Friday, May 6, 2011

Easy Vanilla Cake


DSCF6643Someone put the dome on before I could take a photo.

With Mother’s Day on Sunday, I wanted to share one of my go to cake recipes with everyone. If you’ve never baked a cake from scratch, well this is the recipe for you!

I say this every time I post a recipe, but here goes again: be sure everything is at room temperature! And, use good ingredients. I am by no means rich, but I insist upon using pure cane sugar and good butter.

Vanilla Cake

1 1/2 cups all purpose flour

1 stick unsalted butter

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 tablespoon pure vanilla extract

3/4 cup milk (I use buttermilk, but it’s not necessary.)

Preheat your oven to 325° F. Grease and flour pans or spray with Baker’s Joy. I spray the bottom with Baker’s Joy and then line them with a parchment circle, then I spray the circle again.

Sift all of the dry ingredients into a large bowl. Cream the butter and sugar in your mixer until light and fluffy. There are two ways to know if your butter and sugar have been creamed successfully – the mixture will double in volume, and if you feel it, it doesn’t have a gritty feel.

To the creamed butter add the vanilla. Next, add the eggs one at a time and make sure the first is well incorporated before adding the second.

Alternate adding the flour and milk to the creamed mixture beginning and ending with the flour. Only mix until it’s incorporated. I do the last bit of mixing with a rubber spatula.

Bake for 45 to 50 minutes or until the cake springs back when pressed. This totally depends on your oven, however.

When it’s done, removed from oven and cool on wire rack for 15 minutes then flip onto rack and cool completely.


So, I just realized that I forgot the flower centers. Nevertheless, the flowers are two toned. To do this, I add white and colored frosting to my piping bag. One of these days, I might get a tripod and attempt to make a baking video. I’m not particularly a front of the camera kind of person so I’ll have to work on that.

Ironically, I’m heading to the kitchen to bake the first of 3 cakes as soon as I post this. So, if all the stars align, I might have another cake post today!

Thanks for coming by! Have a blessed day!


  1. ummm..I am going to have to send you my address and a box looks yummy

  2. Hi! I just found your blog from the Cricut message board. Your cake looks AWESOME!
    Fantastic job!! :) I don't know if you know this...but I wanted to share with you since
    you make such gorgeous cakes! Another way to make your flowers 2-toned is to
    take your icing it up..then take your small icing spatula with wilton food paste
    coloring on the backside of it and run a stripe of food coloring up the inside of the bag..being
    careful to make 4 stripes opposite of each other. make like 2 stripes green opposite of each
    other in the bag and then make 2 stripes pink opposite of each other. Then fill
    the bag CAREFULLY with white icing, trying not to smear the icing colors on/in the bag. Make
    your flowers! I think they look soooo beautiful this way...especially rose's! This also looks
    wonderful when you swirl your icing on top of cupcakes :) hope I didn't offend you...just
    giving you another way to do 2-toned flowers. Maybe you already know LOL...
    Anyway your cake is spectacular! and I'm enjoying reading your blog very much! TFS! :)


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