Description
Mom’s Best Cake is a classic, moist, and fluffy vanilla cake perfect for any occasion. This simple recipe combines the rich flavors of butter, sugar, and vanilla with a light and creamy homemade frosting that melts in your mouth. Ready in just 50 minutes, this cake is a delicious treat for family gatherings and celebrations.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Frosting:
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar (depending on desired thickness)
- 2-3 tablespoons milk (more if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. This ensures the cake will not stick and will bake evenly.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside to incorporate the leavening agents evenly into the flour.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for a tender cake crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition to ensure proper emulsification.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined each time to avoid overmixing, which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it onto a wire rack to cool completely before frosting to prevent the frosting from melting.
- Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with milk, vanilla extract, and a pinch of salt. Continue to beat until you reach a smooth and spreadable consistency, adding more milk or powdered sugar as needed.
- Frost the Cake: Once the cake is completely cool, evenly spread the frosting over the top using a spatula or knife. Decorate as desired, slice, and serve.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake light and fluffy.
- Use fresh baking powder and baking soda for the best leavening effect.
- The frosting thickness can be adjusted by adding more powdered sugar for a firmer texture or more milk for a thinner spread.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
