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Vanilla Butter Cake
This incredible secret ingredient vanilla birthday cake from the Mermaid Bakery is light and airy; a homemade cake with the texture of a store-bought cake!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
servings
Author
Terri Gilson
Ingredients
1
cup
unsalted butter
2 sticks, softened
2
cups
white granulated sugar
4
large eggs
at room temperature
1
tablespoon
white vinegar + enough milk to make 1 cup
at room temperature
1
teaspoon
Creme bouquet or 1 teaspoon Vanilla
2 ¾
cups
unbleached all-purpose flour
2 ¼
teaspoon
baking powder
¾
teaspoon
salt
Instructions
Preheat oven to 350 degrees, put oven rack into center of oven.
Grease and flour pans (9X13, 3=8″, 2=9″, or 1=10″)
Cream butter and sugar together until fluffy, about 3 minutes. Add eggs one at a time, beating well after each.
Mix the Creme bouquet or Vanilla into the milk.
Mix the flour, baking powder and salt together in a separate bowl.
Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition.
Divide batter into prepared pans. Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean.
Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.
Notes
NOTE: I use this
Whipped Cream Buttercream Frosting with this recipe
!