Swans Cake Flour Recipe
A classic vanilla cake made with America’s favorite flour for a light, fluffy texture.
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Ingredients
- 2 sticks 16 tablespoon unsalted butter, softened
- 2 cups sugar
- 3 cups sifted Swans Down Cake Flour
- 4 large eggs room temperature
- 1 cup milk whole/low-fat
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°F. Butter and flour a bundt pan.
- Sift Swans Down Cake Flour and measure 3 cups.
- Cream butter and sugar in a large bowl until fluffy.
- Stir together flour mixture (flour, baking powder, salt).
- Add eggs one at a time, beating after each.
- Alternate adding flour mixture and milk, blending after each.
- Pour into pan and smooth the top.
- Bake for 45-50 minutes (bundt) or 20-25 minutes (cake layers).
- Cool for 10 minutes, then transfer to a rack.
Notes
Bake Time by Pan Size:
This cake pairs perfectly with my rich and creamy Hershey’s Chocolate Frosting. It’s a reader favorite! Make-Ahead Tip:
You can bake the cake layers ahead of time—just let them cool completely, wrap them tightly in plastic wrap, and freeze. They stay fresh for up to 2 months. Storage:
Once frosted, store your cake covered at room temperature for up to 3 days.
- 8-inch or 9-inch round pans: 30–35 minutes
- 9x13-inch pan: 35–40 minutes
- Cupcakes: 18–22 minutes
This cake pairs perfectly with my rich and creamy Hershey’s Chocolate Frosting. It’s a reader favorite! Make-Ahead Tip:
You can bake the cake layers ahead of time—just let them cool completely, wrap them tightly in plastic wrap, and freeze. They stay fresh for up to 2 months. Storage:
Once frosted, store your cake covered at room temperature for up to 3 days.
