Easy Vanilla Cake Recipe Without Baking Soda

Baking soda is a common ingredient in cakes, but it can be difficult to find or expensive. This recipe uses a simple substitution that will give you a delicious, fluffy cake without the need for baking soda.

Why Use This Recipe?

• Baking soda can be difficult to find or expensive.
• Baking soda can sometimes leave a bitter taste in cakes.
• Baking soda can cause cakes to rise too quickly and collapse.

How to Make This Recipe

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined. Do not overmix.
4. Pour the batter into the prepared pan and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool completely before frosting.

When to Make This Recipe

This recipe is perfect for any time of year. It’s a great dessert for a special occasion or a simple weeknight treat.

Where to Make This Recipe

This recipe can be made in any oven. It’s also a great recipe to make in a slow cooker or Instant Pot.

Tips

• Be sure to use fresh, room-temperature ingredients.
• Beat the eggs and sugar until they are light and fluffy.
• Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
• Bake the cake in a preheated 350 degree F oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean.

Recommendations

This recipe is a great way to make a delicious, fluffy cake without the need for baking soda. It’s perfect for any time of year and can be made in any oven.

Conclusion

hope you enjoy this easy vanilla cake recipe without baking soda!

FAQ

Q: Can use another leavening agent instead of baking soda?

A: Yes, you can use 1 teaspoon of cream of tartar for every 1 teaspoon of baking powder called for in the recipe.

Q: Can make this recipe with gluten-free flour?

A: Yes, you can use a gluten-free flour blend in this recipe. Just be sure to check the package instructions to make sure the flour blend is suitable for baking cakes.

Q: Can make this recipe in a slow cooker or Instant Pot?

A: Yes, you can make this recipe in a slow cooker or Instant Pot. Just be sure to follow the manufacturer’s instructions for cooking cakes in a slow cooker or Instant Pot.

Q: How long will this cake last?

This cake will last for up to 3 days at room temperature or up to 1 week in the refrigerator.

Q: How can freeze this cake?

To freeze this cake, wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Pros

• This recipe is easy