Description
Vanilla Cake brings pure comfort straight from my kitchen to your table. Whisking together simple ingredients creates a classic dessert that feels like a warm hug from grandma’s recipe box.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) milk, room temperature
Supporting Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- ¼ cup (60ml) sour cream
Finishing Ingredients:
(none)
Instructions
- Prepare your workspace by heating the oven to 350°F (175°C) and positioning the rack in the center. Coat an 8-inch round cake pan with butter, then dust with flour or line with parchment paper.
- Sift 1 ½ cups (180g) all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt into a medium mixing bowl. Whisk these dry ingredients until they’re evenly distributed.
- Place ½ cup (113g) softened unsalted butter and ¾ cup (150g) granulated sugar in a large bowl. Cream these ingredients for 2-3 minutes using an electric mixer until the mixture looks pale and fluffy.
- Crack 2 large room-temperature eggs into the butter mixture, adding them one at a time. After each addition, beat thoroughly. Pour in 2 teaspoons pure vanilla extract and mix until completely smooth.
- Combine ½ cup (120ml) room-temperature milk with ¼ cup (60ml) sour cream in a separate small bowl. Stir until the mixture is uniform.
- Gradually add the dry flour mixture to the butter mixture, alternating with the milk-sour cream blend. Mix gently after each addition, stopping when ingredients are just incorporated.
- Transfer the batter to the prepared cake pan, using a spatula to spread it evenly. Tap the pan gently on the counter to release any air bubbles.
- Slide the pan into the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Remove the cake from the oven and let it rest in the pan for 10-15 minutes. Carefully turn it out onto a wire cooling rack, allowing it to reach room temperature.
- Dust the cake with powdered sugar or decorate with your favorite frosting just before serving.
Notes
- Room temperature ingredients help create a smoother, more evenly mixed batter that rises better and gives a softer texture.
- Sifting dry ingredients prevents lumps and ensures a more uniform cake with a delicate crumb.
- For extra moisture, substitute some of the milk with buttermilk or Greek yogurt, which adds tanginess and tenderness.
- If making a gluten-free version, use a 1:1 gluten-free flour blend and add an extra egg for better structure and binding.
- Prep Time: 30-38 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 256 kcal
- Sugar: 19 g
- Sodium: 144 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 67 mg