Making a cake is a rewarding experience, and while there are countless types, the basic principles are often similar. Below is a general recipe for a classic yellow or vanilla cake, which is a great starting point for beginners. *** ### Basic Yellow/Vanilla Cake Recipe This recipe yields a moist and tender cake, perfect for birthdays or any occasion. **Yields:** One 9-inch round cake (2 layers) or one 9x13-inch sheet cake **Prep time:** 20-30 minutes **Bake time:** 25-35 minutes #### Ingredients: * **Dry:** * 2 ½ cups (300g) All-purpose flour * 1 ½ cups (300g) Granulated sugar * 1 tbsp (15g) Baking powder * ½ tsp Salt * **Wet:** * 1 cup (226g/2 sticks) Unsalted butter, softened to room temperature * 4 Large eggs, at room temperature * 1 cup (240ml) Whole milk, at room temperature (or buttermilk for a tangier, moister cake) * 2 tsp Vanilla extract #### Equipment You'll Need: * Two 9-inch round cake pans or one 9x13-inch baking pan * Mixing bowls (at least one large) * Electric mixer (stand mixer or hand mixer) is highly recommended * Rubber spatula * Whisk * Measuring cups and spoons * Parchment paper (optional, but highly recommended for round pans) * Wire cooling rack #### Step-by-Step Instructions: 1. **Prepare Your Pans & Preheat Oven:** * Preheat your oven to 350°F (175°C). * Grease your cake pans thoroughly with butter or non-stick spray. For round pans, line the bottoms with parchment paper circles, then grease the parchment too. Lightly flour the greased pans, tapping out any excess. 2. **Combine Dry Ingredients:** * In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside. 3. **Cream Butter and Sugar:** * In a large mixing bowl, using an electric mixer, beat the softened butter on medium speed for about 1-2 minutes until light and creamy. * Gradually add the granulated sugar to the butter, beating on medium-high speed for 3-5 minutes until the mixture is very light in color and fluffy. This step incorporates air and is crucial for a tender cake. 4. **Add Eggs:** * Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. 5. **Alternate Dry and Wet Ingredients:** * With the mixer on low speed, add about one-third of the dry ingredient mixture to the butter mixture, mixing just until combined. * Then, add half of the milk, mixing until just combined. * Repeat with another third of the dry ingredients, followed by the remaining milk. * Finish with the last third of the dry ingredients. **Mix only until just combined and no streaks of flour remain.** Overmixing at this stage can develop the gluten too much, leading to a tough cake. 6. **Fill Pans and Bake:** * Divide the batter evenly between your prepared cake pans. * Bake in the preheated oven for 25-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. * **For a 9x13-inch pan:** Baking time might be closer to 30-40 minutes. 7. **Cool the Cake:** * Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. * Carefully invert the cakes onto the wire rack, remove the pans