This Classic Vanilla Butter Cake is a perfect starting point for anyone looking for delicious cake recipes for beginners. You will bake a wonderfully moist cake with a tender crumb, ideal for any celebration or a simple sweet treat.
Key Ingredients & Substitutions:
- All-purpose flour: Use cake flour for an even lighter texture, but all-purpose works beautifully.
- Granulated sugar: Fine sugar or caster sugar can also be used.
- Unsalted butter: Ensure it is softened to room temperature for best results.
- Eggs: Large eggs are best; make sure they are at room temperature.
- Whole milk: Any dairy milk will work; buttermilk adds a slight tang and extra moisture.
- Vanilla extract: Pure vanilla extract offers the best flavor.
Ingredients:
Main:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk, room temperature
Optional (for frosting):
- 1 cup (226g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 8-10
- Calories per serving: Approximately 350-400 (cake only, without frosting)
- Tools Needed: 8 or 9-inch round cake pan, mixing bowls, electric mixer, spatula, wire rack.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan. This ensures your cake will release easily, a helpful tip for all cake recipes for beginners.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later. This step ensures all dry ingredients are evenly distributed.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This can take about 3-5 minutes, creating a well-aerated base for your cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix, as this can make the cake tough.
6. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cake
Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, invert the cake onto the wire rack to cool completely before frosting. This is important for cake recipes for beginners to prevent crumbling.
8. Make the Frosting (Optional)
If you are making the frosting, beat the softened butter until creamy. Gradually add powdered sugar, vanilla, and milk, beating until smooth and fluffy. Frost your cooled cake as desired.
Variation Ideas:
- Lemon Zest: Add 1-2 tablespoons of lemon zest to the batter for a bright citrus flavor.
- Almond Extract: Replace half of the vanilla extract with almond extract for a delicate nutty note.
- Chocolate Chips: Fold in ½ cup of mini chocolate chips for a sweet surprise.
- Sprinkles: Add colorful sprinkles to the batter and frosting for a festive touch, perfect for beginner cake recipes.
Storage Instructions:
Store your Classic Vanilla Butter Cake at room temperature, covered tightly, for up to 3 days. If frosted, you can also store it in the refrigerator for up to 5 days. For longer storage, you can freeze slices in an airtight container for up to 2 months.
Frequently Asked Questions (FAQ):
Q: Why is my cake dry?
A: You might have overmixed the batter or overbaked the cake. Always mix until just combined and check for doneness with a skewer.
Q: Can I use cold ingredients?
A: Using room temperature butter, eggs, and milk is crucial for a smooth batter and a tender crumb. Cold ingredients do not emulsify properly.
Q: What if I don’t have an electric mixer?
A: You can still make this cake by hand using a whisk and spatula, but it will require more effort to cream the butter and sugar.
Q: My cake sank in the middle, why?
A: This can happen if the oven door was opened too early, if the cake was underbaked, or if there was too much leavening agent.
Q: Can I make this cake in a different pan size?
A: Yes, but baking times will vary. For cupcakes, bake for 18-22 minutes. For a 9×13 inch rectangular pan, bake for 30-35 minutes.
Q: How do I know when the cake is fully cooled and ready for frosting?
A: The cake should be completely cool to the touch. If it’s still warm, the frosting will melt and slide off.