Vanilla Cake Recipe
Indulge in the classic flavor of vanilla with this delightful vanilla cake recipe. Perfect for birthdays, anniversaries, or just a sweet treat, this cake is easy to make and sure to impress. With its moist texture and rich vanilla flavor, it serves as a versatile base for various toppings and fillings. Let’s dive into the ingredients and the process to create this scrumptious cake that everyone will love!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
Servings and Cooking Time
This recipe yields about 10 servings. Preparation time is approximately 20 minutes, and cooking time is around 25-30 minutes.
Nutritional Value
Each serving (1 slice) of vanilla cake contains approximately 350 calories, 15g fat, 50g carbohydrates, and 5g protein. This calculation is based on standard ingredients and serving sizes.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. For a dairy-free option, use almond milk and a dairy-free butter alternative. These substitutions maintain the cake’s delicious flavor and texture.
Serving and Pairings
This vanilla cake pairs beautifully with fresh berries, whipped cream, or a drizzle of chocolate ganache. It can also be served with a scoop of vanilla ice cream for an extra indulgent treat.
Storage and Reheating
Store any leftover vanilla cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The cake can be frozen for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn.
Cooking Mistakes
- Not measuring ingredients accurately.
- Overmixing the batter, leading to a dense cake.
- Skipping the greasing and flouring step for the pans.
- Opening the oven door too early during baking.
- Not letting the cake cool before frosting.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Scrape down the bowl to ensure even mixing.
- Test doneness with a toothpick.
- Experiment with different extracts for flavor variations.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature until you’re ready to frost and serve.
What can I use instead of eggs?
You can replace each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water).
How can I make the cake more flavorful?
Adding a pinch of salt enhances the sweetness, and using high-quality vanilla extract can intensify the flavor.
Can I double the recipe?
Absolutely! Just ensure you adjust the baking time, as larger cakes may require longer to bake.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Conclusion
This vanilla cake recipe is a timeless classic that’s perfect for any occasion. With its simple ingredients and easy steps, you can create a deliciously moist cake that delights everyone. Enjoy it plain or dressed up with your favorite toppings, and savor the delightful flavors!
Vanilla Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
