There’s something magical about baking that brings joy to my heart. The aroma of freshly baked goods wafting through the kitchen can instantly lift your spirits. One recipe that never fails to impress is Martha Stewart’s Classic Vanilla Cake. This cake is not just a dessert; it’s a celebration in itself. Whether it’s a birthday, an anniversary, or just a cozy family gathering, this cake fits right in. Its light, fluffy texture and rich vanilla flavor make it a timeless treat that appeals to everyone.
What I love most about this cake is its versatility. You can dress it up with a luscious buttercream frosting or keep it simple with a dusting of powdered sugar. It’s perfect for layering with fresh fruits or even a drizzle of chocolate ganache. Each slice tells a story, and every bite is a reminder of the love and care that goes into baking. So, roll up your sleeves and let’s dive into the delightful world of Martha Stewart’s Classic Vanilla Cake. You’ll find that it’s not just about the ingredients; it’s about creating memories in the kitchen.
Ingredients List
Gathering the right ingredients is the first step to baking success. For Martha Stewart’s Classic Vanilla Cake, you’ll need the following:
2 1/2 cups all-purpose flour – This forms the base of your cake, giving it structure.
2 1/2 teaspoons baking powder – This leavening agent helps the cake rise, creating that light texture we all love.
1/2 teaspoon salt – A pinch of salt enhances the flavors and balances the sweetness.
1 cup unsalted butter, softened – Make sure it’s at room temperature for easy creaming with sugar.
2 cups granulated sugar – This sweetener adds flavor and moisture to the cake.
4 large eggs – These provide richness and help bind the ingredients together.
1 tablespoon pure vanilla extract – The star of the show, adding that classic vanilla flavor.
1 cup whole milk – This keeps the batter moist and contributes to a tender crumb.
Having these ingredients ready will set you up for a delightful baking experience. Remember, quality matters, so opt for the best you can find! Happy baking!
How to Prepare Martha Stewart’s Classic Vanilla Cake
Now that you have your ingredients ready, let’s get started on making Martha Stewart’s Classic Vanilla Cake. Follow these steps for a delightful baking experience!
Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly. While the oven is heating, grab two 9-inch round cake pans. Grease them generously with unsalted butter or cooking spray, then dust them lightly with flour. This step is crucial to prevent sticking. I like to tap out the excess flour, ensuring a smooth finish on the cake.
Mix Dry Ingredients
In a medium bowl, whisk together the 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Make sure to mix them well to distribute the baking powder evenly. This step is essential for achieving that perfect rise. Set this bowl aside for now; we’ll come back to it shortly.
Cream Butter and Sugar
In a large mixing bowl, beat 1 cup of softened unsalted butter and 2 cups of granulated sugar together using an electric mixer on medium speed. Mix for about 3-4 minutes until the mixture is light and fluffy. This step is key! The air you incorporate here will give your cake that lovely texture. Don’t rush it; take your time to achieve the right consistency.
Incorporate Eggs and Vanilla
Next, add the 4 large eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated before adding the next. After the eggs, mix in 1 tablespoon of pure vanilla extract. The aroma will be heavenly! Make sure everything is well combined; this is where the magic begins.
Combine Mixtures
Now, it’s time to bring it all together. Gradually add the flour mixture to the butter mixture, alternating with 1 cup of whole milk. Start and end with the flour mixture. Mix just until combined; be careful not to overmix. Overmixing can lead to a dense cake, and we want it light and fluffy!
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking. Place them in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean, they’re ready!
Cool and Frost
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. This step is important; if you frost them too soon, the icing will melt. Once cooled, you can frost with your favorite icing. A classic buttercream pairs beautifully, but feel free to get creative!
Nutritional Information
Understanding the nutritional content of Martha Stewart’s Classic Vanilla Cake can help you enjoy it mindfully. Here’s an estimated breakdown per slice:
Calories: 350
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 200mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 25g
Protein: 4g
These values are estimates and can vary based on specific ingredients and portion sizes. Enjoy this delightful cake as part of a balanced diet!
Why You’ll Love This Recipe
Martha Stewart’s Classic Vanilla Cake is a favorite for many reasons. Here are just a few:
Quick and Easy: With simple ingredients and straightforward steps, you can whip this cake up in no time.
Versatile: Perfect for any occasion, from birthdays to casual family dinners, it adapts beautifully to your needs.
Deliciously Classic: The rich vanilla flavor and fluffy texture make it a crowd-pleaser that never goes out of style.
Customizable: Dress it up with your favorite frosting or keep it simple; the choice is yours!
Great for Leftovers: This cake stays moist and delicious for days, making it perfect for enjoying later.
Once you try this recipe, you’ll understand why it’s a beloved classic in so many kitchens!
Tips for Success
To ensure your Martha Stewart’s Classic Vanilla Cake turns out perfectly every time, here are some pro tips and best practices to keep in mind:
Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps them blend more easily, resulting in a smoother batter.
Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can lead to too much flour and a dense cake.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can develop gluten, making the cake tough instead of light and fluffy.
Check for Doneness: Use a toothpick to test the cakes. If it comes out clean or with a few crumbs, it’s done. If it’s wet, give it a few more minutes.
Cool Completely: Allow the cakes to cool completely before frosting. This prevents the icing from melting and ensures a beautiful finish.
Experiment with Flavors: Don’t hesitate to add a twist! A bit of almond extract or citrus zest can elevate the flavor profile of your cake.
By following these tips, you’ll be well on your way to baking a stunning and delicious vanilla cake that will impress your family and friends!
Variations
One of the best things about Martha Stewart’s Classic Vanilla Cake is its adaptability. You can easily switch things up to suit your taste or the occasion. Here are some fun ideas:
Chocolate Delight: Substitute 1 cup of all-purpose flour with cocoa powder for a rich chocolate version. Add chocolate chips for extra indulgence!
Citrus Twist: Incorporate the zest of one lemon or orange into the batter for a refreshing citrus flavor. A citrus glaze on top can elevate it even more.
Nutty Addition: Fold in 1 cup of chopped nuts, like walnuts or pecans, for a delightful crunch and added flavor.
Fruit Fusion: Add 1 cup of fresh berries or diced peaches to the batter for a fruity twist. This not only adds flavor but also a beautiful pop of color.
Spiced Up: Mix in a teaspoon of cinnamon or nutmeg for a warm, spiced flavor that’s perfect for fall gatherings.
Feel free to get creative and make this cake your own!
Storage & Reheating Instructions
After enjoying a slice (or two) of Martha Stewart’s Classic Vanilla Cake, you might find yourself with some delicious leftovers. Proper storage is key to keeping the cake fresh and tasty for days to come.
To store your cake, first, make sure it has completely cooled. If you’ve frosted it, place it in an airtight container. If it’s unfrosted, you can wrap it tightly in plastic wrap or aluminum foil. This helps prevent it from drying out. Store the cake at room temperature for up to 3 days. If you want to keep it longer, consider freezing it.
To freeze, slice the cake into individual portions and wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This way, you can enjoy a piece whenever the craving strikes! The cake can be frozen for up to 3 months.
When you’re ready to enjoy your frozen cake, simply remove a slice and let it thaw in the refrigerator for a few hours or at room temperature for about 30 minutes. If you want to warm it up, pop it in the microwave for about 10-15 seconds. This will help restore its soft texture and bring back that delightful flavor.
By following these storage and reheating tips, you can savor the deliciousness of Martha Stewart’s Classic Vanilla Cake long after it’s been baked!
FAQ Section
Here are some common questions I often hear about Martha Stewart’s Classic Vanilla Cake, along with my answers to help you bake with confidence!
Can I use cake flour instead of all-purpose flour?
Absolutely! Using cake flour will give your cake a lighter texture. Just remember to adjust the amount slightly, as cake flour is more finely milled and can absorb more liquid.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 blend that includes xanthan gum for the best results. This way, you can still enjoy the deliciousness of this classic cake!
What type of frosting pairs best with this vanilla cake?
While a classic buttercream frosting is always a hit, you can also try cream cheese frosting for a tangy twist. Whipped cream and fresh fruit toppings also work beautifully, especially in warmer months.
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just store it in an airtight container at room temperature. If you plan to frost it later, wait until it’s completely cooled to prevent melting.
How do I know when the cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is ready. If it’s wet, give it a few more minutes in the oven.
Martha Stewart’s Classic Vanilla Cake is a timeless treat for any occasion.
Ingredients
Scale
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1 cup whole milk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Once cooled, frost with your favorite icing and serve.
