This Traditional Vanilla Cake is a classic that never goes out of style. It's perfect for birthdays, celebrations, or simply as a sweet treat. With a tender crumb and rich vanilla flavor, it's sure to become a family favorite.
The foundation of this cake starts with all-purpose flour, which gives the cake its structure. Granulated sugar sweetens the cake while also contributing to its moisture. Baking powder is our leavening agent, ensuring the cake rises beautifully. A pinch of salt enhances all the flavors. Unsalted butter adds richness and helps create a tender crumb. Eggs bind the ingredients together, adding moisture and stability. Pure vanilla extract is the star of the show, providing that iconic vanilla flavor. Finally, whole milk adds moisture and creates a smooth batter.
This cake pairs beautifully with fresh fruit like strawberries or raspberries. A dollop of whipped cream or a scoop of vanilla ice cream on the side can elevate it even more. For a special touch, drizzle with a simple glaze or a rich chocolate ganache.
First, let's get the oven ready. Preheat it to 350°F (175°C). While that's heating up, take two 9-inch round cake pans and give them a good greasing. A light dusting of flour afterward will ensure your cakes pop out without a hitch.
Next, grab a medium bowl and whisk together your dry ingredients: flour, baking powder, and salt. This will ensure they're evenly distributed throughout the batter.
In a larger bowl, cream the butter and sugar together. You'll want this mixture light and fluffy, which usually takes a couple of minutes of mixing. Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in that aromatic vanilla extract, and inhale the goodness.
Now it’s time to combine everything. Gradually add the dry ingredients to your wet mixture, but do it in stages. Alternate with the milk, starting and ending with the flour mixture. Mix gently until combined; you don't want to overdo it.
Divide the batter evenly between your prepared pans. Pop them into the oven and let them bake for 25-30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in their pans for about 10 minutes. Then, turn them onto a wire rack to cool completely. This ensures they firm up a bit before you handle them for frosting or layering.
Share