Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup powdered sugar
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Sifter
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth and well combined.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
8. Once the cake has cooled, sift the powdered sugar over the top of the cake, using a fine-mesh strainer.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat oven to 350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 18g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- You can use almond or coconut milk instead of regular milk for a dairy-free option.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Substitute lemon or orange zest for the vanilla extract for a citrusy twist.
- Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate version of the cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Sift the dry ingredients to avoid lumps in the batter.
- Allow the cake to cool completely before sifting the powdered sugar over the top to prevent it from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter, dusted with additional powdered sugar and garnished with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, or a dusting of additional powdered sugar.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it loosely with foil for the remainder of the baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes, checking it frequently with a toothpick.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Powdered sugar, also known as confectioner's sugar, has been used in baking for centuries. It was first produced in the 16th century and was originally called "icing sugar" because it was used to make icing for cakes and pastries.
Flavor profiles:
This cake has a light, fluffy texture and a sweet, buttery flavor with a hint of vanilla.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with coffee or tea.
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