Looking for Classic Vanilla Butter Cake homemade that are both delicious and easy to make? You’ve come to the right place! This post is all about a simple yet sensational treat: the Classic Vanilla Butter Cake. Get ready to bake a cake that will impress your family and friends without spending hours in the kitchen.
What is Classic Vanilla Butter Cake?
Why You’ll Love This Classic Vanilla Butter Cake:
This Classic Vanilla Butter Cake is more than just a dessert; it’s an experience. The moist, buttery crumb melts in your mouth, offering a burst of vanilla goodness in every bite. Making it at home saves you money compared to store-bought cakes, and you get to control the quality of ingredients. Plus, the simple vanilla flavor is a blank canvas for your creativity – top it with berries, chocolate ganache, or a dusting of powdered sugar.
If you’re a fan of richer flavors, you might also enjoy our Chocolate Fudge Cake recipe. Why not try both and see which one becomes your new favorite? We promise this recipe will be your ticket to cake-baking bliss!
Key Ingredients for Classic Vanilla Butter Cake:
- 2 1/2 cups (300g) all-purpose flour: Provides the structure of the cake. Measure accurately for the best results.
- 1 teaspoon baking powder: Leavening agent that helps the cake rise. Make sure it’s fresh for optimal results.
- 1/2 teaspoon baking soda: Another leavening agent that reacts with the butter and sugar to create a light texture.
- 1/2 teaspoon salt: Enhances the flavors of the other ingredients.
- 1 cup (2 sticks, 226g) unsalted butter, softened: Adds richness and moisture. Ensure it’s softened but not melted.
- 1 3/4 cups (350g) granulated sugar: Sweetens the cake and helps with browning.
- 2 large eggs: Binds the ingredients and adds richness. Use room temperature eggs for better emulsification.
- 1 teaspoon vanilla extract: Enhances the flavor and aroma of the cake. Use pure vanilla extract for the best taste.
- 1 cup (240ml) buttermilk: Adds moisture and a slight tanginess to the cake. Use full-fat buttermilk for the richest flavor.
How to Make Classic Vanilla Butter Cake:
This Classic Vanilla Butter Cake is surprisingly easy to make, delivering a burst of vanilla flavor that’s both comforting and delicious.
The preparation time is around 20 minutes, and the baking time is approximately 30-35 minutes. The result? A tender, moist cake that’s perfect for any occasion.
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and ensure easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the flour.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air, which leads to a tender cake. Use an electric mixer for the best results, creaming for about 3-5 minutes.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined. Make sure each egg is fully incorporated before adding the next.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can result in a tough cake.
- Pour into Pan: Pour the batter into the prepared pan and spread evenly.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness after 30 minutes to avoid overbaking.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan first helps it to set and prevents it from breaking apart.
What to Serve Classic Vanilla Butter Cake With
This Classic Vanilla Butter Cake is incredibly versatile and pairs well with various accompaniments. For a simple yet elegant treat, serve it with a dollop of whipped cream and fresh berries. If you’re craving something richer, a scoop of vanilla ice cream or a drizzle of chocolate ganache is a perfect match. For a more sophisticated pairing, try serving it with a cup of freshly brewed coffee or a glass of dessert wine. The cake’s delicate flavor complements the bitterness of coffee and the sweetness of dessert wine beautifully.
Top Tips for Perfecting Classic Vanilla Butter Cake:
- Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for better emulsification and a smoother batter.
- Don’t Overmix: Overmixing develops gluten in the flour, resulting in a tough cake. Mix until just combined.
- Measure Accurately: Accurate measurements are crucial for baking success. Use measuring cups and spoons designed for baking, and level off the dry ingredients.
- Test for Doneness: A wooden skewer inserted into the center should come out clean, but if it is browning too fast, loosely tent the top with foil.
- Substitute Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.
- Add Lemon or Orange Zest: For a citrusy twist, add the zest of one lemon or orange to the batter.
- Make Cupcakes: Pour the batter into lined cupcake tins and bake for about 18-20 minutes.
Storing and Reheating Tips:
- Storing: Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Storing it in the refrigerator will keep it moist for longer.
- Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months.
- Reheating: If refrigerated, let the cake sit at room temperature for about 30 minutes before serving. If frozen, thaw it in the refrigerator overnight or at room temperature for a few hours.
- Reheating Slices: To reheat individual slices, microwave them for 10-15 seconds.
Final Thoughts:
This Classic Vanilla Butter Cake recipe is a delightful treat that’s easy to make and perfect for any occasion. Whether you’re celebrating a special event or simply craving a delicious dessert, this cake is sure to impress. So, gather your ingredients, follow these simple steps, and enjoy the wonderful aroma and taste of homemade cake. Happy baking!
FAQs:
Q: Can I use margarine instead of butter?
A: While you can, butter provides a richer flavor and better texture. If you must substitute, use a high-quality margarine with at least 80% fat.
Q: Can I use self-rising flour instead of all-purpose flour?
A: No, self-rising flour already contains baking powder and salt, so it will throw off the balance of the recipe. Stick to all-purpose flour and the specific amounts of baking powder and salt listed in the recipe.
Q: Why did my cake sink in the middle?
A: This can happen for a few reasons: the oven temperature might be too low, the cake might not have been baked long enough, or the batter might have been overmixed.
Q: Can I add chocolate chips to this cake?
A: Absolutely! Fold in about 1 cup of chocolate chips or chunks into the batter before pouring it into the pan. This will add a delightful chocolatey twist to the cake.
Q: My cake is dry. What did I do wrong?
A: A dry cake can be caused by overbaking, using too much flour, or not enough butter. Make sure to measure your ingredients accurately and avoid overbaking.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or add it separately to help bind the ingredients.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest