Desserts > Dessert Techniques > Baking Techniques > Creaming Method (Cake Making)

Classic Vanilla Creamed Cake

Learn the essential creaming method to bake a light and fluffy vanilla cake, perfect for birthdays or any special occasion. This recipe provides a step-by-step guide to achieving a tender crumb and delicious vanilla flavor. Mastering the creaming method unlocks a world of baking possibilities!

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 225 g Unsalted Butter, softened
  • 200 g Granulated Sugar
  • 3 Large Eggs
  • 2 tsp Vanilla Extract
  • 250 g All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 120 ml Milk

Prepare the Oven and Pan

Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan. Alternatively, line the bottom with parchment paper for easy removal.

Cream Butter and Sugar

In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy. This process incorporates air into the batter, creating a tender cake. It should take about 3-5 minutes. Don't rush this step; it's crucial for the cake's texture.

Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour.

Bake

Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely before frosting. Cooling completely prevents the frosting from melting.

Nutrition Facts Estimated per 100g of product

Calories: 350-400kcal, Protein: 4-5g, Fat: 20-25g, Carbohydrates: 40-45g. These values are approximate and can vary depending on the specific ingredients used.

Other Important Considerations for Nutrition

This cake is relatively high in calories and fat due to the butter and sugar content. Consider reducing portion sizes or using alternative sweeteners for a lower-calorie option. Enjoy in moderation as part of a balanced diet.

← Classic French Meringue Classic Vanilla Ice Cream Base for Freezing →

FAQ

  • Why is my cake dense and not fluffy?

    Possible causes include overmixing the batter, using cold ingredients (especially butter and eggs), or not creaming the butter and sugar sufficiently. Make sure your butter is properly softened and creamed until light and fluffy.
  • Can I use a different type of flour?

    All-purpose flour is recommended for this recipe. Using cake flour will result in a softer cake, while using bread flour will result in a tougher cake. If you substitute, adjust the liquid accordingly.
  • How do I store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for longer storage.