CAVKE RECIPES

Name: Basic Vanilla Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: two 9-inch cakes
Ingredients: 2 sticks unsalted butter, at room temperature, plus more for the pans; 3 cups all-purpose flour, plus more for the pans; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cups sugar; 4 large eggs, at room temperature; 1 tablespoon vanilla extract; 1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)

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BASIC VANILLA CAKE RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Basic Vanilla Cake Recipe | Food Network Kitchen | Food ... image

This Basic Vanilla Cake recipe is the perfect base for all of you cake-making needs. This recipe makes enough for two layers -- just top with your favorite frosting.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield two 9-inch cakes

Number Of Ingredients 8

Ingredients

2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)

Steps:

Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

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