Classic Vanilla Cake

Dive into the comforting embrace of a homemade vanilla cake, with its tender crumb and buttery, sweet aroma. This recipe is your go-to for birthdays, gatherings, or just a cozy afternoon treat.

Its simplicity makes it perfect for bakers of all levels, and its versatility lets you dress it up or keep it classic. Get ready to fill your kitchen with the irresistible scent of vanilla and create a cake everyone will love.

Recipe Overview

This classic vanilla cake boasts a soft, fluffy texture and a rich, buttery flavor with warm vanilla notes. It’s easy to whip up with pantry staples, taking just over an hour from start to finish. Perfect for layering with frosting or enjoying on its own, this cake is a crowd-pleaser that delivers bakery-quality results at home.

Save

Ingredients

• 2 ½ cups all-purpose flour – Provides structure for a tender, sturdy crumb.
• 2 ½ tsp baking powder – Ensures a light, airy rise.
• ½ tsp salt – Balances sweetness and enhances flavor.
• 1 cup unsalted butter (room temperature) – Adds rich, creamy flavor and a soft texture.
• 1 ¾ cups granulated sugar – Sweetens and helps create a tender crumb.
• 4 large eggs (room temperature) – Room-temperature eggs blend smoothly for a cohesive batter.
• 2 tbsp pure vanilla extract – The star ingredient for deep, aromatic flavor.
• 1 cup whole milk (room temperature) – Keeps the cake moist and binds the batter.
• ¼ cup vegetable oil – Boosts moisture for a soft, lasting crumb.

Note: Room-temperature ingredients are crucial for a smooth batter and even baking. Set out butter, eggs, and milk 30-60 minutes before starting. Use pure vanilla extract, not imitation, for the best flavor.

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution and a fluffy texture.
3. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to beat butter and sugar on medium speed for 2-3 minutes until light and fluffy. This adds air for a tender cake.
4. Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each. Add vanilla extract and mix until fully combined. Scrape down the bowl to ensure even mixing.
5. Combine Wet and Dry: Add half the dry ingredients to the butter mixture, mixing on low speed. Slowly pour in milk and vegetable oil, then add the remaining dry ingredients. Mix until just combined—don’t overmix to keep the cake light.
6. Bake the Cake: Divide batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and spring back when lightly pressed.
7. Cool and Remove: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Save

Tips for Success

• Don’t Overmix: Mix batter just until ingredients combine to avoid a dense cake.
• Test for Doneness: Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
• Level the Cakes: For even layers, use a serrated knife to trim domed tops before frosting.
• Use Room-Temperature Ingredients: This ensures a smooth batter and even baking.

Serving Suggestions

Slice this vanilla cake into thick wedges and serve with a generous swirl of vanilla buttercream for a classic look. Add fresh berries like raspberries or strawberries for a pop of color and tartness. For a fun twist, drizzle with warm caramel sauce and a sprinkle of sea salt. Pair with a cup of coffee or chamomile tea for a cozy afternoon treat. For celebrations, decorate with edible flowers or sprinkles for a festive vibe.

Save

Storage Tips

• Room Temperature: Store unfrosted cakes in an airtight container for up to 2 days. Frosted cakes can sit out for up to 4 hours.
• Refrigeration: Keep frosted cakes in the fridge for up to 5 days in an airtight container. Let slices come to room temperature before serving for the best texture.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before frosting.

FAQs

Can I use cake flour instead of all-purpose?
Yes, cake flour makes an even softer crumb. Use 2 ¾ cups to replace all-purpose flour.

Can I make this dairy-free?
Swap whole milk for almond or oat milk and use dairy-free butter. The texture may be slightly less rich but still delicious.

How do I prevent the cake from sticking to the pan?
Grease pans well and line with parchment paper. Run a knife around the edges before removing.

Can I make cupcakes with this recipe?
Yes, divide batter into lined muffin tins and bake at 350°F for 18-22 minutes. Yields about 24 cupcakes.

Conclusion

This vanilla cake is a slice of pure joy, with its fluffy texture and warm, buttery flavor. It’s the kind of recipe that turns any day into a celebration. Grab your mixing bowl, bake this beauty, and share the love—your friends and family will thank you!