The Perfect Simple Vanilla Tea Time Cake

Plain Vanilla Cake

For all those who know me also know my obsession with Baking.Its something which gives me immense pleasure.Its like watching a thriller movie where you can't wait for the climax.Well N (hubby) read somewhere that Baking a cake is quite similar to giving birth.Its because you are creating something yourself.I don't know how it is to give birth to a child but yes if Baking is equivalent then I will definitely choose the latter.That's because I get to have some cake too.
I have tried my hands at quite a variety of cakes,muffins and cheesecakes. From a decadent Chocolate cake, to a Banana Cake, some Carrot Muffins and also a Dulce-De-Leche Cheesecake but somehow whenever I tried to bake a Plain and Simple Vanilla Cake it never turned out perfect. Yes and everytime I had been really disappointed.

Ingredients

I think someone who is passionate about Baking should first get the Basic Plain Cake right, and that is what was not happening for me. But as they say 'You should never stop trying' ,so I again searched for tips and recipes and  finally zeroed in on the Vanilla Cake by Stephanie from 'Joy of Baking' and guess what THIS TIME I NAILED IT!! And Boy Was I happy or Was I Happy!!
Well this one's a No Fancy Plain Vanilla Cake but this can be used as the perfect base for any decorated cake. You can cover it with any kind of icing you want and make it look gorgeous. Just remember at the end of the day however good looking your food is the basic rule is that it HAS TO TASTE GOOD. So very proudly I present to you THE PERFECT VANILLA CAKE.
Note: Though this is one of the simplest cakes ever but the basic thing is what you do and for how long you do is really very important. And probably that is what I wasn't getting right all my previous times. So please note the procedure carefully!! Thanks!

PLAIN VANILLA TEA TIME CAKE

Makes: Two 9 inch cakes

Beating the Butter and Sugar

Ingredients:

3 cups (345 grams) sifted all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 3/4 cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240 ml) room temperature milk

Please Note that the Ingredients should surely be at ROOM TEMPERATURE

Preparing the Cake Batter

Procedure:

1. In a bowl, sift or whisk together the flour, baking powder, and salt.

2. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes).

3. Gradually add the sugar and beat until light and fluffy (about 4-5 minutes). DONOT OVERBEAT.

4. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

5. Add the vanilla extract and beat until combined.

6. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.

Preparing the Cake Pan

7. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper and flour the pans.

8. Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula.

9. Bake 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. 

Just Baked

10. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack.

11. Remove the parchment or wax paper and re-invert cakes so that tops are right side up.

12. If you are planning to frost the cake then make sure it has cooled completely, infact you can even chill it for a while in the refrigerator for best results.

When its cake Two is always better than One!! Plain Vanilla Cakes