There is something so utterly joyful about a slice of homemade Vanilla Cake: it’s the kind of dessert that makes every celebration feel extra-special and turns an ordinary afternoon into a sweet occasion. With its plush crumb, delicate golden color, and buttery aroma, this Vanilla Cake is more than just a classic—it’s comfort and nostalgia all in one bite. Whether you’re layering it for birthdays or enjoying a plain slice with your favorite tea, you’ll find its smooth, fragrant vanilla flavor is always a crowd-pleaser.
Ingredients You’ll Need
The beauty of Vanilla Cake lies in its simplicity: every ingredient does its part to create a cake that’s tender, moist, and rich in flavor. It’s amazing how a few pantry staples come together to create such a cherished dessert, so let’s take a closer look at the essentials you’ll need.
- All-purpose flour: The foundation of the cake, giving it sturdy structure while keeping the crumb soft and light.
- Baking powder: This leavener is the key to a tall, fluffy rise without any bitter aftertaste.
- Salt: Just a pinch brings all the flavors together and enhances the sweetness of the cake.
- Unsalted butter (room temperature): Provides richness and unbeatable buttery flavor; room temperature butter ensures a lighter texture.
- Granulated sugar: Adds sweetness while helping to cream the butter into an airy, fluffy base.
- Eggs (room temperature): Bind the batter and deliver a tender structure—room temp eggs blend more smoothly into the mix.
- Pure vanilla extract: The soul of the Vanilla Cake; be generous for full, deep vanilla flavor.
- Whole milk (room temperature): Moistens the batter and contributes to that melt-in-your-mouth crumb—don’t skip using room temp milk for a smooth batter.
How to Make Vanilla Cake
Step 1: Prepare Your Pans and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This gives you time to gather everything you need and ensures an even bake right from the start. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for effortless release—no one wants a beautiful cake to stick!
Step 2: Whisk Together the Dry Ingredients
Grab a medium bowl and gently whisk together your flour, baking powder, and salt. Doing this upfront evenly distributes the leavening and salt, so your Vanilla Cake bakes up elegantly even, with no stubborn lumps in sight.
Step 3: Cream Butter and Sugar Until Fluffy
In a large bowl, beat the room-temperature butter and granulated sugar together using a mixer for 3–4 minutes. This is where you build that airy, tender texture—cream until the mixture looks almost pale and doubles in size. It’s like adding a little extra love to your cake!
Step 4: Incorporate the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to keep the batter silky and uniform. Once all eggs are in, stir in that luscious pure vanilla extract—the scent alone might make you smile. This step is what gives your Vanilla Cake its dreamy aroma.
Step 5: Alternate Adding Dry Ingredients and Milk
Now, gently add the dry mixture in three parts, alternating with the milk, and always starting and ending with the dry. Mix only until just combined. Overmixing can make your cake tough, so this part is all about patience and care for the perfect crumb.
Step 6: Divide, Bake, and Cool
Divide the batter evenly between your prepared pans, smoothing out the tops. Slide them into the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely—this wait is the hardest part, but oh so worth it.
How to Serve Vanilla Cake
Garnishes
Dressing up your Vanilla Cake is part of the fun! Classic buttercream or whipped cream swirls make wonderful toppers, while a dusting of powdered sugar gives a subtle, elegant finish. Fresh berries, a drizzle of homemade caramel, or even vibrant edible flowers can transform each slice into something truly stunning.
Side Dishes
Try serving Vanilla Cake with a scoop of vanilla ice cream for double the vanilla bliss, or pair it with a berry compote for a burst of tartness. It also pairs beautifully with a strong cup of coffee or a soothing pot of tea, rounding out your dessert course perfectly.
Creative Ways to Present
For special get-togethers, try layering your Vanilla Cake with colorful fruit preserves between the tiers or using a fun-shaped cookie cutter to create playful mini cakes. You can even use the cake base for a classic trifle, layering cubes of cake with pudding, whipped cream, and fruit in a glass bowl—talk about a showstopper for your table!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Vanilla Cake, simply wrap it well in plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, place it in the fridge, where it will stay fresh and delicious for up to a week. Always bring it back to room temperature before serving for the best flavor and tenderness.
Freezing
Vanilla Cake is a dream to freeze! Wrap unfrosted layers tightly in plastic wrap, then in foil, and stash them in the freezer for up to three months. Thaw the layers overnight in the refrigerator before assembling or serving, and you’ll have a bakery-worthy cake whenever you fancy.
Reheating
Warming a slice of Vanilla Cake can restore its just-baked charm. Place a slice on a microwave-safe plate, cover lightly, and heat for about 10–15 seconds. This will soften the crumb and bring back that cozy, fresh-from-the-oven aroma—perfect for chilly days or midnight cravings!
FAQs
Can I make this Vanilla Cake recipe into cupcakes?
Absolutely! This batter adapts beautifully to cupcakes. Simply divide the batter between lined muffin tins, filling each about two-thirds full, and bake at 350°F for 18–20 minutes. Let the cupcakes cool completely before decorating as you wish.
How can I make the cake extra moist?
For an ultra-moist Vanilla Cake, try substituting half of the whole milk with sour cream or buttermilk. Both options add tenderness and a subtle tang without altering the classic flavor—it’s a tried-and-true baker’s trick!
Can I use this recipe for a sheet cake?
Yes! You can pour the batter into a greased 9×13-inch pan and bake at the same temperature. Check for doneness around 35–40 minutes. This is a great way to serve a crowd or make cake decorating easier.
What kind of frosting pairs best with Vanilla Cake?
Vanilla Cake is wonderfully versatile and pairs well with classic buttercream, whipped cream, cream cheese frosting, or even a rich chocolate ganache. Let your mood (or your guests’ requests) dictate your choice!
Why do the ingredients need to be at room temperature?
Room temperature ingredients (especially butter, eggs, and milk) blend more easily, creating a smoother batter. This ensures your Vanilla Cake bakes evenly and has a lovely, tender texture every time.
Final Thoughts
There’s a magic to baking Vanilla Cake from scratch—the mixing, the sweet aroma, and, of course, that first tender bite. I truly hope you’ll give this recipe a try and enjoy sharing it as much as I do. Gather your loved ones, pour yourself a cup of something warm, and celebrate all the simple joys that come from a perfectly baked cake.
Print
Vanilla Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic and delicious vanilla cake recipe that yields a moist and tender crumb, perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon pure vanilla extract
- 1 cup whole milk (room temperature)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, alternating with milk.
- Bake: Divide batter between pans and bake for 30–35 minutes until a toothpick comes out clean.
- Cool and Serve: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting or serving.
Notes
- For extra moist cake, substitute half the milk with sour cream or buttermilk.
- This recipe can be used for cupcakes with a baking time of 18–20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
