Nothing beats the warm, comforting aroma of a freshly baked vanilla cake filling your kitchen. This homemade vanilla cake recipe delivers a tender, moist crumb with a rich, buttery flavor that’s perfect for birthdays, gatherings, or a cozy afternoon treat.
Its versatility makes it a go-to dessert for any occasion, easily dressed up with frosting or enjoyed plain with a cup of coffee. Simple ingredients and straightforward steps ensure even beginner bakers can create a showstopping cake that tastes as good as it looks. Ready to bake a dessert that’ll have everyone asking for seconds? Let’s dive in!
Recipe Overview
This homemade vanilla cake is a classic dessert with a light, fluffy texture and a delicate vanilla flavor that melts in your mouth. It’s easy to make with pantry staples, taking just 15 minutes to prep and 30 minutes to bake. Perfect for novice bakers or seasoned pros, this recipe yields a soft, moist cake that pairs beautifully with any frosting or topping.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients List
- 2 cups (240g) all-purpose flour: Provides structure for a sturdy yet tender cake.
- 1 ½ cups (300g) granulated sugar: Sweetens the cake and helps achieve a golden crust.
- ½ cup (1 stick or 113g) unsalted butter, softened: Adds rich flavor and moisture; room temperature ensures smooth mixing.
- 1 cup (240ml) whole milk, room temperature: Enhances tenderness and keeps the cake moist.
- 3 large eggs, room temperature: Bind the batter and add lightness; room temperature eggs blend better.
- 2 ½ tsp baking powder: Gives the cake its fluffy rise.
- ½ tsp salt: Balances sweetness and enhances flavors.
- 1 tbsp pure vanilla extract: The star ingredient, delivering a warm, aromatic depth. Use high-quality extract for the best flavor.
- Optional: Zest of 1 lemon: Adds a subtle, bright note to complement the vanilla.
Note: Room-temperature ingredients blend more evenly, creating a smoother batter and a fluffier cake. For the best vanilla flavor, avoid imitation extracts.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release. This ensures your cakes slide out perfectly without sticking.
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. This evenly distributes the leavening agent for a consistent rise.
- Cream butter and sugar. In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2-3 minutes. This step incorporates air for a tender crumb.
- Add eggs and vanilla. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and optional lemon zest, mixing until combined. The batter should smell heavenly and look smooth.
- Combine wet and dry ingredients. Add half the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in the milk and mix, then add the remaining flour. Mix until smooth, but don’t overmix to avoid a dense cake.
- Divide and bake. Split the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden and spring back when lightly pressed.
- Cool the cakes. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. This prevents the frosting from melting.
Tips for Success
- Measure flour correctly: Spoon flour into your measuring cup and level it off to avoid a dense cake.
- Don’t overmix: Mix just until ingredients are combined to keep the cake light and airy.
- Test for doneness: Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is ready.
- Use room-temperature ingredients: This ensures a smooth batter and even baking.
- Cool completely before frosting: Warm cakes will melt the frosting, ruining your presentation.
Serving Suggestions
Serve this vanilla cake with a generous swirl of classic buttercream frosting for a timeless treat. For a lighter option, dust with powdered sugar and pair with fresh berries for a burst of color and flavor. Slice it thick and serve alongside a scoop of vanilla ice cream for an indulgent dessert.
For special occasions, decorate with edible flowers or sprinkles to make it Instagram-worthy. Pair with a hot latte or herbal tea to complement the cake’s warm, buttery notes.
Storage Tips
- Room temperature: Store the frosted or unfrosted cake under a cake dome for up to 2 days to maintain freshness.
- Refrigeration: Wrap tightly in plastic wrap and refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezing: Wrap individual slices or the whole cake (unfrosted) in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will make the cake even softer. Use 2 ¼ cups (270g) and sift it for best results.
Can I make this cake dairy-free?
Swap whole milk for almond or oat milk and use a dairy-free butter alternative. Ensure your frosting is also dairy-free.
How do I prevent my cake from sticking to the pan?
Grease the pans well and line the bottoms with parchment paper. Run a knife around the edges before removing.
Can I add food coloring to the batter?
Absolutely! Add a few drops of gel food coloring for a fun twist, perfect for themed parties.
Why did my cake sink in the middle?
This could be due to overmixing, opening the oven door too early, or underbaking. Check doneness with a toothpick and avoid peeking until the last few minutes.
Conclusion
This homemade vanilla cake recipe is your ticket to a crowd-pleasing dessert that’s as delightful to make as it is to eat. With its soft, fluffy texture and rich vanilla flavor, it’s sure to become a staple in your baking repertoire.
Grab your mixing bowl, channel your inner baker, and share your creations with us! We’d love to hear how your cake turned out.
Homemade Vanilla Cake Recipe
Nothing beats the warm, comforting aroma of a freshly baked vanilla cake filling your kitchen. This homemade vanilla cake recipe delivers a tender, moist crumb with a rich, buttery flavor that’s perfect for birthdays, gatherings, or a cozy afternoon treat.
Its versatility makes it a go-to dessert for any occasion, easily dressed up with frosting or enjoyed plain with a cup of coffee. Simple ingredients and straightforward steps ensure even beginner bakers can create a showstopping cake that tastes as good as it looks. Ready to bake a dessert that’ll have everyone asking for seconds? Let’s dive in!
Ingredients
- 2 cups (240g) all-purpose flour: Provides structure for a sturdy yet tender cake.
- 1 ½ cups (300g) granulated sugar: Sweetens the cake and helps achieve a golden crust.
- ½ cup (1 stick or 113g) unsalted butter, softened: Adds rich flavor and moisture; room temperature ensures smooth mixing.
- 1 cup (240ml) whole milk, room temperature: Enhances tenderness and keeps the cake moist.
- 3 large eggs, room temperature: Bind the batter and add lightness; room temperature eggs blend better.
- 2 ½ tsp baking powder: Gives the cake its fluffy rise.
- ½ tsp salt: Balances sweetness and enhances flavors.
- 1 tbsp pure vanilla extract: The star ingredient, delivering a warm, aromatic depth. Use high-quality extract for the best flavor.
- Optional: Zest of 1 lemon: Adds a subtle, bright note to complement the vanilla.
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release. This ensures your cakes slide out perfectly without sticking.
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. This evenly distributes the leavening agent for a consistent rise.
- Cream butter and sugar. In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2-3 minutes. This step incorporates air for a tender crumb.
- Add eggs and vanilla. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and optional lemon zest, mixing until combined. The batter should smell heavenly and look smooth.
- Combine wet and dry ingredients. Add half the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in the milk and mix, then add the remaining flour. Mix until smooth, but don’t overmix to avoid a dense cake.
- Divide and bake. Split the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden and spring back when lightly pressed.
- Cool the cakes. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. This prevents the frosting from melting.
Notes
Note: Room-temperature ingredients blend more evenly, creating a smoother batter and a fluffier cake. For the best vanilla flavor, avoid imitation extracts.