It’s simple to buy a box of cake mix, but let’s face it, taste and freshness go away for convenience. If you’ve never made a cake from scratch before, you might be amazed at how simple it is and how many of the items you already have in your kitchen and fridge.
Beside burnt cheesecake that we loved. This airy, fluffy, and creamy vanilla cake is perfect for dessert and maybe served to family and friends as is. You can also make it into a favorite birthday cake or a memorable wedding cake.
Ingredients Vanilla Cake Recipe
1/2 cup (1 stick) unsalted butter, melted and split into 2-tablespoon pieces; plus more butter to coat pans
2 1/4 cups all-purpose flour, plus more flour to coat pans
1 1/3 cup sugar, granulated
a half teaspoon of salt
a tablespoon powdered baking soda
a teaspoon extract de Vanille
1 quart of 2% milk
two eggs, big
How to make Vanilla Cake
Collect the necessary materials. Allow all of the ingredients to come to room temperature before using. Heat earlier the oven to 350 degrees Fahrenheit.
Prepare two 9-inch cake pans for your vanilla cake by buttering and flouring them.
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, flour, salt, and baking powder—mix all the dry ingredients in a mixing bowl.
Add the butter one chunk at a time to the mixer on low speed, and combine until the material changes to a gritty consistency, about 30 seconds to 1 minute. Scoop down the bowl and use a rubber spatula to paddle it.
Now with the mixer on low, carefully add in the milk while adding the vanilla extract. Stop, scrape, and continue mixing for another minute.
Mix on medium-low until the first egg is well integrated; repeat with the second egg. Scrape down the bowl after 30 seconds of mixing until foamy.
To discharge any air bubbles, pour the batter into the prepared pans and give each one a couple of firm taps on the counter. Place the pans in the oven.
Bake for 30–35 minutes, or until a skewer inserted in the middle comes out clean or with a few crumbs attached. (Start checking at 30 minutes; it’s better to check too early than to overbake.) The top of the cakes will be golden brown, the edges will come away from the pan’s sides, and the cakes will bounce back when touched.
Cool the cakes for 10 minutes on a wire rack before loosening the edges using a knife down the pan’s sides; flip the cakes out onto racks and chill for at least 1 hour before icing.
You can now frost and savor!
Some extra tips for you
Use pure vanilla extract for the rich vanilla taste. It is more expensive than counterfeit extract, but it is essential for vanilla-flavored baked products.
Before adding the batter, line the bottoms of the pans with greased parchment paper cut to fit the pan to make it easier to remove the cooled cakes.
Your cake didn’t rise?
Likely, you’re not using fresh baking powder if your cakes aren’t rising. The baking powder quickly loses its effectiveness, and if it’s too old, your cake won’t build up correctly. Replace baking powder in your cupboard if it’s been more than six months after you bought it. Replace it even if you don’t remember how long it’s been. On the lid, write the date you opened it.
What’s the deal with the cake not being fluffy and moist?
There are several reasons why this cake may turn out to be drier than intended. First, make sure the butter, eggs, and milk are all at room temperature before starting the process. The batter will not create an emulsion if they are too cold, and your cake will not be light and fluffy. Ensure you don’t overmix the batter. Try to follow the recipe’s mixing time recommendations. Check early for an overbaked cake that will dry out. If your oven is prone to overheat, an oven thermometer can help you keep track of all of your baked products.
What frosting should I use on this vanilla cake?
For a vanilla cake, buttercream frosting is an ideal move. It’s the most popular form of frosting, and there are many delectable variations to try. Buttercream frosting comes from mixing butter, a fat-like shortening, confectioners’ sugar, egg white, and vanilla extract at its most basic level. It’s perfect for tiered cakes and comes in multi-colors and flavors to suit any occasion.
What is the best frosting method for layered cakes?
Half the joy of making your cake is decorating it. Allow the cake to cool fully before frosting it, whether it’s stacked or not, and make sure the icing is at room temperature. For a two-layer 9-inch round cake, you’ll need around 5 cups of frosting; for a single-layer 9-inch round cake, you’ll need 4 cups.
It’s essential to level the cakes before icing them so that you can work with flat tops. Then, to seal the cake crumbs, add a “crumb” layer, freeze and set it, and finish with the left frosting. To give the cake a unique design, you may also add a few fresh strawberries, some interesting candies, or try your piping abilities.
Variations on the recipe
This vanilla cake recipe yields approximately 4 cups of batter, enough to fill two 9-inch cake pans. If you’re preparing a tiered wedding cake, you may easily double or quadruple the recipe. This recipe will only make the top tier of a three-layered cake with a 10-inch bottom tier, 8-inch middle tier, and 6-inch top tier (two layers each). To make the middle tier, you’ll need to double it. And to make the lowest tier, you’ll need to quadruple it.
Make a lemon cake by replacing the vanilla extract with lemon essence and a teaspoonful or so of lemon zest. You may also add an extra egg yolk to increase the yellow hue of the cake if you do this, but more than one will throw the recipe off.