Vanilla cake

322

PREP TIME

30 min

TOTAL TIME

2 hrs 30 min

Serves

12

Vanilla cake

Photo, Erik Putz.

Introducing the only cake we ever make! It’s easy, fast and spectacular. It looks best in two 8-in. cake pans; to use 9-in. pans, decrease the baking time to 30 min.


Ingredients

  • 2 2/3 cups all-purpose flour , (355 g)
  • 4 tsp baking powder , (16 g)
  • 1 tsp salt , (6 g)
  • 3/4 cup unsalted butter , at room temperature (170 g)
  • 1 2/3 cups granulated sugar , (335 g)
  • 2 eggs
  • 1 tsp vanilla , (12 g)
  • 1 1/2 cups 2% milk , (375 g)

Vanilla Frosting

  • 1 cup unsalted butter , at room temperature (225 g)
  • 1 tsp vanilla , (6 g)
  • 4 cups icing sugar , (510 g)
  • 1/4 cup milk , (63 g)

Instructions

  • PREHEAT oven to 350F. Spray 2 8-in. round cake pans with oil and line bottoms with parchment.
  • STIR flour with baking powder and salt in medium bowl. Beat 3/4 cup butter with granulated sugar in large bowl, with an electric mixer on medium, until fluffy. Add eggs, 1 at a time, beating well and scraping down sides of bowl as needed. Beat in 1 tsp vanilla. Gently beat in one-third of flour mixture, then add 3/4 cup milk. Repeat, ending with flour mixture. Divide batter between prepared pans.
  • BAKE in centre of oven until a cake tester inserted in centre comes out clean, about 35 min. Cool in pans on a rack for 10 min, then turn cakes out onto rack. Remove parchment. Cool completely, 1 hour.
  • BEAT 1 cup butter in a large bowl, with an electric mixer on medium, until creamy, 1 min. Add 1 tsp vanilla and 1 cup icing sugar. Beat for 1 min. Reduce speed and beat in remaining sugar in 3 parts, alternating with 1/4 cup milk (in 2 parts), ending with sugar. Beat on medium-high, scraping down sides of bowl as needed, until fluffy, 1 to 2 min.
  • ASSEMBLE cake on a cake stand. Place the first layer, then slip 3 or 4 short strips of parchment paper under edges of cake to protect the stand. Spread 1 cup icing evenly over top of the cake layer. Place second cake layer over icing. Spread a thin layer of icing on sides and top of cake. Refrigerate until icing is firm, about 15 min. Spread remaining icing on top and around the cake. Remove parchment strips.
  • Kitchen tip: Recipe will make about 2 dozen cupcakes. Spoon cake batter in prepared muffin tin, and bake for 18 – 20 minutes.
  • Decorating tip: Doing a preliminary “mask” or frosting, chilling the cake and then finishing the decoration will make the difference between a cake that looks homemade and one that looks store-bought.

 

How to frost a cake in pink ombre

Nutrition (per serving)

  • Calories
  • 634,
  • Protein
  • 6 g,
  • Carbohydrates
  • 90 g,
  • Fat
  • 29 g,
  • Fibre
  • 1 g,
  • Sodium
  • 324 mg.

Variations

Easy Chocolate Cake: Replace 1 cup (150 g) flour with 1 cup (90 g) unsweetened cocoa powder.

Chocolate Frosting: Replace 1 cup (120 g) icing sugar with 1/2 cup (90 g) melted milk chocolate.

 

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