Why simmer the water and sugar instead of just mixing them?

Simmering the water and sugar together dissolves the sugar the most completely and the most uniformly, creating the most homogeneous and the most smoothly consistent individual sugar liquid that incorporates into the batter without any granular sugar texture remaining. This most dissolved individual sugar solution also contributes to the most beautifully fine and the most even individual cake crumb compared to granulated sugar added directly.

Can I use all-purpose flour or cake flour?

Both work beautifully in this recipe. Cake flour with its lower protein content produces the most tenderly delicate and the most finely crumbed individual vanilla layer. All-purpose flour produces a most slightly more structured and the most properly substantial individual crumb. Either produces the most extraordinary individual result — cake flour is the most specifically recommended for the most tenderly melt-in-your-mouth result.

What if I don't have a vanilla bean?

Substitute one tablespoon of pure vanilla bean paste for the scraped vanilla bean in the exact same quantity. Vanilla bean paste contains the most actual vanilla seed specks and provides the most similarly beautiful and the most authentically vanilla-forward individual result as a freshly scraped vanilla bean pod.

Homemade Vanilla Cake Easy Moist Vanilla Bean Buttercream Recipe

Name: Homemade Vanilla Cake The Most Easy Moist Vanilla Bean Buttercream Sprinkle Two Layer Celebration Cake You Will Bake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/4 cups All-Purpose Flour spoon and level; 2 tsp Baking Powder; 2 tsp Baking Soda; 1/2 tsp Salt; 2 cups Water; 2 cups Granulated Sugar; 6 tbsp Unsalted Butter; 2 tbsp Vegetable Oil; 1 tbsp Pure Vanilla Extract; 1 Vanilla Bean scraped or 1 tbsp vanilla bean paste; 2 large Eggs; 1 cup 2 sticks Unsalted Butter room temperature for buttercream; 4 cups Powdered Sugar; 1 tbsp Pure Vanilla Extract for buttercream; 2 to 3 tbsp Heavy Cream or milk; 1/2 cup Rainbow Sprinkles optional

Description

The most extraordinary moist Homemade Vanilla Cake made by preheating oven to 350°F buttering two 8-inch pans whisking 2 1/4 cups flour 2 tsp baking powder 2 tsp baking soda and 1/2 tsp salt setting aside simmering 2 cups water and 2 cups sugar in saucepan over medium-high heat 1 minute until dissolved removing from heat adding 6 tbsp butter stirring until melted chilling in refrigerator 20 minutes until no longer warm whisking in 2 tbsp oil 1 tbsp vanilla extract and scraped vanilla bean seeds beating in 2 eggs whisking in dry ingredients until smooth dividing evenly between pans baking 25 to 30 minutes until toothpick clean cooling completely in pans making buttercream by creaming 1 cup room temperature butter adding 4 cups powdered sugar 1 cup at a time adding 1 tbsp vanilla and 2 tbsp heavy cream beating 3 minutes assembling with thick frosting between layers crumb coat freezing 10 minutes applying final thick frosting layer and decorating with rainbow sprinkles. A completely perfect double vanilla moist celebration cake recipe.

Ingredients

Scale

2 1/4 cups All-Purpose Flour spoon and level

2 tsp Baking Powder

2 tsp Baking Soda

1/2 tsp Salt

2 cups Water

2 cups Granulated Sugar

6 tbsp Unsalted Butter

2 tbsp Vegetable Oil

1 tbsp Pure Vanilla Extract

1 Vanilla Bean scraped or 1 tbsp vanilla bean paste

2 large Eggs

1 cup 2 sticks Unsalted Butter room temperature for buttercream

4 cups Powdered Sugar

1 tbsp Pure Vanilla Extract for buttercream

2 to 3 tbsp Heavy Cream or milk

1/2 cup Rainbow Sprinkles optional

Instructions

1. Preheat oven to 350°F. Butter two 8-inch round cake pans.

2. Whisk flour, baking powder, baking soda, and salt in medium bowl. Set aside.

3. Simmer water and sugar in saucepan medium-high heat 1 minute until dissolved. Remove from heat. Add butter. Stir until melted.

4. Chill butter mixture in refrigerator 20 minutes until no longer warm.

5. Whisk in oil, vanilla extract, and scraped vanilla bean seeds into chilled mixture. Beat in eggs. Whisk in dry ingredients until smooth.

6. Divide evenly between prepared pans. Bake 25 to 30 minutes until toothpick clean.

7. Cool completely in pans.

8. Cream room temperature butter in stand mixer until light and fluffy. Add powdered sugar 1 cup at a time mixing thoroughly. Add vanilla and 2 tbsp cream. Beat 3 minutes. Add more cream if too thick.

9. Assemble layers with thick frosting between. Apply thin crumb coat. Freeze 10 minutes. Apply final thick even frosting layer. Decorate with sprinkles.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert, Cake, Celebration, Birthday
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 637
Sugar: 79g
Sodium: 369mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 98g
Fiber: 1g
Protein: 4g
Cholesterol: 91mg

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