Photo: Basic Vanilla Cake Recipe
Ingredients
- 2 sticks unsalted butter, at room temperature, plus more for the pans
- 3 cups all-purpose flour, plus more for the pans
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
Directions
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Photograph by Levi Brown
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By Sug@rluvr
Topeka
on May 20, 2013
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I made this twice. Once from the magazine magazine print and now once from the update. It is terrible. Dry and dense. Sad I tried a second time.
By twoshoes
San Antonio, TX
on April 10, 2013
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I made this cake as the base for the Honey-Apple-Almond cake from my FN magazine. I was worried when I pulled it out of the oven because it had not risen as much as I had expected. However, the entire assembled cake was delicious. Even had someone ask for the recipe. I do agree with the other reviews that this does not produce a super soft cake or a cake that is supermarket sweet. All the cakes from the year of cake have additional flavor layers so don't judge the cake without finishing the whole thing.
By ramapril99_4869302
Gainesville, FL
on April 02, 2013
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Awful! I cannot believe that FN put this in their magazine either!! Very embarrassing, I just served this at Easter. I would have thrown it away but the cream cheese icing saved it from the landfill thanks to my Dad. My cornbread recipe IS better than this...this cake was dry, crumbly, dense...I was so hopeful since it smelled amazing and the batter felt right. And I even let all my ingredients come to room temp! I agree FN please check this recipe, something is seriously off. Thankfully my kids loved making it and decorating the Easter Bunny so not all was lost.
Read all 17 reviews