This vanilla cake recipe is just what you need. Made with basic ingredients like butter, eggs, and vanilla extract, it’s easy to make and always turns out moist and fluffy. Whether you’re celebrating or just craving a sweet treat, this cake is sure to satisfy.
Why We Love This Vanilla Cake Recipe
This vanilla cake recipe is everything you’ve been looking for in a classic dessert—simple, delicious, and versatile. Here’s why it’s so special:
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a casual treat, this cake is the ideal dessert. Its light and fluffy texture makes it a crowd-pleaser every time.
- Easy to Make: With just a handful of ingredients like butter, sugar, flour, and vanilla extract, this recipe is as simple as it gets. No complicated steps, just a quick mix, bake, and enjoy.
- Moist and Fluffy: The combination of butter and eggs gives this cake the perfect texture. It’s soft, airy, and incredibly moist, making each bite a delight.
- Endless Customization: Want to switch things up? This vanilla cake pairs perfectly with any frosting—whether you go with classic buttercream, a rich chocolate ganache, or even a fruit glaze, the possibilities are endless.
- Reliable Results Every Time: If you’re new to baking, this is a great recipe to start with. It’s straightforward and forgiving, ensuring that your cake turns out perfectly every time, whether you’re baking it for the first or the hundredth time.
Ingredients for Vanilla Cake Recipe
Here are the main ingredients you’ll need to make this delicious vanilla cake:
Cake flour – Essential for a tender, fine crumb. Avoid using all-purpose flour.
Baking powder – Can’t be substituted with baking soda.
Salt – Enhances flavor without making it salty.
Unsalted butter – Adds flavor and moisture; can be replaced with salted butter, but cut the salt in half.
Granulated sugar – Provides sweetness and moisture and helps keep the cake light.
Vanilla extract – Adds that classic vanilla flavor.
Eggs – 6 large egg whites (180 grams or ¾ liquid cup).
Milk – Whole milk is best for moisture; lower-fat milk can be used but may result in a drier cake.
Instructions for Vanilla Cake Recipe
Now that you have all your ingredients ready, it’s time to bake this delicious vanilla cake! Follow these simple steps for a perfectly moist and fluffy cake:
Preheat oven: Heat your oven to 350°F (175°C).
Prepare pans: Grease and flour two 9-inch round cake pans or line with parchment paper.
Mix dry ingredients: Whisk together flour, baking powder, and salt in a bowl.
Cream butter and sugar: Beat butter and sugar until light and fluffy (3-4 minutes).
Add eggs: Add eggs one at a time, beating well after each.
Stir in vanilla: Mix in the vanilla extract.
Add dry ingredients and milk: Alternate adding dry ingredients and milk, mixing gently after each.
Pour into pans: Divide the batter evenly between the pans.
Bake: Bake for 25-30 minutes, checking with a toothpick.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Perfect Vanilla Cake
To help you make the best vanilla cake possible, here are some expert tips that will ensure your cake turns out light, moist, and full of flavor:
Use Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature before starting. This allows them to blend together smoothly, preventing any lumps in the batter and ensuring an even texture.
Don’t Overmix the Batter: When adding the dry ingredients and milk, mix until just combined. Overmixing the batter can lead to a dense cake, so be gentle to maintain a light, airy crumb.
Accurate Measurements: Baking is a science, and measuring ingredients accurately is key. Be sure to spoon the flour into your measuring cup and level it off with a knife. This prevents using too much flour, which could result in a dry cake.
Grease and Line the Pans: To avoid any sticking, grease your cake pans well and consider lining the bottoms with parchment paper. This makes it much easier to remove the cakes once they’ve cooled.
Let the Cake Cool Completely Before Frosting: Patience is key! Allow your cake layers to cool completely before frosting. If the cake is still warm, the frosting can melt and slide off. This step ensures a clean, neat finish when you frost your cake.
Test for Doneness Early: Ovens can vary, so keep an eye on your cake towards the end of the suggested baking time. Insert a toothpick in the center of the cake—if it comes out clean or with a few crumbs, your cake is done. If there’s any wet batter, give it a few more minutes.
Frosting Flexibility: This vanilla cake pairs wonderfully with any frosting, but if you’re aiming for a classic finish, try a simple buttercream frosting. For a twist, you can also add flavors like lemon zest, almond extract, or even a drizzle of melted chocolate.
Variations for Vanilla Cake Recipe
This vanilla cake is incredibly versatile and can be customized to suit any occasion or flavor preference. Here are a few delicious variations to try:
Chocolate Chip Vanilla Cake: Add a little sweetness and texture by folding in chocolate chips or chopped chocolate into the batter before baking. This creates a delightful surprise with every bite.
Lemon Vanilla Cake: For a citrusy twist, add the zest of one lemon to the batter and replace some of the vanilla extract with lemon extract. This variation brings a refreshing, light flavor that pairs beautifully with a simple lemon glaze.
Almond Vanilla Cake: If you love almond flavor, swap out the vanilla extract for almond extract for a subtle, nutty twist. This variation goes wonderfully with almond-flavored buttercream frosting or even a dusting of toasted almonds.
Funfetti Vanilla Cake: Perfect for birthday parties or celebrations, fold in some rainbow sprinkles into the batter. Not only does it add a pop of color, but it also gives the cake a fun, festive vibe!
Serving Suggestions for Vanilla Cake
Once you’ve perfected your vanilla cake, it’s time to think about how to serve and enjoy it! Here are some creative and delightful ways to serve this classic dessert:
Classic Buttercream Frosting: A timeless choice for any vanilla cake. Frost the cake with a smooth and creamy buttercream frosting. You can add a little food coloring to match the occasion or even pipe decorative patterns for a professional finish.
Fresh Fruit Topping: For a lighter, fresher approach, top your vanilla cake with a mix of seasonal fresh fruits like strawberries, raspberries, and blueberries. The natural sweetness of the fruit contrasts beautifully with the soft cake and frosting.
Whipped Cream and Berries: For an indulgent yet simple serving, layer your cake with whipped cream and scatter some fresh berries on top. This creates a soft, airy texture that’s perfect for summer gatherings.
Chocolate Ganache Drizzle: If you’re in the mood for something richer, drizzle chocolate ganache over the cake. This decadent topping adds a glossy finish and a deep chocolate flavor that pairs perfectly with the sweet vanilla.
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FAQs about Vanilla Cake
Here are some frequently asked questions about making vanilla cake, along with helpful answers to guide you through the process:
How do I make my vanilla cake moist?
To ensure your vanilla cake stays moist, consider these tips:
Use room temperature ingredients, such as butter and eggs, to help them blend smoothly and evenly.
Don’t overmix the batter. Mix until just combined to keep the cake light and airy.
Adding sour cream or yogurt can also increase moisture without affecting the flavor.
Brush a bit of simple syrup over the cake layers before frosting to lock in moisture.
Can I use cake mix instead of making the cake from scratch?
Yes, using a cake mix can save time, and you can still achieve a delicious cake. To enhance the flavor, you can add an extra teaspoon of vanilla extract or replace some of the water with milk to give it a richer taste.
Can I make this cake ahead of time?
Absolutely! You can make the cake layers ahead of time. Once baked, allow them to cool completely before wrapping them tightly and storing them in the fridge or freezer. When you’re ready, frost and serve.
Can I make this cake gluten-free?
Yes, you can make this vanilla cake gluten-free by using a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it yourself to help with texture. You may also need to experiment with adding a little extra moisture, such as an additional egg or some yogurt.
vanilla cake recipe
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Instructions
- Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures the oven is hot enough when you’re ready to bake the cake.
- Prepare your cake pans: Grease and flour two 9-inch round cake pans. Alternatively, you can line them with parchment paper for easier removal after baking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. This helps ensure the dry ingredients are evenly distributed throughout the batter.
- Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This will take about 3-4 minutes with an electric mixer. The key here is to get the mixture as light as possible to ensure a soft cake.
- Add eggs one at a time: Add the eggs, one at a time, beating well after each addition. This helps to incorporate air into the batter and ensures a smooth texture.
- Stir in vanilla: Once the eggs are fully combined, add the vanilla extract and mix until smooth.
- Alternate adding dry ingredients and milk: Gradually add the dry ingredients in three parts, alternating with the milk. Start by adding one-third of the dry ingredients, followed by half of the milk. Continue until both the dry ingredients and milk are fully incorporated, finishing with the dry ingredients. Mix gently to avoid overworking the batter.
- Pour into pans: Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops for an even bake.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes. To check if the cakes are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready.
- Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.