Vanilla Cake Recipe

Introduction

This classic vanilla cake is a timeless favorite that’s moist, tender, and full of rich vanilla flavor. Perfect for birthdays, celebrations, or any occasion that calls for a simple yet delicious dessert.

Ingredients

• 3/4 cup unsalted butter
• 1 1/3 cups sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk, room temperature
• 2 1/4 cups flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• Classic Buttercream Frosting (recipe below or your favorite)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and butter and flour two 8-inch cake pans to prevent sticking.
2. Step 2: Sift together the flour, baking powder, and salt in a bowl and set aside.
3. Step 3: In a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
4. Step 4: Add the eggs one at a time, spacing them about 15 seconds apart, then add the vanilla extract.
5. Step 5: Lower the mixer speed to low. Alternately add the dry flour mixture and the whole milk in portions, beginning and ending with the flour mixture. Mix just until combined.
6. Step 6: Divide the batter evenly between the prepared pans and smooth the tops.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cakes to cool completely before frosting with your favorite classic buttercream.

Tips & Variations

• For extra moist cake, substitute half the whole milk with sour cream or buttermilk.
• Use room temperature ingredients to help the batter mix evenly and rise properly.
• Add a teaspoon of almond extract along with vanilla for a subtle, nutty flavor twist.
• To make cupcakes, fill liners two-thirds full and bake for about 18-22 minutes.

Storage

Store the unfrosted cake layers tightly wrapped in plastic wrap at room temperature for up to 2 days or refrigerate for up to 5 days. Once frosted, keep the cake covered in the refrigerator and bring to room temperature before serving. You can freeze baked layers (wrapped well) for up to 3 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute all-purpose flour with cake flour?

Yes, you can use cake flour for a lighter, more tender crumb. Reduce the amount slightly (about 2 tablespoons less per cup) or follow the package conversion guidelines.

How do I know when the cake is fully baked?

The best test is to insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. If it has wet batter, bake for a few more minutes and test again.

Vanilla Cake Recipe

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★★★★★

4.9 from 127 reviews

• Author: Hugo
• Total Time: 40-45 minutes
• Yield: Two 8-inch cake layers, serving approximately 8-10 people 1x

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Description

This classic Vanilla Cake recipe yields moist, tender layers flavored with pure vanilla and perfectly balanced sweetness. Creamy butter, sugar, and eggs combine with flour and baking powder to create a light and fluffy cake that’s perfect for any occasion. Finished with a luscious buttercream frosting, this cake is simple to make and sure to impress.

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Ingredients

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Cake

• 3/4 cup unsalted butter
• 1 1/3 cups sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk, room temperature
• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt

Frosting

• Classic Buttercream Frosting (prepared as per recipe)

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch round cake pans thoroughly to prevent sticking.
2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Cream Butter and Sugar: Using a stand mixer, beat the unsalted butter and sugar on medium speed for 2-3 minutes until the mixture is light and fluffy. This incorporates air into the batter for a tender texture.
4. Add Eggs and Vanilla: Add the eggs one at a time, spacing each addition about 15 seconds apart, along with the vanilla extract. Lower the mixer speed to low to avoid overmixing.
5. Incorporate Flour and Milk: Alternately add the sifted flour mixture and the room-temperature whole milk to the butter mixture in small portions. Begin and end with the flour mixture, mixing gently to keep the batter smooth and airy.
6. Pour and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Frost: Allow the cakes to cool completely in their pans on a wire rack. Once cooled, frost the layers with Classic Buttercream Frosting as desired.

Notes

• Ensure the butter and milk are at room temperature for best mixing results.
• Do not overmix the batter after adding the flour to avoid a dense cake.
• Check cake doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
• To make Classic Buttercream Frosting, use a simple mixture of butter, powdered sugar, vanilla extract, and a splash of milk or cream.
• For extra flavor, add a pinch of cinnamon or lemon zest to the batter.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla cake, classic vanilla cake, buttercream frosting cake, homemade vanilla cake, easy cake recipe