My Favorite From-Scratch Vanilla Cake Recipe
Recipe Information
Vanilla Cake
Cultural Context
Vanilla cake is a classic dessert in American cuisine, often served at celebrations such as birthdays and weddings. Its simple yet rich flavor makes it a versatile choice for various occasions. The cake's origins can be traced back to the 19th century when baking powder was introduced, allowing for lighter and fluffier cakes. Today, it remains a beloved staple in bakeries and home kitchens alike.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: cake flour
Whole wheat flour adds fiber and nutrients, while cake flour can be more affordable.
unsalted butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is a healthier fat option, while margarine can be less expensive.
Prepare the eggs by cracking two into a bowl and separating two egg whites, setting them aside to come to room temperature.
Sift the cake flour into a bowl, measuring out 290 g (2 and 3/4 cups).
In the bowl with the sifted cake flour, add baking powder, baking soda, and salt, whisking together to combine.
In the bowl of a stand mixer fitted with the paddle attachment, add the room temperature butter and beat on high speed for 2 minutes until light and creamy.
Add the granulated sugar to the butter and mix on medium-high speed for another 2 minutes until light and fluffy, scraping down the bowl as needed.
Turn the mixer to low speed and add the eggs and egg whites one at a time, mixing until just combined after each addition.
Add the sour cream and vanilla extract to the mixture, then turn the mixer to high speed and beat for 1 minute until combined, noting that the mixture will look curdled.
Add the dry ingredients all at once and turn the mixer to low speed, then slowly pour in the milk in a steady stream.
Mix on low speed for about 30 seconds, then turn off the mixer and scrape down the sides and bottom of the bowl, stirring a few times by hand to avoid overmixing.
Pour the batter evenly between three 6-inch cake pans (or two 8-inch or two 9-inch pans).
Place the cake pans in a preheated oven at 350°F (175°C) and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely for a few additional hours.
Optionally, level off the tops of the cooled cakes to ensure even layers.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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