Vanilla Spice Cake

USD

1 batch of Yo’s Ultimate Vanilla Cake batter

Spice Mixture

¼ cup Sugar

1 tsp Cinnamon

¼ tsp Nutmeg

YIELD

3 lbs of batter
Makes one 9x13-inch cake or two 8-inch round cakes

PREP TIME

30 minutes

BAKING TIME

1 hour 30 minutes

Item Name:	Availability:
2 x 8-inch Cake Rounds or one 9x13-inch Cake Pan
Measuring cups and spoons
Electric Stand Mixer
Mixing Bowl
Whisk
Sieve
Rubber Spatula
Parchment Paper

Preheat

Preheat oven to 350F. Line the bottom of each cake pan with parchment paper.

Dry Ingredients

Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.

Combine

In a small bowl, combine the sugar, cinnamon, and nutmeg for your spice mixture. Set aside.

Mix it up!

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar of medium speed until light and fluffy, about 8 minutes

Scrape, scrape, scrape!

Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

Combine wet and dry

Add the flour mixture in four parts, alternating with the milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.

Grab your pans

As you spoon your vanilla cake batter into your prepared pan, stop halfway, sprinkle on all of your spice mixture, and top with the rest of your batter. Spread the surface so that it is smooth in the pan(s).

Bake

Bake until a toothpick inserted in the center comes out clean, about 40 minutes for the 9 x 13-inch pan or minutes for 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.

Let it cool

Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.