Vanilla Cake Recipe

This Vanilla Cake is the kind of recipe that brings everyone to the table — it’s soft, tender, and brimming with classic, golden flavor that makes every bite feel just a bit special. Whether you’re celebrating something big or just in the mood for a homemade treat, this cake has the perfect balance of lightness and richness. It bakes up beautifully every time and pairs well with your favorite frostings, making it the ultimate go-to dessert for birthdays, gatherings, or even simple weekday cravings. Once you taste this Vanilla Cake, you’ll see why it’s a staple in my kitchen!

this Recipe

Ingredients You’ll Need

You won’t need anything fancy for this Vanilla Cake, but each ingredient plays a key role in crafting its fluffy crumb and irresistible flavor. Stick to these tried-and-true basics, and the result is absolutely worth it — simple, reliable, and downright delicious.

• All-Purpose Flour: Forms the foundation of your cake, lending it structure and that beloved, soft bite.
• Baking Powder: Ensures the layers rise beautifully and keeps the crumb light and airy.
• Salt: Just half a teaspoon brings out all those sweet and buttery notes.
• Unsalted Butter (softened): Adds richness and moisture; make sure it’s nicely softened so it creams perfectly with the sugar.
• Granulated Sugar: Sweetens the cake and helps create that light, fluffy texture during creaming.
• Large Eggs (room temperature): Bind everything together and give your cake a gentle lift.
• Pure Vanilla Extract: The star of the show! Use the best vanilla you can find for truly memorable flavor.
• Whole Milk (room temperature): Adds moisture and tenderness; room temp milk helps everything blend seamlessly.

How to Make Vanilla Cake

Step 1: Prep Your Pans & Oven

Start by preheating your oven to 350°F (175°C). This is always my first move — it makes everything flow so much smoother! Next, grease and flour two 9-inch round cake pans, or line them with parchment for easy release. Prepping your pans at the very start means you can transition seamlessly from batter to oven with no stress.

Step 2: Whisk Dry Ingredients

Grab a medium mixing bowl and whisk together the flour, baking powder, and salt. This quick step ensures your leavening is distributed evenly, which means your Vanilla Cake will rise just right with no pockets of baking powder. Whisking also helps avoid lumps before things get combined with the wet ingredients.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar together until the mixture is light, pale, and fluffy — this usually takes about 3 to 5 minutes with an electric mixer. This creaming process is one of the secrets to a tender, plush crumb, as it incorporates just the right amount of air into your batter.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition to guarantee the batter stays smooth and cohesive. Follow with the pure vanilla extract, stirring until everything is fully combined. This is where your kitchen starts smelling absolutely heavenly!

Step 5: Combine Wet and Dry Ingredients

With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour. Gently mix just until combined — careful not to over-mix, as this helps keep the Vanilla Cake beautifully tender and soft.

Step 6: Pour and Smooth the Batter

Divide your batter evenly between the two prepared cake pans. Use a spatula to smooth the tops, making sure they’re level for even baking. This little step means your finished cakes look as gorgeous as they taste.

Step 7: Bake to Perfection

Slide both pans into the preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the tops are just golden, and a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely before frosting or serving.

How to Serve Vanilla Cake

Garnishes

The beauty of Vanilla Cake is how it pairs with absolutely everything — a classic swipe of buttercream or cream cheese frosting is always a hit, but you can also dust the top with a little powdered sugar, add fresh berries, or sprinkle on toasted coconut for a playful touch. Don’t forget a few edible flowers for an extra-special finish!

Side Dishes

This cake shines alongside scoops of vanilla bean or berry ice cream, or a bowl of fresh, lightly sweetened fruit. I’m also a fan of serving slices with a dollop of whipped cream and a handful of sliced strawberries to play up its timeless vanilla flavor.

Creative Ways to Present

If you want to jazz things up, turn your Vanilla Cake into mini trifles by layering cubes of cake with whipped cream and fruit in clear glasses. You can also stack the layers with jam for an old-fashioned twist, or cut the cake into shapes using cookie cutters for fun, festive desserts at showers or parties.

Make Ahead and Storage

Storing Leftovers

Once your Vanilla Cake is completely cool, store any leftovers in an airtight container at room temperature for up to 2 days. If you’ve frosted it with something perishable (like cream cheese frosting), stash it in the fridge and let the cake come to room temp before serving for the best texture.

Freezing

Both the cake layers and the finished Vanilla Cake freeze beautifully! Wrap unfrosted layers tightly in plastic wrap, then foil, and freeze for up to three months. Thaw overnight at room temperature before assembling or serving. Even slices of frosted cake can be frozen — just let them chill until firm, then wrap well before storing them in the freezer.

Reheating

While Vanilla Cake is best enjoyed fresh, you can gently revive slices by microwaving them for a few seconds or popping them in a low oven (about 300°F) for 5 to 10 minutes. This especially works well if your cake was stored in the fridge — a tiny bit of warmth brings back that lovely, soft crumb.

FAQs

How do I make sure my Vanilla Cake turns out moist and fluffy?

The secret is room temperature ingredients! When the butter, eggs, and milk are all the same temp, they blend together smoothly, creating a consistent batter. Avoid over-mixing once you add the flour, and always check for doneness with a toothpick to prevent overbaking.

Can I use vanilla bean paste instead of extract?

Absolutely! Vanilla bean paste gives your Vanilla Cake a deeper, more complex flavor and those gorgeous little vanilla flecks. Substitute the same amount as the extract for a sensational upgrade — and your cake will smell and taste bakery-fresh.

What’s the best way to frost this cake?

This cake is delicious with classic vanilla buttercream, chocolate ganache, or even tangy cream cheese frosting. Let the cakes cool completely before frosting, and if you want extra professional-looking layers, chill the cakes first so they’re easier to handle and stack.

Can I bake this as cupcakes instead?

Yes, you can turn the batter into cupcakes! Simply line a muffin tin with paper liners, fill each about two-thirds full, and bake at 350°F for 18 to 22 minutes. Check with a toothpick for doneness and cool before frosting or enjoying as is.

Is it possible to make this cake dairy-free?

You sure can! Swap out the butter for a good-quality plant-based margarine and use an unsweetened non-dairy milk such as oat or almond. The texture may vary slightly, but you’ll still get that classic Vanilla Cake experience.

Final Thoughts

Baking a Vanilla Cake from scratch is one of those joyful, satisfying projects that will make your kitchen smell amazing and your taste buds dance. Don’t be surprised if you find yourself making it for every occasion — or even no occasion at all. Give this recipe a whirl, and let it become your new favorite classic treat!

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