Description
This Homemade Vanilla Cake is a classic and delightful dessert featuring a tender, moist crumb with rich vanilla flavor. Perfect for celebrations or an everyday treat, it’s easy to prepare with simple ingredients and baked to golden perfection.
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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or alternatively, line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside to ensure even distribution of leavening.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy, which should take about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the pure vanilla extract and combine thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture while alternating with the whole milk. Begin and end with the dry ingredients. Mix gently until just combined to maintain the cake’s light texture.
- Fill Pans: Evenly divide the cake batter between the prepared pans. Smooth the batter out with a spatula for an even surface.
- Bake the Cake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then transfer them onto a wire rack to cool completely before frosting or serving.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix after adding flour to prevent a dense cake.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and extra moistness.
- If you don’t have an electric mixer, you can cream the butter and sugar by hand, but it will take more effort.
- Make sure to cool cakes completely before frosting to avoid melting the frosting.
