Simple & Perfect Vanilla Cake

This cake is super simple to make and it is absolutely heavenly. It is a no-fail recipe that has an absolutely perfect crumb, perfect enough to be a wedding cake, shocking but true. We promise you will absolutely love this cake and call it heavenly too!

 
 

How to Super Charge the Moisture of Baked Goods This technique works so well those that try it swear by it.

Learn the secret method professionals use to super charge

moisture in cakes and cupcakes

 

Retain the moistness of cakes and cupcakes by taking them out of the hot oven and immediately covering them up with a well fitting glass or metal lid.

While keeping them in the same pans they were baked in, and while they are still steaming hot, place a top over them secure enough to hold in the steam that would normally escape. Next, place them in the refrigerator or even in the freezer. Just remember to put a folded towel or oven mitt between the hot baking pan and the cold shelf. Allow the baked goods to cool completely, or even to freeze, while still covered. This method will lock the moisture inside the baked goods.

Most would assume that super moist cakes and cupcakes are that way because of some magic ingredient in the recipe, but that is not necessarily true. Much has to do with that precious moisture that swirls above the cake and cupcakes when left to cool on the counter.

Although placing the freshly baked goods in the refrigeratore goes a long way to maintaining the moisture inside, actually freezing them, from oven to a hard freeze, is truly a secret of the masters that anyone can easily do. Once frozen, the moisture is locked inside and the baked goods can be removed from the freezer or kept there. Either way it is a process that yeilds remarkable results.


 

Instantly turn your cake into a party with a handful of...

Sprinkes - Sprinkles - Sprinkles

 
 

Simple & Perfect Vanilla Cake

Ingredients:


◦ 3 large eggs

◦ 2-3 teaspoons real vanilla extract

◦ ¼ cup sour cream

◦ 1¼ cups heavy whipping cream

◦ 1½ cups self-rising flour* (WhiteLily or cake flour)

◦ 1¼ cups granulated white sugar

½ teaspoon salt

Please note: * We highly recommend WhiteLily flour for superior baked goods. We have no affiliation with the company.


Frosting:

½ cup butter, room temperature

◦ 8 ounces cream cheese, room temperature

◦ 3½ cups powdered sugar

◦ 1 teaspoon vanilla extract

◦ ¼ teaspoon salt


Method:

  1. Preheat the oven to 325 degrees F. Prepare a 9x13 inch pan or two 8 inch round pans or two loaf pans or a 9 inch round pan with at least 3 inch sides.

  2. In a medium bowl add eggs, sour cream, salt, and vanilla. Beat with a hand mixer until mixture is well combined.

  3. Add heavy whipping cream and beat just until combined. Beat only until combined.

  4. Add sugar and flour, and beat just until everything is combined. Do not over beat as we do not want the heavy whipping cream to become too thick.

  5. Bake at 325 for 60 minutes, or until a toothpick inserted in center comes out clean.

Frosting:

  1. Beat butter, cream cheese, vanilla, and salt until light and fluffy. Add powdered sugar and beat until well combined.

  2. If frosting is too stiff add a tiny bit of milk or heavy whipping cream. Be cautious, a very small amount of liquid can go a long way. Do not add too much at one time.

  3. If frosting is too soft add powdered sugar until reaching the desired consistancy.

  4. As always, allow the cake to cool completely before icing.

 
 


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