Mix and Make Delicious Home Made Birthday Cake

I suppose it is possible someone doesn’t like cake. How such a thing can be boggles the mind. So, for that person who prefers not moist, delicate, home made birthday cake I can’t help. This is all about easy and spectacular home made cake for a birthday or a Tuesday.

Old salts will know the details of getting everything in order, the Mise en place, of baking. If you are new to baking, I have a podcast episode which discusses the basics of mixing and panning and preparedness for success. You can find the MP3 here.

Why this cake?

Traditional cakes cream the butter and sugar and then add this then that and then more of the same.  Don’t misunderstand, that makes a really good cake, but sometimes you want the cake without that time investment.  Planning, of course, is key.  Take the butter out the night before so it is good and soft.  The egg whites an hour before but the half and half can stay cold.  At least, that’s how I make it. No harm will befall the half and half if it warms a half an hour.

Now, the recipe.

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Vanilla Cake

This is an easy cake to mix and that makes it a good place for the young in experience baker. It is an excellent for seasoned bakers also. The cake holds together well, has a tight crumb texture and great flavor.

Course Dessert

Cuisine American

Keyword Birthday cake, Cake, Easy mix cake, Vanilla Cake, Wedding cake

Prep Time 30 minutes

Cook Time 25 minutes

Cooling time 2 hours

Total Time 2 hours 55 minutes

Servings 16 slices

Author Dann Reid

Ingredients

Ingredients

• 1# 2 oz All purpose flour, sifted
• 21 oz Sugar
• 32 g Baking powder
• 7 g Salt
• 227 g Soft room temperture butter, unsalted
• 454 g Half and Half
• 11 g Vanilla extract
• 241 g Egg whites

Instructions

Procedure

1. Sift all dry into the mixing
   bowl of a stand mixer.

   Paddle and add the half and
   half to form a ball.

2. Add the butter, an ounce at a
   time, waiting for the butter to incorporate before adding the next addition.

3. When the butter is mixed in,
   stop the mixer and scrape the sides of the bowl.

4. Add a quarter of the egg whites at a time to the
   bowl, making sure each addition is incorporated before the next.  What all the egg whites are incorporated, add
   the flavor.  Scrape the bottom of the
   bowl, mix to incorporate and stop.

5. Scale into prepared pans and
   bake.

   Bake at 350° F for 20-25 minutes or until the edges of the cake pull away from the pan. You may also check with a toothpick or cake tester to come out clean from the center of the cake.

6. When done, remove cake pans to a cooling rack and allow to cool 10 minutes. Gingerly release the cakes with a small cake palette knife and place the cakes on the upside down cake pans to cool another 30 minutes. After 30 minutes, remove the cakes to cake cardboard or parchment paper circle.

Recipe Notes

For a buttercream icing which is, in my opinion, easier than the French or Italian (both are excellent, but can be tricky) this is great.  It is my go-to these days. Don't let the page fool you.  It starts as a chocolate cake, but at the bottom is the recipe for the Swiss Buttercream icing.

As a special treat, change the half and half for eggnog at Christmas time for a really great treat.  Add extra nutmeg for the Christmas smell, too.

If you need or want cake supplies, pans and light kitchen tools can be found at these affiliates, here or here.  Pick up a scale, digital is easiest, here.

Find the rest of my recipes here.

Listen to the Culinary Libertarian podcast on Apple Podcasts or here.

Author: Dann Reid

Hello. I'm a dad and husband and baker and chef and student of history, of economics and liberty. View all posts by Dann Reid