Welcome to my kitchen! Today, I’m explain to share with you the famous Cake Boss Vanilla Cake Recipe.
This white velvet cake is perfect for any celebration or just to satisfy your sweet tooth.
This recipe has been a favorite in my kitchen, and I can’t wait for you to try it.
Whether you’re a fan of the Cake Boss cake recipe or simply love a moist and fluffy vanilla cake, this recipe is for you.
So, let’s get baking!
Cake Boss Vanilla Cake Recipe
Recipe Overview
- Course: Dessert
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 tsp vanilla extract
For the Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
Instructions
Making the Cake
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. Sift the dry ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add the eggs: Add the eggs one at a time, beating well after each addition.
5. Combine wet and dry ingredients: With the mixer on low speed, add the flour mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Beat until just combined. Add the vanilla extract and mix until incorporated.
6. Bake the cakes: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.
7. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Making the Frosting
1. Beat the butter: In a large bowl, beat the butter on medium speed until creamy, about 2 minutes.
2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating quickly. Once all the sugar is incorporated, increase the speed to medium and beat for another 2-3 minutes.
3. Add cream and vanilla: Add the heavy cream, vanilla extract, and a pinch of salt. Beat at high speed for 3 minutes until light and fluffy.
Assembling the Cake
1. Level the cakes: If necessary, use a serrated knife to level the tops of the cakes.
2. Frost the first layer: Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly on top.
3. Add the second layer: Place the second cake layer on top and spread a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for 20 minutes.
4. Finish frosting: Apply the remaining frosting to the cake, smoothing the sides and top with a spatula.
Nutrition Facts (Per Serving)
- Calories: 450
- Fat: 20g
- Carbohydrates: 65g
- Protein: 4g
- Sugar: 50g
Serving Suggestions
This vanilla cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a refreshing twist, serve with fresh berries and a dollop of whipped cream.
Tips for the Perfect Cake Boss Vanilla Cake
✔ Room temperature ingredients: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for a smooth batter.
✔ Proper measuring: Use the spoon and level method to measure your flour to avoid a dense cake.
✔ Don’t overmix: Mix the batter just until the ingredients are combined to keep the cake light and fluffy.
✔ Crumb coat: This initial thin layer of frosting helps to trap any loose crumbs, resulting in a smoother final coat.
Variations
1. Add flavors: Incorporate lemon zest or almond extract for a different flavor profile.
2. Colorful layers: Divide the batter and add food coloring to each portion for a fun, colorful cake.
3. Different fillings: Add a layer of fruit preserves, chocolate ganache, or pastry cream between the cake layers.
Note: For the best results, use high-quality vanilla extract and fresh ingredients. This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for longer freshness.
Does Cake Boss Use Cake Mix?
No, Cake Boss does not use cake mix. The Cake Boss, Buddy Valastro, is known for creating cakes from scratch using high-quality ingredients and traditional baking techniques.
His recipes often emphasize the importance of fresh, homemade components to achieve the best flavor and texture.
If you follow his recipes, you’ll be making the cake from scratch, just like he does in his bakery.
Frequently Asked Questions
Can I Use All-Purpose Flour Instead Of Cake Flour?
Yes, you can use all-purpose flour as a substitute for cake flour. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour, and replace the 2 tablespoons with cornstarch. Sift them together for the best results.
How Do I Store The Cake Boss Vanilla Cake?
You can store the cake at room temperature in an airtight container for up to 2 days. If you need to store it for a longer period, refrigerate it for up to 5 days or freeze it for up to 3 months. Make sure to wrap the cake layers tightly in plastic wrap and then in aluminum foil before freezing.
What Can I Use Instead Of Whole Milk?
If you don’t have whole milk, you can use other types of milk, such as 2% milk, almond milk, or soy milk. Keep in mind that the texture and flavor might slightly differ based on the type of milk used.
Conclusion
There you have it, the Cake Boss Vanilla Cake Recipe that’s sure to impress your family and friends.
This white velvet cake is delicious and a showstopper for any occasion.
So, put on your apron and start baking this Cake Boss white velvet cake today!
Feel free to share your results and any variations you try. Happy baking!
Cake Boss Vanilla Cake Recipe
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 cup whole milk room temperature
- 2 tsp vanilla extract
For the Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
Instructions
Making the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- Sift the dry ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the eggs: Add the eggs one at a time, beating well after each addition.
- Combine wet and dry ingredients: With the mixer on low speed, add the flour mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Beat until just combined. Add the vanilla extract and mix until incorporated.
- Bake the cakes: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
- Beat the butter: In a large bowl, beat the butter on medium speed until creamy, about 2 minutes.
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed. Once all the sugar is incorporated, increase the speed to medium and beat for another 2-3 minutes.
- Add cream and vanilla: Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 3 minutes, until light and fluffy.
Assembling the Cake
- Level the cakes: If necessary, use a serrated knife to level the tops of the cakes.
- Frost the first layer: Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly on top.
- Add the second layer: Place the second cake layer on top and spread a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for 20 minutes.
- Finish frosting: Apply the remaining frosting to the cake, smoothing the sides and top with a spatula.
Notes
Hi, I’m Mary, and I’m a cake maker here at the Cakerecipehome.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!