Magnolia Bakery’s Everyone’s Favorite Vanilla Cake
Welcome to a world of sweet delight with Magnolia Bakery Vanilla Cake! Indeed, this iconic recipe captures the essence of joy and celebration. With its moist and tender texture, it’s meticulously crafted to elevate birthdays, holidays, or any special moment that calls for a deliciously sweet ending. So, if you’re excited to whip up this classic treat, stay tuned—and consider subscribing to receive this delightful recipe by email!
Why You’ll Love Magnolia Bakery Vanilla Cake
There’s something undeniably heartwarming about vanilla cake. This recipe is not just about the taste; it’s about the memories created around it—celebrations, laughter, and togetherness. With its rich vanilla flavor and light, airy crumb, this cake is perfect for all ages and occasions. Plus, it’s simple to make! You’ll find that this recipe requires minimal ingredients and time, yet delivers a surprisingly decadent result that will impress everyone. Trust me, once you take that first bite of this luscious cake, you’ll understand why it’s loved by all!
Ingredients of Magnolia Bakery Vanilla Cake
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Necessary Tools
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Toothpick or cake tester
- Wire racks for cooling
Additionally, if you’re looking for more vanilla cake inspiration, check out this simple and delicious Easy Vanilla Cake recipe from AllRecipes!
Ingredient Swaps and Additions
Feel free to get creative with this recipe! You can substitute half the all-purpose flour with almond flour for a nutty taste. Moreover swapping in buttermilk for regular milk adds a light tang that enhances the flavor.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, and salt—this is the foundation of your delicious cake!
- Then, add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Let the electric mixer do its magic; mix on low until blended, then on medium for 2 minutes until you have a smooth batter.
- After that, divide the batter evenly between the prepared pans. Can you smell that lovely vanilla already?
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Finally, once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks. Then, let them cool completely before frosting.
Serving Suggestions of Magnolia Bakery Vanilla Cake
Serve this cake adorably layered with a rich vanilla buttercream frosting or dusted with powdered sugar for a simple yet elegant finish. Moreover, pair it with a scoop of vanilla ice cream or fresh fruit to enhance the experience.
Pro Tips for Success
- Make sure your ingredients are at room temperature to achieve that perfect rise and texture.
- Additionally, check for doneness a few minutes before the timer goes off to avoid overbaking.
- Moreover, allow your cakes to cool completely before frosting to prevent melting.
Storing and Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, refrigerate it for up to a week. Additionally, reheat slices in the microwave for a quick warm treat!
Nutritional Information of Magnolia Bakery Vanilla Cake
- Calories: 350 per serving
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g
FAQ
- Can I freeze this cake? Yes, you can freeze the un-frosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap and aluminum foil!
- Can I use cake flour instead of all-purpose flour? Absolutely! Cake flour will yield an even lighter texture.
- Can I use margarine instead of butter? While butter provides a richer flavor and texture, margarine can be used as an alternative if needed.
- Can I make this cake ahead of time? Yes, the cake layers can be baked a day or two in advance and stored in an airtight container until you’re ready to frost and serve.
- What frosting pairs best with this cake? Vanilla buttercream is the classic choice, but cream cheese frosting or chocolate ganache would also be delicious alternatives.
Conclusion
There you have it—a love letter to one of the most beloved desserts. Magnolia Bakery’s Everyone’s Favorite Vanilla Cake is not only a treat to eat but also a joy to make. As you indulge in this recipe with friends and family, I hope you find as much joy in the process as you do in the results. If you try it, I’d love to see your photos or hear your experiences! Don’t forget to tag your baking adventures on Pinterest or Instagram!
Furthermore, enjoy every bite of this deliciously sweet and moist vanilla cake, and feel free to share it with loved ones on special occasions. Whether it’s for a birthday, a holiday, or just a cozy afternoon, this cake will undoubtedly add the perfect touch to any moment!
Moreover, for a unique twist on a classic vanilla dessert, try this delightful Vanilla Pumpkin Roll Cake from Savory Splash!
Magnolia Bakery’s Everyone’s Favorite Vanilla Cake
Equipment
- Two 9-inch round cake pans
- - Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Toothpick or cake tester
- Wire racks for cooling
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer, beat on low until the mixture is combined, then increase the speed to medium for about 2 minutes until smooth.
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Notes
Buttermilk can replace regular milk for a slightly tangier taste.
For added flavor, mix in chocolate chips or fresh berries before baking.
