Japanese Vanilla Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps to create a tender crumb.

Unsalted butter: Adds richness and moisture to the cake.

Eggs: Provide structure and stability, helping the cake to rise.

Vanilla extract: Adds a classic vanilla flavor to the cake.

Milk: Adds moisture and helps to create a tender crumb.

Baking powder: A leavening agent that helps the cake to rise.

Salt: Enhances the flavors of the other ingredients.

When creaming together the butter and sugar, ensure that the butter is at room temperature. This allows it to incorporate air more effectively, resulting in a lighter and fluffier cake. Use a stand mixer or hand mixer on medium speed for about 3-5 minutes until the mixture is pale and creamy.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which results in a finer, softer crumb, ideal for cakes.

• sugar - Substitute with honey: Honey adds moisture and a slightly different sweetness profile. Use ¾ cup honey for every 1 cup of sugar and reduce the liquid in the recipe by ¼ cup.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor. Use in a 1:1 ratio.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor. Use half the amount as it is more potent.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity as regular milk.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content and flavor profile.

• Allow the cake to cool completely on a wire rack before storing. This helps prevent condensation, which can make the cake soggy.
• Wrap the cake tightly in plastic wrap. Ensure there are no air pockets to maintain freshness.
• For added protection, place the wrapped cake in an airtight container or a resealable plastic bag.
• Store the cake at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight.
• For longer storage, freeze the cake. Wrap it in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the cake with the date before placing it in the freezer. This helps you keep track of its freshness.
• Freeze the cake for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
• To serve, bring the cake to room temperature. This helps restore its soft, moist texture.
• If you prefer, you can slice the cake before freezing. Wrap each slice individually for easy, single-serving portions.
• Reheat slices in the microwave for a few seconds if you prefer a warm cake. Be cautious not to overheat, as this can dry out the cake.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove from the oven and let it sit for a couple of minutes before unwrapping.

• Microwave Method:

  1. Place a slice of cake on a microwave-safe plate.
  2. Cover the cake with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and heat in 10-second intervals if needed.

• Steaming Method:

  1. Set up a steamer or use a pot with a steamer basket.
  2. Bring water to a gentle simmer.
  3. Place the cake on a heatproof plate and put it in the steamer.
  4. Cover and steam for about 5-7 minutes.
  5. Carefully remove the plate and let the cake cool slightly before serving.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place a slice of cake in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Warm for about 2-3 minutes on each side.
  5. Remove from the skillet and let it cool for a minute before enjoying.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• Cake pan: The container in which the cake batter is poured and baked.

• Mixing bowl: A large bowl used to mix the ingredients together.

• Hand mixer: An electric tool used to cream the butter and sugar, and to beat the eggs into the mixture.

• Whisk: Used to combine the dry ingredients (flour, baking powder, and salt) together.

• Measuring cups: Used to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure out the vanilla extract, baking powder, and salt.

• Spatula: Used to scrape down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Toothpick: Used to check if the cake is fully baked by inserting it into the center of the cake.

• Wire rack: Used to cool the cake completely after it has been removed from the pan.

Pre-measure ingredients: Measure all ingredients before starting to save time during the mixing process.

Room temperature butter: Ensure butter is softened to room temperature for easier creaming with sugar.

Use a stand mixer: A stand mixer can speed up the creaming and mixing steps, making the process more efficient.

Prepare the pan: Grease and flour the cake pan before starting to avoid interruptions.

Combine dry ingredients: Whisk together flour, baking powder, and salt in advance to streamline the batter preparation.