Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Whipped Cream Frosting:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Two 9-inch cake pans
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate small mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. To make the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract together in a large mixing bowl until stiff peaks form.
10. Once the cakes have cooled, place one cake layer onto a serving plate and spread a layer of whipped cream frosting on top.
11. Place the second cake layer on top of the frosting and spread another layer of whipped cream frosting on top.
12. Use the remaining whipped cream frosting to frost the sides of the cake.
13. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
Bake at 350°F
Serving size:
Makes one 9-inch cake, serves 8-10 people
Nutritional information:
Calories: 420
Fat: 28g
Saturated Fat: 17g
Cholesterol: 128mg
Sodium: 215mg
Carbohydrates: 38g
Fiber: 0g
Sugar: 22g
Protein: 5g
Substitutions for ingredients:
- Cake flour can be used instead of all-purpose flour for a lighter texture.
- Margarine can be used instead of butter.
- Almond extract can be used instead of vanilla extract for a different flavor.
Variations:
- Add 1/2 cup of sprinkles to the cake batter for a funfetti cake.
- Add 1/4 cup of cocoa powder to the cake batter for a chocolate vanilla cake.
- Add 1/2 cup of shredded coconut to the whipped cream frosting for a coconut vanilla cake.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Use a serrated knife to level off the cake layers before frosting.
- Chill the cake in the refrigerator for at least 30 minutes before serving to help the frosting set.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Top the cake with fresh berries or edible flowers for a beautiful presentation.
Garnishes:
Fresh berries, edible flowers, or chocolate shavings can be used as garnishes.
Pairings:
Serve the cake with a cup of coffee or a glass of milk.
Suggested side dishes:
Fresh fruit or a side salad can be served alongside the cake.
Troubleshooting advice:
- If the cake is too dense, make sure the ingredients are properly measured and mixed.
- If the cake is dry, try adding a tablespoon of sour cream to the batter.
Food safety advice:
Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
Vanilla cake has been a popular dessert for centuries, with variations found in many cultures around the world.
Flavor profiles:
The vanilla cake is sweet and buttery, with a light and fluffy texture. The whipped cream frosting is creamy and slightly sweet.
Serving suggestions:
Serve the cake as a dessert for a special occasion or as a sweet treat for any occasion.
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