Vanilla Cake

Moist and fluffy vanilla cake is the perfect treat to brighten up any occasion! This classic recipe yields two tender and delicious cakes, infused with the warmth of pure vanilla extract and topped with a subtle crumb. Perfect for birthdays, gatherings, or simply satisfying your sweet tooth.

Ingredients

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

Instructions

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

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

Set aside. In a large mixing bowl, using an electric mixer, beat the butter until creamy.

Add eggs one at a time, beating well after each addition.

Beat in vanilla extract. Gradually add the flour mixture to the wet ingredients, alternating with milk, 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 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in pans for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Make sure to use room temperature eggs for a lighter texture and to avoid any pockets of butter in the batter.

Don’t overmix the batter, especially when adding the flour mixture and milk, as this can lead to a dense cake.

Use high-quality vanilla extract for the best flavor.

You can also use vanilla beans or vanilla paste for an even more intense flavor.

If you’re not using the cakes immediately, you can store them in an airtight container at room temperature for up to 3 days or wrap them tightly and freeze for up to 2 months.

You can adjust the amount of sugar to your taste.

If you prefer a less sweet cake, you can reduce the sugar to 3/4 cup.

This recipe makes two 8-inch cakes.

You can easily double or triple the recipe to make larger cakes or a layer cake.

Make sure to grease the pans thoroughly to ensure the cakes release easily.

You can also flour the pans for extra precaution.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 4g