vintage cakes
This vintage cake is a simple, moist, and delicious dessert. Made with easy ingredients, it’s perfect for any occasion. Top it with frosting or enjoy it plain—either way, it's sure to be a hit!
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter softened
- 1 cup whole milk
- 3 large eggs
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon optional, for added warmth
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Cream Butter and Sugar: In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, followed by the vanilla extract.
- Incorporate Dry and Wet Ingredients: Alternately add the dry mixture and milk, starting and ending with the dry ingredients. Mix until just combined.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Decorate and Serve: Frost with cream cheese frosting or buttercream for a classic vintage look.
Notes
- Use Room Temperature Ingredients: For the best texture, ensure that the butter, eggs, and milk are at room temperature before mixing.
- Do Not Overmix: Overmixing the batter can make the cake dense instead of light and fluffy. Mix until just combined.
- Test for Doneness: Insert a toothpick into the center of the cake—if it comes out clean, the cake is ready.
- Cooling is Important: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Customize the Flavor: Add a teaspoon of almond extract or a pinch of nutmeg for extra depth of flavor.
- Best Storage Practices: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Make Ahead: The cake layers can be baked a day in advance and wrapped in plastic wrap to keep them moist.
- Freezing Tip: The cake can be frozen for up to 3 months. Wrap each layer tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.