Name: Basic Vanilla Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 8" cake layer
Ingredients: 1 1/2 cups cake flour, sifter; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1/2 teaspoon vanilla extract; 1/2 cup whole milk

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Recipe by Pinay0618

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I found this in Country Living magazine to fulfill a request for a vanilla cake with strawberry frosting. The mixing technique is a little different from most cakes I've made - save yourself a little mess and make sure to use a deep bowl. Since then, this has become a favorite in our home - frosted or not, this cake is really nice. It does tend to dry out quickly, but the small size means it usually gets eaten before then. NOTE: This recipe is for the vanilla cake only, not the strawberry frosting.

Ready In:: 45mins
Yields:
Units:

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ingredients

1 ¹⁄₂ cups cake flour, sifter
1 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon salt
¹⁄₂ cup unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
¹⁄₂ teaspoon vanilla extract
¹⁄₂ cup whole milk

directions

Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.

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RECIPE MADE WITH LOVE BY

@Pinay0618

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@Pinay0618

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"I found this in Country Living magazine to fulfill a request for a vanilla cake with strawberry frosting. The mixing technique is a little different from most cakes I've made - save yourself a little mess and make sure to use a deep bowl. Since then, this has become a favorite in our home - frosted or not, this cake is really nice. It does tend to dry out quickly, but the small size means it usually gets eaten before then. NOTE: This recipe is for the vanilla cake only, not the strawberry frosting."

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photo by Adrien V.

9/3/2013

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review by Adrien V.

9/2/2013

This cake turned out quite well. Moist on the inside with a nice crust and not overly sweet. I put whipped cream and strawberries into two mini cakes I made and they were beautiful AND tasty in the end. I will use this recipe again in the future!

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review by Librarybaker

3/11/2009

The cake made a good, tasty base for a strawberry shortcake. I don't think I would make it for anything else, because it was a dense, not too sweet cake. But that made it an excellent choice for a shortcake (our family doesn't care for the biscuit style shortcake). I also think the temperature was a bit high as my cake was quite dark in 30 minutes. I ended up cutting off some crust.

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review by girlyhenry

3/6/2009

You should probably add an ingrediant, like Strawberries to make it taste better.

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creation by Pinay0618

3/6/2009

I found this in Country Living magazine to fulfill a request for a vanilla cake with strawberry frosting. The mixing technique is a little different from most cakes I've made - save yourself a little mess and make sure to use a deep bowl. Since then, this has become a favorite in our home - frosted or not, this cake is really nice. It does tend to dry out quickly, but the small size means it usually gets eaten before then. NOTE: This recipe is for the vanilla cake only, not the strawberry frosting.