Vanilla Tea Cake is a delectable treat that combines a light, fluffy sponge cake texture with the rich, sweet flavor of vanilla. Originating from the traditional British afternoon tea, these cakes are known for their moist crumb and delicate vanilla aroma.
The Vanilla Tea Cake is a culinary masterpiece that seamlessly blends simplicity and class, making it the ideal companion for your teatime traditions or any special occasion.
Why Should You Make Vanilla Tea Cake?
This Vanilla Cake Recipe is
- Easy to prepare
- Made with few ingredients
- Buttery soft and moist in texture
- Perfect accompaniment with Tea or Coffee
When we have visitors, I make this cake without fail, and my friends often tell me that it is the best vanilla pound cake they have ever tasted!
Ingredients for the Vanilla Pound Cake
This moist tea cake recipe calls for the following ingredients:
Flour: I have used all-purpose flour to bake this cake. It gives perfect texture and taste. However, you can also try using whole wheat flour, but texture will vary.
Sugar: I always prefer to use caster sugar as it dissolves quickly. You can use granulated sugar, but the sugar crystals may not dissolve completely, resulting in a sugar crunch in every slice of cake.
Butter & Oil: Usually, pound cake contains butter. However, I have started using half butter and half oil. This combination really gives a very nice texture to the cake. You can use any vegetable oil which does not have any fragrance and neutral in taste.
Eggs: Eggs make the cake fluffy in nature. When baking a cake, always use room temperature eggs. If I'm going to make a cake the next day, I always take the eggs out of the fridge the night before.
Milk: Milk is an important ingredient for vanilla cake. Addition of milk gives a nice shiny texture to the cake.
Vanilla Extract: I will say vanilla extract is a must for vanilla cake. The aroma of the cake is enhanced by using high-quality vanilla essence. Always try to use vanilla extract over vanilla essence. In case you do not have the extract then go for the essence.
Leaving agents: In my vanilla cake, I used both baking powder and baking soda, resulting in a beautifully fluffy cake.
How to make Best Vanilla Cake
I have learned this old fashioned vanilla tea cake from my mother. Over the years, I've tried a lot of different recipes. Among several vanilla tea cake recipes, this recipe, in my opinion, has the optimum combination of ingredients for an excellent vanilla pound cake.
I always prefer homemade cake over store-bought cakes. Since my childhood this is my favorite tea cake recipe, and I got the secret tips from my mother to bake this vanilla cake. This homemade vanilla pound cake is now a favorite of both my daughter and husband.
Here is the stepwise recipe to prepare vanilla pound cake at home. You must bring ingredients to room temperature before you start making the cake batter.
When all ingredients are brought to room temperature, they generate an emulsion that traps air. The trapped air expands during baking as a result we get fluffy cake.
This is a quick vanilla cake recipe that you can bake whenever you want.
Preheat oven to 340 degrees Fahrenheit (170 degree C). Grease a pan lightly with butter and line it with parchment paper or butter paper.
Sift flour along with other dry ingredients such as salt, baking powder, and baking soda. Set aside the mixture.
In a mixing bowl, combine unsalted butter and vegetable oil. Then, using a mechanical or electronic whisk, beat the sugar in the bowl until light and fluffy.
Add one egg at a time and beat well after each addition. Add the vanilla extract and mix well. Slowly incorporate the flour mixture into the wet ingredients. Using a spatula, cut and fold the ingredients together.
Next slowly add milk into the batter and mix well. When the batter is ready, pour it into the prepared cake tin and bake for 40 minutes at 340 degrees Fahrenheit (170 degrees Celsius), or until a skewer put into the center comes out clean.
Remove the cake from the oven and cool on a wire rack. Slice the cake and store it in an airtight container once it has cooled.
How to serve Vanilla Pound Cake?
Vanilla pound cake can be served in a variety of ways to your guests. Whipped cream can be used to cover and garnish the cake. You can also simply jazz up the slice serve.
You can add dollop of whipped cream along with some fresh seasonal fruits including strawberries, mangoes, kiwis, etc.
Add a generous scoop of vanilla ice cream and drizzle chocolate syrup over pound cake slices. I am sure you will definitely get pat on your back.
I pair my vanilla slice cake with my evening cup of coffee and my daughter either pair it with milk or have just like that as a snack.
More Cake Recipes
Vanilla Tea Cake Recipe
- 2 cups All purpose flour
- 1 cup Sugar
- 50 gms Unsalted Butter soft
- ½ cup Vegetable Oil
- 2 nos Eggs large
- 1½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 3 tablespoon Milk
- 1 teaspoon Vanilla Extract
- Preheat the oven to 340 degree F (170 degree C). Lightly grease a pan with butter and line it with a butter paper or parchment paper.
- Sift flour along with other dry ingredients such as salt, baking powder, and baking soda. Keep the mixture aside.
- Take unsalted butter and vegetable oil together in a bowl.
- Next add sugar into the bowl and beat it using mechanical or electrical whisk until light and fluffy.
- Add one egg at a time and beat well after each addition. Blend in the vanilla extract.
- Now slowly add the flour mixture into the wet mixture. Combine with a spatula using cut and fold method.
- Next slowly add milk into the batter and mix well.
- Once the batter is ready pour it into the lined cake tin and bake it at 340 F (170 C) temperature for 40 minutes or until a skewer inserted comes out clean.
- Take out the cake from the oven and allow it cool on a rack.
- Once the cake is cooled down, slice it and store it in a airtight container.
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