Milk Vanilla Cake
Soft, fluffy, and rich with vanilla flavor, this milk vanilla cake is a comforting classic. Perfect for celebrations or everyday cravings, it delivers a tender crumb and sweet aroma in every bite.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter (softened)
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and gently tap them on the counter to release air bubbles.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost with vanilla buttercream or whipped cream once cooled. Add toppings like chopped nuts or dried fruit if desired.
Notes
- Use room temperature ingredients for better mixing and texture.
- Don’t overmix the batter to keep the cake light and tender.
- You can make this a day in advance for better flavor development.
- Store frosted cake in the fridge and bring to room temperature before serving.
Find it online: https://tastyze.com/milk-vanilla-cake/