Vanilla Butter Cake

June 27, 2012

Pretty little wedding cake in pale pink with cornelli lace and sugar flowers. This is one of my earliest wedding cakes for my student, Carmen who has recently had a baby! Congratulations dear Carmen!!

Vanilla butter cake is more delicate if you substitute a portion of the unsalted butter with vegetable oil.   The crumb will be tighter and the cake will be softer.  Tweaking recipes for artisan cakes comes with practice, time and understanding the fundamentals of baking.  Buttercream decorating also takes time to learn and master.

Prepare 2 8″ cake pans and preheat the oven to 350 degrees F.

4 ounces unsalted butter softened to room temperature

2 ounces vegetable oil

12 ounces granulated sugar

1 teaspoon pure vanilla extract

3 whole eggs

2 2/3 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups whole milk

Cream the butter, oil and sugar together until light and fluffy…approximately 10  minutes.  Add the vanilla and the eggs one at a time.

Sift the flour, baking powder and salt together and alternate the incorporation of the dry ingredients with the milk in thirds.

Divide equally among the two cake pans and bake for about 25 to 30 minutes until golden.  The cake should spring back when you touch it.

Cool in the pans before removing the cakes and chill well before filling.

Because butter cakes are a bit more dense than a Vanilla Chiffon cake, fillings that are on the sturdy side are good but mousses are good as well.  Just cut your layers of cake thinly..so two layers of cake would become four layers of cake with three layers of filling.

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