Ultimate Easy Homemade Vanilla Cake
Ultimate Easy Homemade Vanilla Cake
Introduction
Welcome to your new go-to recipe for the Ultimate Easy Homemade Vanilla Cake! This isn't just any vanilla cake; it's a perfectly moist, wonderfully fluffy, and exquisitely flavorful masterpiece that brings pure joy with every bite. Simple to make yet undeniably impressive, this timeless treat transforms any occasion, big or small, into a sweet celebration. Forget complicated techniques – we're making classic vanilla cake accessible and absolutely delicious for every home baker!
Ingredients
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- 1 ¾ cups (350g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper circles and spray with non-stick baking spray.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
- Cream Butter: In a separate large bowl, using an electric mixer, beat the softened butter on medium speed until creamy, about 2 minutes.
- Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract until just combined.
- Alternate Wet & Dry: With the mixer on low speed, gradually add half of the dry ingredients to the butter mixture, mixing until just combined. Pour in the milk and mix until just combined. Add the remaining dry ingredients and mix until the batter is just smooth and no streaks of flour remain. Be careful not to overmix.
- Pour & Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Completely: Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure cakes are entirely cool before frosting.
Pro Tips & Notes
- Room Temperature Ingredients: For the best emulsion and a smooth batter, ensure your butter, eggs, and milk are all at room temperature. This helps them combine uniformly.
- Measure Flour Correctly: Always spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly can compact the flour and lead to a dry cake.
- Do Not Overmix: Overmixing develops the gluten in the flour, resulting in a tough, dense cake. Mix until just combined – no more visible streaks of flour.
- Test for Doneness: Use a wooden skewer or toothpick inserted into the center of the cake. If it comes out clean or with a few moist crumbs attached, your cake is ready.
- Cool Completely: Rushing the cooling process can cause your cake to crumble when frosting. Allow ample time for the layers to cool entirely before handling and frosting.
Nutrition Facts (per serving)
- Calories: 410 kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 105mg
- Sodium: 310mg
- Carbohydrates: 54g
- Sugar: 36g
- Protein: 6g
Frequently Asked Questions
- Q: Why is my vanilla cake dry? A: A dry cake is often the result of overbaking, using too much flour, or not having enough fat or liquid in the recipe. Ensure you measure flour correctly and do not overbake.
- Q: Can I make this cake ahead of time? A: Absolutely! Baked and completely cooled cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 2 months. Thaw frozen layers in the refrigerator overnight before frosting.
- Q: How should I store leftover cake? A: Once frosted, the cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Q: What frosting goes best with this vanilla cake? A: This versatile vanilla cake pairs beautifully with classic vanilla buttercream, rich chocolate buttercream, a tangy cream cheese frosting, or even a simple fruit compote and whipped cream.