This Fluffy Vanilla Cake is the epitome of classic dessert perfection. Its tender, moist crumb is achieved through the careful balance of high-quality ingredients and precise techniques. Creaming the butter and sugar until light and airy creates a solid foundation for the cake’s texture, while the alternating addition of dry and wet ingredients ensures a smooth, even batter.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 1 tbsp pure vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare the wet ingredients: In a separate bowl, combine the milk and vanilla extract. Set aside.
- Cream the butter and sugar: In a large bowl, beat the butter with an electric mixer on medium speed until creamy and smooth. Gradually add the sugar, beating until the mixture is light and fluffy, about 3-5 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Combine wet and dry ingredients: With the mixer on low speed, alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Frost and serve: Frost with your favorite vanilla buttercream or frosting. Enjoy your fluffy vanilla cake!
