This classic vanilla cake is perfect in the afternoon served with tea or served as dessert.  It can be decorated with anything you desire or served plain and will taste delicious either way.    I usually use a round pan, square pan or rectangular pan for this recipe and I always use a canola oil spray on the pan before pouring in the batter to ensure that it will come out easily after it’s baked.

Prep time:  15 minutes  Bake time:  35 to 40 minutes

Yield:  2 round cakes, 8 inches

Ingredients:

  • ½ cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 tbsp baking powder
  • 1 ¾ cup all purpose flour
  • ¾ cup milk

 

Directions:

  1. Preheat oven to 350°F.

 

  1. In a mixing bowl, add softened butter and sugar. Using a handheld electric mixer or stand mixer to combine the butter and sugar until creamed together.

 

  1. Add the eggs and mix.

 

  1. Add the salt and vanilla and mix.

 

  1. Add the baking powder and mix.

 

  1. Add 1 cup flour and mix.

 

  1. Add ½ cup milk and mix.

 

  1. Add the remaining ¾ cup flour and remaining ¼ milk and mix.

 

  1. Pour the cake batter into cake pans of choice ensuring that the pan is no more than 2/3 full. Note:  I always coat the pan with a canola oil spray before pouring in the batter to ensure that the cake can be easily removed from the pan once it has baked and cooled.

 

  1. Bake for 35 to 45 minutes. To test if the cake is ready, gently insert a small thin knife near the centre of the cake.  If it comes out clean, the cake is ready.  If the knife comes out with batter, the cake needs more time to bake.