This Ultimate Vanilla Cake Mix recipe is a delightful classic that never goes out of style. With its rich vanilla flavor and perfect crumb, it's the ideal canvas for any frosting or topping you can dream up. Whether you're a seasoned baker or a newbie, this recipe is your ticket to baking success.
Flour is the backbone of our cake, providing structure and stability. Using all-purpose flour ensures a balanced texture that's neither too dense nor too airy. Sugar sweetens the cake and contributes to its tender crumb. We use granulated sugar for a clean, straightforward sweetness.
Baking powder is our leavening agent here, giving the cake its rise. With just the right amount, it ensures your cake is light and fluffy. Salt may seem like a small addition, but it enhances all the other flavors, balancing the sweetness.
Butter adds richness and moisture. Make sure it's at room temperature so it mixes well with the dry ingredients. Vanilla extract is the star flavor — use pure vanilla for the best taste.
Eggs provide structure and moisture, helping to bind everything together. Finally, whole milk adds moisture and a bit of fat, contributing to the cake's soft texture.
This vanilla cake pairs wonderfully with a simple buttercream frosting or a dollop of whipped cream. For a fruity twist, top with fresh berries and a sprinkle of powdered sugar. If you're feeling adventurous, a drizzle of chocolate ganache can elevate the flavor profile.
Start by preheating your oven to 350°F. This ensures your oven is nice and hot, ready for baking once your batter is mixed. Next, grab a large bowl and whisk together the flour, sugar, baking powder, and salt. This dry mixture forms the foundation of your cake, so make sure it's well combined.
Add the room-temperature butter to your dry ingredients. Mix until the combination looks like coarse crumbs. Don't worry if it's not perfectly uniform — the butter will melt into the batter as it bakes.
In another bowl, whisk together the vanilla extract, eggs, and milk. Gradually incorporate these wet ingredients into the dry ones, stirring gently until you have a smooth batter. Be careful not to overmix; just blend until you don't see any more dry flour.
Pour the batter into a greased and floured 9x13 inch baking pan. This step is crucial to prevent sticking, so take the time to coat the pan well. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. This is your signal that the cake is perfectly baked.
Once it's done, let the cake cool completely in the pan before frosting or serving. Patience is key here — cutting too soon can result in a crumbly mess.
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