This Timeless Celebration Cake is all about bringing joy to any occasion with its classic flavor and tender crumb. Perfect for birthdays, anniversaries, or simply because you feel like having cake, this recipe is a straightforward, no-fuss way to delight your loved ones.
All-purpose flour forms the structure of the cake, giving it that perfect balance of lightness and stability. Baking powder and baking soda work together to leaven the cake, ensuring it rises beautifully. A pinch of salt enhances all the flavors.
Unsalted butter is used both in the cake and frosting for richness. It’s essential to have it softened to blend smoothly with the sugar. Granulated sugar sweetens the cake while helping to create that fluffy texture when creamed with butter.
Eggs add moisture and act as a binding agent, while a generous tablespoon of vanilla extract elevates the flavor profile. Whole milk adds the necessary moisture and richness, resulting in a soft crumb.
For the frosting, a blend of powdered sugar and heavy cream creates a smooth, spreadable consistency, with a touch more vanilla extract for flavor.
Consider serving this cake with fresh berries for a pop of color and brightness. A dollop of whipped cream on the side is also a lovely touch. This cake is delightful with a glass of cold milk or a celebratory flute of champagne.
Start by preheating your oven to 350°F (175°C). This ensures your cake will bake evenly. While the oven is warming up, grease two 9-inch round cake pans; a light coat of butter or non-stick spray works wonders here.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. This step combines them thoroughly and helps avoid any clumps later on.
In a large bowl, beat the softened butter with the sugar until the mixture turns light and fluffy. This can take a few minutes, so be patient. Once fluffy, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to blend the flavors.
Now, you'll want to alternate between adding the dry ingredients and the milk to the butter mixture. Start with a third of the dry mixture, then half of the milk, repeating until everything is combined. Mix just until smooth; overmixing can lead to a dense cake.
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Pop them into the oven and let them bake for 25-30 minutes. They’re done when a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in their pans for about 10 minutes. This little rest prevents them from breaking when transferring to a wire rack to cool completely.
For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar. Drizzle in the heavy cream and vanilla, mixing until the frosting is fluffy and smooth. Once the cakes are entirely cool, spread the frosting between the layers, then over the top and sides.
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