Vanilla Cake

Rate this recipe 
4.6
Average: 4.6 (5 votes)
Servings 
two 8" cakes or 24 cupcakes

Everyone needs to have a GOOD vanilla cake recipe that always turns out fantastic. This is my favourite one!!

Ingredients
1 cup
unsalted butter, room temperature
(225gm)
1 3/4 cup
sugar
(350gm)
5
eggs, room temperature
3 cups
all-purpose flour
(360gm)
1 tbsp.
baking powder
1 tsp.
salt
1 tbsp.
vanilla extract or essence
1 1/4 cup
non-fat buttermilk
(250ml)
Instructions 

You can bake this in a 9x13 pan or use two 9" pans then layer your cakes with frosting or ganache. You can even make cupcakes out of this, it would yield about 24 cupcakes.

You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly.

Preheat oven to 180C.

Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.

Sift together flour, salt and baking powder. Set aside.

Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush! :)

Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.

Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.

Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you've got everything will mixed.

Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don't over bake the cake! :)

Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.

Enjoy!!

 

Comments

Asalaamalikum, where can i get parchment paper from? a stationery store or a store selling baking goods?

Fauzia's Kitchen Fun's picture

W/Salaam, it is easily available on the baking isle of most supermarkets.

can we use electric beater to mix all the things,or is it must to beat them maanually?

Fauzia's Kitchen Fun's picture

Use the electric beater to cream the sugar and butter, and to beat the eggs in. When combining the milk and flour, best to use a spatula or wooden spoon to avoid over-mixing. You can use the electric beater if you like but be careful not to over-mix otherwise the cake will turn hard.

is there any specific method of folding in the flour into cake mixture

Fauzia's Kitchen Fun's picture

Just use long round strokes to gently mix the flour into the cake batter.

Assalamualikum..
First of all many many congratulations on completing 1yr of FKF :) May Almighty Allah give u success in every step of your life inshaAllah..
I just want to know does it make any difference in using d hand whisk instead of electric beater?bcz i dont have d latter one..thanks

Fauzia's Kitchen Fun's picture

W/Salaam and thank you! Yes you can use a hand whisk, it will take a little longer of course but otherwise there is no problem at all using it.

hi fauzia
want to use this recipe to do like 100,how nuch quantity should i add of each ingredients

Fauzia's Kitchen Fun's picture

Hi, multiply by the number of cakes needed.

Can v use vegetable oil instead of butter.... Coz i hav tried recipes with butter nd we dnt like da taste it gives out.

Fauzia's Kitchen Fun's picture

I would not recommend oil in place of butter for this recipe. You can try if you like though.

Fauzia's Kitchen Fun's picture

W/Salaam, all cakes can be baked on stove top.

Ok,want to do cupcakes using the recipes bt won't like 12 eggs be to much?

Fauzia's Kitchen Fun's picture

Umm, why do you want to use 12 eggs? :S

Fauzia's Kitchen Fun's picture

W/Salaam, regular granulated sugar. You can grind it if you want, I just use it as is.

hello can i use the same recipe to make marble cake like add cocoa pwd in half or it will spoil it plzzzz reply soon as want to bake my daughters birthday cake thanx in advance

assalamualikum
will u plz tell me what kind of sugar u use?

assalamu alaikum, i want to know how many pound cake is this? if i want to make 1kilo how shall i calculate? jazakallah..

Fauzia's Kitchen Fun's picture

W/Salaam, I think the only way to know for sure is to bake then weigh the cake. Have never weighed it.

Salam fauzia. Plz tell me can I bake it on stove top like marble cake and which other cake of yours I can bake on stove top???

can i just ask what if i dont want to use buttermilk.will it ruin the cake and is buttermilk as same as yoghurt.thanks for your help.

Fauzia's Kitchen Fun's picture

Recipe for buttermilk is given in the recipe. You can use milk if you want.

Jazaakallah.I tried it and the results were fantastic.oh and I did use buttermilk.never really understood what butter. milk was.may Allah always keep you happy and well.

Fauzia's Kitchen Fun's picture

Hi, yes you can although you can check for the pineapple upside down cake recipe in this folder.

i can make the same in microwave??

Fauzia's Kitchen Fun's picture

I never bake in the microwave.

Hi Fauzia,
I want to try this cake by replacing vanilla essence with almond essence and add some almond powder. I think it will taste super yummy. Will it make the cake weird or something?? Also, could u plz tell me the exact ratio of the almond essence and almond powder?
Thanks!

Fauzia's Kitchen Fun's picture

Hi, that is fine. There is actually an almond cake in the folder if you care to try that one. Otherwise about quarter cup almond powder and quarter tsp almond essence is good enough. Almond essence tends to be very strong so add it sparingly to your choice!

hii fauzia..i tried this vanilla cake and it turned out perfect..i made pineapple upside down cake and nutella cupcakes wid ths recipe.thnx alottt fr such great recipes :) i jus had to ask if v cn make the batter a night before we bake it.or evn 2 dayz before.is it possible if v cn refrigerate it for smtym for later use?

Fauzia's Kitchen Fun's picture

Hi and thanks! Batter should always be made no more than 2-3 hours or so ahead of time. The longer a batter sits the less active the baking powder and eggs in it get, so you may end up with cakes that do not rise well.

Assalamu Alaikum sister Fauzia,I tried diz
Vanilla cake and it was sooo yummy,my hubbie
Liked it so much,thanks for the good job.
Jazakallahu khairan.I wich I can c u some time.
Wassalam.

salaams can i use blue band instead of butter?

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can. Butter will give better results though.

Fauzia's Kitchen Fun's picture

Hi, thanks for the feedback, could be the brand of butter used is too buttery in flavour. Try experimenting with a different brand and see if that helps.

Hi,
I made this cake today, infact now.
It turned out perfect, everyone liked it.
No cracks
Soft
Eatable
The batter was looked good
But, i feel the taste wasnt okay, it was buttery nd the smell was buttery too.
Why?????? :(

maybe
its that KCC silver cover, i guess with blue line unsalted.

Fauzia's Kitchen Fun's picture

I see, try going with Brookside, the yellow packet.

Asalam Alakium

i was just checking your site so you made so many of my Favorite recipes & kindly want to ask you that v dont hve oven so can you tell me the easy way of baking

Always after my cakes r baked while cooling the top crust turns moist n fudgy.why is this???

hi fauzia,ur cake receipe is perfect..the taste is great but their was one prob my cake was soft till mid but at its base it was v hard to cut..can u plz tell me why is this

Fauzia's Kitchen Fun's picture

Hi and thanks. Maybe the heat from the bottom was too much. Make sure you bake on the center rack of the oven and take care that the heat is evenly distributed. :)

Fauzia's Kitchen Fun's picture

Hi and thank you. Try checking this note to see if any of the tips given will help: Cake Mistakes

hi fauzia , i try ur this vanilla cake and chocloate moist layered cake .... the taste is prefectly gud but i got one prob in both the cakes ..... my cake is crack from upward n the crack part is hard otherwise the whole cake is soft n tasty ..... i see ur cake mistake page where it is written tht the oven temp is high or baking powder is excessive but i careful make this vanilla cake n temp is exact the same n everything is done so careful ,,,,,i did'nt understand tht why my cake is crack from upward it does;nt looks gud...... kindly tell me the reason of it

hi,
just a query... do u use regular whole milk or soy milk to make buttermilk ?

Fauzia's Kitchen Fun's picture

Hi, regular milk.

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