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Great Homemade Vanilla Cake!
Tips and Opinions
Again, the prep time is estimated to the best of my abilities. As I like to take my time while baking, it usually takes me a little longer to prepare. Also, again, you could easily cut off about 5 minutes of prep time when in a hurry. :)
As with most recipes that I use, the ingredients are fairly flexible in some aspects. Any type of milk you choose to use, whether whole or other wise, will be fine. I always use margarine instead of real butter. As I've never tried the recipe with real butter, use caution if you do. Please, feel free comment on how it worked out for you!
My last opinion about the ingredients: This recipe is highly reactive to the vanilla extract. I do not recommend using less vanilla than called for, however, if you enjoy the taste of vanilla and often add more than called for, only a dab more is needed to intensify, and still enjoy, the flavor.
Do NOT forget to grease. :) The first time I made this cake, I forgot to grease. Luckily I was able to salvage by waiting until it was just cool enough to touch. I DO NOT recommend this. It took way too long. :)
There are multiple ways to tell if it's done. The best that I know is a trick that my mother taught me. This seems to be common in the kitchens that I've been in. Just use the 'Toothpick Rule'. If you can stick a toothpick in the cake and it comes out clean (without any batter one it) then the cake is done. Another way is 'The Smell Rule'. As my mother always says: "It's done when you can practically taste it by smelling it." Of course I only follow this 'rule' when making pastries.
Also, as a reminder: This is a cake from scratch. There is a chance it will fall. So try to keep those rowdy kids and dogs out of the kitchen!
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Milk
- 2 Eggs
- 1 Cup White Sugar
- 1 3/4 Tsp Baking Powder
- 1/2 Cup Butter
- 2 Tsp Vanilla Extract
- Preheat oven to 350ºF.
- Grease and flour a 9x9 inch square or 9 inch diameter round pan.
- In a small bowl, combine flour and baking powder.
- In a medium bowl, cream together the sugar and butter. Gradually beat in the eggs, one at a time, then stir in the vanilla.
- Add the flour blend to the creamed mixture and mix well. Finally stir in the milk until batter is smooth.
- Bake for 30 to 40 minutes in the preheated oven. WARNING: The cake will be hot when first taken out of the oven.
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