Mixing technique can make a big difference when making Vanilla Butter Cake. Find out the best way to get a light and tender cake.
Note: Since this post was written I’ve created a very detailed and specific series of classes about the science of cake batter, click on the Baking School link in the top menu to see the entire series.
When I was developing the base recipe for my wedding cake business I wanted a tender and melt-in-your mouth cake that could be stacked into wedding cakes or carved into 3-d creations. This vanilla cake recipe was the basis for most of the wedding cakes I sold at Cake Art Studio.
I always make my butter cakes using the “reverse creaming” method of mixing. While I was writing up this post, I knew I wanted to explain the reverse creaming method and why I use it.
A short explanation – The traditional “creaming method” starts by whipping together the butter and sugar to incorporate air into the batter. Reverse creaming starts with the butter mixed into the dry ingredients to prevent gluten formation.
(I have edited this post and deleted the long explanation about the mixing methods because I cover those extensively in the Cake Batter series. To learn all about cake batter mixing methods visit the Cake Batter Mixing Methods Post.)
One Recipe, three very different cakes!
Since showing is always better than telling, I mixed the vanilla recipe three different ways; Traditional creaming, reverse creaming and reverse creaming with the eggs separated and the whites whipped and folded in.
Some differences were immediately noticeable. The batter made by the traditional creaming method was a darker yellow and felt a little more dense than the other two batters. The traditional cake baked up shorter than the cakes made with the reverse method.
The Proof is in the tasting!
But the true test would be the tasting, and there were distinct differences between the three cakes. Cake 1 (traditional creaming method) had an open and regular crumb, but was not as tender as I would like and it had a slightly oily mouth-feel.
Cake 2 (reverse creaming) was very tender, velvety and soft.
Cake 3 (reverse method with whipped whites) had a slightly irregular but very tender crumb. It was not quite as velvety as cake 2, but it was lighter and quite tender.
For Vanilla Butter Cake I still like my method of reverse creaming and whipped eggs whites to get the best of both worlds; a tender cake with a light and airy crumb.
This is a really great all purpose cake that is tender yet strong enough for stacking or carving. For more information about cake batter, click on the Baking School link in the main menu.
Watch the recipe video to see how to do the “reverse creaming” method for a light and tender cake.
If you love classic recipes like this, you’ll love my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics. The book contains over 100 recipes that have been well-tested and are presented in simple, clear language. It’s available now on Amazon.
- 6 large egg yolks at room temperature
- 1 cup (8 oz, 230g) sour cream at room temperature, divided in 1/2
- 1 tablespoon vanilla extract
- 2 cups (9 oz, 252g) cake flour
- 1 1/2 cups (12 oz, 336g) granulated sugar, 1/4 cup separated & reserved
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 sticks + 2 tablespoons (9 oz, 255g) unsalted butter at room temperature
- 3 large egg whites at room temperature
- Preheat the oven to 325°F convection or 350°F regular. Line two 8 round cake pans with a circle of parchment paper or butter and flour the bottom of the pans only, not the sides.
- Combine the yolks, 1/2 the sour cream and the vanilla in a small bowl, whisk to combine, set aside.
- Into a mixer bowl put 1 1/4 cup of the sugar, sift in the flour, leavening and salt. Mix on low speed for 10 seconds to distribute the leavening. Add the butter to the flour mixture. Mix on low until the butter is incorporated and the batter looks like a paste. Add the other 1/2 of the sour cream to the flour and butter mixture. Increase the speed to medium and mix about 3 minutes until the batter lightens in texture.
- Scrape the sides and bottom of the bow. With the mixer on low, add 1/2 the egg yolk mixture. Mix until mostly incorporated. Scrape the sides and bottom of the bowl. Add the rest of the egg yolk mixture. Scrape the bowl and mix until incorporated.
- In another bowl, whip the egg whites on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the remaining 1/4 cup of sugar. Turn the mixer to medium high and whip the whites to full peak. Fold the whites into the base in 2 parts, folding just until there are no streaks of egg whites.
- Divide the batter between the 2 pans and spread so it's level
- Bake until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean, about 25-30 minutes
- Cool 10 minutes in the pan and then turn out onto a cooling rack. When fully cooled, wrap in plastic and refrigerate at least 3 hours or overnight before filling and assembling the cake.
The cake is very soft the day that it's baked. If you'd like to trim the crust and split the layers allow it to chill in the refrigerator until it's firm enough to handle without breaking. The filled cake can be kept at room temperature for several days (unless it has a perishable filling). The cake cake be frozen for several months.
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