Introduction: Vanilla Creme Cake
Hi, my name is Dustin Krertzschmar. I’ve been baking most of my life and want to show you that I can teach you to become a better baker. You know how some people have those nightmares of baking simply because they are scared of how it might turn out. Well it should be the other way around you should be happy and excited of how your baking dessert turns out at the end. I’m going to show you to be successful in the baking department. I'm going to show you in a few easy steps how to bake one of the most delicious cakes I’ve ever had.
1 1/2 cups cake flour
3/4 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup unsalted butter softened
2 large eggs
2/3 cup Greek yogurt, sour cream or buttermilk, can be substituted
1/2 cup milk
2 teaspoons vanilla extract
First you will start off by preheating the oven to 325 degrees Fahrenheit. To bake this recipe will take two 6-inch cake pans, different sized pans can be used however it will turn out a little different at the end. Then mist the two pans with non-stick spray. Next take parchment paper and use the pan as a stencil and cut out the shape on the paper. Use that parchment paper to line the bottom of the pans.
Next place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, or use in a regular mixing bowl and just mix is by hand with a whisk or a fork. and stir on low speed until it is even mixture throughout. If doing it by hand just whisk until it is evenly mixed. When measuring the ingredients make sure you use the right measurement cups and don't pack the measuring cups. Just fill the cups and level the cup off with a knife or fork.
Once the dry ingredients are completely mixed add the butter. Then mix on medium to low speed until the mixture resembles damp sand. Once again the mixture should be even all the way through out.Which should take about a minute or two.
For the last of the adding and mixing, mix the eggs, one at a time making sure that no eggshells fall into the batter. Continue scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated. Next add the yogurt, milk, and vanilla. These don’t have to be mixed one at a time, just all at once is fine. Mix on medium speed for two to three minutes, to aerate the batter and build the cake's structure. This is important otherwise that cake will be flat and will not turn out as well.
Once the batter is evenly mixed and aerated divide the batter equally between the prepared pans. Make sure the pans are the same size and have the oil and parchment paper ready to go. The cakes will take between 30-40 minutes to fully bake. By taking a toothpick and inserting it into the cake at the thickest part is a good way to test if it’s done. If the toothpick comes out clean and dry then the cake is done.
Once the cakes are done take them out and let them cool completely for a few minutes. Next up is the best part which is frosting and filling the cakes. When the cakes are cool remove them carefully from the pans. Once out use the filling of your choice and put it in between the two cakes. They will stack one on top of the other. Then take the frosting of your choice and coat it generously with a knife of a spreader.