This Heritage Vanilla Cake is a timeless classic, perfect for any occasion. With its rich, buttery flavor and soft, tender crumb, it's sure to impress family and friends alike. It's simple yet sophisticated, making it a go-to recipe for both novice and experienced bakers.
Sugar adds the necessary sweetness and contributes to the cake's tender texture. The flour provides structure, while unsalted butter offers richness and moisture. Using large eggs helps bind the ingredients together, ensuring a cohesive batter. Vanilla extract infuses the cake with its signature aroma, making it irresistibly fragrant. Baking powder is crucial for a good rise, giving the cake its airy texture. A pinch of salt enhances all the flavors, and whole milk ensures a creamy, soft crumb.
This cake pairs wonderfully with fresh strawberries and a dollop of whipped cream for a classic touch. For a more decadent option, try serving it with a scoop of vanilla ice cream and a drizzle of caramel sauce. It's also a great base for layered birthday cakes, topped with your favorite frosting.
First, set your oven to 350°F to preheat and take a moment to grease two 9-inch round cake pans. This quick prep step ensures your cakes come out effortlessly later. In a large bowl, combine the sugar and butter. Use a hand mixer or stand mixer on medium speed until the mixture turns light and fluffy. This should take about 3 to 5 minutes. The goal here is to incorporate air, which helps the cake rise beautifully.
Next, add the eggs one at a time. Crack each egg into a small bowl first to avoid any shell surprises, then beat it into the butter and sugar mixture. Once all the eggs are mixed in, stir in the vanilla extract until everything is well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. This dry mix is essential for even distribution of the leavening agent. Gradually add this to your creamed mixture, alternating with the milk. Start and end with the flour mixture. Mix gently to keep the batter light and prevent overmixing, which can make the cake dense.
Divide the batter evenly between the prepared cake pans. A spatula can help you smooth the tops. Place them in the middle rack of your preheated oven. Bake for 25 to 30 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Let them rest in the pans for 10 minutes before transferring to a wire rack. This step prevents the cake from breaking apart while still hot.
Share