Classic Moist Vanilla Cake
This classic vanilla cake is incredibly moist and flavorful, perfect for any occasion. With a simple preparation and key techniques, you can achieve a bakery-quality result at home.
Equipment
- large bowl
- electric mixer
- separate medium bowl
- whisk
- cake pans
- oven
- wooden skewer or toothpick
- wire rack
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 4 large eggs at room temperature
- 1 cup unsalted butter at room temperature
- 1 cup whole milk at room temperature
- 2 teaspoons vanilla extract
Instructions
Preparation
- Allow butter, eggs, and milk to reach room temperature before starting, ideally 30-60 minutes in advance.
- In a large bowl, cream together the room temperature butter and granulated sugar with an electric mixer until light, fluffy, and pale yellow, which takes about 3-5 minutes.
Mixing
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, and scrape down the bowl’s sides as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Then, alternate adding dry ingredients and milk to the butter mixture, mixing on low speed just until combined after each addition to avoid overmixing.
Baking & Cooling
- Pour the batter into prepared cake pans and bake in a preheated oven (350°F / 175°C) until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pans on a wire rack for 10-15 minutes, then invert it onto the rack to cool completely.
Notes
Ensure all cold ingredients are at room temperature for a well-emulsified batter and uniform crumb. Do not overmix the batter to keep the cake tender. Always check for doneness with a skewer to prevent a dry cake.