Description
This homemade vanilla cake is a classic, moist, and fluffy dessert perfect for any occasion. It features a delicate vanilla flavor and tender crumb, made from simple pantry ingredients with an easy-to-follow method ideal for bakers of all levels.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pure vanilla extract for flavor.
- Combine batter: Gradually add the sifted dry ingredients to the creamed butter and sugar mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until the batter is just combined to avoid overmixing.
- Divide batter and smooth: Evenly divide the cake batter between the prepared pans and smooth the tops with a spatula for an even bake.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and prepares the cakes for frosting or serving.
Notes
- Ensure butter is softened but not melted to achieve proper creaming texture.
- Do not overmix the batter once the flour is added to maintain cake tenderness.
- Use room temperature eggs for best mixing and texture.
- Allow cakes to cool completely before frosting to prevent melting.
- You can substitute whole milk with buttermilk for a slight tang and extra moistness.
