Howdy, cake lovers! Today, we’re diving into the world of baking with a one-layer vanilla cake that’s as easy as pie (but, you know, cake). Perfect for beginners and seasoned bakers alike, this recipe promises a moist, fluffy, and utterly delicious vanilla cake that’ll have everyone asking for seconds.
Why This Recipe Works
- Perfect Balance: The right mix of wet and dry ingredients ensures a moist yet fluffy texture every time.
- Simple Ingredients: Uses pantry staples, so no need for a last-minute grocery run.
- Versatile: Acts as a blank canvas for your favorite frostings and toppings.
- Quick to Make: From mixing bowl to oven in under 15 minutes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
Equipment Needed
- 8-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal. This ensures your cake doesn’t stick and comes out perfectly shaped.
Mix Dry Ingredients
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt. This step is crucial for evenly distributing the leavening agents and salt throughout the batter.
Cream Butter and Eggs
Using an electric mixer, beat 1/2 cup softened unsalted butter until creamy. Add 2 large eggs one at a time, followed by 2 tsp vanilla extract, mixing well after each addition. This creates a smooth, homogenous mixture that’s the base of your cake’s flavor.
Alternate Adding Dry Ingredients and Milk
Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup whole milk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter, which can lead to a dense cake.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For an even more moist cake, substitute buttermilk for whole milk. The acidity in buttermilk tenderizes the gluten, giving your cake a softer texture. Always ensure your ingredients, especially eggs and butter, are at room temperature to achieve a smooth batter. Lastly, don’t skip the parchment paper; it’s a game-changer for easy cake removal.
Recipe Variations
- Lemon Vanilla Cake: Add the zest of one lemon to the batter for a citrusy twist.
- Chocolate Chip Vanilla Cake: Fold in 1/2 cup of chocolate chips before baking for a sweet surprise.
- Almond Vanilla Cake: Substitute 1 tsp vanilla extract with almond extract for a nutty flavor.
- Berry Vanilla Cake: Top the cooled cake with fresh berries and whipped cream for a summer treat.
Frequently Asked Questions
Can I use a different size cake pan?
Yes, but adjust the baking time accordingly. A 9-inch pan will bake faster, so start checking at 20 minutes. For a loaf pan, expect to bake for 40-45 minutes.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for best results.
How do I store the cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 3 months.
Summary
This one-layer vanilla cake is a testament to the beauty of simplicity. With its moist texture, rich vanilla flavor, and endless customization options, it’s sure to become a staple in your baking repertoire.
