Indulge in the classic vanilla cake recipe that promises to be a crowd-pleaser for any occasion. With its moist texture and rich flavor, this cake is perfect for birthdays, celebrations, or just a sweet treat at home. Follow this easy step-by-step guide to create a delicious vanilla cake that will leave everyone asking for seconds!
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup whole milk
– 3 large eggs
– 1 tablespoon vanilla extract
– 2 teaspoons baking powder
– ½ teaspoon salt
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is 20 minutes, and cooking time is 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 10g fat, 50g carbohydrates, 3g protein, and 20g sugar.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Alternative Ingredients
You can substitute the all-purpose flour with gluten-free flour for a gluten-free version. Additionally, you can use almond milk in place of whole milk for a dairy-free option.
Serving and Pairings
This vanilla cake pairs beautifully with fresh berries, whipped cream, or a dusting of powdered sugar. It also works well with a variety of frostings, such as chocolate or cream cheese frosting.
Storage and Reheating
Store the vanilla cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Not measuring ingredients accurately can affect texture.
- Overmixing the batter can lead to a dense cake.
- Opening the oven door too early can cause sinking.
- Not letting the cake cool completely before frosting can lead to melting.
- Using cold ingredients can prevent proper mixing.
Helpful Tips
- Always preheat your oven for even baking.
- Use room temperature ingredients for better mixing.
- Check your oven’s temperature with an oven thermometer.
- Experiment with different extracts for unique flavors.
- Let the cake layers cool before frosting to maintain structure.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake in advance. Just store it properly and frost it closer to the serving time for the best taste and texture.
What can I use instead of eggs?
You can use applesauce, mashed banana, or commercial egg replacers as substitutes for eggs in this recipe.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I add flavors to the cake?
Absolutely! You can enhance the flavor by adding almond extract or citrus zest to the batter.
What frosting goes well with vanilla cake?
Cream cheese, buttercream, or chocolate frosting are excellent choices to complement the vanilla flavor.
Conclusion
This vanilla cake recipe is not only easy to make but also versatile and delicious. Perfect for any occasion, it will surely impress your family and friends. With its light texture and rich flavor, it’s a classic treat that never goes out of style.
Vanilla Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Nutrition
