When it comes to iconic recipes, the New York Times cake holds a special place in the hearts of dessert lovers. This classic cake is known for its simplicity, rich flavor, and perfect texture, making it a timeless favorite for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a delicious homemade treat, the New York Times cake is sure to impress. Here’s how you can make this delightful cake at home.
The New York Times cake is more than just a recipe; it’s a piece of baking history that has stood the test of time. Its simplicity and elegance make it a versatile dessert that can be enjoyed year-round, whether you’re celebrating a special occasion or indulging in a sweet afternoon treat.
Every bite of this cake is a reminder of the joys of home baking—the rich, buttery flavor, the tender crumb, and the sense of accomplishment that comes from creating something delicious from scratch. This New York Times cake recipe is a testament to the beauty of classic baking, and it’s sure to become a favorite in your household, just as it has been in countless others.
So, preheat your oven, gather your ingredients, and get ready to bake a cake that’s as delightful to make as it is to eat. The New York Times cake is a true classic, and once you try it, you’ll understand why it has remained a beloved favorite for generations!!
INGREDIENTS:
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter, at room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- Confectioners’ sugar, for dusting (optional)
INSTRUCTIONS:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the batter, resulting in a light and tender cake.
- Add the Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can make the cake dense.
- Pour the Batter into the Pan:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake the Cake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed in the center.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with confectioners’ sugar if desired. This adds a touch of sweetness and a beautiful finish to the cake.
- Enjoy:
- Slice and serve the cake on its own, or with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream for an extra special treat.
Tips for the Perfect New York Times Cake
- Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature. This helps them to blend more easily and evenly into the batter, resulting in a smoother, more consistent texture.
- Proper Mixing: Creaming the butter and sugar thoroughly is essential for a light and fluffy cake. Take your time with this step to achieve the best results.
- Parchment Paper: Lining the bottom of the cake pan with parchment paper ensures that the cake releases easily after baking, preventing any sticking or breaking.