The Perfect Vanilla Cake: Simple Elegance

Here's a delightful Vanilla Cake recipe for a moist and tender cake bursting with vanilla flavor. It's perfect for birthdays, afternoon tea parties, or whenever you want to impress with a homemade classic. This recipe yields enough for a two-layer, 8-inch round cake, perfect for sharing with friends and family.

Estimated Timing:

Prep time: 15 minutes

Cook time: 25-30 minutes

Cooling time: 1 hour (minimum)

Total time: Approximately 1 hour 45 minutes

Decorate as desired and enjoy your homemade vanilla cake! This recipe yields enough for a two-layer, 8-inch round cake, perfect for 8-10 servings.

Ingredients:

For the Cake:

• 2 ¼ cups (280 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 container (2 sticks) unsalted butter, relaxed to room temperature
• 1 ½ cups (300 grams) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240 milliliters) buttermilk (or milk with 1 tablespoon vinegar or lemon juice added)

Let's Bake!

1. Preheat and Prep:
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans. Parchment paper liners for the bottom of the pans are an optional extra layer of insurance against sticking.
2. Whisk the Dry Ingredients:
1. In a medium bowl, whisk together the flour, heating powder, and salt. Set aside.
3. Cream the Butter and Sugar:
1. In a large bowl using an electric mixer on medium speed, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Rub down the sides and foot of the bowl as required. This creaming step incorporates air into the batter, which helps the cake rise.
4. Eggs One at a Time:
1. Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl after each egg to ensure even mixing.
5. Vanilla and Buttermilk:
1. Stir in the vanilla extract.
2. Add the buttermilk (or milk mixture) alternately with the dry ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Don't overmix!
6. Fill and Bake:
1. Isolate the hitter equitably between the arranged cake container. Heat for 25-30 minutes, or until a toothpick embedded into the center comes out clean.
7. Cool Completely:
1. Let the cakes cool within the dish for 10 minutes some time recently exchanging them to a wire rack to cool totally. Don't attempt to frost the cake until it's completely cool, or the frosting will melt.

Frosting and Finishing Touches:

This cake is delicious frosted with all sorts of frostings and glazes!  Here are a few ideas:

• Classic vanilla buttercream
• Chocolate buttercream
• Fresh fruit glaze
• Whipped cream

Tips for a Spectacular Vanilla Cake:

• Room Temperature Reigns Supreme: Make sure all your ingredients, especially the butter and eggs, are at room temperature. This allows for even creaming and a smooth batter. Cold ingredients can lead to lumps!
• Don't Overmix the Batter: Once the dry ingredients are incorporated, resist the urge to stir like a crazy person. Overmixing can lead to a thick, extreme cake. Mix until just combined – a few streaks of flour are okay.
• Buttermilk Magic: Buttermilk adds a slight tang and helps to create a tender crumb. If you don't have buttermilk, a simple substitution is to add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using, allowing it to curdle slightly like buttermilk.