VANILLA CAKE

by

1. Prepare the Cake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 4-5 minutes. This step is crucial for a light and airy cake.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
  5. Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.

2. Bake the Cakes:

  1. Divide and Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
  2. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  3. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

3. Prepare the Vanilla Buttercream Frosting:

  1. Beat Butter: In a large mixing bowl, beat the butter on medium speed until creamy, about 2 minutes.
  2. Add Sugar and Cream: Gradually add the powdered sugar, about 1 cup at a time, beating on low speed until well combined. Add the heavy cream, vanilla extract, and a pinch of salt. Increase the mixer speed to high and beat for 3 minutes, until light and fluffy.
  3. Adjust Consistency: If the frosting is too thick, add more cream, 1 tablespoon at a time, until desired consistency is reached. If too thin, add more powdered sugar.

4. Assemble the Cake:

  1. Level the Cakes: If necessary, use a serrated knife to level the tops of the cakes so they are flat.
  2. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting over the top.
  3. Add the Second Layer: Place the second cake layer on top, then frost the top and sides of the cake with the remaining buttercream. Use a spatula to smooth the frosting.
  4. Decorate: For a simple yet elegant look, you can add a few swirls or decorative touches with the frosting. Alternatively, sprinkle with colorful sprinkles, edible flowers, or fresh fruit.

5. Serve and Enjoy:

  1. Slice and Serve: Cut the cake into slices and serve. Enjoy the moist, flavorful layers and the creamy, rich frosting.

Tips for Success

  • Room Temperature Ingredients: Ensure all ingredients are at room temperature before beginning. This helps to create a smooth, even batter.
  • Proper Measuring: Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can result in a dense cake.
  • Do Not Overmix: Mix the batter just until the ingredients are combined to avoid overworking the gluten, which can make the cake tough.
  • Cooling Completely: Make sure the cakes are completely cool before frosting to prevent the buttercream from melting.

This vanilla cake recipe is a surefire way to impress your guests with its classic flavor and perfect texture. The combination of a tender crumb and a luscious vanilla buttercream makes it a delightful treat for any occasion. Enjoy this culinary masterpiece, and savor every delicious bite!

2 of 2Next

Leave a Comment