Homemade Cake Recipe: A Delicious Journey From Kitchen to Table
Baking a cake can seem daunting, but with the right recipe and a little patience, you can create a delicious homemade cake that will impress your friends and family. This recipe focuses on a classic vanilla cake, but you can easily adapt it to your favorite flavors.
Ingredients You'll Need:
This recipe yields a 9-inch round cake. Adjust quantities as needed for different sizes.
For the Cake:
- 2 1/2 cups (300g) all-purpose flour – The foundation of our fluffy cake!
- 2 1/2 teaspoons baking powder – Provides the perfect rise.
- 1/4 teaspoon baking soda – Adds extra lift and tenderness.
- 1/4 teaspoon salt – Enhances the flavors.
- 1 cup (2 sticks) unsalted butter, softened – Creates a rich and moist crumb.
- 1 3/4 cups (350g) granulated sugar – Sweetness that balances everything perfectly.
- 4 large eggs – Adds structure and richness.
- 1 teaspoon vanilla extract – For that classic vanilla flavor.
- 1 cup (240ml) milk – Adds moisture and helps with the texture.
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened – The base for a creamy frosting.
- 3-4 cups powdered sugar – Provides the sweetness and texture.
- 1/4 cup milk – Adjust for desired consistency.
- 1 teaspoon vanilla extract – Complements the cake flavor.
Step-by-Step Baking Instructions:
Preparing the Cake Batter:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prevents sticking and ensures easy removal.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution throughout the batter.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air for a lighter cake. A stand mixer or hand mixer is ideal.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Making the Buttercream Frosting:
- Beat the Butter: Beat the softened butter until light and fluffy.
- Add Powdered Sugar: Gradually add the powdered sugar, beating until smooth.
- Add Milk and Vanilla: Add the milk and vanilla, beating until the frosting reaches your desired consistency.
Assembling Your Cake:
- Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost: Once the cake is completely cool, frost the top and sides with the buttercream frosting. Get creative with your frosting techniques!
Tips for Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for optimal mixing and texture.
- Don't Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake.
- Check for Doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out clean, it's ready!
- Let it Cool Completely: Frosting a warm cake will cause the frosting to melt.
Variations:
- Chocolate Cake: Add 1/2 cup unsweetened cocoa powder to the dry ingredients.
- Lemon Cake: Add the zest of one lemon to the batter and use lemon juice in the frosting.
- Spice Cake: Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves to the dry ingredients.
Enjoy your delicious homemade cake! Remember to share your creations and tag us! Happy baking!
