Baking a perfect cake is one of the major accomplishments of a Homemaker, or that’s what I think. To some it may be an easy task, but to tell you frankly, I’ve got my cakes burnt, top risen, cakes undercooked and what not. With many a practice, now I’ve learnt how to bake it perfectly every time. Nothing beats the happiness of seeing your cake soft and spongy. This recipe and method, if you follow tip to toe, you will get a cake that you’ll be proud to show off. 😉 You can then use it to decorate with your favorite frostings.
This recipe is taken from cake boss and it is tried and tested by me many times.
2 cups sugar
1 teaspoon vanilla
1 cup whole milk
1⁄4 cup butter (lightly salted)
2 cups all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8″ round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean (about 30 to 35 minutes). Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
Hint: Cakes are close to being done when you start to smell them.
Tips to follow:
1. Use parchment paper to line the baking tins. The cake will not stick to the pans and will easily come off.
2. Always preheat the oven before inserting the cake into the oven. If the oven is not heated enough, the cake will not rise well.
3. Use ingredients at room temperature. Using butter and eggs directly from the fridge will cause the batter to curdle.
4. Let the cake cool down completely before taking it out of the pan.