Wednesday, September 16, 2015

Classic Vanilla Cake

I wanted to start this blog off with a good, basic recipe that anyone could use as a staple recipe for any event. The classic boxed cake, if you will, but without a box of cake mix.

Cake mix has leavening agents to help the cake rise, but often these are complex chemicals that are not available to the regular baker without special-ordering. One of the reasons I love hobby baking is that I don't have to put a slew of strange chemicals into my batter to get the desired result. I like to keep things simple where I can, and I don't think that the end product should have to suffer.

I personally learned to bake from boxed mixes, so I am well acquainted with just how fast and easy they are. I was hoping, ideally, that I would be able to accomplish the same thing.

Like the Chai muffins I posted earlier this month, this recipe uses the one-stage mixing method, which makes it just as easy as the boxed cake mixes you can find in a grocery store. All you have to do is combine the ingredients and mix! Be careful not to over-mix, or you could end up with tunneling (large holes in the crumb of the final cake); you want to mix just until all of the dry ingredients have been incorporated, and all of the lumps are gone.

If you don't have baker's sugar on hand, you can use granulated sugar instead.

The final cake is perfect for frosting in-pan with some classic buttercream, which will come next week :)

 (Baker's note: If your cake cracks like mine did, there are a couple of different reasons why that might happen. In my case, it is due to uneven heat, as I baked mine in a convection oven.)

Classic Vanilla Cake


  • 2 cups cake flour, sifted
  • 1 and 1/2 cup baker's sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup vegetable oil
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 2 eggs


  1. Preheat oven to 350ยบ F and grease or line a 9" x 13" baking pan.
  2. Combine milk and vanilla; set aside.
  3. Combine flour, sugar, baking powder, and salt in large bowl.
  4. Add oil, milk/vanilla mixture, and egg. Stir until just blended, until the batter is no longer lumpy.
  5. Pour into pan.
  6. Bake 25 minutes or until done, checking for a golden top that springs back at a gentle touch.
  7. Let cool in pan before frosting.

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