Vanilla cake is a timeless dessert that brings joy to any occasion, from birthdays to casual gatherings. This vanilla cake recipe is simple, reliable, and designed for beginners and seasoned bakers alike. With clear steps and common ingredients, you’ll create a moist, fluffy cake that everyone will love.
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Why You’ll Love This Vanilla Cake Recipe
Baking a vanilla cake from scratch is rewarding and simpler than you might think. This recipe uses everyday ingredients like cake flour, sugar, and vanilla extract to create a fluffy, flavorful cake. Whether you’re celebrating a birthday or craving a sweet treat, this cake is a crowd-pleaser.
Have you ever wondered why homemade cakes taste so much better? The secret lies in using fresh ingredients and a touch of care. This recipe, inspired by trusted sources like Sally’s Baking Addiction, ensures a moist texture and rich vanilla flavor.
Ingredients You’ll Need
For this vanilla cake, collect these common kitchen ingredients. Using room-temperature ingredients helps the batter mix smoothly, so plan ahead. Here’s what you need:
- 2 ½ cups cake flour (or all-purpose flour, but cake flour gives a lighter texture)
- 2 cups granulated sugar
- 1 cup unsalted butter (softened, for creaming)
- 4 large eggs (room temperature, for structure)
- 1 cup whole milk (or buttermilk for extra moisture)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pure vanilla extract (highly recommend pure over imitation)
- ½ teaspoon salt
- Optional: 1 cup powdered sugar (for dusting or frosting)
Pro Tip: Cake flour has less protein than all-purpose flour, creating a softer crumb. If you don’t have it, substitute with all-purpose flour but reduce by 2 tablespoons and add 2 tablespoons cornstarch.
Essential Equipment
You don’t need fancy tools to bake this cake. Basic kitchen equipment will do the trick. Here’s what to prepare:
- Two 9-inch round cake pans (or one 9×13-inch pan)
- Mixing bowls (one large, one small)
- Hand mixer or stand mixer (for smooth batter)
- Measuring cups and spoons
- Spatula (for scraping and folding)
- Cooling rack (to cool the cake evenly)
Coat your cake pans with butter and flour or use parchment paper to avoid sticking. A stand mixer simplifies blending butter and sugar, though a hand mixer is equally effective.
Step-by-Step Instructions for Vanilla Cake
Follow these clear steps to bake a perfect vanilla cake. Each step is designed for beginners, so don’t worry if you’re new to baking.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (177°C). Prepare two 9-inch cake pans by greasing them and adding parchment paper to the bases. This ensures your cakes release easily after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, combine 2 ½ cups cake flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt by sifting them together. Sifting aerates the dry ingredients, preventing clumps. Set this aside for later.
Step 3: Cream Butter and Sugar
In a large bowl, blend 1 cup softened butter with 2 cups granulated sugar using a stand mixer or hand mixer until smooth. Beat on medium speed for 2–3 minutes until light and fluffy. This step incorporates air, helping the cake stay moist.
Step 4: Add Eggs and Vanilla
Add 4 large eggs one at a time, mixing well after each addition. Then, mix in 1 tablespoon vanilla extract. The batter might appear slightly lumpy, but this is expected. The vanilla extract adds a rich flavor that’s worth the investment.
Step 5: Combine Wet and Dry Ingredients
Slowly incorporate the dry ingredients and 1 cup milk into the butter mixture, beginning with one-third of the dry ingredients, followed by half the milk. Continue alternating, finishing with the dry ingredients. Blend just until combined to keep the cake light.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25–30 minutes, until a toothpick placed in the middle comes out without crumbs. Check at 20 minutes to avoid overbaking.
Step 7: Cool and Remove
Allow the cakes to cool in the pans for 10 minutes before moving them to a wire rack to cool fully. This prevents sogginess and makes frosting easier.
Vanilla Buttercream Frosting Recipe
A vanilla cake isn’t complete without creamy frosting. This vanilla buttercream frosting is quick to make and pairs perfectly with the cake.
Ingredients for Frosting
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup heavy cream (or milk)
- 2 teaspoons vanilla extract
- Pinch of salt
Frosting Instructions
- Beat the butter until creamy, about 1 minute.
- Gradually add powdered sugar, 1 cup at a time, mixing on low speed.
- Add vanilla extract, heavy cream, and salt. Mix on high speed for 2 minutes until light and creamy.
- Adjust consistency with more cream (thinner) or sugar (thicker).
To assemble a layer cake, set one cake on a plate, spread frosting over it, then place the second cake on top. Frost the top and sides for a polished look.
Tips for a Perfect Vanilla Cake
Want to ensure your cake turns out flawless? These tips, backed by baking experts like RecipeTin Eats, will help:
- Use room-temperature ingredients: Cold eggs or butter can lead to a lumpy batter. Set them out 30 minutes before starting.
- Don’t overmix: Overmixing after adding flour develops gluten, making the cake dense.
- Measure precisely: Use dry measuring cups for flour and sugar, and a liquid measuring cup for milk.
- Check oven temperature: An oven thermometer ensures accuracy, as some ovens run hot or cold.
- Cool completely before frosting: Warm cakes melt frosting, ruining the texture.
Common Mistakes to Avoid
Even experienced bakers make mistakes. Here are common pitfalls and how to avoid them:
- Overbaking: Check the cake at 20 minutes. Overbaking can cause a cake to become dry.
- Insufficiently blending butter and sugar: Mix for at least 2 minutes to achieve a fluffy texture.
- Using imitation vanilla: Pure vanilla extract delivers better flavor. It’s worth the cost.
- Skipping sifting: Clumpy flour leads to uneven texture. Sift for a smooth batter.
Variations to Try
This vanilla cake recipe is versatile. Here are some fun twists to suit different preferences:
- Vanilla Cupcakes: Spoon batter into a muffin tin lined with paper liners. Bake for 18–22 minutes.
- Gluten-Free Vanilla Cake: Swap cake flour for a 1:1 gluten-free flour blend. For another dietary-friendly option, check out our gluten-free chocolate cake to satisfy your sweet tooth.
- Vegan Vanilla Cake: Use plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and almond milk.
- Layer Cake with Fruit: Add fresh berries between layers for a pop of flavor.
- Chocolate Frosting: Swap vanilla buttercream for a chocolate version for contrast.
If you enjoy this vanilla cake recipe, try our zesty lemon pound cake for another beginner-friendly dessert.
How to Store Your Vanilla Cake
Proper storage keeps your cake fresh. Follow these guidelines:
- At Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: If frosted, refrigerate for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap unfrosted cakes tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Reader Question: Can you make this cake ahead of time? Yes! Bake the cakes, cool completely, wrap tightly, and refrigerate for up to 2 days or freeze for later use.
FAQs About Vanilla Cake
Here are answers to common questions about this vanilla cake recipe:
How does a vanilla cake differ from a white cake?
Vanilla cake uses whole eggs, giving it a slightly yellow color and richer flavor. White cake often uses only egg whites for a lighter color and texture.
How can I ensure my vanilla cake stays moist?
Use buttermilk instead of regular milk, don’t overbake, and add a touch of vegetable oil (¼ cup) to the batter. These tricks, recommended by Sugar Spun Run, enhance moisture.
Can I use all-purpose flour instead of cake flour?
Yes, for a lighter texture, swap 2 tablespoons of all-purpose flour with 2 tablespoons cornstarch per cup. This mimics cake flour’s low protein content.
How do I prevent my cake from sticking to the pan?
Grease the pan thoroughly, line with parchment paper, and dust with flour. Tap out excess flour before pouring in the batter.
Why This Recipe Stands Out
Unlike many recipes online, this vanilla cake recipe is tested for simplicity and reliability. It avoids complex techniques and focuses on clear instructions for beginners. The use of cake flour and precise measurements ensures a professional-quality cake at home. Plus, the vanilla buttercream frosting recipe adds a creamy finish that’s easy to customize.
For inspiration, I compared this recipe to top-ranking pages like Sally’s Baking Addiction and RecipeTin Eats. This version prioritizes ease without sacrificing flavor, making it ideal for home bakers.
Conclusion
This easy vanilla cake recipe is your go-to for a delicious, homemade dessert. With simple ingredients, clear steps, and helpful tips, you’ll bake a cake that’s moist, fluffy, and full of vanilla flavor. Love baking simple cakes? Our applesauce cake is another easy recipe to try at home. Give this recipe a try now and let us know how it turned out in the comments!
Vanilla Cake Recipe
Ingredients
For the Cake
- 2 ½ cups cake flour or all-purpose flour with 2 tbsp removed and replaced with 2 tbsp cornstarch
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 cup whole milk or buttermilk for extra moisture
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
For the Vanilla Buttercream Frosting
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine 2 ½ cups cake flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt by sifting them together. Set aside.
- Cream Butter and Sugar: In a large bowl, blend 1 cup softened butter with 2 cups granulated sugar using a stand mixer or hand mixer until smooth. Beat on medium speed for 2–3 minutes until light and fluffy.
- Add Eggs and Vanilla: Add 4 large eggs one at a time, mixing well after each. Mix in 1 tablespoon vanilla extract. Batter may appear slightly lumpy, but this is expected.
- Combine Wet and Dry Ingredients: Slowly incorporate dry ingredients and 1 cup milk into the butter mixture, starting with one-third of the dry ingredients, then half the milk. Continue alternating, ending with dry ingredients. Blend just until combined.
- Bake the Cake: Divide batter evenly between prepared pans. Smooth tops with a spatula. Bake for 25–30 minutes, until a toothpick inserted in the center comes out without crumbs. Check at 20 minutes to avoid overbaking.
- Cool and Remove: Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool fully.
- Make Frosting: Beat ½ cup softened butter until creamy, about 1 minute. Gradually add 4 cups powdered sugar, mixing on low. Add ¼ cup heavy cream, 2 teaspoons vanilla extract, and a pinch of salt. Mix on high for 2 minutes until light and creamy.
- Assemble Cake: Place one cake layer on a plate, spread with frosting, then top with the second layer. Frost top and sides for a polished look.
Notes
- Tip: Use room-temperature ingredients for a smoother batter. Set out butter and eggs 30 minutes before starting.
- Tip: Don’t overmix after adding flour to avoid a dense cake.
- Variation: For vanilla cupcakes, spoon batter into a lined muffin tin and bake for 18–22 minutes.
- Variation: For a gluten-free vanilla cake, use a 1:1 gluten-free flour blend instead of cake flour.
- Variation: For a vegan vanilla cake, substitute plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and almond milk.
- Calories: 450 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 220mg
- Total Carbohydrates: 65g
- Dietary Fiber: 0.5g
- Sugars: 50g
- Protein: 5g
