Side Pannel
Fluffy Homemade Vanilla Cake
Fluffy Homemade Vanilla Cake
- Recipe Submitted by maryjosh on 10/05/2016
Ingredients List
- 345 grams all-purpose flour (about 2⅔ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 cup (2 sticks) unsalted butter
- 1¾ cups sugar
- 2 teaspoons vanilla extract
- 1 cup milk
Directions
Let all your ingredients come to room temperature. If the butter, eggs and milk are too cold, the batter won't form an emulsion and your cake won't be light and fluffy.
Preheat your oven to 350°F.
Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
Cream the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed.
Add the sugar and vanilla and beat on medium speed until fluffy, which will take about 10 minutes.
Add the eggs one at a time, making sure each one is fully incorporated before adding the next one. Then mix for 5 more minutes until airy and light. Be sure to scrape down the sides of the bowl.
Now add about one-fourth of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add one-third of the milk. Continue alternating adding the dry ingredients with the milk until it's all incorporated and the batter is smooth, scraping down the side of the bowl as you go.
Pour the batter into your prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing at 30 minutes, because it's better to check too soon than to overbake.
Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour before frosting.
Preheat your oven to 350°F.
Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
Cream the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed.
Add the sugar and vanilla and beat on medium speed until fluffy, which will take about 10 minutes.
Add the eggs one at a time, making sure each one is fully incorporated before adding the next one. Then mix for 5 more minutes until airy and light. Be sure to scrape down the sides of the bowl.
Now add about one-fourth of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add one-third of the milk. Continue alternating adding the dry ingredients with the milk until it's all incorporated and the batter is smooth, scraping down the side of the bowl as you go.
Pour the batter into your prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing at 30 minutes, because it's better to check too soon than to overbake.
Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour before frosting.
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