The Best Vanilla Cake Recipe from Le Dolci Culinary Classroom in Toronto
There's nothing quite as comforting and delightful as a perfectly baked vanilla cake. Le Dolci, known for its exquisite and delectable confections, unveils its ultimate vanilla cake recipe. Whether you're a seasoned baker or just starting, this recipe promises to elevate your baking game to new heights.
Why Choose Le Dolci’s Vanilla Cake Recipe?
Le Dolci’s renowned vanilla cake recipe stands out for several reasons:
Unparalleled Flavor: This recipe strikes the perfect balance, offering a heavenly aroma and a rich, buttery vanilla taste that tantalizes the taste buds.
Moist and Tender Texture: The use of premium ingredients and a carefully crafted method ensures a moist, tender crumb that's second to none.
Versatile and Customizable: Easily adaptable to various shapes and sizes, it's perfect for layer cakes, cupcakes, or as a standalone delight.
Le Dolci's best vanilla cake recipe isn’t just a dessert; it's an experience in every bite. Whether for birthdays, celebrations, or a simple indulgence, this cake recipe will undoubtedly become your go-to favourite.
Embrace the aroma, savor the flavor, and elevate your baking prowess with Le Dolci’s exquisite vanilla cake.
Give this recipe a try and let your taste buds revel in the magic of Le Dolci’s culinary expertise!
Vanilla Oil Cake Recipe
YIELDS:1x 6” tall round cake or 3x 6” round cake layers
(or adjust cake layers to preferred height/weight and adjust bake times accordingly)
Ingredients
- 85g vegetable oil
- 170g sugar
- 2 eggs
- 150g all purpose flour
- 15g cornstarch
- 5g baking powder
- A pinch of salt
- 120g milk
- 1 teaspoon vanilla extract
METHOD:
- Combine the oil and sugar together using an electric mixer.
- Add the eggs and mix until combined. Add the eggs a few at a time if scaling up this recipe.
- Whisk together the flour, cornstarch baking powder and salt in a separate bowl.
- Combine the milk and vanilla extract.
- Alternate between adding dry and wet ingredients to the oil and sugar mixture, starting and ending
with dry ingredients. Scrape the bowl from time to time!
- Stop the mixer just before everything is totally mixed together and finish mixing by hand until
everything is just combined. Do not overmix!
- Portion batter into a greased and lined pan. Tap the cake pan down on the table to fill in any large
air pockets at the bottom of the cake and to have the batter come to level.
- Bake at 325F or 160C until golden brown and a skewer inserted into the middle of the cake comes
out clean, ~35 minutes for a tall 6” cake and ~17 minutes for 6” cake layers.
- Cool the cake completely then release from the pan. Decorate on the same day or wrap
cakes tightly in plastic wrap and store in the freezer (not the fridge) for
Up to three months.
LET’S BAKE!
Le Dolci blog links
Introduction to Cake Decorating – Le Dolci
CAKE DECORATING - Buttercream Flower Cake Class – Le Dolci
5 Day Cake Baking and Decorating Bootcamp
Follow us on Instagram @Ledolci
Maps Le Dolci Culinary Classroom
