This vanilla cake is a classic dessert that brings back fond memories of family gatherings and celebrations. With its light and fluffy texture, it's perfect for any occasion. The aroma of vanilla fills the kitchen as it bakes, creating a warm and inviting atmosphere. This recipe is simple yet delightful, making it a favorite for both novice and experienced bakers alike.
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Preheat your oven to 356°F (180°C).
In a large mixing bowl, combine the sugar and eggs. Beat them together until the mixture is light and fluffy.
Gradually add the vegetable oil and milk to the egg and sugar mixture, mixing well to combine.
In a separate bowl, whisk together the flour and baking powder.
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Finally, add the vanilla extract and mix until evenly distributed.
Grease and flour a cake pan (or line it with parchment paper) to prevent sticking.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Ensure all ingredients are at room temperature for a smoother batter.
Do not overmix the batter to keep the cake light and airy.
Use a toothpick to check for doneness; it should come out clean when the cake is ready.
Can I use a different type of oil?
Yes, you can use any neutral-flavored oil like canola or sunflower oil.
How can I make the cake more moist?
Adding a tablespoon of sour cream or yogurt can enhance moisture.
Can I substitute the milk with a non-dairy alternative?
Yes, almond milk or soy milk can be used as substitutes.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Can I add frosting to this cake?
Absolutely, a simple buttercream or cream cheese frosting pairs well with vanilla cake.
