Everyone’s mum or grandma has their secret vanilla cake recipe tucked away. My dad actually used to have one on a small recipe card and it haunts me to this day that I can no longer find it. Over the years of baking in the shop and tweaking recipe after recipe, I did narrow it down to a couple favourites. Here’s my favourite go-to vanilla cake.
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Ailynn's Favourite Vanilla Cake
What you need
- 1 cup Butter, softened
- 2 cups sugar
- 4 Large eggs
- 1 teaspoon Pure vanilla extract
- 3 cups All-purpose flour
- 3 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Buttermilk
Directions
- Preheat the oven to 350 degF.
- Coat two 9" pans with shortening and dust with flour. You can also line the bottoms of the pans with parchment paper.
- Sift the flour, baking powder and salt together and set aside.
- In a separate bowl, cream the butter and sugar and it has doubled in volume. The mixture will look pale and fluffy. This step can take up to 5 minutes at medium speed.
- Mix in the eggs one at a time then add the vanilla extract. The batter may start to separate or look curdled, just continue to mix until the mixture looks smooth.
- Add in 1/2 of the flour in and mix on low until just combined.
- Pour in the milk slowly and mix on low until it is fully incorporated.
- Add the remaining flour and mix on low until the batter has come together (approximately 1 minute).
- Divide the batter into your cake pans and bake for approximately 40-50 minutes. Check for doneness at 40 minutes by poking a skewer into the cake. If it comes out wet, continue to bake until the skewer comes out clean or with a few cake crumbs attached.
- Let the cakes cool in the pans for about 5-10 minutes before flipping them out of the pans onto a cooling rack.
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