Ina Garten Vanilla Cake Recipe

Ina Garten Vanilla Cake Recipe is made with cake flour, butter, sugar, eggs, vanilla extract, and buttermilk. It takes 5 hour and serves 12 people.

Try More Ina Garten Recipe:

• Ina Garten Mexican Wedding Cookies
• Ina Garten Chocolate Bundt Cake
• Ina Garten Yellow Cake

? Why You’ll Love This Vanilla Cake Recipe:

• Moist and Tender Texture: This cake achieves a moist and tender texture thanks to the combination of cake flour and buttermilk in the batter, ensuring every bite is soft and flavorful.
• Rich Vanilla Flavor: With a generous tablespoon of pure vanilla extract, this cake bursts with rich, authentic vanilla flavor, elevating it above ordinary vanilla cakes.
• Smooth and Creamy Buttercream: The accompanying vanilla buttercream frosting is smooth, creamy, and perfectly sweet, providing the ideal complement to the delicate cake layers.
• Versatile for Any Occasion: Whether it’s a birthday celebration, holiday gathering, or just a sweet treat for yourself, this vanilla cake is versatile and suits any occasion.
• Easy to Make and Impressive Results: Despite its elegant appearance and delicious taste, this recipe is straightforward to make, allowing even novice bakers to impress friends and family with a stunning homemade dessert.

❓ What Is Ina Garten Vanilla Cake Recipe?

Ina Garten’s Vanilla Cake Recipe is a classic dessert made with cake flour, butter, sugar, eggs, and vanilla extract. It’s known for its moist texture and rich vanilla flavor, perfect for any occasion.

? Ina Garten Vanilla Cake Ingredient

• 3 and 2/3 cups (433g) cake flour (spooned & leveled)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs + 2 additional egg whites, at room temperature*
• 1 Tablespoon pure vanilla extract (yes, Tbsp!)
• 1 and 1/2 cups (360ml) buttermilk, at room temperature*

Vanilla Buttercream

• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 5 and 1/2 cups (650g) confectioners’ sugar
• 1/3 cup (80ml) whole milk or heavy cream
• 1 and 1/2 teaspoons pure vanilla extract
• 1/8 teaspoon salt

? How To Make Ina Garten Vanilla Cake

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, and grease the parchment. The cakes release easily from the pans with parchment paper. See this parchment paper rounds for cakes video and post for help.
2. Mix cake flour, salt, baking powder, and soda. Set aside.
3. A handheld or stand mixer with a paddle or whisk attachment should whip butter and sugar on high speed for 3 minutes until smooth and creamy. As needed, use a silicone spatula to scrape the bowl sides and bottom. Add 3 eggs, 2 egg whites, and vanilla essence and beat on high for 2 minutes. Mixture will seem curdled because egg liquid and solid butter combine. If necessary, scrape the bowl sides and bottom. Add dry ingredients to the mixer on low speed until mixed. Pour buttermilk into the low-speed mixer and mix until mixed. To avoid lumps at the bottom, whisk it by hand. A little thick batter.
4. Pour batter evenly into cake pans. You can weigh them for accuracy. Bake the cakes for 23–26 minutes until done. To check cake doneness, stick a toothpick into the center. A clean result means completion. Cakes should cool entirely in pans on a wire rack. Frost and assemble cakes after they’re completely cool.
5. Beat the butter on medium speed in a large basin with a handheld mixer or stand mixer with a whisk or paddle attachment for 2 minutes until creamy. With the mixer on low, add confectioners’ sugar, milk, vanilla, and salt. Turn up the pace and beat for 2 minutes. If frosting is too thin, thick, or sweet, add confectioners’ sugar, milk, or salt.
6. To flatten the cakes, slice a thin layer off the tops with a large serrated knife. Discard (or crumble on ice cream). Place one cake layer on a cake stand, turntable, or plate. Apply 1 1/2 cups frosting evenly on the top. Place 2nd cake layer on top and evenly cover with 1.5 cups frosting. Add the third cake layer. Apply the remaining icing on the top and sides. I recommend an icing spatula for frosting.
7. Let cake chill for an hour before slicing. It helps the cake keep its shape when cut. Keep leftover cake tightly covered in the fridge for 5 days.

? Recipe Tips:

• Use room temperature ingredients for a smoother batter and better incorporation.
• Measure ingredients accurately, especially flour, to maintain the cake’s texture.
• Don’t overmix the batter to avoid a tough cake; mix until just combined.
• Ensure the oven is preheated properly for even baking.
• Let the cake cool completely before frosting to prevent melting and sliding.

? What To Serve With Vanilla Cake ?

Serve Vanilla Cake with fresh berries and a dollop of whipped cream for a light and refreshing accompaniment, pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for indulgent sweetness.

? How To Store Leftovers Vanilla Cake?

• Refrigerator:To store Leftovers Vanilla Cake wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days.
• Freezer: For longer storage freeze Leftovers Vanilla Cake unfrosted in layers or whole for up to three months

? How To Reheat Leftovers Vanilla Cake?

• In The Microwave: Place a slice of Leftovers Vanilla Cake on a microwave-safe plate heat for 60 seconds cover it with a damp paper towel to prevent drying out.
• In The Oven: Preheat to 350°F (175°C) wrap Leftovers Vanilla Cake in foil heat for 5-10 minutes or until warm, keeping it moist.

FAQ’S

Try More Ina Garten Recipe:

• Ina Garten Mandel Bread
• Ina Garten Chocolate Lava Cake
• Ina Garten Banana Pudding

Nutrition Facts

Amount Per Serving

• Calories: 250
• Total Fat 9g
• Saturated Fat 2.5g
• Cholesterol 75mg
• Sodium 140mg
• Total Carbohydrate 35g
• Dietary Fiber 0g
• Sugar 6g
• Protein 7g
• Calcium 60mg
• Iron 0.4mg