Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Cake pans
- Parchment paper
Ingredients
- 310 g all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 170 g unsalted butter, softened
- 350 g granulated sugar
- 4 large eggs at room temperature
- 2 tsp pure vanilla extract
- 240 ml whole milk at room temperature
Instructions
- Preheat your oven to 350°F (175°C) and prepare your pans by greasing them and lining with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
- Alternate adding the dry ingredients and milk, starting and ending with the dry mix, mixing gently.
- Pour the batter into the prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.
- Make the frosting by beating softened butter until creamy, then gradually add powdered sugar, vanilla, and cream, whipping until smooth and fluffy.
Notes
To enhance the vanilla flavor, you can scrape the seeds from a vanilla bean pod into your batter for added richness.
Store your vanilla delight in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
A slice of bread placed on top of the frosted cake helps keep the frosting soft and moist.
Always use room-temperature ingredients for a smooth batter and sift powdered sugar for lump-free frosting. Chill the frosted cake for 30 minutes before slicing for cleaner cuts.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 100mg | Sugar: 30g | Vitamin A: 400IU | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!