Vanilla Cake

Image source: foodnetwork.com

Hello again! I apologize for the lack of posting this week; I actually meant to post this last Tuesday, but I never got to it. But here we are!

I’ve come back to share another recipe with you guys – a vanilla cake. I have been wanting to add a vanilla cake recipe for a while, but with all of the other desserts I have been making, it has been hard to get to.

Today though, I am finally posting a vanilla cake recipe, yay! Make sure to check out my other vanilla recipes here.

This cake is delicious; not exactly fluffy or dense, but somewhere in between. It is sturdy enough for making a tiered cake. I made a three-layer cake with Coral for a dessert party, and it turned out great!

We used eight-inch round tins and baked at 325 degrees (it was a convection oven, so 325 was the maximum temperature). Because the tins were slightly smaller, and the oven was different, the cooking time was around 40 minutes.

The cakes do take a while to cook and completely cool, but the wait is worthwhile, and your cakes will come out perfectly.

Ingredients:

  • 1/2 cup butter (1 stick/8 tbsp)
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups white granulated sugar
  • 1/2 cup vegetable oil
  • 5 eggs
  • 1 tbsp vanilla extract
  • 1 cup milk

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, beat the butter. Add in the sugar, oil, and vanilla, and beat until just combined.

Beat in the eggs, one at a time, and mix well after each addition.

In a separate bowl, add in the flour, baking powder, and salt. You can sift these ingredients if you would like.

Alternate additions of the flour mixture and milk by putting in 1/3 of the dry ingredients; then half of the milk; 1/3 of the dry ingredients; the rest of the milk; the last of the dry ingredients. Make sure to mix well after each addition. Do not overmix, or your cakes will have cracked tops.

Line and grease two nine-inch round tins (see my posts about lining baking tins here and here). Distribute the batter evenly.

Bake the cakes for 35 to 40 minutes. When a toothpick inserted into the middle comes out clean, and the cake bounces back when you press lightly on the top, the cakes are done cooking.

Let the cakes cool in their pans for ten minutes, then let them cool completely on a wire rack.


These cakes came out nice and flat, so I didn’t have to level the tops. They were nice and sturdy, good for stacking. I didn’t have to worry about them crumbling. The cakes came out of the pan easily. Besides the appearances, this cake recipe tastes delicious. Enjoy!

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