Classic Vanilla Cake : A Mother's Day Delight!

 

Ingredients:

For the Cake:

3 ½ cups (433g) cake flour (spooned and levelled)

1 teaspoon salt

2 teaspoons baking powder

¾ teaspoon baking soda

1 ½ cups (340g) unsalted butter, softened to room temperature

2 cups (400g) granulated sugar

3 large eggs + 2 additional egg whites, at room temperature

1 tablespoon pure vanilla extract

1 ½ cups (360ml) buttermilk, at room temperature

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Whisk the dry ingredients: In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda. Set aside.
3. Cream the butter and sugar: Using a stand mixer fitted with a paddle attachment (or a hand mixer with a large bowl), cream together the softened butter and sugar on medium-high speed for about 3 minutes until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
4. Beat in the eggs: Add the eggs and egg whites one at a time, beating well after each addition. Scrape down the bowl as needed.
5. Incorporate the vanilla: Stir in the vanilla extract until combined.
6. Alternate wet and dry ingredients: Begin and end with the dry ingredients, adding them in three batches with the buttermilk in two batches, alternating between the two. Mix on low speed just until combined after each addition. Do not over-mix!
7. Pour the batter: Divide the batter evenly between the prepared cake pans.
8. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
9. Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Tips:

• For a richer flavour, use brown sugar instead of half of the granulated sugar.
• To make sure your room temperature ingredients are truly ready, leave the eggs and buttermilk out on the counter for about 30 minutes before you begin.
• Don't over-mix the batter. Once the dry ingredients are just incorporated, stop mixing. Over mixing can lead to a tough cake.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Nutritional Information:

A slice of this classic vanilla cake (1/16th of the recipe) contains approximately:

• Calories: 300
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 40g
• Sugar: 30g
• Protein: 3g

Please note: This is an estimate and the actual nutritional information may vary depending on the specific ingredients you use.

Decorating Ideas:

Once your cake has cooled, you can frost it with your favourite buttercream icing and decorate it for Mother's Day! Here are some ideas:

• Pipe roses or other flowers with icing.
• Write a special message with icing.
• Top the cake with fresh flowers (avoid roses with thorns!).
• Decorate with sprinkles or chocolate shavings.
• Use fondant cut-outs for a more personalised touch.

This classic vanilla cake recipe is a delicious and versatile base for your Mother's Day dessert creation. With a little love and creativity, you can create a beautiful and memorable cake for your mom!