Heavenly Cake – The Delish Recipe

Moist, fluffy, and utterly divine, this Heavenly Cake is a masterpiece of texture and flavor. With a tender crumb and a hint of sweetness, it’s the perfect base for your favorite frostings and toppings.

Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this cake is sure to impress.

Ready Time

1 hrs 30 mins

Yields

8 servings

Ingredients

2 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt

Instructions

Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside. Using an electric mixer, beat the butter in a large bowl until creamy, about 2 minutes.

Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the beaten butter, beginning and ending with the flour mixture.

Beat just until combined. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once the cakes are completely cool, you can frost and decorate them as desired.

Slice and serve!

Notes

To ensure the cake is light and fluffy, make sure to use room temperature eggs and softened butter. Also, don’t overmix the batter, especially when adding the flour mixture, as it can lead to a dense cake.

When preparing the pans, grease them thoroughly to prevent the cake from sticking.

Parchment paper on the bottom will also help with easy removal. Keep an eye on the cakes while they’re baking, as the baking time may vary depending on your oven.

A toothpick inserted in the center should come out clean, but if you’re unsure, bake for a few more minutes and check again.

For even baking, make sure the cakes are at the same level in the oven, and rotate the pans halfway through the baking time. Once cooled, the cakes can be stored at room temperature for up to 3 days or frozen for up to 2 months.