Vanilla Birthday Cake
This classic Vanilla Birthday Cake is a moist, tender, and fluffy dessert, perfect for any celebration. It features a rich vanilla essence, is highly reliable for bakers of all levels, and provides a sturdy canvas for various decorations. Made with wholesome ingredients, it's a cherished family tradition designed to create lasting memories.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Standard
Ingredients
3 Cups All-Purpose Flour
2 Cups Granulated Sugar
1 Cup Unsalted Butter
4 Large Eggs
1.25 Cups Whole Milk
1 Tablespoon Baking Powder
0.5 Teaspoon Salt
1 Tablespoon Vanilla Extract
0.5 Cup Sour Cream
Instructions
- Begin by organizing your workspace and preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust them with flour to prevent sticking
- Whisk the flour, baking powder, and salt together in a medium bowl. Set this dry mixture aside
- In a large stand mixer bowl, cream the softened butter and granulated sugar together on medium-high speed for about 5 minutes, until the mixture looks pale and fluffy
- Add the eggs one at a time, ensuring you beat the mixture well after each additio
- Pour in the vanilla extract and the sour cream, then mix until just combined
- Gradually add the dry ingredients to the wet ingredients, alternating this with the whole milk. Start and end with the flour mixture, mixing only until the flour disappears to avoid overmixing
- Divide the batter evenly between your two prepared pans and smooth the tops with a spatula
- Place the pans in the center of your oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clea
- Let the cakes cool in the pans for 10 minutes before carefully transferring them to a wire rack. Cool completely before frosting to prevent the icing from melting
Notes
Always use room temperature ingredients to ensure a uniform crumb and prevent curdling.
Measure flour correctly by spooning it into the measuring cup and leveling off, rather than scooping directly, to avoid a dry cake.
Avoid opening the oven door too often during baking, as this can drop the temperature and cause the cake to sink.
For precise measurements and consistent results, consider using a kitchen scale.
For a professional finish, apply a thin 'crumb coat' of frosting first, chill the cake for 30 minutes, then apply the final layer of icing.
Always use fresh leavening agents (baking powder) to ensure your cake rises properly.
To maintain freshness, store a frosted cake at room temperature under a cake dome for up to two days. If the frosting contains cream cheese or fresh fruit, refrigerate the cake.
For longer storage, wrap individual slices in plastic wrap and store in an airtight container in the fridge for up to five days.
Unfrosted cake layers can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to three months. Thaw in the refrigerator overnight before frosting.
If you prefer a warm slice, microwave it for 10 to 15 seconds.
Always cover the cut sides of the cake with extra frosting or plastic wrap to prevent them from drying out.
Baking the cake layers a day in advance can make them easier to handle and frost.
The sour cream is a secret ingredient for a moist cake, adding richness without thinning the batter. Do not overbake; check for doneness five minutes before the suggested time.
Find it online: https://recipeforhouse.com/vanilla-birthday-cake/