![]() And adding all the dry ingredients at once can result in over mixing and tough cake. Once everything has just come together and no big lumps remain, your batter is good to go! Why alternate wet and dry ingredients in cake?Īdding all the liquid in at once can cause your batter to separate. As long as you end with the dry you good. Step Five: Alternate mixing the buttermilk and dry ingredients into the wet. The cake flour made for a softer, velvety crumb, so that’s what we’d recommend! Though if you’re in a pinch, all-purpose will work, just do 2 2/3 cup of all-purpose flour instead of 3 cups of cake flour. We tried both! While the all-purpose flour worked just fine, it produced a slightly denser cake with a crumb that was just a littttttle too bready. I have this amazing crank sifter that I love, which makes it super easy, but you can also just sift through a mesh strainer as well! Cake flour vs All-Purpose Flour? Confession: when I’m making cookies or other baked goods, I often just throw everything in together and don’t even mix it (don’t judge me okay), but with cakes it is SO important to get everything evenly distributed. Listen, I usually am NOT a devout sifter. Sift together the cake flour, baking powder, and salt. Step Four: In a separate bowl, sift the dry ingredients together. After all the eggs are in, add in that high quality vanilla (so worth it), and beat the mixture for another 3 minutes until it becomes pale yellow and you see little bubbles form on the top of the batter. Add in the eggs one at a time to make sure each individual egg is incorporated. Make sure the eggs are at room temperature so that they do not cool down the batter. Continue to beat the batter for 3 minutes until it is very pale yellow (almost white) and fluffy! Step Three: Add in the eggs one at a time, followed by the vanilla extract. By beating the batter while adding the sugar, the individual sugar granules will aerate the oil and butter mixture, creating the perfect base for a fluffy cake. ![]() With the mixer on medium speed slowly add in the granulated sugar. Step Two: Add in the granulated sugar slowly. ![]() We suggest leaving the butter out the night before you make this cake. Otherwise, the oil and butter won’t be able to come together completely. It needs to be so soft that when you pick it up the whole thing smooshes in your hands with no cold corners, melted centers or any weirdness. I cannot stress enough how crucial it is that your butter is at true room temperature. You’ll know this step is done when the oil and butter are a pale yellow, with no chunks of butter. The first step to this glorious cake is beating the butter and oil together with the whisk attachment until they are completely homogenous, about 3 minutes. Step One: Beat the oil and butter together.
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