Krazy Kool Cakes's video: BEST Vanilla Butter Cake IN THE WORLD Cake Recipe Tutorial

*****(NEW ONLINE CLASS BEING OFFERED! PLEASE READ INFO BELOW!)***** ***VANILLA BUTTER CAKE RECIPE TOWARDS BOTTOM*** Check out our CHOCOLATE BUTTER CAKE tutorial here: https://youtu.be/G60HinOjHVY ******************************************************* We’re having an ONLINE “Icing Cakes Class”! Enjoy LIFETIME membership when you join. 🤩 If you struggle with your icing technique 😩 this class will be a GAME CHANGER for you! 💪🏻 Learn how to professionally ice cakes from start to finish step by step! We'll teach you our FULL PROCESS in real-time. We hope to have you! For REG. INFO please visit the following link: https://krazykoolcakedesigns.ecwid.com ******************************************************* THANK YOU for watching our tutorial everybody! Please be sure to SUBSCRIBE HERE: https://www.youtube.com/krazykoolcakes WE LOVE OUR SUBSCRIBERS AND APPRECIATE YOU ALL!!! Visit our ONLINE SHOPS for our handmade merchandise, and PDF tutorials. ETSY SHOP: https://www.etsy.com/shop/KrazyKoolCakeDesigns ECWID SHOP: https://krazykoolcakedesigns.ecwid.com GUMROAD SHOP: https://gumroad.com/krazykoolcakes -----------FOLLOW US----------- Facebook: https://www.facebook.com/krazykoolcakes Instagram:@krazykoolcakes ---FAVORITE TOOLS & MATERIALS USED IN THIS VIDEO--- Kitchen Aid Pro Line 7 Qt. Mixer: http://amzn.to/2eOeCnf Kitchen Aid Silicone Spatula: http://amzn.to/2uCsBQY Wilton 8" Cake Pans: http://amzn.to/2vJWoYe Wilton Trim 'n Turn ULTRA Cake Turntable: http://amzn.to/2ut8sPC Bob's Red Mill Potato Starch: http://amzn.to/2h3rpmB CakeLove: How To Bake Cakes From Scratch by Warren Brown: http://amzn.to/2tZKdEA ***RECIPE INFO*** This is our ALL TIME FAVORITE "GO TO" vanilla cake recipe! It is so light and has a delicious buttery flavor! So yummy! In this video we made a DOUBLE BATCH of this recipe to fill three 8" cake pans. Following is the recipe for a SINGLE batch which can be easily doubled or tripled (or more if you have a large mixer like the one we used in our video). A single batch is the perfect amount for three 6" cake pans, and a triple batch is the perfect amount for three 10" cake pans. Vanilla Butter Cake Recipe: ~14 oz. extra-fine granulated sugar (1.75 cups), or 13 oz. at high altitude (1.5 cups + 2 tbsp) ~1.5 sticks (6 oz) of unsalted butter (at room temp.) ~7 oz. unbleached all-purpose flour (1.25 cup + 2 tbsp), or 7.25 oz. (1.25 cup + 3 tbsp) at high altitude ~2 oz. potato starch (info on this ingredient below) ~1.5 tsp baking powder (or 1 tsp at high altitude) ~1 tsp salt ~1 cup half 'n half (1 cup + 2 tbsp at high altitude) ~2 tbsp brandy ~1 tbsp pure vanilla extract ~4 large eggs (5 eggs at high altitude) *Alcohol-free variation: Omit the brandy and increase the half-and half by 1 tbsp. Potato Starch Info: THIS ingredient MAKES this recipe! It should not be substituted with any other ingredient. This ingredient is pure and silky and tastes so clean. It absorbs twice as much moisture as wheat flour, cooks at a lower temperature than cornstarch, is softer than grain-based starches, is much lighter than cornstarch, and it bakes more throughly in cake batter, yielding a much "softer" cake. Again, this ingredient is non-negotiable and should not be substituted. Potato starch is readily available in specialty baking or ethnic food aisles in grocery stores. If you have trouble finding it you can always order it online (see tools & materials list above). Conventional oven: bake at 350° Convection oven: bake at 335° *Our cakes usually take about 35 minutes to bake. Depending on where you are it may take less or more time. (Sea level somewhere around 28 minutes, and high altitude somewhere around 32 minutes). Base the "doneness" of your cake by how it "looks". You know your cakes are ready when the top of your cakes are a nice "even blonde" color, and the sides of your cake are just starting to pull away from the pan. If your cakes aren't jiggling at the top, then "test" for doneness by inserting a skewer or cake tester. If it comes out clean or just has a tiny touch of crumbs, they're done. Let them cool completely before taking them out of the pan. We like to wrap our cakes in plastic wrap and leave them in the fridge over night before icing them the next day. ***THIS RECIPE IS ALSO PERFECT FOR CUPCAKES*** We know you'll LOVE this cake! Enjoy! "Music: http://www.bensound.com/royalty-free-music" Song: The Jazz Piano