This one-layer vanilla cake is light and moist with a topping of fresh whipped cream and juicy local strawberries and a few pomegranates for some crunch. This cake is ideal for any spring or summer occasion when you can add fresh berries.
This dessert is a straight-forward simple cake recipe with a few ingredients that creates a delicious moist dessert. I wanted to keep it simple, with adding whipped cream and a few berries with pomegranates. We are finally able to enjoy local hydroponic strawberries. Since most if not all fruit is shipped in for different parts of world. These strawberries are extremely sweet and juicy and you would think you had just picked them from your backyard.
INCORPORATING FLAVOURS INTO THIS DELICIOUS CAKE
I think we all have had vanilla cake once in our lifetime and knowing that, it has such a lovely flavourful cake that can be customize to your liking. In this recipe, I added strawberries and pomegranates for that juicy, fresh and crunchy texture. Also, spices such as cinnamon, nutmeg and cloves if you want to make a autumn or winter cake. As well, think about citrus flavours such a lemon, lime and orange and they would add that fresh tangy flavour so simply add some zest to the recipe. If you like almond or coconut, you could change the vanilla extract to almond or coconut. So really, there are many options to add to this simple, and versatile delicious cake.
VANILLA CAKE INGREDIENTS
- Flour: I used all-purpose flour and sifted twice, first after measuring and then again with the dry ingredients. The reason for this is to remove any lumps and sifting aerates the flour creating an airy and fluffiness to the cake.
- Baking powder and baking soda: both of these ingredients are leavening agents creating height to the cake.
- Salt: enhances the flavours in this cake
- Butter: it is important for butter to at room temperature. It’s much easier to beat soft butter with sugar so you end up with a smooth fluffy texture. Having butter at room temperature will produce a fluffier cake.
- Sugar: adds sweetness and creates a soft and moist cake
- Egg: add volume and colour, flavour, and richness
- Vanilla: is the flavour in this cake; read above for alternative flavours
- Whole milk: adds moisture that is needed for this cake and flavour.
- Vegetable oil: doesn’t require a lot but enough for added moisture in this cake
HELPFUL TIPS TO KNOW WHEN MAKING THIS CAKE
Sift your flour is required for this recipe, first after it’s measured then again with the remaining dry ingredients to create a light fluffy cake
Alternative dry and liquid for the best texture; starting with dry and end with dry
Beat butter and sugar until it turns pale and fluffy; just a hint, since there is more sugar then butter, the batter will not be as fluffy as it would for a chiffon cake
Don’t over beat the batter, once the flour is incorporated, it’s ready to be transferred to the cake pan
Use fresh strawberries or any other berries you want to add as a garnish.
MAKING THIS CAKE
Cream butter and sugar until pale and fluffy. Then add the egg and beat until combined. Set the mixer on low speed, add flour mixture to butter and sugar mixture, alternating with milk mixture. Start with flour and end with flour, mix until smooth and all of the ingredients are combined. But don’t overmix, once the flour is incorporated into the batter, then pour into the cake pan. Bake at 350 degrees Fahrenheit for 25 minutes.
Insert a cake tester or toothpick for doneness. Then transfer to a cooling rack. Allow to cool in the cake pan until the cake is no longer warm. Then carefully transfer to serving plate. Decorate to your liking and enjoy!
Storage: Store this cake in the refrigerator for up to 3-4 days in a seal cake container. This cake will freeze beautifully for up to 3 months and allow to thaw in the refrigerator slowly.
Classic Vanilla Cake with Strawberries
Equipment
- stand mixer or hand mixer
- 9 inch (22 cm) round cake pan
Ingredients
- 1 ¼ cup flour, sifted
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, room temperature
- ½ cup sugar
- 1 egg, room temperature
- 1 tsp vanilla
- ½ cup whole milk
- 2 tbsp vegetable oil (I like to use an organic veg. oil)
- 1/2 cup whipped cream, cold
- 2 tbsp powdered sugar
- strawberries, for garnishing (raspberries, blueberries or blackberries are optional)
Instructions
- Preheat oven to 350º F. Grease 1-9 inch round baking pan or add parchment paper to the bottom and grease sides of pans and dust with flour.
- Sift together flour, baking powder, baking soda and salt. Set aside.
- Using a stand or hand mixer, beat butter until smooth and then gradually sugar and beat for 2-3 minutes until it is fluffy and turning pale. Add egg, and beat until combined.
- Measure milk, vanilla and vegetable into the measuring cup.
- On low speed, add flour mixture to butter mixture, alternating with milk mixture. Start with flour and end with flour, mix until smooth and all of the ingredients are combined. But don’t overmix.
- Pour batter into the baking pan, making sure it’s leveled. Bake for 25 minutes. Check with cake tester or toothpick for doneness. Then transfer to cooling rack. Allow to cool in pan until no longer warm, then remove from pan and peel off the parchment paper and place on serving plate.
- Garnish with whipping cream and strawberries or other berries.
Nutrition
