Vanilla Cake Recipe
In this demonstration, I’ll show you how to make this easy vanilla cake recipe. To achieve this tender, moist & light cake recipe it’s imperative to follow the mixing instructions in this video or the transcript below.
If you want a great tasting cakes it’s important to use high-quality ingredients. Butter is one of the main components of the vanilla cake. The USDA grades butter based on a set of standards. If you view the pyramid you’ll notice that AA is on the top tier and anything below is considered mediocre. Land O’ Lakes butter is a AA grade butter and probably the most easily accessible butter in the states.
Begin by greasing a 9×13, 9″ or 10″ round pan with butter or shortening , line with parchment paper and lightly spray with baking spray with flour.
Allow the butter to come to room temperature and soften. I would also recommend using AA butter for this or any other butter cake recipe. The eggs and milk should also come to room temperature before baking.
The dry ingredients include flour, baking powder and salt. Your flavoring agent is vanilla extract. It’s important to sift the dry ingredients, which helps to remove lumps and evenly distribute the ingredients throughout the batter.
This mixing portion of the video was left on normal speed. This was done to illustrate the speed variation throughout the mixing process. Mix the butter and sugar on slow speed. Thoroughly scrape the sides and bottom of the bowl, now you can turn up the speed of the mixer. This step is very important because it’s introducing air cells into the batter and that helps with the structure of the cake. When the creaming is done precisely the result is a nice tender crumb, if it’s not done properly it will lack leavening and as a result have a dense course crumb. You won’t have the light, tender characteristic of a homemade cake recipe. Creaming times varies, but one of the best indicators is that the color lightens and the mixture is smooth-similar to marshmallow fluff.
Add the eggs a little at a time. Wait for each egg to absorb into the batter before introducing an additional one. Thoroughly scrap sides and bottom of bowl and add the vanilla extract.
Alternate between the dry and wet ingredients. Begin by adding a third of the dry (flour,salt,baking powder) mixing just until blended, then add 1/2 the milk and blend on low speed. Stop the mixer and thoroughly scrap down the bowl to ensure even mixing. Add the 2nd portion of the dry ingredients and mix on low speed for about 30 seconds, stop and scrap the bowl. Add the remaining portion of milk and on low speed mix for another 20 seconds or so. Stop the mixer;scrap the bowl thoroughly before adding the last batch of dry ingredients. Add the last portion of the dry ingredients and mix on low speed just until it’s blended. It’s important not to over-mix or it may cause the development of gluten in the cake recipe, which will give the cake a tough texture.
Pour the batter into the pan and use an offset spatula or spatula to smooth out the batter.
Place the pan in the center of the middle rack of a 350 degree preheated oven.
The cake is done when the toothpick inserted comes out clean or with a few crumbs.
The results are a light, tender and delicious moist vanilla cake. This cake is so delectable it does well with just a thin layer of frosting. Try my chocolate ganache frosting here!
I hope you enjoyed this easy vanilla cake recipe.