Baking a vanilla cake from scratch is a rewarding culinary endeavor that yields a delicious, homemade treat. Whether you’re celebrating a special occasion or simply indulging in a sweet snack, a homemade vanilla cake can bring joy and satisfaction. In this article, I’ll guide you through the process of making a vanilla cake from scratch, complete with step-by-step instructions, tips, and a conclusion. By the end, you’ll be equipped with the knowledge and skills to bake your own perfect vanilla cake.
Ingredients and Equipment
Before diving into the recipe, let’s gather the ingredients and equipment you’ll need:
Ingredients:
- 1 and 1/2 cups (190g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
Equipment:
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or stand mixer
- Spatula
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula (optional, for frosting)
Preparing Your Ingredients
Before you start mixing, it’s essential to prepare your ingredients properly. This ensures the best texture and flavor in your cake.
Measure Flour, Baking Powder, and Salt: Use a spoon to scoop the flour into the measuring cup and level it off with a knife. This method prevents over-measuring, which can lead to a dense cake. Measure the baking powder and salt and set them aside in a small bowl.
Soften Butter: Make sure the butter is softened to room temperature. Cold butter can make the batter lumpy and difficult to mix. You can speed up the softening process by cutting the butter into smaller cubes and letting it sit at room temperature for about 30 minutes.
Room Temperature Eggs and Milk: Bring your eggs and milk to room temperature. Cold ingredients can chill the batter and slow down the leavening process, affecting the cake’s rise and texture.
Mixing the Dry Ingredients
Now, let’s mix the dry ingredients together:
Combine Flour, Baking Powder, and Salt: In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined. This ensures that the baking powder is evenly distributed throughout the flour, which is crucial for even rising.
Creaming the Butter and Sugar
Creaming the butter and sugar is a critical step in cake baking. It creates a moist, tender cake by incorporating air into the batter.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. The mixture should be pale yellow and have a creamy texture.
Scrape Down the Bowl: Periodically scrape down the sides and bottom of the bowl with a spatula to ensure that all the butter and sugar are well combined. This prevents any dry spots or pockets of unmixed ingredients.
Adding the Eggs and Vanilla
Next, it’s time to add the eggs and vanilla extract:
Add Eggs One at a Time: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. This allows each egg to be fully incorporated before adding the next one. Beat on medium speed until the mixture is smooth and creamy.
Add Vanilla Extract: Mix in the vanilla extract until well combined. The vanilla will add a rich, aromatic flavor to your cake.
Alternating Flour Mixture and Milk
Now, it’s time to alternate adding the flour mixture and milk to the butter mixture. This method, known as the creaming method, helps to create a light, airy batter.
Add Flour Mixture in Three Parts: Add one-third of the flour mixture to the butter mixture and beat on low speed until just combined. Do not overmix, as this can cause the cake to be dense and tough.
Add Milk in Two Parts: Add half of the milk and mix on low speed until just combined. Repeat with another third of the flour mixture and the remaining milk, then finish with the last third of the flour mixture. Mix until the batter is smooth and well combined, but be careful not to overmix.
Preparing the Cake Pans
Before pouring the batter into the cake pans, prepare them to ensure easy release and clean removal of the cakes.
Grease and Line Cake Pans: Grease the two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper circles to prevent the cakes from sticking. Grease the parchment paper as well. This will make it easier to remove the cakes from the pans after baking.
Flour the Pans: Lightly dust the greased and lined cake pans with flour, shaking out any excess. This will help the cakes to release from the pans and add a light, professional touch.
Pouring and Baking the Batter
Now, it’s time to pour the batter into the prepared cake pans and bake them.
Divide Batter Evenly: Divide the batter evenly between the two prepared cake pans. Use a spatula to scrape all the batter out of the mixing bowl and spread it evenly in the pans. This ensures that both cakes will bake evenly and rise to the same height.
Smooth the Tops: Use the back of a spatula to smooth the tops of the batter in the pans. This creates a neat, professional appearance.
Bake in Preheated Oven: Bake the cakes in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and should spring back to the touch when lightly pressed.
Cooling the Cakes
Once the cakes are baked, it’s important to let them cool properly before frosting or handling.
Cool in Pans for 10 Minutes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. This allows the cakes to set and firm up slightly, making them easier to handle.
Transfer to Cooling Rack: Run a knife around the edges of the pans to loosen the cakes, then invert them onto a cooling rack. Peel off the parchment paper and let the cakes cool completely on the rack. This prevents the cakes from becoming soggy or falling apart when frosted.
Frosting the Cake (Optional)
Once the cakes are completely cool, you can frost them with your favorite vanilla frosting. Here’s a simple recipe for vanilla buttercream frosting:
Ingredients:
- 1 cup (2 sticks or 225g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1/4 cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions:
Cream Butter: In a large mixing bowl, use an electric mixer to cream the softened butter on medium speed until smooth and creamy, about 2 minutes.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Scrape down the sides and bottom of the bowl as needed.
Add Cream, Vanilla, and Salt: Add the heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high speed for about 3-4 minutes, until the frosting is light, fluffy, and well combined. If the frosting is too thick, add a little more cream, one teaspoon at a time. If it’s too thin, add a little more powdered sugar.
Frost the Cake: Use an offset spatula to spread the frosting evenly over the top and sides of the cooled cakes. You can also decorate the cake with sprinkles, fruit, or other decorations as desired.
Conclusion
Baking a vanilla cake from scratch is a delightful and rewarding experience. By following the steps outlined in this article, you can create a moist, tender, and delicious vanilla cake that’s perfect for any occasion. Remember to prepare your ingredients properly, cream the butter and sugar well, and alternate adding the flour mixture and milk to create a light, airy batter. And don’t forget to let the cakes cool completely before frosting. With practice, you’ll soon be able to perfect your own vanilla cake recipe and enjoy the sweet, aromatic flavor of a homemade treat. Happy baking!
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