Key Ingredients for Magnolia Bakery Vanilla Cake
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup milk, at room temperature
How to Make Magnolia Bakery Vanilla Cake
This Magnolia Bakery Vanilla Cake recipe is your ticket to effortless baking bliss. With a preparation time of just 20 minutes and baking time of 30-35 minutes, you’ll be enjoying a moist, tender, and divinely flavored vanilla cake that rivals any bakery. Its simplicity makes it a go-to for busy bakers, while its classic taste will satisfy every sweet tooth.
Step-by-Step Instructions
- Preheat your oven and prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Alternatively, you can line the bottoms with parchment paper rounds, then grease and flour the sides. This ensures your cakes release cleanly.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.
- Cream butter and sugar: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes. This process incorporates air, which is crucial for a tender cake texture.
- Add eggs and vanilla: Beat in the large eggs, one at a time, making sure to scrape down the sides of the bowl after each addition. Once fully incorporated, stir in the pure vanilla extract. Ensure the eggs are at room temperature for better emulsification with the butter and sugar mixture.
- Alternate adding dry and wet ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three alternating additions with the milk, beginning and ending with the dry ingredients. Mix until just combined after each addition, taking care not to overmix. This prevents developing too much gluten, which can lead to a tough cake. For example: add one-third of the flour mixture, then half of the milk, then another third of the flour mixture, then the remaining milk, and finally the last third of the flour mixture.
- Pour into pans and bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake until golden brown: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should also spring back lightly when touched.
- Cool the cakes: Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.
Why You’ll Love This Magnolia Bakery Vanilla Cake
You’ll adore this Magnolia Bakery Vanilla Cake for its supremely moist and tender crumb, a delightful texture that’s always a crowd-pleaser. Beyond its perfect vanilla flavor, one of its biggest appeals is the incredible cost-saving benefit of whipping up this bakery-worthy treat in your own kitchen. Imagine the satisfaction of creating a dessert that tastes as good as, if not better than, a slice from your favorite patisserie, all without the premium price tag.
This classic vanilla cake is a blank canvas for your culinary creativity, perfect adorned with a simple vanilla buttercream or a brighter berry compote. Unlike denser cakes, this recipe offers a light and airy sensation with every bite, making it an ideal base for countless flavor combinations. If you’ve ever enjoyed a simple yet elegant chiffon cake, you’ll appreciate the delicate structure of this vanilla masterpiece. What are you waiting for? Give this Magnolia Bakery Vanilla Cake a try and experience homemade happiness!
Storing and Reheating Tips
To keep your Magnolia Bakery Vanilla Cake fresh and delicious, proper storage is key.
- Room Temperature: If frosted with a stable buttercream and kept in an airtight container, the cake can be stored at room temperature for up to 2 days.
- Refrigeration: For longer storage, or if your cake is frosted with a cream cheese or meringue-based frosting, it’s best to refrigerate it. Wrap the cake tightly in plastic wrap and then place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days.
- Freezing: This cake freezes exceptionally well, especially unfrosted layers.
- Unfrosted Layers: Wrap each cooled cake layer tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before frosting.
- Frosted Cake: It’s generally best to freeze unfrosted cake layers. However, if you need to freeze a frosted cake, ensure the frosting is stable. Place the cake in the freezer for about 30-60 minutes until the frosting is firm. Then, wrap it tightly in plastic wrap, followed by a layer of foil. Freeze for up to 1-2 months. Thaw slowly in the refrigerator overnight before serving.
Reheating: Generally, this cake doesn’t require reheating unless it has been refrigerated and you prefer it at room temperature. Simply let it sit out at room temperature for about 30-60 minutes before serving. If reheating a slice that has become slightly dry, you can gently warm it in a microwave for 10-15 seconds, although this is rarely necessary for this moist cake.
Final Thoughts
This Magnolia Bakery Vanilla Cake is more than just a dessert; it’s an invitation to create cherished memories. So gather your ingredients and bake this simple, delightful cake—you won’t regret the sweet results.
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Magnolia Bakery Vanilla Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Alternatively, you can line the bottoms with parchment paper rounds, then grease and flour the sides. This ensures your cakes release cleanly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes. This process incorporates air, which is crucial for a tender cake texture.1 cup (2 sticks) unsalted butter, 1.75 cups granulated sugar
- Beat in the large eggs, one at a time, making sure to scrape down the sides of the bowl after each addition. Once fully incorporated, stir in the pure vanilla extract. Ensure the eggs are at room temperature for better emulsification with the butter and sugar mixture.2 large eggs, 1 teaspoon pure vanilla extract
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three alternating additions with the milk, beginning and ending with the dry ingredients. Mix until just combined after each addition, taking care not to overmix. This prevents developing too much gluten, which can lead to a tough cake. For example: add one-third of the flour mixture, then half of the milk, then another third of the flour mixture, then the remaining milk, and finally the last third of the flour mixture.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 1 cup milk
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should also spring back lightly when touched.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.