The Best Vanilla Cake Recipe
- proverbialhousewife
- Aug 26, 2020
- 3 min read
Updated: Mar 18, 2021
Hi, Lovely Readers!
Today, I am excited to share one of my favorite recipes I have used for quite some time. It is a martha stewart vanilla cake. I don't have any rights to this, and I found it on pinterest.
How I found It
After I was diagnosed with many food allergies in 2017, I was searching everywhere for recipes to cook everything from scratch to prevent an allergy attack. Pinterest has always been my favorite way to find good recipes. I have always made birthday or special cakes from the box, and most of the time it required oil. I'm allergic to most oils so I had to find one that had butter. Finally, I stumbled upon this vanilla cake recipe. I was reluctant to make it because I never made a cake from scratch. After the first time I tried it, I never looked at another recipe. This vanilla cake recipe has been my go to in almost every family or friend event we go to or have. It is very sweet, delicious, and moist. Everyone asks for another slice and the recipe.
The Recipe
Here is the link for vanilla cake recipe.
The source from the original blog poster: Martha Stewart Living, May 2013
Simple Layer Cake with Vanilla Frosting
Cake
1 stick unsalted butter, softened, plus more for cake pans
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 cup milk
1 teaspoon vanilla
Frosting
1 stick unsalted butter, softened
4 oz. cream cheese, room temperature
5 cups confectioner's sugar
1/4 teaspoon salt
1/4 cup half-and-half {original recipe calls for whole milk, but I like to use this instead}
1/2 teaspoon vanilla
Cake:
Preheat oven to 350 F. Butter two 8 or 9-inch round cake pans and either line with buttered parchment, or butter and flour pans. Whisk together flour, baking powder and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
Divide batter between pans; smooth tops with an off-set spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes {If using 9-inch pans, 28-30 minutes}. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
Divide batter between pans; smooth tops with an off-set spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes {If using 9-inch pans, 28-30 minutes}. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
Frosting:
Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, half-and-half {or milk}, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.
I personally do not make the layers when I bake this. I did it once when I made Lily's 5th birthday cake. It was a 3 layer ombre cake. Instead, I use the left over to make cupcakes and frost them. It might require more frosting so I usually double the frosting recipe just in case.
I hope you enjoy this recipe and try it out. If you do bake it, please comment below this blog post. Let me know what you think of it. Feel free to add any questions or comments below. Enjoy!😊
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