Vanilla Sculpting Cake Recipe
Coooking Temperature: 325°F/165°C/Gas Mark 3
Calories: 9
Adjust Servings Here: 16 servings
Description
One of the most important things when sculpting a novelty cake is the right cake as a base. A cake that can be cut and manipulated without falling apart. A cake with a soft crumb and yet delicious. This vanilla cake recipe for carving will prove to be the best sculpting cake recipe you will ever use. And It’s delicious too.
Ingredients
- 1 cup (227 g) Butter unsalted, room temperature
- 1¼ cup (250 g) Sugar granulated
- 2 cups (250 g) All-purpose flour
- ¼ tsp Salt
- 1 ¾ tsp Baking powder
- ¾ cup (180 g) Buttermilk or sour cream
- 4 large (200 g) Eggs
- 2 tbsp Vanilla extract
Instructions
- Preheat your oven to 325°F/165°C/Gas Mark 3
- Grease and dust or line 3 x 6-inch round cake pan or 2 x 7-inch round cake pan with parchment paper or your novelty cake pan. Pro tip - the height of your cake will depend on the width of your cake pan. The round cake pans should give you a guide on how much cake this batter should make.
- Dry ingredients - In a bowl, combine flour with baking powder, and salt - set aside.Pro tip- sifting dry ingredients will give a light and airy cake. But, for this one, a whisk should be fine.2 cups All-purpose flour, ¼ tsp Salt, 1 ¾ tsp Baking powder
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until light and fluffyPro tip - it is essential that butter is at room temperature. Firm butter will give a lumpy batter and soft butter will not cream to light and fluffy.1 cup Butter, 1¼ cup Sugar
- Add the eggs one at a time, followed by the vanilla extract.Pro tip- room temperature eggs will incorporate well, if the batter curdles just add one or two tablespoons of flour. This should help bring the batter back together.4 large Eggs, 2 tbsp Vanilla extract
- Next, add the flour mixture and the buttermilk in three additions.¾ cup Buttermilk
- Divide batter equally between the prepared baking pans.Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
- Pour into your baking pans and bake for about 20 to 25minutes or until a skewer inserted into the center comes out clean. Pro tip - the baking time is dependant on the height and width of your cake pan. A larger pan will shorten the baking time.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
- Once cooled wrap in two cling wraps, followed by aluminum foil. Place in the freezer for at least one hour before you carve into it.Pro tip - freezing the cake for an hour helps carve the cake with fewer crumbs but, don't freeze until hard or it gets harder to carve making more crumbs.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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