Vanilla Refrigerator Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A moist and creamy vanilla cake perfect for hot summer days, straight from the refrigerator.
Ella x
Ingredients
- 250 gall-purpose flour
- 300 ggranulated sugar
- 200 gunsalted butter
- 3 egglarge eggs
- 2 mlplain vanilla extract
- 200 mlfull-fat milk
- 10 gbaking powder
- 5 gsalt
- 100 gunsalted butter, melted
- 150 mlheavy cream
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 23x33cm baking dish and set it aside.
Tip: Make sure to grease the dish thoroughly to prevent the cake from sticking.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: This step helps to incorporate air and distribute the dry ingredients evenly.
- 3
In a large bowl, whisk together the melted butter, eggs, vanilla extract, and milk.
Tip: This helps to break down the eggs and incorporate air.
- 4
Add the dry ingredients to the wet ingredients and whisk until combined.
Tip: Be careful not to overmix the batter.
- 5
Pour the batter into the prepared baking dish and smooth the top.
Tip: Make sure to get rid of any air pockets in the batter.
- 6
Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Avoid overbaking the cake.
- 7
Remove the cake from the oven and let it cool completely in the pan.
Tip: This step helps to prevent the cake from breaking when you remove it from the pan.
- 8
Once the cake is cool, pour the heavy cream over the top and smooth the top.
Tip: This helps to create a creamy topping.
- 9
Dust the top of the cake with confectioner's sugar.
Tip: This step adds a nice touch to the cake's presentation.
- 10
Cover the cake with plastic wrap and refrigerate for at least 2 hours.
Tip: This step allows the cake to set and chill before serving.
- 11
Slice the cake and serve.
Tip: Enjoy your delicious Vanilla Refrigerator Cake!
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