A Delicious Vanilla Cake

Orange flavored cake, chocolate drips
Heart shaped cake


325g sifted all purpose flour

11g baking powder

1/2 teaspoon salt

213 g unsalted butter, room temperature

330 g granulated white sugar

188g (3 large eggs and one yolk) eggs, at room temperature

8g vanilla extract

226 ml  room temperature milk


  1. Preheat your oven to (180 degrees C) 350 degrees F with oven rack in center of your oven. Butter two 8-inch cake pans and sprinkle flour in the buttered pans. Then line the bottoms of the pans with parchment or wax paper.
  2. In a bowl, sift or whisk together the flour, baking powder, and salt.
  3. In the bowl of your electric mixer with the paddle attachment or with a hand mixer beat the butter until soft and creamy for about 1-2 minutes. Add the sugar in small amounts and beat until light and fluffy for about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Do scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
  4. Then add the flour mixture in three additions and milk in two additions alternatively with the mixer on low speed, beginning and ending with the flour.  
  5. Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
  6. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting