Baking a cake from scratch comes down to creaming fat and sugar, folding in dry and wet ingredients gently, and not overbaking. Once you understand the basic order, you can make a reliable vanilla cake without a mix. Here is a straightforward method for a classic layer or single cake.
What you'll need
- Flour, sugar, butter, eggs, baking powder, salt, milk, vanilla
- Mixing bowls
- A whisk or electric mixer
- Cake pan(s)
- Parchment paper
- A cooling rack
- An oven
Step by step
- Prep the oven and pansPreheat the oven to about 350 degrees Fahrenheit (175 Celsius), then grease your pans and line the bottoms with parchment so the cake releases cleanly.
- Cream butter and sugarBeat softened butter with the sugar until pale and fluffy, which builds the air that helps the cake rise.
- Add eggs and vanillaBeat in the eggs one at a time along with the vanilla, mixing until smooth after each addition.
- Combine dry and wetWhisk the flour, baking powder, and salt separately, then add to the batter alternating with the milk, mixing just until combined.
- Bake until setDivide the batter into the pans and bake until a toothpick in the center comes out clean, usually 25 to 35 minutes depending on pan size.
- Cool before frostingCool the cakes in the pans a few minutes, then turn them out onto a rack and cool completely before frosting so it does not melt.
Handy tips
- Use room-temperature butter, eggs, and milk so the batter comes together smoothly.
- Measure flour by spooning it into the cup and leveling off, since packed flour makes a dense cake.
- Mix only until the flour disappears; overmixing develops gluten and toughens the crumb.
Heads up
- Cake batter contains raw egg and raw flour, so avoid tasting it uncooked.
FAQ
How do I know the cake is done?
A toothpick inserted in the center should come out clean or with a few dry crumbs, and the top should spring back when lightly pressed.
Why did my cake sink in the middle?
Common causes are opening the oven too early, underbaking, or too much leavening. Bake fully and avoid opening the door in the first two-thirds of baking.
Can I bake this without a mixer?
Yes. You can cream the butter and sugar by hand with a sturdy whisk or wooden spoon; it just takes more effort and a little longer.