What is the difference between vanilla extract and vanilla bean paste?

Pure vanilla extract is the most individual alcohol-based individual vanilla liquid that provides the most essential individual vanilla flavor without any the most visible individual vanilla bean individual particles. Vanilla bean paste contains the most concentrated individual extract plus the most tiny individual vanilla bean seeds that create the most gorgeous individual speckled visual effect throughout the most individual batter and the most individual frosting — the most real individual vanilla bean specks are the most universally recognized visual indicator of the most authentic and the most genuinely extraordinary individual vanilla quality.

Why does this use both sour cream and buttermilk?

The most dual liquid combination of sour cream and buttermilk is the most precisely calibrated individual pairing for the most beautifully balanced individual cake moisture — the most individual sour cream's the most high individual fat content provides the most essential individual richness for the most properly moist individual crumb while the most individual buttermilk's the most gentle individual acidity activates the most individual baking powder and the most soda for the most beautifully fine and the most properly even individual crumb structure.

Can I use all buttermilk instead of the combination?

Yes — use one and a quarter cups of individual buttermilk in place of the most combined individual sour cream and buttermilk for the most equally extraordinary individual result with the most slightly less individual richness than the most dual individual liquid combination. The most all-buttermilk individual approach still produces the most beautifully moist and the most properly fine individual crumb — the most dual individual liquid approach provides the most marginally richer and the most more properly decadent individual result.

Moist Vanilla Layer Cake Easy Buttermilk Sour Cream Frosting

Name: Moist Vanilla Layer Cake The Most Easy Moist Buttermilk Sour Cream Extra Yolk Butter Vanilla Bean Whipped Cream Cheese Frosting Cake
Prep time: 25 min
Cook time: 32 min
Total time: PT-497451H39M40S
Cuisine: American
Ingredients: 3 cups All-Purpose Flour; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1 cup Unsalted Butter softened; 2 cups Granulated Sugar; 4 large Eggs room temperature; 1 large Egg Yolk room temperature; 2 tsp Pure Vanilla Extract; 1 tbsp Vanilla Bean Paste; 1/2 cup Sour Cream room temperature; 3/4 cup Buttermilk room temperature; 16 oz Full-Fat Brick-Style Cream Cheese room temperature; 1/2 cup Unsalted Butter room temperature for frosting; 4 to 5 cups Powdered Sugar sifted; 1 tsp Pure Vanilla Extract for frosting; 1 tsp Vanilla Bean Paste for frosting; Pinch of Salt

Description

The most extraordinary Moist Vanilla Layer Cake made by preheating oven to 350°F greasing flouring and lining two 9-inch pans whisking 3 cups flour 2 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt beating 1 cup softened butter and 2 cups sugar medium-high 2 to 3 minutes pale and fluffy adding 4 room temperature eggs and 1 extra yolk one at a time beating thoroughly then 2 tsp vanilla extract and 1 tbsp vanilla bean paste stirring 1/2 cup room temperature sour cream and 3/4 cup room temperature buttermilk on low alternating flour in 3 additions with sour cream buttermilk in 2 additions beginning and ending with flour just combined dividing between pans baking 28 to 32 minutes until toothpick clean and tops spring back cooling 10 minutes then on racks then beating 16 oz room temperature cream cheese and 1/2 cup room temperature butter silky smooth adding 4 to 5 cups sifted powdered sugar 1 tsp vanilla extract 1 tsp vanilla bean paste and salt beating 3 minutes incredibly fluffy assembling with cream cheese frosting between and over layers. A completely perfect moist vanilla bean buttermilk sour cream cream cheese frosting layer cake recipe.

Ingredients

Scale

3 cups All-Purpose Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 cup Unsalted Butter softened

2 cups Granulated Sugar

4 large Eggs room temperature

1 large Egg Yolk room temperature

2 tsp Pure Vanilla Extract

1 tbsp Vanilla Bean Paste

1/2 cup Sour Cream room temperature

3/4 cup Buttermilk room temperature

16 oz Full-Fat Brick-Style Cream Cheese room temperature

1/2 cup Unsalted Butter room temperature for frosting

4 to 5 cups Powdered Sugar sifted

1 tsp Pure Vanilla Extract for frosting

1 tsp Vanilla Bean Paste for frosting

Pinch of Salt

Instructions

1. Preheat oven to 350°F 175°C. Grease flour and line two 9-inch pans.

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

3. Beat softened butter and sugar medium-high 2 to 3 minutes pale and fluffy.

4. Add eggs and extra yolk one at a time. Beat thoroughly. Add vanilla extract and vanilla bean paste.

5. Stir sour cream and buttermilk. On low alternate flour in 3 additions with sour cream-buttermilk in 2 additions beginning and ending with flour. Mix just combined.

6. Divide between pans. Bake 28 to 32 minutes until toothpick clean.

7. Cool 10 minutes. Transfer to racks. Cool completely.

8. Beat cream cheese and butter silky smooth. Add powdered sugar, vanilla extract, vanilla bean paste, and salt. Beat 3 minutes incredibly fluffy.

9. Assemble with frosting between and over layers.

Prep Time: 25 minutes
Cook Time: 32 minutes
Category: Dessert, Cake, Birthday, Vanilla, Celebration
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 530
Sugar: 55g
Sodium: 280mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 0.5g
Protein: 7g
Cholesterol: 130mg

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