There’s just something magical about a classic Vanilla Cake. It’s fluffy, tender, and infused with that warm, dreamy vanilla aroma everyone loves—even before you take it out of the oven! This cake is a timeless favorite, perfect for birthdays or “just because” celebrations, and it forms the ideal backdrop for a whole range of frostings and fillings. Whether enjoyed plain with afternoon tea or glammed up with layers of whipped cream and berries, this Vanilla Cake never fails to bring a smile to every table.
Ingredients You’ll Need
When it comes to great cake, simple ingredients truly shine. Each one in this Vanilla Cake recipe serves a delicious purpose, contributing to everything from the crumb’s texture to its rich yet delicate flavor profile. Let’s take a look at the essentials you’ll need and why they matter:
- All-purpose flour: The foundation of your Vanilla Cake, providing structure while ensuring softness and tenderness with every bite.
- Baking powder: Gives the cake its gorgeous, airy lift, creating that unmistakably light crumb.
- Salt: A small addition that makes all the flavors pop, balancing sweetness for a perfectly rounded taste.
- Unsalted butter (softened): Adds richness and moisture, while also helping with that irresistible, melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake and helps it remain pillowy and golden as it bakes.
- Large eggs (room temperature): Essential for binding the batter and giving the Vanilla Cake structure, while also imparting moisture.
- Pure vanilla extract: The star of the show! It infuses every bite with fragrant, cozy vanilla flavor.
- Whole milk (room temperature): Loosens the batter so it blends smoothly, resulting in a fine, even crumb throughout the cake.
How to Make Vanilla Cake
Step 1: Prepare the Pans and Oven
Begin by preheating your oven to 350°F (175°C). This gives your oven time to reach the perfect baking temperature, which is key for an evenly baked Vanilla Cake. Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper to make removing the cakes effortless and keep them beautifully intact.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step ensures the baking powder and salt are distributed evenly, so your Vanilla Cake rises properly and every bite is perfectly seasoned.
Step 3: Cream Butter and Sugar
Creaming the softened butter and granulated sugar together is an essential step for that light, fluffy texture. Beat them in a large mixing bowl for about 3–4 minutes, until the mixture is pale and airy. This introduces tiny pockets of air, which will help your cake rise beautifully in the oven.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. This helps keep the batter nice and smooth. Next, mix in the pure vanilla extract—this is where the Vanilla Cake begins to smell absolutely irresistible!
Step 5: Combine Dry and Wet Ingredients
Now, gently add the dry ingredients in three parts, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined each time. This careful method keeps your cake moist and prevents overmixing, which could make the cake tough instead of tender.
Step 6: Bake the Cake
Divide your batter evenly between the prepared cake pans and smooth the tops with a spatula. Slide the pans into the preheated oven and bake for 25–30 minutes. You’ll know your Vanilla Cake is done when a toothpick inserted into the center comes out clean or with a few tiny crumbs. Let the cakes cool in the pans for about 10 minutes, then gently transfer them to wire racks to cool completely before decorating as you please.
How to Serve Vanilla Cake
Garnishes
Adorn your Vanilla Cake with a cloud of fluffy vanilla buttercream, a dusting of powdered sugar, or a halo of fresh berries. You can also use edible flowers, colorful sprinkles, or even a caramel drizzle for some extra pizzazz!
Side Dishes
This cake pairs beautifully with a scoop of silky vanilla ice cream, a dollop of whipped cream, or a side of macerated strawberries. For a more decadent touch, serve it alongside coffee or a bold cup of tea to round out the experience.
Creative Ways to Present
Don’t be afraid to slice the layers in half and sandwich them with jam, lemon curd, or even chocolate ganache. Try baking the batter in jar molds for charming individual servings, or cut it into playful shapes for kids’ parties—Vanilla Cake is endlessly versatile!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Vanilla Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The cake will remain wonderfully soft, and the vanilla flavor deepens slightly with time.
Freezing
To freeze, wrap each cake layer securely in both plastic wrap and aluminum foil, then place in a freezer-safe bag. Vanilla Cake freezes beautifully for up to two months—just thaw in the refrigerator overnight when you’re ready to enjoy.
Reheating
If you’d like to serve your cake warm, briefly microwave a slice for about 10–15 seconds. This will refresh the crumb and bring back that just-baked softness (especially lovely with a scoop of ice cream).
FAQs
Can I use this Vanilla Cake recipe for cupcakes?
Absolutely! Just divide the batter among lined muffin wells, filling each about two-thirds full. Bake at the same temperature, but start checking for doneness at 18–20 minutes.
How do I keep my Vanilla Cake moist?
Make sure not to overbake, use room-temperature ingredients, and avoid overmixing the batter. Storing any leftovers tightly wrapped helps retain moisture as well.
Can I substitute the milk with a non-dairy alternative?
Yes, you can use your favorite non-dairy milk like almond or oat milk. The flavor will be slightly different, but the texture should remain light and delicious.
What frosting works best with Vanilla Cake?
This cake is a blank canvas! Classic vanilla buttercream, cream cheese frosting, chocolate ganache, or even whipped cream are all delicious choices.
Can I make this Vanilla Cake in advance?
Definitely. Bake the cakes a day ahead and keep them well-wrapped at room temperature, or freeze the layers and assemble on the day you plan to serve.
Final Thoughts
If you’re searching for a foolproof, crowd-pleasing treat, this Vanilla Cake is it! Whether you bake it for a celebration or a quiet weekend at home, its classic charm and irresistible flavor make every occasion feel just a little more special. Give it a try—you’ll fall in love after the very first bite!
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Vanilla Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the classic goodness of a homemade Vanilla Cake that’s moist, tender, and rich in vanilla flavor. This easy-to-follow recipe will have you baking up a delightful treat perfect for any occasion.
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- ¾ cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tbsp pure vanilla extract
- 1 cup whole milk (room temperature)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine dry and wet ingredients: Gradually add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and frost: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Notes
- For a richer flavor, substitute half of the milk with buttermilk.
- You can also bake this in a 9×13-inch pan for a sheet cake version, adjusting the baking time as needed.
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