Sally’s BEST Vanilla Cake… BUT BETTER (5 Easy Upgrades )

How to turn Sally’s Best Vanilla Cake is one of the absolutely best vanilla cakes there is. Full recipe included. This video shows how to perfect Sally's vanilla cake recipe, making it an easy cake recipe for any baker. I show you how to upgrade it with 5 easy improvements to make it simpler, more moist, more flavorful, and fail-proof. This one-bowl vanilla cake recipe works for 8-inch, 9-inch, or 9x13 pans and delivers bakery-quality results at home. Let's make baking easier! ----------------------------------------------------------------------- ALL ITEMS USED in the recipe (Amazon links below). Buying anything from this link won't cost you anything extra but it helps supporting the channel. Thanks so much! Tools for CAKE: https://amzn.to/4a2ZCf0 INGREDIENTS: https://amzn.to/4pU1xqz ------------------------------------------------------------------------ Looking for EASY DINNER? My Cooking Channel is here    / @easycookingwithlandon   ------------------------------------------------------------------------ DOWNLOADABLE recipe https://drive.google.com/file/d/1Qpnf... ------------------------------------------------------------------------- The Best Vanilla Cake (Moist & Easy) o Time: active; 30 minutes; inactive: 2 hours o Serving 12-16 (3-layer 8-inch round cake OR 2-layer 9-inch cake OR 1-layer 9x13-inch sheet cake) o Calorie: o Pan: 3 8-inch (20cm) cake pans OR 2 9-inch (23cm) pans OR 9x13-inch sheet pan, electric mixer For the cake: Ingredients: • 1 ¾ cups + 2 TBS (380g) white sugar • 2/3 cup (146g) unsalted butter, room temp OR cut cold butter into 3-4 pieces and microwave for 20-30 seconds to soften • 4 large eggs, cold is fine • 1 tsp (6g) fine salt • 1 ½ tsp (7g) baking powder • ½ tsp (2.5g) baking soda • 3 cups (375g) all-purpose flour, NO sifting • ½ cup (120ml) vegetable/canola oil • 1 ¼ cups (295ml) buttermilk • ¾ tsp (4ml) almond extract • 1 ¼ TBS (18ml) vanilla extract, good one • 1 ½ TBS (22ml) lemon juice • Cake soak solution for extra moistness: 3 to 4 TBS (40-53g) of white sugar in ¼ cup (60ml) of water plus ½-1 tsp (3-5ml) of vanilla extract Instructions: 1. Preheat the oven to 340F (171C). Grease, line with parchment paper & flour 3 8-inch round pans. Taps off excessed flour. 2. In a mixing bowl, add sugar, softened butter, eggs, salt, baking powder; baking soda, beat on medium-high speed for 1 ½ minutes. 3. Add flour, oil, buttermilk, almond extract, vanilla extract, and lemon juice. Beat on low speed for 15 seconds. Scrape the bowl, beat for another 15-20 seconds until just well combined. Don’t overmix. Scrape and stir to mix. 4. Divide batter evenly between the 3 prepared pans. Use a scale for accuracy. Tap to pop large bubbles. 5. Bake for 30 to 35 minutes (about 5 minutes longer for 2 9-inch/23cm pans) or until toothpick test comes out clean. If using 9x13-inch sheet cake (bake for 40-50 minutes at 325F). 6. Let the pans cool on wire rack(s) for 5-10 minutes before removing the cakes from the pan (run a flexible spatula around the edges first for extra insurance). Cut the domes off when still slightly warm now if desired (a must if doing cake soak). Let cool down completely before frosting. 7. Dapple/brush cake soak solution (heat in microwave for about 1 minute and apply on the cake when still warm (not too hot) for better absorption) all over the cake layers before frosting over. Vanilla buttercream frosting: • 3 sticks (24 TBS/340g) unsalted butter, softened to room temperature • 5 ½ (688g) powdered sugar • ¼ tsp (1.5g) fine/table salt • 1 to 1 ¼ TBS (15-18ml) vanilla extract, good one • 1/3 cup + 1 TBS (93ml) milk, any percentage, 1 to 2 TBS (15-30ml) more if feel too thick Instructions: 1. Make sure to soften butter in room temperature (1 to 2 hours). Beat butter for 15 seconds. 2. Add 2 cups of sugar, beat for 30 seconds. 3. Add the rest of sugar and ingredients. Beat until light, and creamy (about 2 minutes). 4. Frost in between layers and on the outside of the cool cake.