Baking a vanilla cake from scratch is a truly rewarding experience. The aroma that fills your kitchen as the batter transforms into golden layers of fluffy cake is nothing short of enchanting. Each step, from creaming the butter and sugar until it’s light and airy to gently folding in the dry ingredients, builds anticipation for the final product.
Ingredients:
- 2 ½ cups (320g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups (295ml) whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup (225g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
- Whisk together the dry ingredients. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- Mix the wet ingredients. In a large measuring cup, combine the milk, eggs, and vanilla extract. Whisk until well blended.
- Cream the butter and sugar. In a large bowl, using an electric mixer, beat the butter on medium speed until creamy and smooth, about 1 minute. Gradually add the sugar, about 1/4 cup at a time, and beat on medium-high speed until light and fluffy, about 3-4 minutes.
- Combine the ingredients. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour mixture. Mix just until combined after each addition. Do not overmix.
- Divide and bake. Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
