Jotting 2/3 by Keaira Lewis

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1/2 cup (1 stick) unsalted butter (softened and divided into 2-tablespoon pieces; plus more for coating pans)
2 1/4 cups all-purpose flour (plus more for coating pans)
1 1/3 cups sugar (white granulated)
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon vanilla extract
1 cup 2 percent milk
2 large eggs

buy a box of cake mix, but let’s be honest—it's also sacrificing flavor and freshness for convenience. If you have never baked a cake from scratch, you may be surprised at how simple it is and that you probably have all of the ingredients in your pantry and fridge.

This light, fluffy, and moist vanilla cake is delicious left just as is and shared with family and friends for dessert. It can also be turned into a beloved birthday cake or even a treasured wedding cake .To make it easy to remove the cooled cakes from the pans, line the bottoms with buttered parchment paper cut to fit the pan before adding the batter.For the best vanilla flavor, use pure vanilla extract. It costs more than the imitation extract but is especially important for vanilla-flavored baked goods.

Gather the ingredients. Let all the ingredients come to room temperature. Preheat the oven to 350 F.
Butter and flour two 9-inch cake pans.
Combine sugar, flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.
With the mixer on the lowest speed, add the butter one chunk at a time, and blend until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.

ake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a crumb or two attached. (You can start testing at 30 minutes because it's better to check too soon than to overbake.) The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.
Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan; turn the cakes out onto the racks and cool for at least 1 hour before frosting.
Frost and enjoy.

Tips

For the best vanilla flavor, use pure vanilla extract. It costs more than the imitation extract but is especially important for vanilla-flavored baked goods.
To make it easy to remove the cooled cakes from the pans, line the bottoms with buttered parchment paper cut to fit the pan before adding the batter.

Why Didn't the Cake Rise?

If you notice that your cakes are not rising, it's likely that you're not using fresh baking powder. Baking powder loses its potency quickly, and your cake won't rise properly if it's too old. If it's been more than six months since you bought the baking powder in your pantry, replace it. And if you don't know how long it's been, replace it anyway. One easy way to never forget: Write the date you open it on the lid.

Why Isn't the Cake Fluffy and Moist?

There are a few reasons why this cake may come out drier than expected. First, it's important that you bring the butter, eggs, and milk to room temperature before beginning the recipe. If they are too cold, the batter won't form an emulsion, and your cake won't be light and fluffy. Then, make sure you don't overmix the batter; follow the recipe's instructions for mixing times. Finally, an overbaked cake will be dry, so check it early. If your oven tends to run hot, consider using an oven thermometer to better monitor all of your baked goods.

Which Frosting Is Best for This Vanilla Cake?

Buttercream frosting is a natural choice for vanilla cake. It's the most common type of frosting, and there are many delicious recipes to explore. At its most basic, buttercream frosting is made with butter, a fat such as shortening, confectioners' sugar, egg white, and vanilla extract. It works wonderfully for layered cakes and can be colored or flavored to fit any occasion.

What's the Best Way to Frost Layered Cakes?

Decorating your homemade cake is half the fun. Whether layered or not, always let the cake cool completely before frosting and be sure the icing is at room temperature. You will need about 5 cups of icing for a two-layer 9-inch round cake; 4 cups for a single-layer 9 x 13-inch cake. For layers, it's best to level the cakes before frosting so you're working with flat tops. Then, apply a "crumb" layer to seal the cake crumbs, let that chill and set, and finish it off with the remaining frosting. You can also add a few fresh strawberries, some fun candies, or practice your piping skills to give the cake a special look.

Recipe Variations

This vanilla cake recipe will make about 4 cups of cake batter, which means it will fill two 9-inch cake pans. It is also easy to double or triple the recipe if you happen to be making a tiered wedding cake. For a standard three-tier cake with a 10-inch bottom tier, 8-inch middle tier, and 6-inch top tier (two layers each), this recipe will make just the top tier. So you will need to double it to make the middle tier and triple it for the bottom tier.

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