Classic Vanilla Cake

Today I turned 30 and I’m still not entirely sure how I feel about it. My stomach, however, felt that I should share this cake with you all and help myself to a second slice to go with my second cup of coffee. I’m not going to argue. In my last blog post, I shared a buttercream recipe while happily eating it by the spoonful, but after about the 10th spoon, I thought to myself, “What is icing without the cake?” Now don’t get me wrong, I’m all for icing with or without cake, but it just doesn’t feel complete without that set foundation.

The cake I’m about to share with you is an original recipe of mine that I’ve manipulated many times in attempt to re-create the delicious cakes my mom use to bake for us on our birthdays. If you knew my mom, you probably know she rarely ever used recipes and just completely did her own thing. With that said, this recipe has relied heavily on taste and the nostalgia that comes with it. Soft, sweet, the perfect amount of vanilla, and just enough density to balance out a mouth full of birthday helium (and black coffee). What more could you ask for? I mean, I can think of a lot of things, but I’ll just leave it at that for now.

Let’s get mixing!

Ingredients:

. 1/2 cup unsalted butter

. 1 1/4 cup sugar

. 2 eggs

. just under one cup half and half (milk also works)

. 1 tbsp lemon juice (optional)

. 1 1/2 tsp vanilla extract

. 2 cups (cake) flour

. 2 tsp baking powder

. 1/2 tsp salt

Directions:

Preheat oven to 350

Set up your mixer of choice and cream butter and sugar together. I use organic cane sugar, but any will do. If mixing by hand like I did, don’t be afraid to use a fork to whisk (it’s much easier than a hand whisk for this part). I also recommend placing a medium bowl inside a larger one to mix wet ingredients if mixing by hand. The reason for both bowls, is that the mixing can get messy, so it’s nice to use the larger bowl as a barrier if any ingredients happen to fling out. You can also use the larger bowl to mix dry ingredients after.

Once butter and sugar mixture is light and fluffy, make a small well in the center of the bowl, then whisk in eggs.

Measure just under one cup of half and half (or milk). Then add 1 tbsp lemon juice (optional), stir and let sit for 5 mins. This is to mimic buttermilk for a more tender cake. The lemon juice doesn’t make the cake taste like lemon and adds just the right amount of acidity for the milk. If you don’t have lemon juice, ACV or white vinegar will work. You may also use buttermilk instead of the lemon and half and half mixture if you have it or prefer it. I personally never use buttermilk, because I never buy it. Plus, I enjoy this method and I like the end result better. HOWEVER, if you don’t have buttermilk or lemon juice, you can skip this step, and just add regular milk right into the liquid ingredients.

Add milk to the liquid ingredients, followed by vanilla. Whisk well. If you used the lemon and half and half method, don’t worry about the cream getting lumpy or looking curdled before adding. I know it sounds gross, but it’s actually suppose to happen.

Remove the medium bowl from the large bowl, then sift 2 cups of flour into the large bowl. Sifting makes for a smoother cake batter. And if you desire a “fluffier” texture, I recommend using cake flour. Also, make sure to level off for accurate measurement.

Whisk in baking powder and salt. If you used salted butter in this recipe, add only 1/4 tsp of salt instead of 1/2.

Create a well in the center of dry ingredients and pour in liquid ingredients. Whisk until thoroughly combined.

Pour batter into two medium greased cake tins, filling just under halfway. If you’re wanting a single layer cake, just use one slightly larger cake tin instead.

Bake for 30 mins or until knife comes out clean.

Remove from oven and allow to sit for 5 mins, then transfer to cooling racks until cakes reach room temp.

Place cake in a tin or on plate, then refrigerate for at least half an hour before icing. If you’re not adding icing until the next day or the day after, you can leave it in the fridge until you do. You can also freeze the cake for up to 2 months before icing if you’re wanting to prep way ahead of time. Once done, this cake can stay in the fridge for up to 5 days or frozen for 2 months.

Once cake is cooled, cut and shape (optional). I prefer to do this, because it makes for a “cleaner” looking cake, but it’s not at all necessary.

Layer and top with your favourite icing, then slice and serve! I went in with a vanilla buttercream which you can find in my previous blog post.

Note, I prefer to use a cake spatula for icing, but if you don’t have one, a regular spatula and/or butter knife will work fine. That’s what I used here (as you can see).

This cake pairs really well with black coffee, because, let’s be honest, this cake has enough cream in it already. On the other hand, don’t be afraid to use the rest of your half and half (without the lemon) to add into your coffee (or tea) if black coffee just isn’t your thing.

What kind of icing would you top this cake with, and how do you take your coffee (or tea)? Let me know in the comments below or on IG @haveyour.c.a.k.e

Hope you all enjoy!