Vanilla Cake
A classic, tender vanilla layer cake made with the reverse creaming method - beating the butter into the dry ingredients first, rather than creaming butter and sugar before adding flour, coats the flour in fat and limits gluten development, which is what gives real bakery-style vanilla cake its velvety, tight crumb instead of an airy, coarse one.
⏱ 55 min🍽 12 servings
dessertvegetarianbaking
Ingredients
- •2 1/2 cups cake flour
- •1 3/4 cups sugar
- •1 cup butter, softened
- •4 eggs
- •1 cup milk
- •2 tsp vanilla extract
Steps
- 1.Preheat oven to 335°F and grease two round cake pans.
- 2.Whisk together the cake flour and sugar, then beat in the softened butter until the mixture looks like coarse, damp sand - coating the flour in butter first is what limits gluten development for a tender, velvety crumb.
- 3.Beat in the eggs one at a time, then the vanilla.
- 4.Gradually mix in the milk until smooth.
- 5.Divide between the pans and bake for 28-30 minutes until a toothpick comes out clean.