Vanilla CakeFrom joe1155 7 years ago
- 192 grams butter shopping list
- 190 grams sugar shopping list
- 3 large eggs shopping list
- 192 grams German 405 flour (American all-purpose flour might work) shopping list
- 1.5 tsp salt shopping list
- 2 tsp baking powder shopping list
- 3/4 cup milk (180 ml) shopping list
- 1Tbsp and 1/4tsp vanilla extract (I used spice Island brand) shopping list
How to make it
- Preheat oven to 325°F
- Butter and flour an 8"x8" square baking pan.
- Stir the flour, salt and baking powder together with a fork or whisk to mix thoroughly, set aside.
- Combine the milk and the vanilla extract, set aside.
- In a large mixing bowl, use a hand held mixer to cream the butter and sugar together till light and fluffy (about 5 minutes).
- Add the eggs one at a time and beat on high for 1 minute after each addition
- Add 1/3 of the flour and mix on medium for 1 minute. Stir down the sides and bottom of the bowl after each addition of flour.
- Add 1/2 of the milk mix on medium till combined.
- Repeat with another 1/3 of the flour. Stir down the sides and bottom again.
- Add the second half of the milk mixture and mix on medium again until combined.
- Add the last third of the flour and mix on medium until combined. Stir down the sided and bottom again and then mix on high for one minute.
- Pour into pan. Place in center of oven on the middle rack.
- Check after 48 minutes. It should be dark golden brown. Insert a toothpick. It should come out with crumbs (NOT batter) stuck to it. If there is batter it needs to bake a couple more minutes. (This was something I learned from baking911. The cake is hot enought with crumbs clinging to the toothpick for it to finish baking after being removed from the oven. I find it really helps to keep the cake moist).
- This will fill the pan about 3/4 full. While baking it rises just about the top of the pan. When it cools, it will drop a little and be almost perfectly flat. I find it so sweet and moist that it really doesn't need frosting if you are using it right away.
The Cookjoe1155 Munchen, DE
The Rating3 people
Excellent post. Sometimes the least is the most.
Thanks for sharing. My HI-5. Keep up the good work.
theoldprof in Belleville loved it
I read that German 405 flour would be most equivalent to British and American Cake flour, so maybe try that as a substitution. A simple cake recipe is nice to have.momoften in nowhere loved it
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