Description
A classic and delicious vanilla cake recipe that yields a moist and tender crumb, perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon pure vanilla extract
- 1 cup whole milk (room temperature)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, alternating with milk.
- Bake: Divide batter between pans and bake for 30–35 minutes until a toothpick comes out clean.
- Cool and Serve: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting or serving.
Notes
- For extra moist cake, substitute half the milk with sour cream or buttermilk.
- This recipe can be used for cupcakes with a baking time of 18–20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
