Description
This classic vanilla cake recipe yields a moist and tender cake with a rich vanilla flavor, perfect for any celebration or dessert. It features a smooth batter made from creamed butter and sugar, eggs, vanilla extract, and a balance of flour and milk, baked to golden perfection in the oven.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar using an electric mixer or by hand until the mixture is light, fluffy, and pale in color.
- Add Eggs: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next for a smooth batter.
- Add Vanilla Extract: Stir in the vanilla extract thoroughly to infuse the batter with rich vanilla flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture to maintain batter consistency.
- Mix Batter: Mix until the batter is smooth and well combined, taking care not to overmix to keep the cake light and tender.
- Divide Batter: Evenly divide the cake batter between the prepared cake pans, smoothing the tops if needed.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool in Pans: Remove the cake pans from the oven and allow the cakes to cool in the pans for about 10 minutes to set before removing.
- Cool Completely: Carefully invert the cakes onto a wire rack and let them cool completely before frosting with your favorite frosting or icing.
Notes
- Ensure butter is softened to room temperature for optimal creaming results.
- Do not overmix the batter to avoid a dense cake texture.
- You can substitute milk with buttermilk for a slight tang and tender crumb.
- Use toothpick testing to confirm doneness; moisture on the toothpick indicates more baking is needed.
- Let the cakes cool fully before frosting to prevent melting or sliding of the frosting.
