Mohamed Shili A classic recipe by Ina Garten is this Vanilla Cake that you can easily make from scratch, made with unsalted butter, all-purpose flour, baking powder, sugar, and eggs. This simple Vanilla Cake recipe is a delicious dessert that takes about 45 minutes to prepare and can serve up to 8 people.
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Ina Garten Vanilla Cake Ingredients
- 2 sticks of unsalted butter, softened (extra for greasing the pans)
- 3 cups of all-purpose flour (extra for dusting the pans)
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 1/4 cups of sugar
- 4 large eggs, at room temperature
- 1 tablespoon of vanilla extract
- 1 1/4 cups of whole milk (or a mix of 3/4 cup heavy cream and 1/2 cup water)
How To Make Ina Garten Vanilla Cake
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, then line them with parchment paper, and dust them with flour for easy removal.
- Mix Dry Ingredients: In a medium-sized bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Stir these dry ingredients together until they are evenly mixed.
- Prepare Wet Mixture: In a separate, larger bowl, beat 2 sticks of softened butter with 1 1/4 cups of sugar until the mixture is light and fluffy. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tablespoon of vanilla extract.
- Combine Mixtures: Gradually add the flour mixture to the wet ingredients in three parts, alternating with 1 1/4 cups of milk. Start and end with the flour mixture. Mix until the batter is smooth and well combined.
- Distribute Batter: Pour the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Ensure the batter is evenly spread to help the cakes bake evenly.
- Bake and Check: Bake the cakes in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cakes are fully baked.
- Cool and Level: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack. Allow them to cool completely. If desired, level the tops of the cakes to create a flat surface before frosting. Enjoy your delicious vanilla cakes!
Recipe Tips
- Add some room-temperature eggs: Ensure your eggs are at room temperature to help the butter and sugar blend more smoothly, resulting in a lighter and fluffier cake.
- Use a toothpick for testing: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done; if not, give it a few more minutes to bake.
- Sift the flour: Sift the flour before measuring to avoid lumps and ensure your cake has a smooth texture, which contributes to a more consistent crumb.
- Level your cake layers: If your cake layers are uneven, use a serrated knife to level them before frosting. This helps the layers stack evenly and look professional.
What To Serve With Vanilla Cake
Serve your classic Vanilla Cake with fresh berries, whipped cream, a drizzle of chocolate sauce, toasted nuts, and a scoop of vanilla ice cream for a delightful treat.
You can also pair it with a berry compote and caramel sauce to add a unique touch to your dessert experience.
How To Store Vanilla Cake
To Refrigerate: Wrap the cooled cake tightly in plastic wrap or place it in an airtight container to keep it fresh. Store in the refrigerator for up to 5 days to maintain its flavor and texture.
To Freeze: Wrap the cooled cake in plastic wrap and then aluminum foil before freezing. This prevents freezer burn and keeps the cake fresh for up to 3 months.
Frequently Asked Questions
What can I use instead of whole milk?
If you don’t have whole milk, you can substitute it with a mixture of 3/4 cup heavy cream and 1/2 cup water. Almond milk or soy milk can also work as alternatives.
Can I use a different type of flour?
Yes, you can use cake flour instead of all-purpose flour for a lighter texture. However, make sure to adjust the measurements if needed, as cake flour is finer and absorbs liquids differently.
Can I make this cake ahead of time?
Absolutely. You can bake the cake ahead of time and store it in the refrigerator for up to 5 days or freeze it for up to 3 months. Frost and decorate just before serving for the best results.
Ina Garten Vanilla Cake Nutrition Facts
- Calories: 355
- Total Fat: 16g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 170mg
- Total Carbohydrates: 47g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 4g
Try More Recipes:
- Chocolate Ganache Cake
- Chocolate Bundt Cake
- Blueberry Crumb Cake
- Blueberry Ricotta Cake
- Apple Cake
- Icebox Cake
- Tres Leches Cake
Ina Garten Vanilla Cake
Description
A classic recipe by Ina Garten is this Vanilla Cake that you can easily make from scratch, made with unsalted butter, all-purpose flour, baking powder, sugar, and eggs. This simple Vanilla Cake recipe is a delicious dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ina Garten Vanilla Cake Ingredients
How To Make Ina Garten Vanilla Cake
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, then line them with parchment paper, and dust them with flour for easy removal.
- Mix Dry Ingredients: In a medium-sized bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Stir these dry ingredients together until they are evenly mixed.
- Prepare Wet Mixture: In a separate, larger bowl, beat 2 sticks of softened butter with 1 1/4 cups of sugar until the mixture is light and fluffy. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tablespoon of vanilla extract.
- Combine Mixtures: Gradually add the flour mixture to the wet ingredients in three parts, alternating with 1 1/4 cups of milk. Start and end with the flour mixture. Mix until the batter is smooth and well combined.
- Distribute Batter: Pour the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Ensure the batter is evenly spread to help the cakes bake evenly.
- Bake and Check: Bake the cakes in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cakes are fully baked.
- Cool and Level: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack. Allow them to cool completely. If desired, level the tops of the cakes to create a flat surface before frosting. Enjoy your delicious vanilla cakes!
