Traditional Vanilla Birthday Cake

The humble vanilla cake has high comfort factor in my books. It reminds me of spending time with my mother in the kitchen on Sunday afternoons , helping to measure out ingredients  and sift flour ( I was always the official sifter ) for her famous cakes and cookies ( or biscuits as we call them). The sounds and smells of baking on Sundays still takes me back to my mother's kitchen.

This is a light , moist cake with tight crumbs. Pretty close to my mother's vanilla cake ( I am still waiting for her recipe. She is not ready to part with it yet ;) now I have to work on cracking the code for her famous orange cake.

Have all ingredients at room temperature prior to baking ( yes, even eggs) as it produces the best results, especially for cakes. The original recipe makes one three layer 9 inch cake. I made it into 2 layer 9 inch cake and baked the cakes a bit longer. It also makes 2 dozen cupcakes


Traditional Vanilla Birthday Cake
1 cup softened unsalted butter
2 cups sugar
4 large eggs
A pinch of salt
1 1/2 cups self raising flour
1 1/4 cups all purpose flour
1 cup milk
1 tsp vanilla extract


Preheat oven to 350 degrees. Line 2  - 9 inch cake pans or one 10 inch pan  with parchment paper and set aside.

Using medium speed, cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Sift and  combine flours and salt in a separate bowl and add into egg -   butter mixture in four parts alternating with milk ( with a gentle touch) . Don't overbeat!

 Divide better between both cake pans and bake 35 to 45 minutes. Mine took 45 minutes. It is a good idea not to open the oven door while cake is baking or it could sink in the middle. Check for doneness. Cool completely on a  rack. I poured  chocolate ganache over the cooled cake prior to serving.