Fluffy homemade Vanilla Cake recipe

This vanilla cake recipe is made using the creaming technique, that is the conventional technique for making high-fat cakes like this one, and it’s what offers the cake its light, flossy texture.

In cakes and cookies, you cannot really taste the difference between pure vanilla and its imitation, thus be happy to use either one. The imitation type will certainly save you cash.

Our ideal tip for anyone baking a cake: Use fresh baking powder and sodium bicarbonate! If it has been more than six months since you purchased the leavening and sodium bicarbonate in your storage room, replace them. And if you do not know how long it has been, replace them anyway. baking powder and bicarbonate of soda lose their efficiency quickly, and your cake will not rise properly if they are too old.

What you will need
2 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 ounces (1 cup/2 sticks) tasteless butter
1 3/4 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup milk

How to make It
Let all of your ingredients come to room temperature. If the butter, eggs, and milk are too cold, the batter will not form an emulsion and your cake will not be light and soft.
Heat your oven to 350 F.
Butter and flour two 9-inch cake pans. It will help to line the bottom with a circle of parchment paper cut to fit the pan.
In a large bowl, sift along the flour, baking powder, baking soda, and salt, and put aside.
In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on low speed.
Add the sugar and vanilla and beat on medium speed till soft, which can take about ten minutes.
Add the eggs one at a time, ensuring each is totally incorporated before adding consecutive one. Then combine for five more minutes till airy and light. make sure to scrape down the sides of the bowl.
Now add about 1/4 of the dry ingredients to the egg-sugar mixture whereas the machine is running. once it’s totally incorporated, add 1/3 of the milk. Continue alternating adding the dry ingredients with the milk till it’s all incorporated and the batter is sleek, scraping down the aspect of the bowl as you go.
Pour the batter into the ready pans and provides every one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.
Bake for thirty to thirty five minutes or till a toothpick inserted into the middle comes out clean, or with a crumb or 2 attached. you can begin testing at half-hour because it’s better to examine too soon than to overbake.
Cool the cakes on a wire rack for ten minutes, then loosen the sides by running a knife on the edges, flip the cakes out onto the racks and cool for a minimum of another hour before icing.

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