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.
