Martha Stewart's Vanilla Wedding Cake Recipe
Ingredients
This delicious vanilla wedding cake recipe by Martha Stewart is sure to please your guests! To make this tasty treat, you'll need: 6 large eggs at room temperature, 2 cups granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon almond extract, 1 cup vegetable oil, 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup buttermilk, and 2 tablespoons of light corn syrup.
Instructions
To get started, preheat your oven to 350°F and grease your cake pans with butter. In a large bowl, whisk together the eggs, sugar, vanilla extract, almond extract, and oil until smooth. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Add the buttermilk and corn syrup and mix until everything is well blended.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, level the cakes with a serrated knife by slicing off the domed tops. Place one cake layer on a cake stand or serving plate and spread a thin layer of frosting on top. Top with the second cake layer and spread a layer of frosting over the top and sides of the cake.
Nutrition
This vanilla wedding cake recipe yields one 8-inch round cake with about 15 servings. Each serving contains about 368 calories, 17.4 grams of fat, 49.9 grams of carbohydrates, and 4.4 grams of protein. It also contains 1.4 grams of dietary fiber, 140 milligrams of cholesterol, and 230 milligrams of sodium.
Tips
To make sure your cake is perfectly moist and fluffy, make sure to use room temperature eggs and buttermilk. You can also substitute the vegetable oil with melted butter if desired. For a richer flavor, you can also add a teaspoon of lemon or orange zest to the batter. If you want to make a larger cake, you can easily double the recipe and bake the cake in three 8-inch round cake pans.
For a decorative touch, you can top the cake with fresh fruit, edible flowers, or a sprinkle of confectioners' sugar. You can also use this recipe to make cupcakes, just reduce the baking time and test for doneness with a toothpick. If you want to make the cake ahead of time, you can bake the layers and freeze them for up to two weeks. When ready to assemble the cake, just thaw in the refrigerator overnight and proceed with the recipe.
Conclusion
Martha Stewart's vanilla wedding cake is a classic recipe that is sure to please your guests. With its moist, fluffy texture and rich flavor, this cake is perfect for any special occasion. Plus, it's easy to make and can be customized with different flavors and decorations. So next time you're hosting a party or special event, why not give this recipe a try?
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