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Just Cakes Collection

Just Cakes Collection
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A simple, comforting, and versatile vanilla cake recipe from the "Just Cakes Collection," perfect for creating cherished family memories. This easy-to-make cake requires no fancy equipment and consistently yields a moist, tender, and delicious golden cake with a rich, homemade taste that's not overly sweet. It's remarkably adaptable to various dietary needs and flavor preferences.

Ingredients

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2 cups All-purpose flour
1 ½ cups Granulated sugar
2 teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter
2 Large eggs
1 cup Whole milk
1 teaspoon Vanilla extract

Instructions

  1. Prepare Your Pan: First, preheat your oven to 350°F (175°C). Next, lightly grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure to combine them thoroughly
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the melted and slightly cooled butter, room temperature eggs, whole milk, and vanilla extract. Whisk until everything is well combined and smooth
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a whisk or a rubber spatula until just combined. Be careful not to overmix the batter. A few lumps are perfectly fine
  5. Pour and Bake: Pour the batter evenly into your prepared cake pan. Gently tap the pan on the counter a couple of times to release any large air bubbles. Place the pan in the preheated oven. Bake for 30-35 minutes
  6. Check for Doneness: To check if your cake is done, insert a wooden skewer or a toothpick into the center of the cake. If it comes out clean, your cake is ready. If it still has wet batter, continue baking for a few more minutes, then recheck
  7. Cool the Cake: Remove the cake from the oven. Let it cool in the pan for about 10-15 minutes on a wire rack. Then, invert the cake onto the wire rack to cool completely

Notes

Always use room temperature eggs and milk for better emulsification and a smoother batter.

Do not overmix the batter; mix until just combined to keep the cake tender and moist.

Measure accurately, especially flour, by spooning it into the cup and leveling off.

Consider using an oven thermometer to ensure your oven heats to the correct temperature.

Allow the cake to cool completely on a wire rack before slicing to prevent crumbling.

Grease and flour your cake pan properly, or line with parchment paper, for effortless release.

Store cooled cake at room temperature in an airtight container for 3-4 days.

For longer storage, freeze completely cooled individual slices or the entire cake wrapped tightly for up to 2-3 months.

Nutrition

Find it online: https://fabiloustaste.com/just-cakes-collection/