Vanilla Cake Recipe

Introduction

This classic vanilla cake is a timeless treat that’s perfect for any occasion. Moist, tender, and filled with rich vanilla flavor, it pairs beautifully with a creamy buttercream frosting. Whether you’re celebrating or just craving something sweet, this recipe delivers every time.

Ingredients

• 3/4 cup unsalted butter
• 1 1/3 cups sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk, room temperature
• 2 1/4 cups flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• Classic Buttercream Frosting (see recipe)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Butter and flour two 8-inch cake pans to prevent sticking.
2. Step 2: Sift together the flour, baking powder, and salt in a bowl. Set this dry mixture aside.
3. Step 3: Using a stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
4. Step 4: Add the eggs one at a time, spacing them about 15 seconds apart. Add the vanilla extract and then reduce the mixer speed to low.
5. Step 5: Gradually add the flour mixture and milk alternately, a little at a time, mixing just until combined.
6. Step 6: Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cakes to cool completely before frosting with your Classic Buttercream Frosting.

Tips & Variations

• For extra moisture, substitute half of the milk with sour cream or yogurt.
• Be sure all ingredients are at room temperature to ensure a smooth batter and even baking.
• Use a toothpick test to avoid overbaking which can dry out the cake.
• Try adding a teaspoon of almond extract along with vanilla for a subtle twist.

Storage

Store the frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used for an even lighter, more tender crumb. Use slightly more cake flour (about 2 1/2 cups) to replace 2 1/4 cups all-purpose flour.

How do I make the Classic Buttercream Frosting?

Classic buttercream is made by beating unsalted butter with powdered sugar, a little milk or cream, and vanilla extract until smooth and fluffy. You can find many simple buttercream recipes online or in baking cookbooks.

Vanilla Cake Recipe

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★★★★★

4.7 from 77 reviews

• Author: Rafael
• Total Time: 40-45 minutes
• Yield: Two 8-inch cake layers (serves 8-10) 1x

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Description

This classic vanilla cake recipe yields a moist and tender cake with a perfect balance of sweetness and rich vanilla flavor. Enhanced with a creamy homemade buttercream frosting, it’s an ideal dessert for celebrations or everyday indulgence.

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Ingredients

Scale 1x2x3x

Cake:

• 3/4 cup unsalted butter
• 1 1/3 cups sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk, room temperature
• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt

Frosting:

• Classic Buttercream Frosting (recipe as per your choice)

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch cake pans to prevent sticking and ensure easy release after baking.
2. Sift Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt to eliminate lumps and combine evenly. Set this mixture aside.
3. Cream Butter and Sugar: In a stand mixer, beat the unsalted butter and sugar on medium speed until the mixture is light and fluffy, approximately 2-3 minutes. This process incorporates air to give the cake a tender crumb.
4. Add Eggs and Vanilla: Slowly add the eggs one at a time, waiting about 15 seconds between each addition, then mix in the vanilla extract. Lower the mixer speed to avoid over-beating.
5. Combine Wet and Dry Ingredients: Alternately add the sifted dry ingredients and whole milk into the batter in small increments, starting and ending with the dry mixture. Mix gently on low speed just until combined to keep the batter airy.
6. Bake the Cake: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
7. Cool and Frost: Allow the cakes to cool completely in the pans for 10 minutes, then transfer to wire racks to cool fully. Once cooled, frost with your preferred classic buttercream frosting for a delicious finish.

Notes

• Ensure eggs and milk are at room temperature for optimal mixing and texture.
• Do not overmix the batter once flour is added to avoid a dense cake.
• Check the cake at 25 minutes to prevent overbaking; ovens vary.
• You can substitute milk with buttermilk for a tangier flavor and more tender crumb.
• Use an instant-read thermometer to ensure internal cake temperature reaches about 205°F for perfect doneness.
• Buttercream frosting can be flavored with extracts like almond or lemon for variation.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla cake, classic vanilla cake, buttercream frosting, homemade cake, celebration cake