Vanilla cake is a thing of simplicity yet of sophistication. It is one of the moistest and most affluent in flavour desserts. And indeed, one of the staples of most bakeries as well as homes, it is. The typical ingredients that are used in this cake include basic all-purpose flour, sugar, butter, eggs, and vanilla extract. The aromatic wafts of vanilla through the kitchen are entirely irresistible, reminiscent of warmth and nostalgia. The cake bakes perfectly, with a soft and light texture that melts in your mouth. The golden-brown crust was the perfect contrast to its tender crumb inside. Adding high-quality vanilla extract or vanilla bean enhances flavours, giving this cake a distinctive, sweet aroma that is hard to resist. The best thing about vanilla cake, though, is its adaptability. You can serve it to the family, with a dusting of powdered sugar on top, or match it with any type of frosting: buttercream or cream cheese frosting. It is ideal as an essential underlay for layered cakes, with many creative options in flavour combinations such as chocolate, fruit, and caramel. A traditional centrepiece for any celebration, from birthdays to weddings, vanilla cake, is easily ornamented with colourful ornaments, seasonal fruits, and sprinkles to make it eye-catching on a dessert table. Whether at casual or formal parties, it brings joy and satisfaction to those who are indulging. Summary Vanilla cake is a dessert experience that melts the senses. Its comforting flavour and adaptability make it one cake that is always in demand, ensuring it remains the old favourite for cake enthusiasts worldwide.

• 200 gms maida
• 4 eggs
• 200 gms powdered sugar
• 1 pinch salt
• 200 gms unsalted butter
• Oil
• 1 tsp baking powder

• This starts with preheating your oven to 180 C (350 F). The procedure is crucial since it would help your cake bake evenly and rise appropriately; hence, any vanilla cake recipe begins with this step.
• Meanwhile, as the oven warms up, use this preparation time to prepare your cake tin so you can save even more time while making this cake.
• Butter or oil a 7-inch round cake tin.
• Spread the butter or oil grease either by brush or paper towel to ensure that all bottom and sides are well-covered in it, which will prevent the cake from sticking once it is baked and removed easily upon being cooked-a essential tip in the recipe of vanilla cake finish.
• In a large mixing bowl, sift together 200 gmsof the all-purpose flour with one teaspoon of baking powder and a pinch of salt. Mix these dry ingredients so that they are well mixed up. This is what gives the cake structure so that it has a good rise and evenly distributes the baking powder.
• In another bowl, use 200 gmsof soft, unsalted butter. It needs to be combined with 200 gmsof powdered sugar. Using a hand mixer or whisk, cream the mixture until it becomes light and fluffy. This should take about 3-5 minutes generally. The air incorporated into the mixture will result in a light texture of your cake.
• Add four large eggs, one by one, to the butter-sugar mixture. Well, whisk after each addition until just incorporated. The perfect batter for a cake is developed by this method of gradual addition of eggs that blend in completely into the cake mixture, providing moisture and richness.
• Once the eggs are mixed well, add one teaspoon of vanilla extract. As you already know, vanilla is added to cake for its warm and inviting aroma; therefore, it should be mixed quite well so that the flavours are not unevenly spread.
• Mix the dry ingredients with the wet using a spatula or wooden spoon. Do this gently since over-mixing can be very destructive to your cake-making and become heavy. The goal is to get to a point where everything is combined, and you have a smooth batter with no flour visibly left over.
• Pour this batter very carefully into the prepared tin. Use a spatula and smooth it out evenly so the top is level.
• Tap the tin gently on the countertop after pouring to expel any air bubbles that may have been trapped in the mixture. That would prevent unsightly holes in the finished cake.
• Put the cake tin in the oven and bake for 30 to 35 minutes. Insert a toothpick in the centre of the cake. The cake is ready if the toothpick comes clean or has a couple of crumbs sticking to it. If the toothpick has wet batter sticking to it, take the cake out of the oven for a couple more minutes.
• Take the cake out of the oven and let it cool in the tin for about 10 minutes. This cooling time sets the cake so it becomes easy to remove from the tin. Transfer it carefully onto a wire rack so that it cools completely. Cooling on a wire rack prevents the evaporation of moisture, which makes such an inappropriate presentation.
• Once it cools, you can serve this vanilla cake as is or frost it with your best buttercream, whipped cream, and icing and decorate it with fresh fruits, shaving of chocolate, or sprinkles.