Vanilla Cake
 
Prep time
Cook time
Total time
 
This is a great basic vanilla cake recipe from Matthew Mead's "Cakes for Kids" book. I've re-written the directions in my own words.
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Ingredients
  • 2½ cups all-purpose flour, plus extra for pans
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup butter at room temperature
  • 1¾ cups sugar
  • 2 large eggs, room temp
  • 1½ teaspoons vanilla extract
  • 1¼ cups milk
  • 2 teaspoons grated fresh orange or lemon zest (optional)
Instructions
  1. Preheat oven to 350ยบ F.
  2. This recipe works for 24 cupcakes, 2 8-inch or 9-inch cakes, or 1 9x13 cake. If using cupcake liners, place liners in muffin tin and set aside. If using cake pan(s), lightly grease the bottom of the cake pan, line it with parchment paper, then grease the parchment paper and the sides of the pan. Lightly flour the pan. Set aside.
  3. In a medium bowl, whisk together the 2½ cups flour, baking powder and salt.
  4. Using a stand mixer, beat butter on medium-high speed for 30 seconds. Scrape down the bowl.
  5. Leaving the mixer on medium speed, add ¼ cup sugar. Beat for 3 minutes. Keep adding sugar ¼ cup at a time, mixing for 3 minutes between each addition until you've added all the sugar. Scrape down the sides of the bowl and then beat on medium speed for 2 more minutes.
  6. Add eggs 1 at a time, beating at medium speed for 30 seconds between each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.
  7. With the mixer on low speed, add ⅓ of the flour mixture, then half of the milk, then ⅓ of the flour mixture, then the rest of the milk, then the rest of the flour mixture, mixing until just combined for each addition. If using zest, add it now.
  8. Scrape down the sides of the bowl then give the batter one more mix at high speed for 20 seconds.
  9. Spread the batter in the pan, filling cake pans or cupcakes ⅔ full with batter.
  10. For 8- or 9-inch cakes, bake for 30-35 minutes. For 9x13 cake, bake for 35-40 minutes. For cupcakes bake for 10-12 minutes. Toothpick inserted in the center should come out clean when done.
  11. Cool cake in pan on a wire rack for 10 minutes. Using a knife, cut around the edges of the cake, then invert the pan over the wire rack, lift pan to remove cake and peel off parchment paper. Let cake cool completely on the rack. For cupcakes, let cool in the pan for 15 minutes before removing.
Recipe by This Week for Dinner at https://thisweekfordinner.com/another-birthday-another-cake-owens-anchor-birthday-cake/