- Preheat Oven: Preheat oven to 350°F (175°C) and grease an 8-inch cake pan.
- Mix Dry Ingredients: In a bowl, combine flour, sugar, baking powder, and salt.
- Add Wet Ingredients: Add milk, melted butter (or oil), eggs, and vanilla extract. Mix until smooth and well combined.
- Bake: Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely in the pan or on a wire rack before frosting.
- Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla. Mix until smooth. Add food coloring if desired.
- Frost Cake: Spread the buttercream evenly over the cooled cake. Decorate as desired.
This straightforward process creates a soft, moist vanilla cake that’s versatile and perfect for any occasion.
Serving and Storage
Serve the cake sliced as a dessert or treat. It pairs wonderfully with a cup of coffee or tea.
Storing Leftovers
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Store covered in the fridge for up to 5 days. Bring to room temperature before serving for best texture.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.
Tips
- Use room-temperature eggs and milk for a smoother batter and even baking.
- Check the cake at 30 minutes to avoid overbaking; oven times can vary.
- For a taller cake, use two 8-inch pans and layer them with frosting.
- Optional decorations like sprinkles, chocolate chips, or piped buttercream make it festive.
- Make frosting slightly thinner with milk if it’s too thick to spread easily.
Conclusion
The “Are You Kidding Me” Vanilla Cake is a simple, reliable recipe that yields a fluffy, flavorful cake with minimal effort. Perfect for any occasion, it’s a dessert that’s easy to make yet impressive in taste and appearance.
With straightforward ingredients, quick prep, and versatile frosting options, this vanilla cake is sure to become a go-to favorite in your baking repertoire.
FAQ
Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. Baking time may vary slightly.
Can I use oil instead of butter?
Yes, melted butter can be replaced with neutral oil for a slightly different texture and flavor.
Can I make cupcakes instead of a cake?
Absolutely. Use cupcake liners and bake for 18–22 minutes or until a toothpick comes out clean.
Can I add flavors to the frosting?
Yes, extracts like almond, lemon, or coconut can be added for a twist.
How do I store frosted cake?
Store frosted cake covered loosely at room temperature for 2 days, or in the fridge for 5 days.