Yummy &tasty basic vanilla cake recipe

How to Make a Basic Vanilla Cake

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                  Why this basic vanilla cake recipe works

• This easy vanilla cake recipe uses the 1-2-3-4 method which is from the 19th century. It’s an easy method to remember the ratio of ingredients. 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.
• I adjusted these quantities slightly to achieve the texture I was looking for. I used half a cup less sugar and a fourth cup less flour. This gave me a lighter cake that isn’t overly sweet.
• Cake flour is used for a fine crumb and delicate cake texture.

Step 1: Gather the ingredients and preheat the oven

It is essential to use butter, eggs, and milk that are at room temperature. Room temperature ingredients will combine more easily, giving you a properly emulsified batter.Set the butter, eggs, and milk out on the counter 1 hour before you plan to make the cake. Measure out all the other ingredients and have them ready to use.

Prepare your stand mixer with the paddle attachment or handheld mixer with beaters. Lightly grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Preheat the oven about 30 minutes before you begin making the batter.

Step 2: Cream the butter and sugar together

The butter must be room temperature in order for it to cream properly with the sugars. This is why it is so important to set it out 1 hour ahead of timeUse a stand mixer fitted with the paddle attachment to beat the butter and sugar together. You’re looking for a light and fluffy texture.

It should appear lighter in color and double the sized in volume once it has been creamed properly. This can take 5 to 10 minutes

Step 3: Add the eggs and vanilla

Make sure the eggs are at room temperature or they’ll cause the batter to curdle.

Add one egg at a time and beat the batter well after each addition. Then beat in the vanilla extract.

Step 4: Add the dry ingredients

In a small bowl, combine the flour, baking powder, and salt. Use a whisk to stir everything together well.

Sift the flour mixture into the butter mixer. This will remove any lumps from the cake flour so it incorporates into the batter.

With the mixer on low speed gradually pour in the milk. Continue to beat the batter just until all the flour is incorporated. Take extra care to not overmix.

Step 5: Bake the cake

Divide the cake batter evenly between the two pans. Bake the cake for 20-30 minutes. Just until a toothpick inserted into the center comes out with only a few moist crumbs attached.

I suggest starting to check for doneness at around 15 minutes since ovens can vary in temperature

.Cool the cake layers in the pan for 10 minutes then invert them onto a wire rack to cool completely. Once cooled, make the frosting and frost the cake.