Classic Vanilla Cake

Classic Vanilla Cake

Here’s a detailed recipe for a classic vanilla cake — moist, simple, and perfect for layering or just enjoying as is. If you have height/size constraints (e.g. two 8‑inch layers vs one big), I can adjust accordingly.

Classic Vanilla Cake

Ingredients

Dry ingredients

• 2 ⅔ cups (about 335 g) all‑purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet ingredients

• 1 cup (227 g) unsalted butter, softened to room temperature
• 1 ½ cups (300 g) granulated white sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Liquids / others

• 1 cup (240 ml) whole milk, room temperature
• Optional: ¼ cup (60 ml) sour cream or plain yogurt — for extra moisture

Equipment

• Two 8‑inch round cake pans (or one 9×13‑inch pan)
• Mixing bowls
• Electric mixer (hand or stand)
• Measuring cups & spoons
• Spatula
• Cooling rack

Instructions

1. Preheat oven & prep pans
   Preheat your oven to 350 °F (175 °C). Grease the pans well, line bottoms with parchment paper, and grease/parchment also up the sides lightly.
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar
   In a large bowl (or the stand mixer), beat the butter until creamy and smooth (about 1–2 minutes). Add sugar and beat on medium‑high until light and fluffy (about 3–4 minutes), scraping down sides occasionally.
4. Add eggs & vanilla
   Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
5. Combine wet & dry
   Alternate adding the dry mixture and the milk (and sour cream if using) in, say, three parts dry, two parts milk: start with dry, then milk, dry, milk, dry. Mix each addition just until incorporated; avoid overmixing.
6. Bake
   Divide batter evenly between the prepared pans (if using two). Smooth out the tops. Bake in preheated oven:
   

   Korean-Style Grated Carrot Salad (Morkovcha)
   • For two 8‑inch round pans: about 25–30 minutes
   • For one 9×13‑inch pan: about 35–40 minutes

   Cake is done when a toothpick inserted in center comes out clean or with a few moist crumbs (not wet batter), and top springs back when gently pressed.

7. Cool
   Let cakes cool in pans for about 10 minutes. Then run a knife around edges, invert onto a wire rack; peel off parchment, and flip right‑side up. Let fully cool before frosting (important so frosting doesn’t melt).

Frosting & Assembly (optional but delicious)

Here’s a simple vanilla buttercream:

Vanilla Buttercream

• 1 cup (227 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 2 tsp vanilla extract
• 2‑4 Tbsp heavy cream or whole milk
• Pinch of salt

Steps:

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1. Beat butter until creamy.
2. Gradually add powdered sugar, one cup at a time, mixing on low until mostly combined.
3. Add vanilla, salt, and one tablespoon of cream; increase mixer speed and beat until light and fluffy, adding more cream as needed to reach spreading consistency (smooth, not too runny).

Assembly

• If you baked two layers: level the tops (trim if needed), place one layer on your cake board/plate, spread about ½ of the buttercream on top, place second layer, frosting around sides and top.
• If one 9×13: just frost the top and serve.

Tips & Variations

• Use room temperature ingredients (eggs, milk, butter) for better mixing and texture.
• Don’t overmix once flour is added — that keeps the cake tender.
• For more flavor, you can add a vanilla bean (scrape the seeds) in addition to extract.
• If you like richer flavor & texture, replace half the milk with buttermilk. Adjust baking time slightly if using deeper pans.
• Cooling completely before frosting helps prevent sliding or melting frosting.

If you tell me how many people you want this to serve, or what size pan(s) you have, I can scale the recipe for you.

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