Description
A classic vanilla cake that’s moist, tender, and full of rich vanilla flavor. This straightforward recipe is perfect for both novice and experienced bakers, making it an ideal choice for birthdays, celebrations, or simply satisfying a sweet craving.
Ingredients
Units
Scale
- 1 cup (226 grams) unsalted butter, softened to room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2 3/4 cups (330 grams) cake flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole milk, at room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch rectangular pan.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 4-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the butter-sugar mixture in three parts, alternating with the milk in two parts (beginning and ending with the dry ingredients). Mix until just combined after each addition, being careful not to overmix.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- 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: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting or serving.
Notes
- Cake Flour: Using cake flour results in a finer, more tender crumb. If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing those 2 tablespoons with cornstarch. Sift this mixture well before using.
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature. This helps create a smoother batter and results in a more even bake.
- Storage: The cake can be stored at room temperature, covered, for up to 2 days. For longer storage, keep it refrigerated for up to a week, bringing slices to room temperature before serving.