This Vanilla Cake is perfect for anyone craving a classic, homemade dessert in a manageable size. Baked in a 7-inch springform pan, this cake is moist, tender, and filled with rich vanilla flavor. Whether you’re making a small cake for a celebration or just want a sweet treat for yourself, this recipe is simple, versatile, and perfect for any occasion.
If the batter fills the pan too much, you can bake it in two batches or use a slightly larger pan—either way, you’ll end up with a delicious vanilla cake that’s sure to satisfy.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
Instructions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 7-inch springform pan, or line the bottom with parchment paper for easy release. This will prevent the cake from sticking to the pan and make it easier to remove.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This helps evenly distribute the baking powder and ensures a uniform rise during baking.
3. Combine Wet Ingredients
In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth. The melted butter adds richness, while the vanilla brings out the classic flavor of the cake.
4. Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined—be careful not to over-mix, as this can make the cake dense. The batter should be slightly lumpy but well-blended.
5. Bake
Pour the batter into the prepared springform pan. If the pan is too full, bake half the batter at a time to avoid overflow. If baking in two batches, bake each layer for 25-30 minutes. If baking a single, thicker layer, increase the baking time to 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the cake in the last few minutes to avoid over-baking.
6. Cool and Serve
Once baked, let the cake cool in the pan for about 10 minutes before removing the springform ring. Transfer the cake to a wire rack to cool completely. You can dust it with powdered sugar or top it with your favorite frosting once cooled.
Tips & Variations:
- Adjust Baking Time: The bake time varies depending on the thickness of the batter in the pan. For best results, check for doneness with a toothpick.
- Add a Twist: Mix in chocolate chips, sprinkles, or a touch of lemon zest to change up the flavor.
- Layer It Up: If you’re baking in two batches, you can stack the layers with frosting in between for a taller, layered vanilla cake.
Why You’ll Love This Recipe:
- Simple Ingredients: Made with basic pantry staples, this cake is perfect for those who want a quick, homemade treat without needing fancy ingredients.
- Versatile: Top it with frosting, fruit, or enjoy it plain—it’s delicious either way!
- Perfect Size: The 7-inch size makes it great for smaller gatherings or family desserts without too many leftovers.
This Simple Vanilla Cake is an ideal recipe for birthdays, anniversaries, or just a casual afternoon treat. With its soft texture and rich vanilla flavor, it’s sure to become a staple in your baking repertoire.
FAQs:
Q: Can I use a different pan size?
A: Yes, you can use an 8-inch pan or bake the batter in two 6-inch pans for thinner layers. Just adjust the baking time accordingly.
Q: Can I add frosting?
A: Absolutely! This cake pairs well with vanilla buttercream, cream cheese frosting, or even a simple glaze.
Q: Can I make this cake dairy-free?
A: Yes, substitute the milk with a non-dairy alternative (like almond or oat milk) and use dairy-free butter for a dairy-free version.
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