HOW TO MAKE VANILLA CAKE AT HOME

Ingredients

For the Cake:

• 2 ½ cups (310 g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup (240 ml) whole milk

For the Frosting (Optional):

• 1 cup (230 g) unsalted butter, softened
• 4 cups (500 g) powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract

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Instructions

For the Cake:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).

2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:
   In a large bowl, use a hand or stand mixer to beat the softened butter and sugar together until light and fluffy (about 3–4 minutes).

4. Add Eggs and Vanilla:
   Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract.

5. Combine Wet and Dry Ingredients:
   Add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (start and end with the dry ingredients). Mix just until combined – do not overmix.

6. Bake:
   Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool:
   Let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

For the Frosting (Optional):

1. Beat the butter in a large bowl until creamy.
2. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
3. Add the vanilla extract and 2 tablespoons of milk or cream. Beat until the frosting is fluffy. Add more milk/cream if needed to reach your desired consistency.

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Assemble the Cake:

• Place one cake layer on a serving plate. Spread an even layer of frosting on top.
• Add the second cake layer and frost the top and sides of the cake.
• Decorate as desired – sprinkles, fresh fruit, or piping.

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Tips:

• For extra moistness, brush the layers with simple syrup (equal parts sugar and water heated until dissolved).
• Store the cake in an airtight container at room temperature for 2–3 days or in the refrigerator for up to a week.

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