# **Classic Moist Vanilla Cake: A Timeless Crowd-Pleaser**
## **Introduction**
A **Classic Moist Vanilla Cake** is the epitome of simple elegance—soft, buttery, and delicately sweet with a tender crumb that melts in your mouth. Perfect for birthdays, celebrations, or everyday indulgence, this cake is a versatile foundation for endless frosting and topping combinations.
## **Origin & Cultural Significance**
Vanilla cake has roots in **European baking traditions**, evolving from pound cake and sponge cake recipes. Vanilla itself, derived from orchids native to Mexico, became a global luxury in the 18th century. Today, vanilla cake is a **staple in American and British baking**, symbolizing comfort and celebration. Its simplicity makes it a blank canvas for creativity, from layered wedding cakes to humble sheet cakes.
## **Ingredients & Quantity** *(Makes one 9-inch cake or 12 cupcakes)*
### **For the Cake:**
– **All-purpose flour** – 2 ½ cups (300g)
– **Granulated sugar** – 1 ½ cups (300g)
– **Unsalted butter (softened)** – ½ cup (115g)
– **Eggs** – 3 large, room temperature
– **Buttermilk or whole milk** – 1 cup (240ml)
– **Baking powder** – 2 tsp
– **Baking soda** – ½ tsp
– **Salt** – ½ tsp
– **Vanilla extract** – 2 tsp (or 1 tsp vanilla bean paste for intense flavor)
### **For the Frosting (Optional):**
– **Buttercream**: 1 cup butter + 4 cups powdered sugar + 2 tsp vanilla + 2–3 tbsp milk
## **Optional Additions**
– **Lemon or orange zest** – for citrusy brightness
– **Sprinkles** – folded into batter for funfetti cake
– **Almond extract** – ½ tsp for depth
– **Fresh berries** – layered or as topping
– **Chocolate chips** – for a vanilla-chocolate twist
## **Tips for Success**
✔ **Room-temperature ingredients** ensure even mixing.
✔ **Don’t overmix**—stop once flour is incorporated to avoid toughness.
✔ **Grease and line pans** with parchment for easy release.
✔ **Check doneness early**—a toothpick should come out clean.
✔ **Cool completely** before frosting to prevent melting.
## **Instructions**
1. **Preheat oven** to **350°F (175°C)**. Grease and line two 9-inch round pans or one 9×13-inch pan.
2. **Cream butter and sugar** until light and fluffy (3–5 mins).
3. **Add eggs one at a time**, then vanilla, mixing well.
4. **Whisk dry ingredients** (flour, baking powder, baking soda, salt) in a separate bowl.
5. **Alternate dry mix and milk**, starting and ending with flour. Mix until *just* combined.
6. **Pour into pans** and bake for **25–30 mins** (rounds) or **30–35 mins** (sheet), until golden.
7. **Cool 10 mins in pans**, then transfer to a rack. Frost when completely cool.
## **Description**
This cake is **cloud-soft with a tight, moist crumb**, fragrant with pure vanilla, and subtly sweet. It pairs beautifully with **chocolate ganache, fruit compote, or classic buttercream**.
## **Nutritional Information (Per slice, unfrosted)**
– **Calories:** ~250
– **Carbs:** 38g
– **Protein:** 4g
– **Fat:** 9g
– **Sugar:** 22g
## **Conclusion**
A **fail-proof, universally adored classic** that’s as fitting for a wedding as it is for a weeknight treat. Its simplicity is its strength—every bite is pure nostalgia.
## **Recommendation**
– **Serve with**: Fresh berries and whipped cream, or drizzle with caramel.
– **Try variations**: Coconut milk instead of buttermilk, or brown butter frosting.
– **For kids**: Add rainbow sprinkles to the batter!
## **Embracing Healthful Indulgence**
– **Whole wheat flour**: Substitute half the flour for fiber.
– **Reduce sugar**: Cut to 1 cup and add applesauce for moisture.
– **Greek yogurt**: Replace half the butter for protein-rich moisture.