Classic Vanilla Celebration Cake
Indulge in the timeless delight of this Classic Vanilla Celebration Cake, perfect for birthdays, anniversaries, or any special occasion. This moist and fluffy yellow layer cake boasts a rich buttery flavor, complemented by a hint of pure vanilla. With layers that are soft yet sturdy, this cake is ideal for stacking and decorating. Whether you choose to frost it with creamy buttercream, slather it with whipped cream, or enjoy it plain, this cake is sure to be a hit at any gathering. The recipe yields two 9-inch layers or 2 dozen delightful cupcakes, making it versatile for any celebration.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
cake flour
3 cups (sifted)
baking powder
1 tablespoon (sifted with flour)
salt
1/2 teaspoon (sifted with flour)
unsalted butter
1 cup (softened)
granulated sugar
2 cups (none)
large eggs
4 (none)
whole milk
1 cup (none)
pure vanilla extract
1 1/2 teaspoons (none)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare two 9-inch round cake pans by buttering and flouring the sides, then lining the bottom with parchment paper cut to fit.
3
In a medium bowl, sift together the cake flour, baking powder, and salt three times to ensure a light, airy texture, then set aside.
4
In a large mixing bowl, use a stand mixer fitted with the whisk attachment to beat the softened unsalted butter on medium speed until it becomes light and fluffy, about 3 to 5 minutes.
5
Gradually add the granulated sugar to the butter, mixing until well combined.
6
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
7
Add the pure vanilla extract and mix until fully incorporated.
8
Reduce the mixer speed to low, and gradually add the flour mixture in thirds, alternating with the whole milk. Begin and end with the flour mixture, scraping down the sides of the bowl as needed, and mix just until no dry flour is visible.
9
Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
10
Bake in the preheated oven for 25 to 30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
11
Once baked, remove the pans from the oven and let them cool on a wire rack for about 10 minutes before carefully inverting them onto the rack to cool completely upside down.
12
Once cooled, gently peel off the parchment paper from the bottom of the layers. Frost and decorate as desired before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of cake is the Classic Vanilla Celebration Cake?
This is a moist and fluffy yellow layer cake with a rich buttery flavor and a hint of pure vanilla.
What size pans are needed for this recipe?
The recipe requires two 9-inch round cake pans.
How many cupcakes does this recipe make?
This recipe can yield 2 dozen (24) delightful cupcakes.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
How should I prepare the cake pans?
Butter and flour the sides of the pans, then line the bottom with parchment paper cut to fit.
Why do I need to sift the dry ingredients three times?
Sifting the cake flour, baking powder, and salt three times ensures a light and airy texture for the cake.
What kind of flour is used in this cake?
This recipe uses 3 cups of cake flour.
How long should I beat the butter?
Beat the softened unsalted butter on medium speed for about 3 to 5 minutes until it becomes light and fluffy.
What mixer attachment is recommended?
Use a stand mixer fitted with the whisk attachment for beating the butter.
How should the eggs be added to the batter?
Add the 4 large eggs one at a time, beating well after each addition to ensure a smooth batter.
How do I incorporate the flour and milk?
Gradually add the flour mixture in thirds, alternating with the whole milk. Begin and end with the flour mixture.
When do I add the vanilla extract?
Add the 1.5 teaspoons of pure vanilla extract after the eggs are fully incorporated.
How long does the cake take to bake?
Bake the cakes for 25 to 30 minutes.
How can I tell if the cake is done?
The cakes are done when they are golden and a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pan?
Let the cakes cool on a wire rack for about 10 minutes before removing them from the pans.
How should the cakes be positioned to cool completely?
Invert the cakes onto a wire rack and let them cool completely upside down.
Is this cake sturdy enough for stacking?
Yes, the layers are soft yet sturdy, making them ideal for stacking and decorating.
What type of frosting works well with this cake?
You can use creamy buttercream, whipped cream, or simply enjoy it plain.
What ingredients are sifted together?
Cake flour, baking powder, and salt are sifted together.
What is the amount of sugar used?
The recipe calls for 2 cups of granulated sugar.
How much butter is required?
You will need 1 cup (two sticks) of softened unsalted butter.
Can I use low-fat milk?
The recipe specifically calls for 1 cup of whole milk for the best texture and flavor.
When should I peel off the parchment paper?
Gently peel off the parchment paper once the layers have cooled completely.
What speed should I use when adding the flour and milk?
Reduce the mixer speed to low when adding the flour and milk to avoid over-mixing.
What occasions is this cake suitable for?
It is perfect for birthdays, anniversaries, or any special celebration.
What are the primary tags for this recipe?
Tags include vanilla cake, layer cake, birthday cake, celebration cake, dessert, cupcakes, and baking.
How much baking powder is needed?
The recipe uses 1 tablespoon of baking powder.
Does the recipe include instructions for frosting?
The recipe provides instructions for the cake base and suggests frosting as desired after the layers have cooled.
Is the salt amount significant?
The recipe uses 1/2 teaspoon of salt, which helps balance the sweetness of the sugar and butter.
What is the consistency of the batter?
The batter should be smooth and even after alternating the flour and milk additions.