This is the plain vanilla cake recipe I use as the base for birthday cakes.
INGREDIENTS
- Cake flour: 200 g
- Salt: 1/2 teaspoon
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Unsalted butter: 180 g, softened to room temperature
- Granulated sugar: 150 g
- Whole egg: 1 (60 g)
- Egg white: 1 (from a 60 g egg)
- Vanilla extract: 1/2 tablespoon
- Buttermilk: 180 ml, at room temperature
METHOD
- Line the cake pan with baking paper, cutting the paper to fit the bottom of the pan. Measure and note the weight of the mixing bowl so you can determine the batter weight later.
- Combine the dry ingredients: cake flour, salt, baking powder, and baking soda.
- In another bowl, mix the butter and sugar with a spatula. Then use an electric mixer to beat the mixture until it is pale, smooth, and creamy, about 3 minutes.
- Add the egg, egg white, and vanilla extract. Mix until well combined.
- Add the buttermilk and mix until incorporated.
- Gradually add the dry ingredients, folding them in with a spatula.
- Measure the weight of the batter and divide it by 3 to create three cake layers.
- Bake at 150°C for about 20 minutes.
- Allow the cake layers to cool separately. Do not stack them while they are cooling, as they may crack.
- Use a serrated knife to level the layers.
NOTES
- If a cake layer cracks, simply fit the pieces back together and cover the crack with buttercream.
- This will make 7-inch round cake, 5 cm height and 3 layers. This is my cake pan.