Thanksgiving Cake
A moist, fluffy cake bursting with autumn flavors, perfect for Thanksgiving celebrations and gatherings.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 cup unsalted butter, softened Ensure the butter is softened for easy creaming.
- 4 large eggs
- 1 cup buttermilk Can substitute for non-dairy milk with vinegar.
- 1 teaspoon vanilla extract Adds flavor.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Optional Ingredients
- to taste Cinnamon and nutmeg For a seasonal touch.
Instructions
Preparation
- Gather all your ingredients on the counter. Measure each one accurately for the best results.
- Preheat your oven to 350°F (175°C) and grease and flour your cake pan.
Mixing Batter
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, ensuring each one is fully combined before adding the next.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and any preferred spices.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the flour mixture.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Decorating
- Once cooled, decorate your Thanksgiving Cake as desired.
Notes
Store the cake in an airtight container at room temperature for up to three days. Refrigerate for up to a week. Can freeze for up to three months.