Making a vanilla cake is a delightful endeavor! Here’s a basic recipe to get you started:
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 and 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 3 cups (360g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk, at room temperature
- 2 teaspoons vanilla extract
Instructions:
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Preparation:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
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Creaming the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Use a hand mixer or a stand mixer fitted with a paddle attachment.
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Incorporating Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract.
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Combining Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
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Alternating Dry Ingredients and Milk:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
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Baking:
- Divide the batter evenly between the prepared cake pans.
- Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Cooling:
- Allow the cakes to cool in the pans for about 10 minutes.
- Then, carefully remove them from the pans and transfer to a wire rack to cool completely before frosting.
Tips:
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to achieve a smooth batter and even baking.
- Do Not Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.
- Frosting: Once cooled, you can frost the cake with vanilla buttercream frosting or any frosting of your choice.
Enjoy your homemade vanilla cake!