Simple Vanilla Cake

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When you need a Simple Vanilla Cake, there is no need to reach for a mix. This classic recipe will give you a perfect cake every time!

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To begin, I preheated the oven to 350 degrees.

Now, I was making this recipe to take to a potluck party…and what better portable dessert can you make than cupcakes? So…I lined 2 standard muffin pans with liners.

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In a bowl, combine 3 cups of cake flour, a tablespoon of baking powder…

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and a half teaspoon of salt (the recipe calls for Kosher…I used sea salt)

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Give it a stir and set it aside.

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In your mixing bowl, combine 2 sticks (1 cup) of room temperature butter and 2 1/4 cups of sugar

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Beat it until nice and fluffy, about 3 minutes – and be sure to scrape the bowl to ensure everything mixes in.

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To this, mix in 5 room temperature eggs, one at a time.

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Then mix in 2 teaspoons of vanilla

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Add in half of the flour mixture and mix it in.

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Next, add in 1 cup of whole milk

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Then mix in the remaining flour mixture until it is almost all the way mixed.

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Stir it by hand to finish it up so you don’t over-mix the batter.

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Next, I scooped the batter into my tins.

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When I did this, it actually made 2 1/2 dozen cupcakes, so I pulled out my old muffin tin from my grandmother and put it to good use.

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Bake for 22-24 minutes, or until they test done with the “toothpick test.” After letting them cool a bit in the pan, I carefully removed them to a cooling rack where I let them cool completely.

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I piled on some of my Chocolate Mascarpone Frosting.

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Then I placed these bad boys in my carriers.

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And headed out to the party!

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Simple Vanilla Cupcakes

Constance Smith – Cosmopolitan Cornbread
Classic vanilla cupcakes that turn out every time. Top these any way you like!
5 from 1 vote
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Sweets, Treats & Desserts
Cuisine American
Servings 24
Calories 180 kcal

Ingredients
  

  • 3 c cake flour
  • 1 Tb baking powder
  • 1 /2 teaspoon salt
  • 1 c unsalted butter, room temperature
  • c sugar
  • 5 eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 c whole milk

Instructions
 

  • To begin, I preheated the oven to 350 degrees.
  • Line 2 standard muffin pans with liners.
  • In a bowl, combine cake flour, baking powder, & salt..
  • Give it a stir and set it aside. In your mixing bowl, add butter and sugar. Beat it until nice and fluffy, about 3 minutes – and be sure to scrape the bowl to ensure everything mixes in.
  • Mix in the eggs, one at a time. Then mix in the vanilla.
  • Add in half of the flour mixture and mix it in.
  • Add in the whole milk, then mix in the remaining flour mixture, until it is almost all the way mixed.
  • Stir it by hand to finish it up so you don’t over-mix the batter.
  • Scoop the batter into the tins. (When I made these, it actually made 2½ dozen cupcakes)
  • Bake for 22-24 minutes, or until they test done with the “toothpick test.”
  • Let them cool a bit in the pan and carefully removed them to a cooling rack where they can them cool completely.
  • Frost or top as desired!

Nutrition

Serving: 1cCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 48mgSodium: 268mgSugar: 16g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

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