Basic Vanilla Cake
This made from scratch Basic Vanilla Cake Recipe is a one that must be added to your repertoire. It’s light, tender, and full of vanilla flavor. The great thing about this recipe is it can be made in two 9-inch pans, three 8-inch pans, or two 12-cup muffin pans. It’s versatile and pairs wonderfully with a wide range of fillings and frostings. The batter can even be enhanced with other extract flavors, like almond! Whip up this cake the next time you have a craving and I promise you won’t be disappointed!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yields 12 servings
Ingredients
Instructions
Recipe Notes
*For a lighter cake, use egg whites in place of whole eggs.
**If you don't have cake flour, you can make it at home. Sift together 2 tablespoons cornstarch per 1 cup all-purpose flour.
source : https://www.bakedbyanintrovert.com
This made from scratch Basic Vanilla Cake Recipe is a one that must be added to your repertoire. It’s light, tender, and full of vanilla flavor. The great thing about this recipe is it can be made in two 9-inch pans, three 8-inch pans, or two 12-cup muffin pans. It’s versatile and pairs wonderfully with a wide range of fillings and frostings. The batter can even be enhanced with other extract flavors, like almond! Whip up this cake the next time you have a craving and I promise you won’t be disappointed!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yields 12 servings
Ingredients
- 1 cup unsalted butter softened
- 1 and 1/2 cups granulated sugar
- 4 eggs or 6 egg whites*
- 1 tablespoon vanilla extract
- 2 and 1/2 cups cake flour *
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Instructions
- Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans; set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the extract.
- Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition.
- Divide the batter evenly between the prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
- Fill and frost the cake with your favorite frosting.
- Make ahead tip
- Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
- Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
- The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.
Recipe Notes
*For a lighter cake, use egg whites in place of whole eggs.
**If you don't have cake flour, you can make it at home. Sift together 2 tablespoons cornstarch per 1 cup all-purpose flour.
source : https://www.bakedbyanintrovert.com