לקח לי חודשים לשכלל את מתכון עוגת הוניל הזה! עוגת וניל רכה ואוורירית

על המתכון

מצרכים

• For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂
• Vanilla Cake
• 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
• ¼ cup (25 g) cornflour - also known as cornstarch
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt - omit if using salted butter
• ½ cup (113 g) unsalted butter - room temperature
• ½ cup (105 g) unflavoured vegetable oil - I use canola
• 1⅔ cups (332 g) white granulated sugar
• 3 large eggs - room temperature
• 1¼ tbsp vanilla essence/extract
• 1 tsp white vinegar
• 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
• Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
• Vanilla Buttercream Frosting (see note 2 below)
• 1½ cups (340 g) unsalted butter - room temperature
• 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
• 1½ tsp vanilla essence/extract
• 1½ tbsp milk - heavy or whipping cream okay t