🎂 Simple Vanilla Cake Recipe 🍰
Introduction
This simple vanilla cake recipe is perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or just craving a homemade treat. With its **light, fluffy texture** and delicate vanilla flavor, it’s a classic that never goes out of style. The recipe uses basic pantry staples and comes together quickly, making it an excellent choice for both beginner and experienced bakers.
What sets this cake apart is its **versatility**. It serves as a fantastic base for frosting, fresh fruit, or even a dusting of powdered sugar. The moist crumb and balanced sweetness ensure it’s delicious on its own or dressed up with your favorite toppings. Whether you’re baking for a crowd or just for yourself, this vanilla cake is sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until **light and fluffy**. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until **just combined**; do not overmix.
- Pour the batter into the prepared cake pan. Bake for **25-30 minutes**, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Variations
- For a richer flavor, try substituting the milk with **buttermilk** or **sour cream** (adds tang and extra moisture).
- Infuse the milk with a teaspoon of **citrus zest** or a splash of **almond extract**.
- Experiment with extracts like **coconut** or **lemon** for a new flavor profile.
- For a **chocolate vanilla marble cake**, fold in a half cup of chocolate chips or cocoa powder (mix cocoa into half the batter and swirl).
- Add **sprinkles** to the batter for a festive confetti cake.
- For a fruity variation, layer **fresh berries or sliced peaches** on the bottom of the pan, or fold in **dried fruit** like raisins or chopped apricots.
Tips
- Ensure all ingredients are at **room temperature** before mixing to prevent curdling and a dense texture. Softened butter should leave a slight indentation when pressed.
- When measuring flour, use the **spoon and level** method (spoon into the cup and level off) or **weigh it** (1 ½ cups is approximately 180 grams) to avoid a dry cake.
- **Do not overmix** the batter once the dry ingredients are added. Overmixing develops gluten, making the cake tough. Mix until just incorporated.
How to Store
- **Room Temperature:** Once cooled, store the cake in an airtight container or wrapped tightly for up to **three days**.
- **Refrigeration:** Recommended if your kitchen is warm or if the cake is frosted (especially with dairy frosting). Bring to room temperature before serving for the best texture.
- **Freezing (for longer storage):** Wrap tightly in plastic wrap, then aluminum foil, or place in a freezer-safe bag. Freeze for up to **three months**. Thaw overnight in the refrigerator or at room temperature for a few hours.
Conclusion
This vanilla cake recipe is a **timeless classic** that’s easy to customize and always delicious. Whether you keep it simple or experiment with different flavors and add-ins, it’s a reliable go-to for any baking occasion. The straightforward method ensures success, even for those new to baking. Happy baking!