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Homemade Vanilla Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 83 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A classic homemade vanilla cake that’s moist, fluffy, and perfect for any celebration. Made with simple ingredients like butter, sugar, eggs, and vanilla, this recipe yields a tender cake with a delicate vanilla flavor, baked to perfection in just 50 minutes.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 1 cup whole milk

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set this mixture aside to ensure even distribution in the batter.
  3. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
  4. Add eggs and vanilla: Beat in the eggs one at a time to the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overworking the batter.
  6. Divide batter and smooth: Evenly divide the batter between the prepared cake pans. Use a spatula to smooth the tops for an even bake.
  7. Bake the cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully cooked.
  8. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely before frosting or serving.

Notes

  • Be careful not to overmix the batter once the dry ingredients are added to maintain a tender crumb.
  • Using room temperature ingredients helps the batter mix more evenly and results in a better texture.
  • You can substitute whole milk with buttermilk for a richer flavor and moist texture.
  • Store the cake layers tightly covered at room temperature for up to 2 days or refrigerate for longer freshness.
  • Feel free to frost with your favorite buttercream or cream cheese frosting once the cakes are completely cooled.

Find it online: https://slsrecipes.com/homemade-vanilla-cake-recipe/