Cake Recipe Professional Bakers

Cake Recipe Professional Bakers – This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied to the most fluffy yellow cake, soft and moist like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days – that’s unheard of! Use the same batter for perfect Vanilla Cupcakes.

So if all of that appeals to you too, then I daresay this could become YOUR favorite vanilla cake recipe too! And here’s a little preview to show you how soft and fluffy it still is after 4 days:

Cake Recipe Professional Bakers

Cake Recipe Professional Bakers

This vanilla cake is the result of combining the best of Japanese sponge cakes and Western butter based cakes. It has the world renowned very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, along with the buttery goodness and sweetness of Western cakes.

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But it is stronger than Japanese cakes that are so delicate, they can really only be decorated with cream. Anything heavier and the bottom layer gets crushed!

Also, importantly, this cake incorporates my cake shelf life requirement to stay perfectly fresh for at least two days after it is made. (This lasts perfectly for 4 days.) Because who bakes the cakes on the day they are meant to be served??

Interestingly, baking experts will recognize the method and ingredients in this cake which are very similar to what is called Hot Milk Cake in America – although strangely it is often described as a “dense” cake. presumably because they do not preserve egg aeration. to the point that I insist that we do and also because it is sometimes baked in bundt pans that take much longer to bake (= dense cake).

The words “best served on the day” on a cake recipe is never a good sign – it means it degrades drastically overnight. But THIS cake recipe is almost perfect for 4 days – even 5 days!

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I don’t want to get too cake nerdy with you…but one sign of a well-made cake is an even crumb. No big tunnels or lots of uneven sized holes. It looks and tastes

There is a huge misconception that cake flour is the secret to a better cake. This only applies to certain cakes. For this one, plain/all-purpose flour gives better results.

Here’s what you need to make this soft and fluffy vanilla cake. No cake flour, no buttermilk, no sour cream. Tried them all – this cake is better with plain / all purpose flour and milk only.

Cake Recipe Professional Bakers

Making a really good cake that starts with “cream butter and sugar until fluffy….” is actually harder than you think. The butter has to be at the perfect temperature, and you can’t have cold mixing bowls.

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If it’s too hard, you’ll never manage to cream it and you’ll end up with pockets of fat. If you beat the butter too long, it will break the air pockets.

There is more room for error with cookies and some other types of baked goods. But the temperature of the butter needs to be almost perfect for cakes and cupcakes. (17°C / 63°F is the perfect temperature for “softened butter”).

And even if you nail it, the cake quickly loses its freshness. Even the next day is noticeably drier.

I have tried dozens and dozens over the years, to compare with this Vanilla Cake. This recipe puts everyone to shame in terms of fresh shelf life.

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Heads up – this is a lengthy step-by-step explanation post, to ensure that those new to baking are armed with everything they need to make this cake perfectly, first time and every time!

It’s hard to find the perfect cake because there’s nothing to hide behind, it’s one of the purest forms of baking. And the “cream butter and sugar” step is the biggest cause of problems, setting the cake up for success or failure from the very beginning (read above).

Vanilla Sponge Cake used to make Victoria sponge – spread with strawberry jam, on top of whipped cream.

Cake Recipe Professional Bakers

A stand mixer makes this vanilla cake easy to make, although it can be made with a handheld electric beater. and sugar until fluffy” recipes – read the box above for why.

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The unique plush and fluffy crumb of this cake is from double lifting power – whipped eggs PLUS baking powder!

1. Whip the eggs and sugar – Beat the eggs with the sugar for 7 full minutes until thick and glossy, turns from yellow to white, and triples in volume (a little more than double the depth of the bowl).

The aeration created during this step is essential for soft and fluffy crumbs. This is a technique borrowed from Japanese sponge cakes.

Minimum otherwise you serknock the air out. Just follow my timing and beater speeds and you can’t go wrong!

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After 7 minutes of beating, the egg-sugar mixture will triple in volume (double in height in the mixing bowl).

2. Add the flour gradually – Stir together the flour, baking powder and salt. Then add in the egg mixture in 3 batches, mixing for only 5 seconds on Speed ​​1 in between. This should make the flour

3. Hot melted butter in milk – use a microwave or stove to heat the milk with the butter until it melts. Believe it or not, HOT milk helps with aeration in this cake. I doubted it, so I tried it with chilled melted butter in milk and found it didn’t rise as well.

Cake Recipe Professional Bakers

Using hot milk with melted butter in cake batter is another technique used in some types of Japanese sponge cakes (like this one from Chopstick Chronicles, a Japanese food blog). Interestingly, I recently discovered that it is also used in a traditional southern cake called Hot Milk Cakes.

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4. Mix some batter into the hot milk – this serves two purposes: a) lowers the temperature of the hot milk so that it doesn’t “cook” the eggs (ie tempering); and b) it thickens the hot milk (see above – it becomes frothy) so that it mixes together more quickly when added to the rest of the beaten egg mixture.

Melted butter in hot milk infuses this cake with a nice subtle buttery flavor without the greasy mouthfeel inherent with butter cakes.

5. Slowly pour the milk mixture back into the beaten eggs for 20 seconds on Speed ​​1. Scrape the sides of bowls, then mix for 10 seconds on Speed ​​​​1 – the batter should now be smooth;

This cake can be made in various pan sizes, bundt pans and also makes perfect cupcakes. Click here for a handy chart of different sizes, bake times and cake heights (including 3 layer cakes).

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7. Knock out large air bubbles by dropping the cake pans on the counter 3 times. This will not affect the cake rising bubbles created in Step 1. But it will make large bubbles in the batter rise to the surface and burst.

If you don’t, you’ll end up with maybe 6 or so big bubbles on the surface of the cake that go brown, and big, unsightly air pockets in the crumbs. Surface stains don’t really matter if you’re freezing. But if you are not frosting the cake (eg just dusting with icing sugar / powdered sugar), you can take care of it.

8. Bake for 30 minutes until golden brown and a toothpick inserted in the middle comes out clean. The cake will have a small dome but will flatten when it cools.

Cake Recipe Professional Bakers

You can get the lightest cracks on the surface, like you can see in the middle of the left cake in the photo above. This can happen if your oven does not distribute the heat evenly (my left side is hotter). But don’t worry – once the cake cools and the little dome flattens, the cracks will disappear.

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9. Cool upside down for level cakes (so you have neat and straight layers in a layer cake) on a cooling rack. If you don’t mind a small surface of the dome / specifically want to show the beautiful golden brown surface (eg if you make a cake crushed with icing sugar / powdered sugar, or glaze), then cool the right side up; and

10. Decorate it! Frost with your favorite frosting, drizzle with cream, fresh berries, swirl with chocolate fudge frosting or simply dust with icing sugar and serve with a dollop of yogurt or cream!

The photos below are my attempt to show you how incredibly soft the cake is still four days after it’s made! If it were dry like typical butter cakes that start with “cream butter and sugar until fluffy”, the crumb would break when I put it together, and it would never come back.

Click here for a handy chart of different cake sizes, bake times and cake heights. This Vanilla cake will work with the following cake pan sizes:

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Clockwise from top left: Vanilla Cake topped with vanilla buttercream, Secret Less Sweet Fluffy Vanilla Frosting filled with fresh flowers, Chocolate Buttercream and Lemon Glaze.

And with all that – finally done. Finally happy. This is my all time favorite vanilla cake recipe. For birthday cakes, special occasions, to make to impress the pants off your family and friends.

This recipe appears in mydebut cookbook Dinner. The most

Cake Recipe Professional Bakers

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