How to Bake a Cake from Scratch đ° Easy Beginner Recipe & Tips | Cake Decorating 101 â Part 1
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
đ„Healthier: whole wheat flour
đ°Cheaper: cake flour
Whole wheat flour adds fiber and nutrients, while cake flour can be more affordable.
unsalted butter
đ„Healthier: coconut oil
đ°Cheaper: margarine
Coconut oil is a healthier fat option, while margarine can be less expensive.
Preheat the oven to 350°F (175°C).
Grease two 8-inch round cake pans with vegetable shortening, ensuring no shiny spots remain.
Dust the greased pans with flour, shaking out any excess flour.
In a mixing bowl, cream together 3/4 cup room temperature butter and 1 and 3/4 cup granulated sugar using a hand beater on medium speed, adding sugar gradually.
Add 4 large eggs one at a time, mixing on medium speed until fully incorporated.
In a separate bowl, combine 2 and 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 2 and 1/2 teaspoons baking powder, sifting to remove lumps.
In another bowl, combine 1 and 1/4 cup milk, 3 teaspoons vanilla extract, and 3 teaspoons vegetable oil.
Gradually add the dry ingredients to the butter and sugar mixture, alternating with the wet ingredients, mixing on low speed to prevent overmixing.
Scrape down the sides of the bowl with a spatula and give a final mix.
Divide the batter evenly between the two prepared pans, using a spatula to smooth the tops.
Tap the pans against the counter to release large air bubbles from the batter.
Place the pans on the middle oven rack and bake for 30 minutes, checking for doneness with a toothpick.
After 30 minutes, check the cakes; if wet, bake for an additional 3 minutes.
Look for the cakes to pull away from the edges of the pans and spring back when touched as indicators of doneness.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack.
Level the cakes while they are still warm using a serrated knife, ensuring they are even on all sides.
Wrap the leveled cakes in Saran Wrap and place them in the freezer for 30 minutes before decorating.
Cooking Techniques
Equipment Needed
Spice Level:
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