using cream instead of milk, which will add more fat.using some brown sugar instead of granulated sugar-brown sugar adds a ton of flavour and a little more moisture compared to granulated sugar.adding extra egg yolks (which adds fat and acts as an emulsifier) or egg whites instead of just whole eggs.using oil vs butter-remember oil is 100% fat whereas butter is about 80% fat and contains a fair amount of water (roughly 15%). ![]() the reverse creaming method (where all the dry ingredients and the sugar are combined the butter is worked into this mixture to form a crumble before adding the liquids, eggs+milk whisked together first)īesides using different ratios and mixing methods, there are other variations possible for basic vanilla cakes: the ingredients you use.the sponge method (where eggs are whipped with sugar to incorporate air, like for chocolate génoise or the hot milk sponge cake).the creaming method (where butter and sugar are beaten together til light and fluffy before proceeding, like in this vanilla cake with milk chocolate frosting).the mixing method and whether the cake batter is made by.the baking ingredient ratios of butter to sugar to eggs to flour to milk have a huge impact on texture, as we've seen with the shortbread ratio, also the amount of chemical leavener (whether baking soda vs baking powder or both baking soda and baking powder).There are two main ways to make different cakes from the same basic list of ingredients: Variations possible with the ingredients in a vanilla cake: ![]() And yet there are so many vanilla cake recipes in circulation and they can yield very different results. What makes vanilla cake recipes different?Īll basic vanilla cakes have the same ingredients: butter, granulated sugar, eggs, vanilla, flour, baking powder, salt, and milk. Disclosure: As an Amazon Associate, I earn from qualifying purchases.
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