How to make a regular cake
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| How to make a regular cake |
How to Make a Simple Vanilla Cake: Your Guide to a Fluffy and Delicious Treat
2 cups all-purpose flour 1.5 cups granulated sugar 2 teaspoons baking powder ½ teaspoon salt ½ cup (1 stick or 113g) unsalted butter, at room temperature (softened) 2 large eggs, at room temperature 1 cup milk, at room temperature 1 teaspoon vanilla extract
Large mixing bowl (and possibly a smaller one) Electric mixer (recommended) or a hand whisk Silicone spatula or wooden spoon Measuring cups and spoons Cake pan (a 9-inch round pan or a suitable rectangular pan) Parchment paper (optional but recommended for easy removal) Wire cooling rack
Preheat & Prep the Pan: Preheat your oven to 180°C (350°F). Grease your cake pan well with butter and lightly flour it (tapping out any excess), or line the bottom with parchment paper to ensure the cake doesn't stick.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Whisking helps aerate the flour and distribute the leavening agents evenly, preventing clumps and contributing to a lighter cake.
Cream Butter and Sugar: In a separate large bowl (or the bowl of a stand mixer), place the softened butter and granulated sugar. Beat the mixture on medium speed for about 3-5 minutes until it becomes light, pale, and fluffy. This step, known as 'creaming', incorporates air into the batter, which is crucial for the cake's tender texture.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Once the eggs are mixed in, beat in the vanilla extract until just combined.
Alternate Dry and Wet Ingredients: Add about one-third of the dry ingredient mixture to the butter mixture. Mix on low speed just until combined (do not overmix). Add half of the milk and mix on low speed until just combined. Repeat the process: add another third of the dry ingredients, mix, add the remaining milk, mix, and finally add the last third of the dry ingredients. Important Note: You should begin and end with the dry ingredients. Mix only until the flour streaks disappear after each addition. Overmixing at this stage can develop the gluten and result in a tough cake.
Bake: Pour the final batter into the prepared cake pan. Use a spatula to gently spread the batter evenly. Place the pan in the preheated oven on the middle rack. Bake for 30 to 40 minutes. Baking time may vary depending on your oven and pan size.
Test for Doneness and Cool: To check if the cake is done, insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few dry crumbs attached, the cake is ready. If it comes out with wet batter, bake for a few more minutes and test again. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the cake to set slightly. Then, carefully invert the cake onto the wire cooling rack, remove the pan (and parchment paper, if used). Let the cake cool completely on the rack before slicing or decorating.
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps them combine smoothly into a homogeneous batter. Don't Overmix: Once you start adding the flour, mix only until it's just incorporated. Overmixing develops gluten, leading to a dense, tough cake. Accurate Oven Temperature: Make sure your oven temperature is accurate. Use an oven thermometer if you're unsure. Avoid Opening the Oven Door Early: Refrain from opening the oven door during the first 20-25 minutes of baking, as the sudden temperature drop can cause the cake to collapse.
Add the zest of one lemon or orange along with the sugar for extra citrusy flavor. Consider folding in chocolate chips, chopped nuts, or raisins into the batter just before baking. Serve the cake plain, dust it with powdered sugar, or frost it with your favorite buttercream or a simple chocolate ganache.