Have you ever made a scratch yellow/vanilla cake and have it turn out like cornbread? Yeah, me too, all that work and you feel that you’d been better off making a cake mix.
Through the years I’ve looked to perfect this scratch vanilla cake, I have a few that I really like, but this is the easiest and most fool proof.
Things to remember with this cake.
- This cake uses butter for fat, this will result in a firm almost dry texture when cold, straight from the fridge, it’s best served at room temperature
- This may have a very different mix method than you are used to, trust the method, not following the method will result in VERY different results
- Measure carefully, too much flour will make a cake dry, weighing is best, but if you are using cups, spoon lightly into cup and level off.
- The flavor on this is a blank canvas. Feel free adding flavorings to suit you or just stick with the vanilla.
- 2 cups (14 oz.) white granulated sugar
- 2 1/2 cups (12.5 oz.) all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoons salt
- 1 cup (8 oz.) room temperature butter
- 1 cup (8 oz.) milk
- 2 teaspoons vanilla extract
- 4 eggs
- Preheat oven to 350 degrees Fahrenheit. Grease, flour and line with parchment paper 2-8" or 9" round cake pans or 1-9x13" pan.
- Combine flour, sugar, salt and baking powder in the bowl of a mixer, mix to combine. With the mixer on low speed add chunks of the soft butter, about 2 tablespoons at a time until all is added. It should look like a crumbly struesel, if the butter is very very soft, it will be more of a paste, either way is OK.
- Whisk together eggs, milk, and vanilla. Add about 2/3 of the milk mixture to the flour mixture and mix on medium speed for 2 minutes. Add remaining milk mixture and mix until well combined, about 1 minute more.
- Pour into prepared pans and bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with just a few small crumbs. Be careful not to over bake.
- Let pans cool for 10 minutes, remove cakes from pans and cool completely before frosting.