Classic Vanilla Cake Recipe

Ingredients:

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 ¼ cups (250g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• ½ cup (120ml) milk (whole or 2%)
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ¼ teaspoon salt

For the Frosting:

• ½ cup (115g) unsalted butter, softened
• 2 cups (250g) powdered sugar
• 2 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract
• A pinch of salt (optional)

Instructions:

1. Preheat Oven:

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one 9x13 inch pan).

2. Prepare the Cake Batter:

• Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

• Add Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

• Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix.

3. Bake the Cake:

• Pour Batter: Divide the batter evenly between the prepared pans (or pour all into the 9x13 pan).

• Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

• Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

4. Prepare the Frosting:

• Beat Butter: In a medium bowl, beat the softened butter until creamy.

• Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium and beat until fluffy.

• Add Cream and Vanilla: Add the heavy cream (or milk), vanilla extract, and a pinch of salt if desired. Beat on high until the frosting is smooth and spreadable. Adjust the consistency with more cream or powdered sugar if necessary.

5. Frost the Cake:

• Assemble: If the cakes have domed tops, level them with a knife. Place one cake layer on a serving plate or cake stand.

• Frost: Spread a layer of frosting on top of the first cake layer, then place the second layer on top. Frost the top and sides of the cake.

• Decorate: Decorate as desired with sprinkles, fruit, or additional frosting designs.

Tips:

• Room Temperature Ingredients: Ensure that butter, eggs, and milk are at room temperature for a smoother batter and better texture.
• Avoid Overmixing: Mix the batter just until combined to keep the cake tender.
• Cooling: Make sure the cake is completely cool before frosting to prevent the frosting from melting.