Classic Vanilla Cake
Classic vanilla cake recipe with a creamy sauce and perfect bake. Easy homemade comfort food that everyone loves.
Equipment
- electric mixer
- mixing bowl
- medium bowl
- whisk
- spatula
- oven
- 8-inch round cake pan
- wire rack
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened at room temperature
- 2 large eggs at room temperature
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease an 8-inch round cake pan with butter or non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined and no streaks remain.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together for 2 to 3 minutes, until the mixture is light, fluffy, and pale in color.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract until just combined.
- With the mixer on low speed, alternately add the dry ingredients and the milk to the butter mixture in three additions, beginning and ending with the dry ingredients, and mix just until the batter is smooth with no dry pockets of flour.
- Pour the batter into the prepared pan and use a spatula to spread it into an even layer. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and springs back when lightly touched.
- Let the cake cool in the pan on a wire rack for 15 minutes, then carefully run a knife around the edges and invert it onto the rack to cool completely.
Notes
Ensure butter and eggs are at room temperature for a smooth, even batter.