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…

2

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

3

Give it a stir and set it aside.

4

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

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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5 from 1 vote (1 rating without comment)

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