One Bowl Simple Vanilla Layer Cake
You probably have all of the ingredients for this cake in your house at this very moment.Print
I have a recipe for a vanilla cake in The Mom 100 Cookbook that I’ve made, oh, 50 times. And it always turns out great. This is just a little bit of a variation on that recipe, with very slightly thinner layers, and it uses all-purpose flour (which I always have) vs. cake flour (which I tend to run out of, and forget to replenish).
You can use any kind of frosting you like, chocolate, vanilla, peanut butter, caramel, you name it. Try pairing this One Bowl Simple Vanilla Layer Cake with any of these:
- ½ cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pans
- 2 cups flour, plus more for flouring the pans
- 1½ cups sugar
- 3 large eggs
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
1. Preheat the oven to 350°F. Butter two 8-inch round cake pans, then cut out rounds of parchment to fit into the bottoms of the pans and insert them. Butter the parchment, and then flour the bottoms and sides of all of the pans.
2. In a large bowl (an upright mixer if you have one), beat the butter and sugar together until well combined. Beat in the eggs one at a time. Beat in the baking powder, salt and flour until combine, then beat in the milk and vanilla, mixing until the batter is smooth.
3. Divide the batter evenly between the two pans, and bake for 30 to 35 minutes, until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in their pans on wire racks for 15 minutes, then turn the cakes out of the pans, and finish cooling them upright on the wire racks.
4. Frost with your favorite frosting.