Vanilla Sculpted Cake Recipe
This is the BEST vanilla sculpted cake recipe using AP flour that I have ever tried. It's moist, tender crumb is great for using in wedding cakes or sculpted cakes and the flavor can easily be adapted to make custom flavors!
Servings 6 cups
- 12 oz AP Flour I like king arthur brand
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz unsalted butter room temp
- 12 oz granulated sugar I like superfine
- 1 Tbsp vanilla extract
- 4 large eggs room temp
- 8 oz milk room temp
- 2 oz oil
Preheat oven to 350F and prepare two 8" rounds with cake goop or preferred pan spray.
Whisk together flour, baking powder and salt and set aside
In the bowl of a stand mixer with paddle attachment, cream the butter for 20 seconds until smooth
Sprinkle in the sugar and whip on med-high until light in color and fluffy. About 8-10 minutes. Scrape the bowl halfway through mixing
Bring back to low mixing, add in eggs one at a time. Let mix in fully for one minute fore adding the next egg. Mixture should look smooth, not broken or lumpy. If it is, your eggs might have been too cold.
Add your vanilla and oil to your milk
Add flour to mixture in four parts, alternating with the milk. Start with flour, mix until just incorporated, then add 1/3 of the milk. Repeat in alternating steps beginning and ending with flour. Let mix for 10 more seconds then stop
Bake for 25-30 minutes or until toothpick comes out clean. Do not over-bake or your cake will shrink and your sides will not be straight.
Calories: 859kcal | Carbohydrates: 103g | Protein: 11g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 209mg | Sodium: 265mg | Potassium: 376mg | Fiber: 1g | Sugar: 59g | Vitamin A: 1185IU | Calcium: 169mg | Iron: 3.4mg