A vanilla cake is a timeless dessert that brings joy to any occasion. Whether you’re celebrating a birthday, an anniversary, or just having a gathering with friends and family, a vanilla cake is always a hit. In this article, we’ll walk you through the steps of making a delicious vanilla cake from scratch. From gathering your ingredients to baking and frosting, we’ll provide detailed explanations and tips to ensure your vanilla cake turns out perfectly.
Ingredients
Before you start baking, make sure you have all the necessary ingredients. Here’s what you’ll need:
Dry Ingredients:
- 2 and 1/2 cups (315g) all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks or 225g) unsalted butter, softened
- 1 and 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
Equipment
You’ll also need some kitchen tools and equipment to make your vanilla cake:
- Mixing bowls (one for dry ingredients and one for wet ingredients)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Two 9-inch round cake pans (or any size/shape you prefer)
- Parchment paper
- Cooling rack
- Offset spatula (optional, for frosting)
Preparing Your Ingredients
Before you start mixing, it’s important to prepare your ingredients properly:
Butter: Make sure the butter is softened to room temperature. This will make it easier to mix with the sugar and create a smooth batter.
Eggs: Use eggs at room temperature. Cold eggs can cause the butter to harden and make mixing difficult.
Milk: Bring the milk to room temperature. Cold milk can chill the butter, making it harder to mix.
Vanilla Extract: Use pure vanilla extract for the best flavor.
Preheat the Oven
Preheat your oven to 350°F (175°C). While the oven is preheating, you can prepare your cake pans. Grease the pans with butter or non-stick spray, then line the bottoms with parchment paper circles. This will make it easier to remove the cakes from the pans once they’re baked.
Mixing the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
Mixing the Wet Ingredients
In a large mixing bowl, use an electric mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes on medium speed.
Once the butter and sugar are well combined, add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Next, add the vanilla extract and mix until incorporated.
Combining Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients.
- Add one-third of the dry ingredients and mix until just combined.
- Add half of the milk and mix until just combined.
- Add another third of the dry ingredients and mix.
- Add the remaining milk and mix.
- Finally, add the last third of the dry ingredients and mix until the batter is well combined and smooth.
Do not overmix the batter. Overmixing can cause the cake to be dense and tough. Once the batter is combined, stop mixing and scrape down the sides of the bowl with a spatula.
Pouring the Batter into the Pans
Divide the batter evenly between the two prepared cake pans. Use a spatula to scrape all the batter out of the bowl and ensure an even distribution.
Baking the Cakes
Place the cake pans in the preheated oven on the middle rack. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Keep an eye on the cakes while they’re baking. If they start to brown too much on top, you can cover them loosely with aluminum foil or a silicone baking mat to prevent overbrowning.
Cooling the Cakes
Once the cakes are done baking, remove them from the oven and place the pans on a cooling rack for about 10-15 minutes. After they’ve cooled slightly, run a knife around the edges of the pans to loosen the cakes, then invert the pans onto the cooling rack to remove the cakes. Peel off the parchment paper circles and let the cakes cool completely on the rack.
Making the Frosting (Optional)
While the cakes are cooling, you can make your frosting. For a classic vanilla buttercream, you’ll need:
- 1 cup (2 sticks or 225g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1/4 cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
In a large mixing bowl, use an electric mixer or stand mixer to cream the softened butter until it’s smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Once all the powdered sugar is added, increase the mixer speed to medium and beat until the frosting is light and fluffy.
Add the heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed until the frosting is well combined and reaches your desired consistency. If it’s too thick, you can add a little more cream. If it’s too thin, you can add a bit more powdered sugar.
Frosting the Cake
Once the cakes are completely cool, you can frost them. Place one cake layer on a serving plate or cake stand. Use an offset spatula to spread a layer of frosting on top of the cake. Place the second cake layer on top of the first and press down gently to adhere.
Spread a thin layer of frosting over the top and sides of the cake to create a crumb coat. This will help seal in any crumbs and make the final layer of frosting smoother.
Chill the cake in the refrigerator for about 15-20 minutes to set the crumb coat. This will make it easier to add the final layer of frosting.
Once the crumb coat is set, spread the remaining frosting over the top and sides of the cake. Use the offset spatula to create smooth, even layers of frosting. Decorate the cake as desired with sprinkles, fruit, or other decorations.
Serving the Cake
Your vanilla cake is now ready to serve! Slice it with a sharp knife to ensure clean, even slices. Serve it as is, or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Conclusion
Making a vanilla cake from scratch may seem like a daunting task, but with the right ingredients and techniques, you can create a delicious, moist, and fluffy cake that will impress anyone. By following the steps outlined in this article, you’ll be able to bake a perfect vanilla cake that’s sure to be a hit at any gathering. Whether you’re a seasoned baker or a beginner, with a little practice, you’ll be able to master this classic dessert and enjoy it for years to come. Happy baking!
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