Classic Vanilla Cake (Edit recipe)

glassofweinstein

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This classic vanilla cake is the perfect recipe for a birthday cake in apinch, or any impromptu celebration!

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PREP TIME

1 hour

COOK TIME

25 minutes

INGREDIENTS

Serves: 8-16

Ingredients

cake

.5 cup Unsalted Butter, softened
1.5 cups Raw Sugar, granulated
3 Eggs, large, room temperature recommended
2 tsp Vanilla Extract
.5 cup Milk
2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1 Tbsp Baking Powder
1 tsp Kosher Salt

frosting

8 oz Full Fat Cream Cheese, room temperature
.5 cup Unsalted Butter, softened
1.5 cups Powdered Sugar
2 tsp Vanilla Extract
1 pinch Kosher Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F. In a large bowl or standing mixer beat the butter and sugar together for two minutes before adding the eggs and vanilla extract, and beating for an additional two minutes. Let the batter take its time. Slowly mix in the milk. The mixture may look like it’s curdled, but this will resolve once the dry ingredients are added. Separately combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and kosher salt before gradually adding to the wet ingredients. Let the batter mix together for several minutes to aerate. Preheat the oven to 350F.
For easy clean up I like to cut parchment paper circles and place them on the bottom of the cake pans. The cakes pop right out when cooled. Amply grease the sides of the cake pans before adding equal portions of the batter to each, and bake at 350F for 25 minutes. Place the cakes in their pans on a wire rack to cool completely before carefully removing them from their pans. I like to place them back on the rack and chill in the fridge before adding the frosting. If the cakes aren’t cool enough, the frosting will melt.
In a large bowl or standing mixer beat the cream cheese and butter together for two minutes until smooth and homogeneous. Slowly and gradually add the powdered sugar on low speed (so as not to make a mess), then the vanilla extract along with a pinch of kosher salt. Mix until a smooth, glossy frosting is formed. If desired, you may chill this for 15-20 minutes to firm up before adding to the cake.
If you have a Lazy Susan, feel free to use that here to make the frosting of the cake easier. I like to add a dab of frosting to the center of my plate so the cake is stabilized. I also recommend placing strips of parchment paper around the plate to make frosting mishaps easy to clean up. Remove the parchment paper from the bottom of each cake as you go.
Place the first cake down on the frosting dab and then add about a quarter of the frosting to the top. Evenly spread the frosting (ideally with an offset spatula) before adding the second cake on top. Make sure they are evenly lined up. Add the remaining frosting on top. Evenly spread the frosting on the top and carefully around the sides until the cake is fully covered.
Decorate to your liking and serve!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	777
Fat:	31 g
Carbohydrates:	113 g
Protein:	17 g
Cholesterol:	62 g
Sodium:	464 mg
Fiber:	7 g
Sugars:	67 g
Sugar Alcohol:	0 g
Calculated for total recipe.