Ingredients

• Sugar: 170 g (3/4 cup)
• Flour: 400 g (2 1/2 cups)
• Vanilla extract: 1 teaspoon
• Baking powder: 1/2 tablespoon
• Hot milk: 1/3 cup
• Butter: 100 g (softened)

Step-by-Step Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (180°C).
2. Grease and flour a 9-inch cake pan (or line it with parchment paper) to ensure the cake doesn’t stick while baking.

Step 2: Prepare the Dry Ingredients

1. In a large bowl, sift together the flour and baking powder. This helps to evenly distribute the baking powder and ensures that there are no lumps in your cake batter.

Step 3: Cream the Butter and Sugar

1. In another mixing bowl, add the softened butter and sugar.
2. Beat the butter and sugar together using an electric mixer or by hand until light and fluffy. This process usually takes around 3-5 minutes. Creaming the butter and sugar is essential for achieving a soft, tender cake.

Step 4: Add Vanilla and Hot Milk

1. Once the butter and sugar mixture is well-creamed, add the vanilla extract. This will give the cake its delicious vanilla aroma.
2. Gradually add the hot milk into the butter mixture while stirring. The hot milk will help to blend the ingredients smoothly and soften the batter.

Step 5: Combine Dry and Wet Ingredients

1. Slowly add the dry flour mixture to the wet ingredients, mixing gently after each addition.
2. Continue mixing until the batter is smooth and well-combined, but be careful not to overmix as this can result in a dense cake.

Step 6: Pour and Bake

1. Pour the prepared batter into your greased cake pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Serve

1. Once the cake has cooled, you can serve it as is, or frost it with your favorite icing, dust it with powdered sugar, or serve with whipped cream and fresh fruits.

Cooking Tips

• Measure Accurately: Use a kitchen scale for the most precise measurements. Baking is a science, and small variations in ingredient quantities can affect the final result.
• Room Temperature Ingredients: For the best texture, make sure your butter is softened and at room temperature. Cold butter won’t cream well with the sugar, resulting in a dense cake.
• Hot Milk: Make sure your milk is hot, not just warm. Hot milk helps to create a lighter, airier cake by blending more smoothly into the batter.
• Avoid Overmixing: Once the dry ingredients are added, mix the batter just until combined. Overmixing can develop the gluten in the flour, resulting in a tougher cake.

Storage

• Room Temperature: This vanilla cake can be stored at room temperature in an airtight container for up to 3 days. Make sure it is completely cooled before storing to prevent condensation inside the container.
• Refrigeration: If you’ve frosted the cake with perishable toppings, like whipped cream or cream cheese frosting, store it in the refrigerator. It will stay fresh for up to 5 days.
• Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. It can be frozen for up to 3 months. Thaw it at room temperature before serving.

Nutritional Facts (Per Serving)

• Calories: 225 kcal
• Carbohydrates: 35g
• Protein: 3g
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 150mg
• Sugar: 15g
• Fiber: 1g

FAQs

1. Can I make this cake ahead of time?

Yes, this vanilla cake can be made ahead of time. Store it in an airtight container at room temperature for up to 3 days or freeze it for longer storage. If you’re planning to frost it, it’s best to do so right before serving.

2. Can I use self-raising flour instead of all-purpose flour?

You can use self-raising flour, but you’ll need to omit the baking powder in the recipe. Self-raising flour already contains baking powder, so adding more could make the cake rise too much and then sink.

3. What other flavors can I add to this cake?

This vanilla cake is a great base for adding other flavors. You can mix in citrus zest (lemon or orange) for a fresh, tangy flavor, or fold in chocolate chips, dried fruits, or spices like cinnamon or nutmeg.

4. Can I substitute the butter for oil?

While butter adds a rich flavor to the cake, you can substitute it with an equal amount of vegetable oil for a lighter, more moist texture. The flavor will be slightly different, but the cake will still turn out well.

5. Can I turn this recipe into cupcakes?

Yes, this recipe can be easily adapted to make cupcakes. Simply divide the batter into cupcake liners and bake at the same temperature for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

6. What can I serve with this vanilla cake?

This cake is delicious on its own, but you can also serve it with a variety of toppings such as whipped cream, fresh berries, chocolate ganache, or a fruit compote. It also pairs well with a hot cup of coffee or tea.

Conclusion

This simple vanilla cake is a versatile recipe that can be enjoyed as a stand-alone dessert or customized with various flavors and toppings. Its buttery and tender crumb, paired with the delightful hint of vanilla, makes it a classic favorite for all occasions. Whether you’re baking for a special event or just want to treat yourself, this cake delivers in both flavor and simplicity. Plus, with easy storage options, you can make it ahead of time and enjoy it whenever you like!