Golden Vanilla Birthday Cake – a delicious recipe with flour, baking powder, salt, vanilla, milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease the bottom and sides of two 8-inch cake pans. Place an 8-inch circle of parchment paper in the bottom of each pan. Lightly flour the sides of each pan, and set aside.
2
In a small bowl, whisk together the flour, baking powder and salt until combined; set aside.
3
In a small measuring cup, whisk the milk and vanilla together until combined; set aside.
4
In a KitchenAid(R) Stand Mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs and beat again until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
5
Pour in the milk and flour mixtures, and starting on low speed, mix until all the ingredients are just combined. Turn the speed up to high and beat for 10 seconds. Scrape down sides and beat for 10 more seconds.
6
Evenly spoon the batter into the prepared cake pans. Gently tap the bottom of the pans on the counter to remove any air bubbles. Bake, side by side on the center rack of the oven, for 32 to 35 minutes, until tops are golden and a metal skewer inserted in the center comes out clean. Transfer the pans to a wire rack and cool completely before frosting.
1222
kcal
Calories
60
g
Fat
146
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/4 cups all purpose flour, 1 tablespoon baking powder, 3/4 teaspoon sea salt, 2 teaspoons vanilla extract, and more.
Yes, Golden Vanilla Birthday Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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