Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup whole milk
- 1 vanilla bean, split and scraped
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the milk, vanilla bean seeds, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 438
Fat: 22g
Saturated Fat: 13g
Cholesterol: 129mg
Sodium: 235mg
Carbohydrates: 55g
Fiber: 1g
Sugar: 36g
Protein: 6g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have a vanilla bean, you can use 2 teaspoons of pure vanilla extract instead.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for extra flavor and texture.
- Make a vanilla buttercream frosting to decorate the cake.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter, as this can result in a tough cake.
- Use a serrated knife to level the top of the cake before frosting.
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 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Try reducing the baking time next time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined next time.
Food safety advice:
- Make sure to properly store the cake to prevent spoilage.
- Use clean utensils and equipment when preparing the cake.
Food history:
- Vanilla is a flavor that has been used in baking for centuries. It was first cultivated by the Aztecs in Mexico and was later introduced to Europe by Spanish conquistadors.
Flavor profiles:
- Sweet, buttery, and vanilla-infused.
Serving suggestions:
- Serve the cake as a dessert or a sweet treat.
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