EASY VANILLA CAKE RECIPE

 

A classic vanilla cake recipe, made completely from scratch! Ditch the box mixes — you’ll love how easy, moist and fluffy this homemade vanilla cake is!

I’m back in cold, snow-covered Pennsylvania after a long, wonderful (if not very warm… we arrived in the midst of a cold spell!) weekend in Florida with family.  My cousin and my sister both ran in the Disney marathon and I nearly screamed a lung out on the Tower of Terror.

My sister had a bad cold for the trip but still managed to run the Disney marathon and beat her own time, despite being barely able to even talk.  I caught the cold on the way back home and don’t seem to be able to muster up the energy to change out of sweatpants or cook myself anything other than vanilla cake. The endurance gene skipped right over me, I swear.

Orrrrr, maybe it just exhibits itself in different ways.  There’s no way I could run a marathon, but I can endure recipe fail after recipe fail after recipe fail until I land on the most perfect vanilla cake recipe there ever was.

Adapted From : sugarspunrun.com

Ingredients
2 eggs (room temperature)
4 teaspoons baking powder (check the recommend amount for your brand of baking powder – see notes)
4 teaspoons vanilla extract
½ cup whole milk (for a less dense cake – use ⅔ cup milk)
2 cups plain (all purpose) flour (250 grams)
1 cup castor sugar (also known as superfine sugar)
½ cup unsalted butter (or 1 stick or 113grams) (softened – see notes)
1/4 teaspoon salt

Instructions
Number One, Preheat oven to 180°C/350°F.
Number Two, Butter and line the base of an 20 cm/8in round deep cake pan then dust with flour to ensure the cake doesn't stick.
Number Three, Sift together flour, baking powder and salt. I like to sift onto a sheet of baking paper to save washing up.
Number Four, Place all ingredients into the bowl of an electric mixer. Mix on low for 30 seconds.
Number Five, Scrap the bowl with a rubber spatula to make sure all the flour has been incorporated. Be sure to scrape the bottom – sometimes the mixer blade doesn't full incorporate the ingredients at the bottom.
Number Six, Mix again this time on medium speed for 3 minutes. The cake batter should lighten in color and be thick and creamy.
Number Seven, Scrape the batter into the prepared pan, tap the pan on the kitchen bench to remove excess air bubbles and place into the oven.
Number Eight, Bake for 35-45 minutes. It will be cooked when the cake no longer jiggles, is coming away from the side of the pan, springs back when pressed and a skewer inserted comes out clean.
Number Nine, Cool in the pan for 5 minutes before turning out on a wire rack. Flip so that it is up the right way and allow to cool.
Number Ten, A simple dusting of powdered sugar is all it needs. Can be served warm or cool. Best eaten with 3 days.

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