Classic Vanilla Cake: Sometimes Traditional Is GOOD

This vanilla cake is a top dessert. It’s one of those cakes that never runs out of style. You can make it as your contribution for dessert during gatherings or even as a gift if you run out of things in mind to bake. Just place it in a beautiful box and tie it with ribbon and voila! There goes the perfect gift. My BFF Helena told me that this is one of the best cakes in the whole wide world and she’d give it as a gift.

 

That’s true, Helena. Once in a while, I want something special in my kitchen. So I bake a cake that would last for a few days. I have a slice every after dinner until the slices run out. It feels like a reward after doing something really productive for the day. I love to pair it with a nice warm cup of green tea.

 

Ingredients

For Cake:

1 stick Land O Lakes Unsalted Butter, softened, plus more for cake pans

1 ½ cups Domino Sugar

3 Eggland’s Eggs

1 tsp McCormick Pure Vanilla Extract

1 cup Borden Milk

2 cups Gold Medal Flour

1 Tbsp Clabber Girl Baking Powder

1/2 tsp Kosher Salt

For Frosting:

1 stick Land O Lakes Unsalted Butter, softened

4 oz. Philadelphia Cream Cheese, softened

5 cups Domino Confectioner’s Sugar

1/4 tsp Kosher Salt

1/4 cup Borden Milk

1/2 tsp McCormick Pure Vanilla Extract

Instructions

For Cake:

Preheat oven to 350 degrees.

Butter two 8-inch round cake pans and dust with sugar.

In the bowl of your electric mixer, combine butter and sugar.

Cream together until light and fluffy.

Add eggs and vanilla extract.

Continue to beat together for another minute.

On low speed slowly add in the milk until combined.

Stop mixer and add in the flour, baking powder and salt.

Beat until combined.

Pour batter equally into the two prepared cake pans.

Bake for about 35 minutes, or until cakes are golden and a toothpick inserted into the center comes out clean.

Cool the cakes in the pan for 20 minutes, then turn cakes onto racks to cool completely.

Meanwhile you can make the frosting.

For the Frosting:

Mix together butter and cream cheese on medium-high speed until creamy, about 1 minute.

Reduce the speed to slow and add in the confectioner’s sugar.

Add salt, milk, and vanilla and continue to beat until fluffy, about 4 minutes.

Place one cake on the cake plate and spread 1 ½ cups of frosting on top.

Place remaining cake layer on top.

Ice the top and sides of cake with remaining frosting.

 

 

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Quick Tip: Soften a container of ice cream (whatever flavor you like). Then stir in the leftover cake or portion of cake that you won’t be eating right away. Put the cake and ice cream combination in the freezer. It won’t go bad and you will have pressure to eat it all right away.

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