight and are stored in my deep freezer. I separated the buttercream in halves and sealed them in airtight containers that are also in my freezer.