Grandma's White Cake Recipe: A Timeless Classic
This isn't just any white cake recipe; it's Grandma's white cake recipe – a treasured family heirloom passed down through generations. This recipe boasts a melt-in-your-mouth texture, a delicate sweetness, and a subtle vanilla aroma that will transport you straight to Grandma's kitchen. Get ready to bake a cake that's as comforting as a warm hug!
Why This Recipe is Special
What sets this recipe apart from others? It's the attention to detail. Grandma always stressed the importance of using high-quality ingredients, letting the batter rest, and baking at the perfect temperature. These seemingly small steps contribute to the incredibly moist and fluffy outcome. This isn't just a cake; it's a legacy.
Ingredients You'll Need:
This recipe uses simple, readily available ingredients. Ensure you use fresh ingredients for the best results!
- 2 ½ cups (300g) all-purpose flour (spooned and leveled) - using cake flour is optional, but recommended for a lighter texture!
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened – softened butter is crucial for proper creaming!
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature – room temperature eggs blend better with other ingredients.
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk – buttermilk adds moisture and tanginess to the cake.
Equipment You Will Need:
- Two 9-inch round cake pans
- Mixer (stand or hand mixer)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Wire rack
Step-by-Step Baking Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. This prevents sticking and ensures easy removal.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air into the batter, creating a lighter cake.
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Add Eggs & Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix!
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Pour & Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Frost: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cool, frost with your favorite frosting. Grandma always used a classic buttercream!
Tips for Success:
- Room Temperature Ingredients: Using room-temperature ingredients ensures even mixing and baking.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake.
- Check for Doneness: Use a wooden skewer to check for doneness. If it comes out clean, the cake is ready.
- Cool Completely: Allowing the cakes to cool completely before frosting prevents the frosting from melting.
Variations & Serving Suggestions:
This recipe is a fantastic base for endless variations. Consider adding:
- Lemon zest: For a bright, citrusy twist.
- Chocolate chips: For a decadent chocolate white cake.
- Nuts: For added texture and flavor.
Serve your Grandma's White Cake with fresh berries, whipped cream, or a scoop of vanilla ice cream. Enjoy!
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