Vanilla Cake Ii
Elevate your dessert game with "Vanilla Cake II," a classic yet utterly irresistible homemade treat. This moist, fluffy cake is made from simple pantry staples like all-purpose flour, butter, and whole milk, ensuring a tender crumb and rich flavor in every bite. Enhanced with pure vanilla extract and perfectly balanced with just the right amount of sweetness, this recipe is ideal for celebrating special occasions or indulging in a slice of everyday decadence. With a seamless blend of dry and wet ingredients, it bakes to golden perfection in under 35 minutes. Whether you frost it with creamy buttercream or enjoy it plain, "Vanilla Cake II" promises a timeless dessert experience that's both effortless and crowd-pleasing. Perfect for weddings, birthdays, or a weekend treat, this go-to vanilla cake recipe is your ticket to baking success!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert the cakes onto a wire rack to cool completely before frosting or serving.
Frost with your favorite frosting and enjoy!
Nutrition Facts
Calories |
3081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 650.6 g | 237% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 412.5 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 453 mg | 35% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
