Vanilla cake made from scratch. It sounds wonderful isn’t it? The comforting aroma of vanilla floating through the home reminds everybody of a nostalgic memory. And the moment you take a bite of that exquisite piece of heaven, you will feel the soft fluffy cake melting in your mouth.
This classic Vanilla Cake Recipe, made from scratch needs only a few ingredients, is the ideal treat for any occasion. It is tasty and has a delicate and moist crumb, so it’s far better than a store bought cake mix. After trying this recipe you’ll never go back to store bought cake mix because it’s so light, fluffy, and simple to make!
This easy vanilla cake recipe is hard to go wrong with, whether you’re baking it for a birthday celebration, wedding, or just a casual get-together. This is my favorite vanilla cake recipe because it has a buttery, evenly distributed crumb that holds up nicely on its own but virtually melts in your mouth when you take a bite.
Nutrition Facts
Per Serving: 219 calories; protein 3.3g; carbohydrates 31.4g; fat 9g; cholesterol 52.6mg; sodium 240.9mg.
Health benefits of Vanilla cake
- The main ingredient in vanilla cake is Vanilla. Vanilla has been shown to hasten the healing process, particularly in the case of burns. Therefore Vanilla cake not only is a stunning beauty, but it also has the main function of vanilla as a wound healer.
- Consuming vanilla or vanilla-containing meals, such as vanilla cake, is one natural way to slow down the ageing process. Furthermore, vanilla cake is thought to protect against free radicals, which are necessary for maintaining good skin.
- Vanilla cake is thought to help people lose weight. This is due to the fact that vanilla cake will make you feel fuller and suppress your appetite therefore, leading to weight loss.
- Vanilla cake has all the goodness of vanilla and hence high in anti-oxidants. These antioxidants can protect the body from free radicals which is one of the causes of cancer.
- Vanilla cake with the main ingredients of vanilla is thought to help with nausea. This is due to the fact that the vanilla aroma might help to alleviate nausea.
Tips to bake perfect vanilla cake
- Use a weighing scale: Baking is a science, and a scale is required for precision because you can mistakenly add too much flour or not enough flour when using cups. Any ingredient that is added too much or too little.
- Use room temperature ingredients: If any of your components are cold, the batter will not combine properly, resulting in a moist layer at the bottom of the cake. So it is recommended to use milk, butter and eggs at room temperature.
- Line SunBrand cake mould before baking: Use parchment paper to line your cake mould. Place a large sheet of parchment paper on top of your SunBrand cake mould. Preheat the oven to 350°F and grease the pan and parchment paper. Because the cake slides right out of the pan when using parchment paper rounds, the cake will come out of the pan without a hassle.
- Wait until the cake layers cool: When a warm cake layer is frosted it melts and collapses. So always cool the cake layers in the refrigerator before frosting.
Ingredients
1 cup white sugar
1/2 cup butter
2eggs
1tsp vanilla extract
1tsp almond extract
11/2 cup all-purpose flour
3tsp cornstarch
1 3/4 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
- All-purpose flour: When compared to cake mould the butter and vanilla falvor is more prominent in all-purpose flour and also retains more moisture. Self-rising flour or gluten-free flour should not be used in place of regular flour.
- Eggs should be beaten and aeratedto yield a soft and fluffy vanilla cake.
- Full-fat cow milk is all there is to it. Low-fat works just as effectively as high-fat, although it rises somewhat less. Non-dairy milk or buttermilk are not an acceptable substitutes.
- Sugar: If possible, use caster sugar or superfine sugar because it melts easier in the eggs. However, plain granulated sugar works just as well — you’ll simply get some brown patches on the bottom.
- Oil: Only 1 tablespoon of oil offers a subtle hint of extra moistness, especially on Day 4, without adding any weight to the cake.
How to Bake Vanilla cake from scratch
Step 1:
Preheat the oven to 350°F/180°C (175 degrees C). Line a 9-inch SunBrand cake mould with parchment paper and coat it with cooking spray and set it aside.
Step 2:
In a mixing bowl, cream together the sugar, eggs, and butter. 1 egg at a time should be whisked along with vanilla and almond essence.
Step 3:
In a large mixing bowl, combine flour, cornstarch, baking powder, and salt. Combine this with the creamed mixture and stir thoroughly.
Step 4:
Microwave the milk with the butter until it melts. To make the batter blend faster, combine it with hot milk.
Step 5:
Now slowly pour milk mixture back into whipped eggs carefully.
Step 6:
Then, pour the batter in two SunBrand round cake moulds.
Step 7:
Bake for 30minutes. Check if the batter has turned golden brown.
Step 8:
Cool it upside down before topping it with your preferred icing, fresh berries, or nuts. After that, serve.
Allow an hour for the cake to cool before slicing. You may also keep the leftover cake in an airtight jar in the refrigerator for up to 5 days.