If you have been searching for a comforting, timeless dessert that feels like a warm hug from the inside, then look no further than Mom’s Best Cake Recipe. This delightful cake is a perfect blend of fluffy texture, sweet vanilla flavor, and creamy frosting that will remind you of family gatherings and childhood celebrations. It’s a recipe that has stood the test of time, combining simple ingredients into a wonderfully moist and tender cake that’s truly irresistible. Whether you’re a baking newbie or a seasoned pro, this cake promises to become a cherished favorite in your recipe box.
Ingredients You’ll Need
Getting started with Mom’s Best Cake Recipe is as easy as pie because its ingredients are straightforward, yet each plays a crucial role in making this cake so special. From the rich butter to the fluffy flour and the sweet vanilla, every element contributes to that classic taste and texture we all love.
- 2 cups all-purpose flour: The base that gives the cake structure and crumb.
- 1 1/2 cups granulated sugar: Adds sweetness and helps with browning.
- 1/2 cup unsalted butter, softened: Brings richness and tenderness.
- 1 cup milk: Keeps the cake moist and helps blend ingredients.
- 2 large eggs: Bind everything together and add a light texture.
- 2 teaspoons vanilla extract: Infuses classic, warm flavor.
- 1 tablespoon baking powder: The leavening agent that makes the cake rise beautifully.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- 1/2 teaspoon baking soda: Works alongside baking powder for perfect lift.
- 1/2 cup unsalted butter, softened (for frosting): Makes the frosting creamy and rich.
- 3-4 cups powdered sugar (for frosting): Sweetens and thickens the frosting to your liking.
- 2-3 tablespoons milk (for frosting): Adjusts frosting consistency for spreading or piping.
- 1 teaspoon vanilla extract (for frosting): Adds a sweet aroma and flavor boost.
- Pinch of salt (for frosting): Enhances the frosting’s sweetness and depth.
How to Make Mom’s Best Cake Recipe
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter and lightly flour it, or simply line it with parchment paper for an easy release. This simple prep ensures your cake will come out clean and beautifully formed, ready for the oven.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This stage is vital for evenly distributing the leavening agents so your cake will rise consistently and have a light crumb.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step incorporates air into your batter, which is key to achieving that tender texture everyone adores in Mom’s Best Cake Recipe.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Incorporating these ingredients slowly helps maintain the cake’s consistency while enriching its flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually alternate adding the dry ingredients and milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently to just combine, avoiding overmixing which could make the cake dense instead of wonderfully light.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 35–40 minutes, or until a toothpick inserted into the center comes out clean. The golden crust and moist crumb are the signs you’re looking for!
Step 7: Cool and Frost
Let the cake cool completely in the pan on a wire rack before frosting. For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, milk, vanilla extract, and a pinch of salt. Adjust consistency by adding more milk or powdered sugar as needed. Spread generously over the cooled cake and get ready to indulge in every bite.
How to Serve Mom’s Best Cake Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh berries on top can elevate your cake’s presentation instantly. For an extra touch, consider adding edible flowers, toasted nuts, or even a drizzle of chocolate or caramel. These little details make every slice feel like a special occasion.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a fresh fruit salad. Offering one of these sides alongside your slice of Mom’s Best Cake Recipe creates a lovely balance of flavors and textures that will delight your guests.
Creative Ways to Present
Try slicing the cake into petite squares for a tea party or cutting it into wedges for a casual family dessert. You could also layer the cake with fresh fruit and extra frosting for a DIY trifle-inspired treat. The versatility of this cake means the presentation can suit any occasion or mood.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days to maintain freshness. The frosting helps keep the cake moist, so it’s just as lovely the next day!
Freezing
You can freeze the baked cake layers before frosting by wrapping them tightly in plastic and then foil. Freeze for up to 3 months. When ready to enjoy, thaw the cake layers overnight in the refrigerator, and then frost as usual for a fresh-out-of-the-oven taste.
Reheating
If you want to warm a slice of cake, gently heat it in the microwave for about 10–15 seconds. This quick warm-up revives that freshly baked feeling, making each bite even more comforting.
FAQs
Can I use a different type of flour?
All-purpose flour works best for this recipe because it creates the perfect balance of structure and tenderness. Using cake flour might make the cake too soft, while whole wheat flour will change the flavor and texture significantly.
Is it possible to make this cake dairy-free?
Yes! Substitute the milk with your favorite plant-based milk and use a dairy-free butter alternative. The texture might vary slightly, but you’ll still get a moist and delicious cake.
How do I know when the cake is done?
Insert a toothpick in the center of the cake after about 35 minutes baking. If it comes out clean or with just a few crumbs, your cake is ready to come out of the oven.
Can I make cupcakes instead of a cake?
Absolutely! Divide the batter into a lined cupcake tin and bake at the same temperature for 18–22 minutes. This is a great way to make Mom’s Best Cake Recipe into easy single-serve treats.
What frosting variations work well?
While the classic vanilla buttercream is perfect, you can also try chocolate frosting, cream cheese frosting, or even a light whipped cream topping for different flavor profiles that complement this cake beautifully.
Final Thoughts
Making Mom’s Best Cake Recipe is not just about baking a delicious dessert; it’s about creating a moment of joy and comfort that feels like home. I encourage you to pull out your mixing bowls and give this recipe a try—once you taste that moist, flavorful cake with its luscious frosting, I promise it will become a treasured part of your baking repertoire for years to come.
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Mom’s Best Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Mom’s Best Cake is a classic, moist, and tender vanilla cake perfect for any occasion. It features a soft crumb made from simple pantry ingredients and is topped with a smooth, creamy vanilla buttercream frosting. This timeless recipe yields a sweet, comforting dessert that serves twelve and is sure to be a family favorite.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar (depending on desired thickness)
- 2–3 tablespoons milk (more if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This will help ensure an even rise and texture.
- Cream Butter and Sugar
In a separate large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This incorporates air for a tender crumb.
- Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then, mix in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients
Alternately add the dry ingredient mixture and milk to the butter-sugar-egg mixture, starting and ending with the dry ingredients. Stir gently after each addition until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake
Pour the prepared batter evenly into the greased baking pan. Place it in the preheated oven and bake for approximately 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake
Remove the cake from the oven and set it on a wire rack. Allow it to cool completely in the pan before frosting to prevent melting or sliding.
- Prepare the Frosting
Using an electric mixer, cream the softened unsalted butter until smooth and creamy. Gradually add powdered sugar, about 1 cup at a time, mixing well. Add the milk, vanilla extract, and a pinch of salt, and beat until the frosting reaches your desired consistency. Adjust with more powdered sugar or milk as needed for thickness.
- Frost the Cake
Once the cake is completely cool, spread the frosting evenly over the top with a spatula or knife. Smooth the surface or create decorative swirls as desired.
- Serve
Cut the cake into 12 equal pieces and serve. Store any leftovers in an airtight container at room temperature or refrigerated for up to 3 days.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
- Do not overmix the batter to avoid a dense cake texture.
- Adjust the powdered sugar and milk in the frosting to achieve your preferred thickness and sweetness.
- The cake can be frozen unfrosted or frosted; wrap tightly and freeze for up to 2 months.
- For a richer flavor, substitute whole milk with buttermilk.
