Simple Vanilla Cake Recipe

Baking a simple vanilla cake is like wrapping your kitchen in a warm hug. This timeless recipe delivers a tender, moist crumb with a delicate vanilla flavor that’s perfect for birthdays, gatherings, or a cozy afternoon treat. Its versatility makes it a go-to for novice bakers and seasoned pros alike.

You’ll love how easy it is to whip up with pantry staples, and the results are always a crowd-pleaser. Let’s dive into this foolproof recipe that fills your home with the sweet aroma of freshly baked goodness.

Recipe Overview

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This simple vanilla cake boasts a buttery, melt-in-your-mouth texture with a subtle sweetness that pairs beautifully with any frosting or topping. It’s quick to prepare, requiring just 15 minutes of prep time and 30 minutes of baking. The recipe uses everyday ingredients, making it accessible for spontaneous baking sessions. Whether you’re topping it with classic buttercream or fresh berries, this cake is a versatile canvas for your creativity.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 8-10

Ingredients List

• 2 cups (240g) all-purpose flour: Provides structure for a light, tender crumb.
• 1 ½ cups (300g) granulated sugar: Adds sweetness and keeps the cake moist.
• ½ cup (1 stick or 113g) unsalted butter, softened: Ensures a rich, buttery flavor and smooth texture.
• 1 cup (240ml) whole milk, room temperature: Enhances moisture and helps create a soft batter.
• 3 large eggs, room temperature: Bind the ingredients and add fluffiness; room temperature ensures even mixing.
• 2 ½ tsp baking powder: Gives the cake its airy rise.
• ½ tsp salt: Balances the sweetness and enhances flavor.
• 2 tbsp pure vanilla extract: The star ingredient, delivering that warm, fragrant vanilla essence.

Note: Use high-quality vanilla extract for the best flavor. Room-temperature eggs and milk blend more smoothly, preventing a lumpy batter.

Step-by-Step Instructions

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1. Preheat and Prep: Preheat your 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 pop out cleanly, ready for frosting.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. This step incorporates air for a tender crumb.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract, letting its sweet aroma fill the bowl.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening agent for a consistent rise.
5. Mix Wet and Dry: Gradually add half the dry ingredients to the butter mixture, mixing on low speed. Pour in the milk, then add the remaining dry ingredients. Mix until just combined to avoid a dense cake. The batter should be smooth and slightly thick.
6. Bake: Divide 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 will be golden and springy to the touch.
7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This prevents sogginess and makes frosting easier.

Tips for Success

• Don’t Overmix: Mix the batter until just combined to keep the cake light and fluffy. Overmixing can lead to a tough texture.
• Check for Doneness: Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is ready.
• Room-Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter and even baking.
• Level the Cakes: For flat layers, gently tap the pans on the counter before baking to release air bubbles.

Serving Suggestions

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Serve this vanilla cake with a generous swirl of creamy buttercream for a classic touch, or dust with powdered sugar for a simple elegance. Pair it with fresh berries like raspberries or blueberries for a burst of color and tartness. For special occasions, drizzle with chocolate ganache or top with edible flowers for a stunning presentation. Slice it thick and serve with a scoop of vanilla ice cream for an indulgent dessert that feels like a celebration.

Storage Tips

• Room Temperature: Store the frosted cake under a cake dome at room temperature for up to 2 days.
• Refrigeration: Keep in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

FAQs

Can I use a different pan size?
Yes, you can use a 9-inch pan, but reduce baking time by 5-7 minutes. Check for doneness with a toothpick.

Can I substitute the milk?
Almond or oat milk works well for a dairy-free option, but whole milk gives the richest flavor.

How do I prevent the cake from sticking?
Grease the pans thoroughly and use parchment paper for easy release.

Can I make this cake ahead?
Bake the layers a day in advance, wrap tightly, and store at room temperature. Frost on the day of serving for freshness.

What frosting pairs best?
Classic buttercream, chocolate ganache, or whipped cream are fantastic choices to complement the vanilla flavor.

Conclusion

This simple vanilla cake is your ticket to baking bliss. Its soft, fluffy texture and rich vanilla flavor make it a dessert everyone will love. Grab your mixing bowl, channel your inner baker, and create a cake that’s sure to spark smiles. Share your creations with us in the comments or on social media—we can’t wait to see your masterpiece!