vanilla cake

Imagine sinking your teeth into a moist and fluffy vanilla cake, the sweetness exploding on your taste buds as the aroma of freshly baked goods wafts through the air. The first bite is like a symphony of flavors, with notes of creamy butter, rich eggs, and subtle vanilla.

But what makes a truly exceptional vanilla cake? It’s not just about following a recipe – it’s about understanding the science behind the ingredients and the techniques that bring them together. That’s why we’ve developed this recipe, which incorporates the best practices from our vanilla cake expertise.

Why This Recipe Works

• The use of room temperature ingredients ensures that the cake batter emulsifies properly, resulting in a tender crumb.
• The combination of granulated and brown sugar adds depth and complexity to the flavor profile.
• The incorporation of high-quality vanilla extract provides a rich, creamy flavor that elevates the entire cake.

Key Ingredients

When it comes to making a great vanilla cake, the quality of your ingredients is crucial. That’s why we recommend using farm-fresh eggs, real butter, and high-quality vanilla extract. For more information on how to choose the best ingredients for your cake, check out this article from Epicurious: How to make a moist and delicious vanilla cake.

In addition to using high-quality ingredients, it’s also important to understand how to work with them. For example, did you know that using room temperature eggs can make a big difference in the texture of your cake? By taking the time to learn about the science behind your ingredients, you’ll be able to create a truly exceptional vanilla cake.

Recipe Courtesy of Our Kitchen

Vanilla Cake Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 ¾ cups (315g) cake flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup (200g) granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (235ml) whole milk, at room temperature

Directions

1

Preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3

In a large bowl, using an electric mixer, beat the sugar and eggs until light and fluffy, about 3 minutes.

4

With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.

5

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 each cake comes out clean.

Storage & Reheating

To store leftovers, allow the cake to cool completely, then wrap it tightly in plastic wrap and refrigerate for up to 3 days. To reheat, simply slice the cake and microwave for 10-15 seconds, or until warmed through.