Get ready to transform your baking game with the most moist, fluffy, and absolutely irresistible vanilla cake that will have everyone begging for your recipe! This isn't just another cake - it's a slice of pure happiness that melts in your mouth and fills your kitchen with an intoxicating aroma of vanilla goodness. Whether you're a seasoned baker or a complete novice, this foolproof recipe will make you look like a professional pastry chef in just 45 minutes!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans, ensuring complete coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure complete incorporation.
- Stir in the vanilla extract, mixing until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing on low speed just until combined. Be careful not to overmix, which can result in a tough cake.
- Pour the batter evenly into the prepared pan(s), smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, the cake can be frosted, decorated, or served as desired. For best texture, allow the cake to cool completely before adding frosting.
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for the most uniform and fluffy texture.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can develop excess gluten, leading to a tough, dense cake.
- Use Fresh Ingredients: Always check the expiration date on your baking powder and use fresh vanilla extract for the best flavor.
- Proper Pan Preparation: Thoroughly grease and flour your pan to prevent sticking and ensure easy cake removal.
- Oven Accuracy Matters: Use an oven thermometer to confirm your oven is at the correct temperature (350°F) for even baking.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Tip: Store your cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
