Description
Ina Garten’s vanilla cake promises pure indulgence with classic simplicity. Buttery layers infused with rich vanilla essence create a moist, elegant dessert that delights with each delectable slice, inviting lovers of timeless baking to savor its comforting charm.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, at room temperature
- 2 sticks (226 grams) unsalted butter, softened
- 1 ¼ cups (250 grams) sugar
- 1 ¼ cups (296 milliliters) whole milk (or a mix of ¾ cup heavy cream and ½ cup water)
Dry Ingredients:
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Flavor Enhancers:
- 1 tablespoon vanilla extract
- Extra butter for greasing the pans
- Extra flour for dusting the pans
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C). Coat two 9-inch (23-centimeter) round cake pans with unsalted butter, then apply parchment paper, and lightly dust with all-purpose flour to prevent sticking.
- Sift together the dry ingredients: all-purpose flour, baking powder, and salt in a medium mixing bowl. Whisk thoroughly to ensure even distribution of leavening agents.
- In a separate large mixing bowl, cream softened unsalted butter with granulated sugar using an electric mixer. Beat until the mixture becomes pale and develops a light, airy texture.
- Incorporate eggs one at a time into the butter-sugar mixture, mixing completely after each addition. Blend in pure vanilla extract until the mixture is smooth and homogeneous.
- Alternate adding the dry flour mixture and whole milk to the wet ingredients. Begin and conclude with the flour mixture, stirring gently to create a uniform, silky batter without overmixing.
- Divide the cake batter equally between the prepared pans, using a spatula to spread the mixture evenly and eliminate any air pockets. Tap the pans gently on the counter to release trapped air.
- Place the pans in the preheated oven and bake for 30 to 35 minutes. Test for doneness by inserting a clean toothpick into the center – it should emerge without any raw batter clinging to it.
- Remove cakes from the oven and allow them to rest in the pans for 10 minutes. Carefully transfer to a wire cooling rack and let cool completely. Optionally, trim the cake tops to create a level surface for frosting or layering.
Notes
- Freeze unfrosted cake layers up to 3 months for stress-free advance preparation.
- Wrap cooled cake layers tightly in plastic to maintain moisture and freshness.
- Check cake doneness by gently pressing center – a springy surface signals perfect baking.
- Use serrated knife for leveling cake tops, creating smooth professional-looking layers.
- Select premium vanilla extract to enhance overall cake flavor and aroma.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 392 kcal
- Sugar: 20 g
- Sodium: 119 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 93 mg