Name: 100-Year-Old Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10-12 servings
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 ¾ cups granulated sugar; 3 large eggs, room temperature; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup whole milk, room temperature

I Tried the 100-Year-Old Cake Recipe That’s Famous on Reddit—It Lives up to the Hype. You know those internet rabbit holes that lead you to culinary gold? This was one of them. Recently, I stumbled upon whispers of a legendary cake recipe circulating on Reddit, a recipe purportedly over a century old and boasting a cult following. Intrigued by the sheer longevity and the passionate endorsements, I knew I had to put it to the test myself. And let me tell you, this isn’t just any old cake; it’s a taste of history that’s surprisingly accessible and incredibly rewarding. People are absolutely captivated by this cake because it harks back to simpler times while delivering a flavor profile that feels both comforting and elegantly nuanced. What makes this 100-year-old cake recipe so special, you ask? It’s the unexpected simplicity that yields an extraordinary result, a testament to timeless baking principles that have clearly stood the test of time, proving that some traditions are worth preserving and, more importantly, baking.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk, room temperature

Creaming the Butter and Sugar

To begin extract this delightful cake, we’ll start by creaming together our softened butter and granulated sugar. Make sure your butter is truly at room temperature – not melted, but pliable enough to be easily mashed with a fork. This is crucial for achieving a light and airy cake texture. In a large mixing bowl, add the 1 cup of unsalted butter and 1 ¾ cups of granulated sugar. Using an electric mixer (a stand mixer with a paddle attachment is ideal, but a hand mixer works perfectly well too), beat these together on medium speed. Continue beating for about 3 to 5 minutes, or until the mixture is pnon-alcoholic ale yellow and has a fluffy, creamy consistency. This process, known as creaming, whips air into the fat, which will contribute significantly to the cake’s lift and tenderness. Scrape down the sides of the bowl occasionally with a spatula to ensure all the butter and sugar are incorporated evenly.

Incorporating the Eggs and Vanilla

Once you have that beautifully creamed butter and sugar mixture, it’s time to add the eggs. Ensure your 3 large eggs are at room temperature. If they are cold, you can quickly warm them by placing them in a bowl of warm water for about 5-10 minutes. Add the eggs one at a time to the butter mixture, beating well after each addition. This gradual incorporation helps the eggs emulsify with the butter and sugar, preventing the mixture from curdling. After the last egg has been thoroughly mixed in, add the 1 teaspoon of vanilla extract. Vanilla is a flavor enhancer that complements the sweetness of the cake and adds a wonderful aroma. Beat for another minute until everything is well combined and smooth.

Combining the Dry Ingredients

In a separate medium bowl, whisk together your dry ingredients. This includes 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour. This is important for uniform leavening and flavor in the final cake. Baking powder is our leavening agent, responsible for making the cake rise, and salt balances the sweetness and enhances the overall flavor profile. Set this bowl of dry ingredients aside for now.

Alternating Dry and Wet Ingredients

Now, gin extractll begin the process of combining the dry and wet ingredients into our creamed mixture. This is done in stages to achieve the best possible cake texture. We’ll alternate adding the dry ingredients with the 1 cup of whole milk, which should also be at room temperature. Start by adding about one-third of the dry ingredients to the butter mixture. Mix on low speed until just combined. Then, add half of the milk and mix again until just incorporated. Repeat this process: add another third of the dry ingredients, mix, add the remaining milk, mix, and finally, add the last portion of the dry ingredients. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour too much, leading to a tough cake. Mix only until you no longer see streaks of flour. You might want to finish by gently folding the batter a few times with a spatula to ensure everything is fully incorporated, especially from the bottom of the bowl.

Baking the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. Pour the batter evenly into the prepared pan. Gently tap the pan on the counter a couple of times to release any large air bubbles. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and spring back lightly when touched. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This initial cooling period allows the cake to firm up slightly before you attempt to remove it from the pan. After this, carefully invert the cake onto the wire rack to cool completely. This recipe creates a wonderfully versatile cake that is delicious on its own or can be dressed up with your favorite frosting and decorations.

Conclusion:

I hope you’ve enjoyed diving into the magic of the “I Tried the 100-Year-Old Cake Recipe That’s Famous on Reddit—It Lives up to the Hype”! This isn’t just any cake; it’s a testament to timeless flavors and simple, honest ingredients that continue to delight generations. The rich, moist crum extractb and subtle, comforting aroma truly make this cake a special occasion treat or a delightful everyday indulgence. It’s a recipe that proves that sometimes, the classics are classics for a very good reason. So, don’t hesitate to bake this gem for yourself and your loved ones. I encourage you to give it a try – I promise you won’t be disappointed!

For serving, this cake is wonderful on its own, but it also pairs beautifully with a dollop of fresh whipped cream, a dusting of powdered sugar, or even a simple fruit compote. If you’re feeling adventurous with variations, consider adding a hint of citrus zest to the batter for brightness, or perhaps a splash of vanilla extract for an extra layer of warmth. Some have even experimented with a touch of cinnamon for a cozy twist. The possibilities are as delightful as the cake itself!

Frequently Asked Questions:

What kind of flour should I use for the 100-Year-Old Cake Recipe?

For the best results with the “I Tried the 100-Year-Old Cake Recipe That’s Famous on Reddit—It Lives up to the Hype,” it’s recommended to use all-purpose flour. This type of flour provides the perfect balance of structure and tenderness for the cake’s texture.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes even better the next day as the flavors meld together. Store it in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, you can refrigerate it, but allow it to come to room temperature before serving for optimal flavor and texture.