Classic Vanilla Cake from Scratch

                                             Classic Vanilla Cake Recipe from Scratch

This timeless and versatile dessert is perfect for any occasion. This classic vanilla cake recipe is made from scratch with simple ingredients like butter, sugar, eggs, and vanilla extract. The result is a moist and tender crumb that has a delicate flavor everyone will enjoy. Whether you're celebrating a birthday, anniversary, or simply craving a sweet treat, this cake is sure to please.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Difficulty Level: Moderate

Serves: 2

Why You'll Love This Recipe

·       Moist and Tender Crumb: The mix of butter, sugar, and eggs creates a tender and moist crumb that is hard to resist.

·       Delicate Flavor: The vanilla extract adds a subtle sweetness that fits any occasion.

·       Versatile: This cake recipe works well with many frostings and toppings, letting you customize it to your liking.

·       Easy to Make: Even though it's made from scratch, this recipe is relatively simple and needs few ingredients.

·       Perfect for Any Occasion: Whether you're celebrating something special or just want a sweet treat, this cake is a classic choice.

·       Better than Store-Bought: Homemade cake always tastes better than store-bought, and this recipe proves it.

INGREDIENTS 

·       1 1/2 cups of all-purpose flour 

·       1 cup granulated sugar 

·       2 teaspoons of baking powder 

·       1/2 teaspoon salt 

·       1/2 cup unsalted butter, softened 

·       2 large eggs 

·       2 teaspoons pure vanilla extract 

·       1/2 cup of whole milk 

Tools & Equipment 

·       2 (6-inch) round cake pans 

·       Mixing bowls 

·       Whisk 

·       Rubber spatula 

·       Electric mixer (optional) 

INSTRUCTIONS 

Step 1.

Preheat the oven to 350°F (180°C). Grease and flour the cake pans. 

Step 2.

 Whisk together flour, sugar, baking powder, and salt. 

Step 3.

Beat in the butter until the mixture looks like coarse crumbs. 

Step 4.

Beat in the eggs and vanilla extract. 

Step 5.

Gradually add the milk, beating until smooth. 

Step 6.

Divide the batter between the prepared pans and bake for 25 minutes. 

Step 7.

Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack. 

Macro Breakdown (per serving) 

v  Calories: 250 

v  Fat: 12g 

v  Saturated Fat: 7g 

v  Carbohydrates: 30g 

v  Protein: 3g 

Tips and Variations 

·       Use room temperature ingredients for the best results. 

·       Avoid overmixing the batter. 

·       Try different flavors like chocolate or lemon for variety. 

·       Top with your favorite frosting or glaze. 

 

FAQs 

1. Q: What type of flour is best for cake? 

A: All-purpose flour is best for cake because it gives structure and tenderness. 

2. Q: Can I use salted butter? 

A: Yes, you can use salted butter, but you should reduce or omit the added salt in the recipe. 

3. Q: How do I ensure the cake is moist? 

A: Don’t overmix the batter, and make sure not to overbake the cake. 

4. Q: Can I customize the flavor? 

A: Yes, you can add different extracts or flavorings, like almond or lemon, for a unique taste. 

5. Q: How do I store leftover cake? 

A: Store leftover cake in an airtight container at room temperature or in the fridge for up to 3 days. 

6. Q: Can I freeze cake batter? 

 A: Yes, you can freeze cake batter for up to 2 months, but it’s better to bake and freeze the cake instead.

7. Q: Why did my cake not rise? 

A: Check the baking powder expiration date or ensure the mixing was done properly. 

8. Q: Can I make this recipe ahead of time? 

A: Yes, you can prepare the batter and refrigerate it for up to a day.