Easiest Vanilla Cake Recipe (One Bowl)
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- เผยแพร่เมื่อ 25 มิ.ย. 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!
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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 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.
Thank you Liz. This recipe is amazing. Cannot wait to make.
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.?
Love your pink mixer!
You’re so right about investing in a scale. I resisted for a long time, so glad I gave in!
That buttercream !!!! Omg it looks like a dream 😍😍
Love ❤️ this. Will definitely give it a try. Thank you 😊
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?
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 😊
That pink mixer....so beautiful
This cake looks amazing! I can’t wait to try it! Thank you for sharing!
Hope you like it!!
Tried this recipe and i love it!
Thank you, Liz!
I can’t wait to try this recipe! Love how you explain everything so well.
I love using my scale when I bake. My cakes always come out so good
That looks amazing!!!
Just made it. It was amazing. ❤
Yuuummm cake looks great. I will have to try this one bowl cake.😄😃
That pink mixer is making me cry it's so pretty!!!!
Super delicious 🤤 I really enjoyed it 👍👍👍👍👍🙏🙏
Cute video, thank you for the easy quick recipe!
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
I like this recipe better than the other one this one is my favorite but they both are really good
Thanks Liz for sharing another yummy 😋 recipe ❤️
Thanks for watching!
This was actually fun to watch thank u
Thank you my dear ♥️🥰♥️🇦🇺🌹🌹
Looks like easy & yummy 🤗🤗🤗
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.
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!!!!
Thanks for watching!! You can get the recipe for this easy vanilla cake on our blog 🌟 sugargeekshow.com/recipe/easy-vanilla-cake/
This was a SUPER helpful video
Love this recipe and you decorated it beautiful. Yummy as well 🤤🤤👍🏼👍🏼
Thank you!!
This looks so easy! Can’t wait to use new mixer 🙌🙌
Yay!! Can’t wait to hear how your first cake turns out
liz youre the best!
You are everything, keep up the good work 🙏
I love your apron! Too cute ☺️
Love the pink mixer ❤️ Hope Oscar isn't jealous!
It looks so appetizing and already drooling ❤I could almost smell it!❤Thanks for sharing ❤stay connected❤
Thank you!
Indeed great channel and I actually like you ;) I'm learning ... Thumbs up
Yummy!!
thanks so much!
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
I’m doing it right now!! The EXACT recipe. I’m so nervous!!!
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
Super
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!
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
can't wait to try! if I don't use the butter.....do I just add more oil? thank you :-)
Love it pet your kitty lol. Love all your recipes your the best thank you for sharing 🫶🏼❤️
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/
I love your apron! Where did you purchase it? 💕
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
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 😊
Beautiful recipe! Thank you!
Can I double it?
Hi Liz, could I use this recipe for a sheet cake? Would I need to double it for a half sheet?
Yummm
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?
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🤣🤣
God I love your Kitchen Aid
Hi Liz, would like to know if oven temperature is for fan oven? Thank you ☺️
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.
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.
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!
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
Go Toros!
Hello Liz, I would like to know how much each egg you use without the shell weighs?
Do you need to use bleached all purpose for this or is it fine to use unbleached?
Would this recipe be ok to layer (with support rods) for a wedding cake?
Hi I’m a new subscriber how will I no when to use cake flour or AP?
Can you reduce the sugar in the buttercream? When I made it I found it really sweet! And it doesn’t crust, correct?
Hi please suggest substitute for eggs . your recipes are very nice 🙂
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 !!!
Hi can i use normal fresh egg whites with granulated sugar same amount
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, can I replace the butter with oil? If so, how much oil do I use in this recipe?
Hi
Milk or butter milk is good for cakes. Thank you in advance
hi, can you use cake flour instead of all purpose???
Can we use all egg whites instead of whole eggs to make this a whiter cake? If so what would the substitution be.
Can we use all oil? And doea this make good cupcakes? :)
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
Would love to see the measurements in cups as well.
Man you had me going with the song🤣🤣you stopped I kept going
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?
Could I add rainbow Jimmie’s to this or your white cake recipe for a funfetti? Or will they sink to the bottom?
How does one get the frosting to look so straight and even when sliced. What a beautiful cake.
I watched the video and see once again how rhe professionals make this look so easy. Thank you so much for sharing this.
Hi. I can't find your cake mixer, not the kitchen Aid but the other big one. I would like to order it.
I love cake and my husband loves cake but one big problem. My husband has celiac disease and can’t consume gluten. Would you happen to have a chocolate or vanilla cake recipe that I could give a try and start baking again. Great video 👍
In order to get height for gf cakes, go with three, thinner layers.
I don’t have access to pasteurized egg whites, can i use regular egg whites instead for this buttercream recipe??
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 vanilla to mango flavoring to make a mango cake?
“Pet the Kitty”…🫡🤔😂 and “Cake skin”!😋😂
Can you freeze the butter cream ? If so how do I properly thaw it thank you !
Can I use melted margarine
What food color do you like?
Can I make cupcakes with this recipe?
can i add some lemon zest??
Hey Liz, my batter had a lot of bubbles in it before it poured it into the pan. Is this ok or normal?