Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
How to Prepare?
Preparing this Velvety Cake is all about creating a batter that’s smooth and well-mixed without overworking it. Start by creaming the butter and sugar together to form a light and fluffy base. The gradual incorporation of eggs ensures a stable, airy batter that results in a tender crumb. The addition of flour and milk in alternating batches allows the batter to stay light and velvety, while the careful baking process ensures even cooking. Once the cake is baked and cooled, a simple vanilla glaze can be drizzled on top to add a touch of sweetness and shine. The result is a cake that’s soft, buttery, and absolutely delicious.
Preparation Time
- Active Preparation Time: 20 minutes
- Baking Time: 30-35 minutes
- Total Time: 55 minutes
Servings
This recipe serves about 8-10 people.
FAQs
Q1: Can I use a different type of flour? Yes, cake flour can be used for an even finer texture. Substitute an equal amount of cake flour for all-purpose flour.
Q2: Can I add flavors to this cake? Certainly! You can add a tablespoon of lemon or orange zest for a citrusy twist or a teaspoon of almond extract for a nutty flavor.
Q3: How do I store this cake? Store the cake in an airtight container at room temperature for up to 3 days. If using a glaze, refrigerate to keep it fresh.
Q4: Can I make this cake in advance? Yes, you can bake the cake a day ahead. Wrap it tightly in plastic wrap and store it at room temperature until ready to serve.
Q5: Can I freeze this cake? Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion
This Velvety Cake is a true testament to the beauty of simplicity in baking. With its soft, tender crumb and rich, buttery flavor, it’s a dessert that feels both luxurious and comforting. Whether you’re enjoying a slice as an afternoon treat or serving it at a special gathering, this cake is sure to impress with its perfect texture and classic taste. The ease of preparation makes it an ideal recipe for both novice bakers and experienced ones alike, while the versatility of the flavor allows you to customize it to your liking. A light dusting of powdered sugar or a drizzle of vanilla glaze is all it takes to elevate this cake to something truly special. So why not indulge in a little slice of heaven with this Velvety Cake? It’s a timeless dessert that’s always a pleasure to make and enjoy.
