Classic Vanilla Cake from Scratch

Author: Veena Azmanov

Prep Time: 10

Cook Time: 30

Total Time: 40

Calories: 18

Adjust Servings Here: 8 servings

Description

Baking is a science in which each ingredient plays an important role and has the ability to alter the end product. Hence, it requires a certain process and procedure that we must follow for the best results. Here are 10 tips to successfully bake a cake from scratch. I also included a recipe that I use and follow.

Ingredients

226 g (2 cups) Cake flour (sifted) see ingredients and substitute
1½ tsp Baking powder
½ tsp Salt
226 g (1 cup) Butter, unsalted room temperature
200 g (1 cup) White granulated sugar fine grain or castor
4 large Eggs large
1 tsp Vanilla extract
½ cup Whole Milk

Instructions

Step 1: Preheat the oven and prepare the pans - Preheat your oven to 325°F / 165°C (no fan). Grease and line 2 x 8-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
Step 2: Prepare the dry ingredients - Sift the cake flour, baking powder, and salt together into a bowl. Sifting removes lumps and helps everything mix evenly later. Set this aside.
226 g Cake flour (sifted) , 1½ tsp Baking powder, ½ tsp Salt
Step 3: Cream the butter and sugar - In a large bowl, beat the butter and sugar together until light and fluffy. This usually takes about 2 to 3 minutes.
You are not just mixing here — you are adding air into the batter. The mixture should look pale, creamy, and slightly fluffy. If it starts looking shiny or very soft, stop mixing. Overdoing this step can affect the final texture of the cake.
226 g Butter, unsalted, 200 g White granulated sugar
Step 4: Add the eggs - Add the eggs one at a time, mixing well after each addition. Make sure the egg is fully mixed in before adding the next one.
The batter should stay smooth at this stage. If it looks slightly curdled, don’t panic. Add one tablespoon of the flour mixture and mix gently until smooth again.
4 large Eggs
Step 5: Add the vanilla
Add the vanilla extract (and any other flavoring, if using) and mix just until combined.
1 tsp Vanilla extract
Step 6 - Add the Flour and Milk
Add the flour mixture and milk in batches, starting with flour and ending with flour.
Mix gently and stop as soon as the batter looks smooth and combined. Do not overmix. At this stage, overmixing can make the cake dense instead of soft.
The batter should be thick, smooth, and spoonable.
½ cup Whole Milk
Step 7 - Add the Flour
Divide the batter evenly between the prepared pans. Use a spatula to level the tops so the cakes bake evenly.
Tap the pans lightly on the counter to release any large air bubbles.
Step 8 - Bake the Cake
Place the pans on the middle rack of the oven and bake for 25 to 30 minutes.
The cake is done when a toothpick inserted into the center comes out clean, and the top springs back lightly when touched. Avoid opening the oven door too early, as this can cause the cake to sink.
Step 9 - Cool the Cake
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack and allow them to cool completely.
Do not frost or store the cake while it is still warm.
Step 10 - Store your Cake Properly - Once your cake has baked and cooled completely, storing it properly will help keep it soft and moist. If the cake is plain and unfrosted, it can be kept at room temperature for up to 2 days. If you need to keep the cake for longer, you can store it in the fridge for up to 5 days. The cake can be frozen for up to 2 months.
Pro tip - Always let the cake cool completely before wrapping. Wrapping a warm cake traps steam and can make it soggy. If the cake is frosted, storage will depend on the type of frosting used. Buttercream cakes usually keep well at room temperature for a short time, while cream-based frostings need refrigeration.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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