introduction
This Vintage Cake is a simple, classic cake that tastes like home. It uses common ingredients and easy steps so anyone can bake it. For more history and tips, read the ultimate guide to vintage cake for extra ideas and background.
why make this recipe
You will like this cake because it is easy and quick. It uses pantry staples and makes a soft, light cake. It works well for a tea time, a small party, or a quick dessert.
how to make Vintage Cake
Follow the steps below and work in a clean kitchen. Mix the wet and dry parts slowly and do not overmix the batter. If you want a simple change, try a different flavor of vanilla or add lemon zest for a fresh touch. Also, you can look at an easy oven-baked pancake to get ideas for fruit toppings and oven timing.
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 eggs
- Powdered sugar for frosting (optional)
- Fresh fruit for decoration (optional)
Directions :
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or decorate with fresh fruit before serving.
how to serve Vintage Cake
Serve the cake sliced on a plate. Dust with powdered sugar or add fresh berries on top. You can serve it with a cup of tea or a scoop of ice cream for a simple treat.
how to store Vintage Cake
Cover the cake with plastic wrap or put it in an airtight container. Keep it at room temperature for up to 2 days. For longer storage, wrap well and freeze for up to 2 months. Thaw in the fridge before serving.
tips to make Vintage Cake
- Use room temperature eggs and milk for a smooth batter.
- Measure flour by spooning it into the cup and leveling it off.
- Do not overmix after adding flour to keep the cake soft.
- Check cake with a toothpick at 25 minutes to avoid overbaking.
- Let cakes cool before dusting sugar or adding fruit.
variation (if any)
- Add 1 tsp lemon zest for a light lemon flavor.
- Fold in 1/2 cup fresh berries or chocolate chips to the batter.
- Replace 1/4 cup milk with buttermilk for a tangy bite.
FAQs
Q: Can I use a single 9×13 pan instead of two 9-inch pans?
A: Yes. Bake time will change. Check after 25 minutes and then every 5 minutes until a toothpick comes out clean.
Q: Can I make this cake without eggs?
A: You can try egg replacers, but texture will change. Use a tested egg-free recipe for best results.
Q: Do I need to sift the flour?
A: You do not have to sift, but whisking the dry ingredients helps remove lumps.
Q: How do I keep the cake moist?
A: Do not overbake and store it covered. You can brush the layers with simple syrup for extra moisture.