
English: 
This is the softest and fluffiest vanilla
cake covered in the vanilla swiss meringue
buttercream.
It’s easy to make so don’t be scared away
by the layers.
Welcome to recipes by Carina where I share
with you how to make classic and simply delicious
recipes, make sure to subscribe or follow
my page for a new recipe each week.
To make this cake we’re going to be using
the reverse creaming method which is a technique
that leads to finer, silkier and softer cakes
that bake more evenly.
It’s great for a delicate flavour like vanilla.
This just means we’re mixing the butter
in with the dry ingredients rather than the
traditional method of creaming butter and
sugar together.
In the bowl of your stand mixer or a large
bowl if you are using hand mixer measure out

English: 
This is the softest and fluffiest vanilla
cake covered in the vanilla swiss meringue
buttercream. It’s easy to make so don’t
be scared away by the layers. Welcome to recipes
by Carina where I share with you how to make
classic and simply delicious recipes, make
sure to subscribe or follow my page for a
new recipe each week.
To make this cake we’re going to be using
the reverse creaming method which is a technique
that leads to finer, silkier and softer cakes
that bake more evenly. It’s great for a
delicate flavour like vanilla. This just means
we’re mixing the butter in with the dry
ingredients rather than the traditional method
of creaming butter and sugar together.
In the bowl of your stand mixer or a large
bowl if you are using hand mixer measure out

English: 
2 cups or 250g of standard or all purpose
flour.
You can use cake flour for this recipe, it’ll
be even more delicate but normal flour works
perfectly well.
You’ll notice I give the recipe amounts
in metric and imperial, cups, grams and ounces
so no mater where in the world you live you
should find this recipe easy enough to follow.
If you would like the full recipe for this
vanilla cake it will be on my website as well
as the full measurements listed in the description
box below.
To the flour measure out 2 thirds of a cup
of white sugar.
You can make this recipe by hand, but it’s
much easier with a hand mixer or a stand mixer.
If you enjoy baking I would definitely recommend
getting a hand mixer, they’re not too expensive
and you’ll definitely need it if you want
to make the Swiss meringue buttercream.
To make our cake super light and airy we’ll
need some baking powder as well as baking
soda to provide some lift.

English: 
2 cups or 250g of standard or all purpose
flour. You can use cake flour for this recipe,
it’ll be even more delicate but normal flour
works perfectly well. You’ll notice I give
the recipe amounts in metric and imperial,
cups, grams and ounces so no mater where in
the world you live you should find this recipe
easy enough to follow. If you would like the
full recipe for this vanilla cake it will
be on my website as well as the full measurements
listed in the description box below. To the
flour measure out 2 thirds of a cup of white
sugar.
You can make this recipe by hand, but it’s
much easier with a hand mixer or a stand mixer.
If you enjoy baking I would definitely recommend
getting a hand mixer, they’re not too expensive
and you’ll definitely need it if you want
to make the Swiss meringue buttercream.
To make our cake super light and airy we’ll
need some baking powder as well as baking

English: 
soda to provide some lift. You can’t substitute
one for the other here so make sure you have
both as they are different ingredients that
provide different results. You’ll need 1
tsp of baking powder and 1/2 a tsp of baking
soda, add these both to the bowl with the
flour and sugar.
Finally you’ll need a pinch of salt. Using
your stand mixer or hand mixer on low speed
mix the ingredients together for few seconds
or so or until they’re well combined. With
the mixer running on low speed or while you’re
still holding the hand mixer start to add
your butter. You’ll need 1 Cup, 2 sticks
or 225 grams of butter for this recipe. Make
sure it’s completely at room temperature
here, I’ll usually leave mine out of the
fridge from the night before. It’s easiest
to have it cut into large pieces so you can
easily add one piece after the other.

English: 
You can’t substitute one for the other here
so make sure you have both as they are different
ingredients that provide different results.
You’ll need 1 tsp of baking powder and 1/2
a tsp of baking soda, add these both to the
bowl with the flour and sugar.
Finally you’ll need a pinch of salt.
Using your stand mixer or hand mixer on low
speed mix the ingredients together for few
seconds or so or until they’re well combined.
With the mixer running on low speed or while
you’re still holding the hand mixer start
to add your butter.
You’ll need 1 Cup, 2 sticks or 225 grams
of butter for this recipe.
Make sure it’s completely at room temperature
here, I’ll usually leave mine out of the
fridge from the night before.
It’s easiest to have it cut into large pieces
so you can easily add one piece after the
other.

English: 
This is kind of a similar technique here as
if you were to be making pastry, ideally you
want the mixture to start to resemble course
sand. The reverse creaming method works by
coating all the little granules of flour in
butter, sort of by waterproofing it or providing
a protective barrier. When you add the wet
ingredients they aren’t able to hydrate
the flour which in turn doesn’t allow it
produce gluten and gluten is what leads to
chewier and more dense goods like bread. If
you were to taste a creamed and reversed creamed
cake side by side the flavour would be the
same but the structure and texture are what’s
different. Both have their pros and cons but
for a vanilla layer cake reversed is definitely
the preference.
As you can see here your trying to get it
to about this point, a little finer would
be okay. There are still a few bits of butter
but it around this kind of texture will work
perfectly.

English: 
This is kind of a similar technique here as
if you were to be making pastry, ideally you
want the mixture to start to resemble course
sand.
The reverse creaming method works by coating
all the little granules of flour in butter,
sort of by waterproofing it or providing a
protective barrier.
When you add the wet ingredients they aren’t
able to hydrate the flour which in turn doesn’t
allow it produce gluten and gluten is what
leads to chewier and more dense goods like
bread.
If you were to taste a creamed and reversed
creamed cake side by side the flavour would
be the same but the structure and texture
are what’s different.
Both have their pros and cons but for a vanilla
layer cake reversed is definitely the preference.
As you can see here your trying to get it
to about this point, a little finer would
be okay.
There are still a few bits of butter but it
around this kind of texture will work perfectly.

English: 
Let me know in the comments below what your
favourite flavour of cake is. I have so many
different recipes now of cakes, I’ll have
a playlist linked below if your looking for
some inspiration. Mine would probably be carrot
cake or banana cake, I don’t think you can
ever go past a good cream cheese icing or
frosting.
In a smaller bowl we’re going to combine
the wet ingredients for the vanilla cake.
We’ll need three good quality room temp
eggs. If you store them in the fridge just
remove them about 30 mins to an hour before
you start baking or if you’ve forgotten
to do that you can sit them in warm water
for 5-10 minutes. Crack each one in to the
bowl followed by 2/3 of a cup of sugar. We
added sugar earlier with the flour as well
but adding it all at beginning would have
been too much, causing it to cream a little
with the butter.

English: 
Let me know in the comments below what your
favourite flavour of cake is.
I have so many different recipes now of cakes,
I’ll have a playlist linked below if your
looking for some inspiration.
Mine would probably be carrot cake or banana
cake, I don’t think you can ever go past
a good cream cheese icing or frosting.
In a smaller bowl we’re going to combine
the wet ingredients for the vanilla cake.
We’ll need three good quality room temp
eggs.
If you store them in the fridge just remove
them about 30 mins to an hour before you start
baking or if you’ve forgotten to do that
you can sit them in warm water for 5-10 minutes.
Crack each one in to the bowl followed by
2/3 of a cup of sugar.
We added sugar earlier with the flour as well
but adding it all at beginning would have
been too much, causing it to cream a little
with the butter.

English: 
We’ll also need half a cup of milk and half
a cup of sour cream.
The sour cream adds moisture as well as a
little tang to the cake, its what’s going
to activate the baking soda we added to the
dry ingredients earlier.
If you don’t have sour cream you can also
substitute with natural unsweetened yoghurt
or greek yoghurt or failing that you can use
a cup of milk instead but make sure to use
all baking powder instead of the baking soda
as the cake will have a bitter flavour.
Lastly we’ll need two teaspoon of vanilla.
I like the one with beans in it so you get
those running through the cake, since that’s
the only flavour we’re using here make sure
your’s is the best quality you can find.

English: 
We’ll also need half a cup of milk and half
a cup of sour cream. The sour cream adds moisture
as well as a little tang to the cake, its
what’s going to activate the baking soda
we added to the dry ingredients earlier. If
you don’t have sour cream you can also substitute
with natural unsweetened yoghurt or greek
yoghurt or failing that you can use a cup
of milk instead but make sure to use all baking
powder instead of the baking soda as the cake
will have a bitter flavour.
Lastly we’ll need two teaspoon of vanilla.
I like the one with beans in it so you get
those running through the cake, since that’s
the only flavour we’re using here make sure
your’s is the best quality you can find.

English: 
Use a whisk to mix the wet ingredients together,
combining them well, breaking up the eggs.
Pour half of the wet ingredients into the
bowl with the dry ingredients and mix on low
speed until just about fully combined.
Follow with the second half and mix the cake
batter together on low to medium speed for
about a minute or so.
We don’t have to be as careful here with
over mixing as doing the reverse creaming
method we haven’t allowed much gluten to
form.
Mixing now we’re actually trying to develop
the smallest amount of gluten just so the
cake holds together well but still not the
same as if we were to be doing the traditional
creaming method.
Pour the cake batter into 3 lined and greased
6 inch or 15cm cake pans.
Alternatively you can use 2 8 inch or 20cm
cake pans instead and have a 2 layer cake.

English: 
Use a whisk to mix the wet ingredients together,
combining them well, breaking up the eggs.
Pour half of the wet ingredients into the
bowl with the dry ingredients and mix on low
speed until just about fully combined. Follow
with the second half and mix the cake batter
together on low to medium speed for about
a minute or so. We don’t have to be as careful
here with over mixing as doing the reverse
creaming method we haven’t allowed much
gluten to form. Mixing now we’re actually
trying to develop the smallest amount of gluten
just so the cake holds together well but still
not the same as if we were to be doing the
traditional creaming method.
Pour the cake batter into 3 lined and greased
6 inch or 15cm cake pans. Alternatively you
can use 2 8 inch or 20cm cake pans instead
and have a 2 layer cake. Bake in a 180 C or

English: 
Bake in a 180 C or 350 F oven for 25-30 minutes
or until the centre of the cake springs back
when lightly pressed.
Leave to cool completely before decorating.
To decorate the cake there are a couple of
different options you can choose from, theres
traditional buttercream which is butter and
powdered sugar whipped together or Swiss Meringue
Buttercream.
Swiss Meringue Buttercream can take a little
longer to make but it has a much silkier texture
and isn’t as sweet.
I’ll have the full recipe for both listed
below as well as the videos which are very
informative if you haven’t made it before.
Today I’m making the Vanilla Swiss Meringue
Buttercream which uses a sweetened whipped
meringue that butter is creamed into.
It’s my favourite for this type of cake
as you want it between the layers of cake
as well as on the outside and traditional
buttercream can sometimes be too sweet and

English: 
350 F oven for 25-30 minutes or until the
centre of the cake springs back when lightly
pressed. Leave to cool completely before decorating.
To decorate the cake there are a couple of
different options you can choose from, theres
traditional buttercream which is butter and
powdered sugar whipped together or Swiss Meringue
Buttercream. Swiss Meringue Buttercream can
take a little longer to make but it has a
much silkier texture and isn’t as sweet.
I’ll have the full recipe for both listed
below as well as the videos which are very
informative if you haven’t made it before.
Today I’m making the Vanilla Swiss Meringue
Buttercream which uses a sweetened whipped
meringue that butter is creamed into. It’s
my favourite for this type of cake as you
want it between the layers of cake as well
as on the outside and traditional buttercream

English: 
overpowering for that.
Make sure your cakes have completely cooled
to room temperature before you start to decorate
them.
I’ve used a serrated knife and levelled
off the tops just so they are perfectly flat
but you’ll find that these cakes don’t
form too much of a dome so you can easily
skip this step if you want to.
Start with one of your cakes and add about
a 1/3 of a cup of the buttercream.
Using an offset spatula spread it as evenly
as you can over the cake.
If you don’t have an offset spatula you
can use a knife, spoon or rubber spatula but
this tool makes such easy work of it.
I’ll have the one I’m using linked below,
it’s my favourite.
Follow with a second cake, pressing it down
evenly and top with another 1/3 cup of the
Swiss meringue buttercream.

English: 
can sometimes be too sweet and overpowering
for that.
Make sure your cakes have completely cooled
to room temperature before you start to decorate
them. I’ve used a serrated knife and levelled
off the tops just so they are perfectly flat
but you’ll find that these cakes don’t
form too much of a dome so you can easily
skip this step if you want to. Start with
one of your cakes and add about a 1/3 of a
cup of the buttercream. Using an offset spatula
spread it as evenly as you can over the cake.
If you don’t have an offset spatula you
can use a knife, spoon or rubber spatula but
this tool makes such easy work of it. I’ll
have the one I’m using linked below, it’s
my favourite.
Follow with a second cake, pressing it down
evenly and top with another 1/3 cup of the
Swiss meringue buttercream. Once it’s smoothed
out finally follow up with the third cake,

English: 
turning upside down so you get the perfectly
flat bottom as the top of the cake. If you
made this using two 8 inch or 20cm cakes instead
I would recommend using just over half a cup
of the buttercream between the two layers.
Add a big scoop of the buttercream to the
top of the cake and cover it all in a thin
layer, this is the crumb coat. We’ll add
more later on but this just keeps all the
crumbs form the cake contained so when your
smoothing over the final layer you don’t
get bits of cake every where. Place it into
the fridge for at least 30 minutes to chill
and set.
And finally follow up with the final coat.
If your way better than me at this you can
smooth it flat but I find thats just too much
work so I go for more swirls as the finished
look.
Before serving place the cake in the fridge
for another 30 minutes just to let the Swiss
Meringue Buttercream set. Slice it and enjoy!

English: 
Once it’s smoothed out finally follow up
with the third cake, turning upside down so
you get the perfectly flat bottom as the top
of the cake.
If you made this using two 8 inch or 20cm
cakes instead I would recommend using just
over half a cup of the buttercream between
the two layers.
Add a big scoop of the buttercream to the
top of the cake and cover it all in a thin
layer, this is the crumb coat.
We’ll add more later on but this just keeps
all the crumbs form the cake contained so
when your smoothing over the final layer you
don’t get bits of cake every where.
Place it into the fridge for at least 30 minutes
to chill and set.
And finally follow up with the final coat.
If your way better than me at this you can
smooth it flat but I find thats just too much
work so I go for more swirls as the finished
look.
Before serving place the cake in the fridge
for another 30 minutes just to let the Swiss
Meringue Buttercream set.
Slice it and enjoy!

English: 
This cake is simple being just vanilla flavoured
but so delicious.
I hope you enjoyed this recipe, if you make
any of my recipes please send me a photo of
your recreation, I love receiving them!
Thank you so much for watching and I will
see you in my next video.

English: 
This cake is simple being just vanilla flavoured
but so delicious. I hope you enjoyed this
recipe, if you make any of my recipes please
send me a photo of your recreation, I love
receiving them! Thank you so much for watching
and I will see you in my next video.
