Vanilla cake has always been my go-to for celebrations, and I’m so excited to share my favorite classic vanilla cake recipe with you. This easy vanilla cake from scratch is incredibly moist and fluffy, filling your kitchen with the most comforting aroma as it bakes. I remember the first time I made it for my best friend’s birthday; the light, airy texture and delicate vanilla flavor were a huge hit! It’s truly the best homemade vanilla cake, perfect for any occasion. Let’s get baking!
Why You’ll Love This Vanilla Cake
This delightful vanilla cake is a winner for so many reasons. It’s incredibly moist, thanks to a few clever tricks in this moist vanilla cake recipe. Plus, it’s surprisingly quick to whip up, making it perfect for those weeknight cravings or last-minute get-togethers. You’ll be amazed at how budget-friendly it is, using simple pantry staples. It’s also a fantastic option for those looking for a healthier dessert, with lower sodium content. This truly is a family-friendly treat that everyone will adore. Get ready for your new favorite moist vanilla cake recipe!
- Incredibly moist and fluffy texture
- Quick and easy prep time (under 30 minutes)
- Uses simple, budget-friendly pantry staples
- Low sodium content for a lighter option
- A crowd-pleasing family favorite
- Perfect for beginners wanting a foolproof bake
- Delicate vanilla flavor that’s never overpowering
Ingredients for Vanilla Cake
Gather these simple ingredients for an unforgettable butter vanilla cake recipe. This recipe is designed to give you that perfect, moist crumb that makes a truly delicious vanilla cake.
- 2 cups all purpose flour – for structure
- 2 1/2 teaspoons baking powder – this helps the cake rise and become fluffy
- 1/4 tsp salt – enhances all the flavors
- 4 large eggs, at room temperature – crucial for aeration and a lighter texture
- 1 1/2 cups caster sugar – for sweetness and that soft texture
- 115g unsalted butter, cubed – adds richness and a tender crumb
- 1 cup full fat milk – contributes to the moisture
- 3 tsp vanilla extract – the star flavor
- 3 tsp vegetable oil – adds extra moisture
- For the Vanilla Buttercream:
- 225g unsalted butter, softened
- 500g icing sugar, sifted
- 3 tsp vanilla extract
- 2-4 tbsp milk
How to Make Vanilla Cake
Making this simple vanilla cake for beginners is a straightforward process that yields amazing results. Follow these steps for a truly wonderful homemade cake!
- Step 1: Preheat your oven to 180°C/350°F (160°C fan). Place a shelf in the middle of the oven.
- Step 2: Grease and line two 20cm/8” cake pans with parchment paper. This prevents sticking and ensures easy removal.
- Step 3: Whisk the 2 cups all purpose flour, 2 1/2 teaspoons baking powder, and 1/4 tsp salt in a large bowl. Set aside.
- Step 4: In a stand mixer with a whisk attachment, beat the 4 large eggs for 30 seconds on high speed.
- Step 5: Slowly add the 1 1/2 cups caster sugar over 45 seconds while the mixer is running.
- Step 6: Continue to beat for 7 minutes until the egg mixture has tripled in volume and is pale and white. This is key for a light texture.
- Step 7: While the eggs are beating, gently heat the 115g unsalted butter, cubed and 1 cup full fat milk in a jug until the butter is just melted.
- Step 8: Add about 1/3 of the flour mixture to the egg mixture. Beat on low speed for just 5 seconds until barely combined.
- Step 9: Add half of the remaining flour mixture and mix on low speed for another 5 seconds.
- Step 10: Add the rest of the flour and mix on low speed for 5-10 seconds until the batter is just combined. Don’t overmix!
- Step 11: Pour the hot milk, 3 tsp vanilla extract, and 3 tsp vegetable oil into the flour bowl.
- Step 12: Add about 1 1/2 cups of the egg batter to the milk mixture and whisk until smooth. This tempering step is important.
- Step 13: Pour the milk mixture back into the main egg batter with the mixer on low speed for just 15 seconds.
- Step 14: Scrape down the sides and base of the bowl, then beat on low speed for another 10 seconds until the batter is perfectly smooth.
- Step 15: Pour the lovely, smooth batter evenly into the prepared pans.
- Step 16: Bang each cake pan firmly on the counter 3 times to release any large air bubbles. This helps create a more even crumb.
- Step 17: Bake for 30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. The aroma will be heavenly!
- Step 18: Let the cakes cool in their pans for 15 minutes before carefully turning them out onto cooling racks to cool completely. This allows the structure to set.
Pro Tips for the Best Vanilla Cake
I’ve learned a few tricks over the years that make this vanilla cake recipe consistently amazing. Follow these tips for the fluffiest, most tender cake!
- Always use room temperature ingredients, especially eggs and butter. This helps them emulsify better for a smoother batter and a lighter cake.
- Don’t overmix the batter once the flour is added. Overmixing develops gluten, which can lead to a tough or dense cake. Mix just until combined.
- Make sure your baking powder is fresh! Check the expiration date. Old baking powder won’t provide enough lift, leading to a flatter cake.
- Let the cakes cool completely before frosting. Warm cakes will melt the buttercream, creating a mess. Patience is key here!
What’s the secret to perfect vanilla cake texture?
The secret to that perfect, tender texture lies in the emulsification of eggs and sugar, and the use of both butter and oil. This combination creates a wonderfully light and fluffy cake that’s melt-in-your-mouth delicious. For more on the science of baking, check out this guide to ingredient properties.
Can I make vanilla cake ahead of time?
Yes! You can bake the cake layers a day in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature. This keeps them moist and ready for frosting.
How do I avoid common mistakes with vanilla cake?
To prevent a dry cake, ensure you measure your flour correctly by spooning it into the cup and leveling, rather than scooping directly. Also, don’t overbake; check for doneness at the minimum baking time. This prevents that dreaded dry texture. Learn more about how to measure flour correctly.
Best Ways to Serve Vanilla Cake
This versatile vanilla cake is a blank canvas for deliciousness! My absolute favorite way to enjoy it is as a classic celebration cake, paired with a rich and creamy vanilla buttercream frosting. The fluffy cake and smooth frosting create a match made in heaven. For a lighter treat, try serving slices with a dollop of fresh whipped cream and a scattering of mixed berries – the tartness of the fruit cuts through the sweetness beautifully. You could also serve it alongside a scoop of your favorite ice cream for a delightful dessert combo. It’s truly a delicious vanilla cake that pairs well with almost anything! If you’re looking for more dessert inspiration, explore our recipes.
Nutrition Facts for Vanilla Cake
Here’s a breakdown of the estimated nutritional information per slice of this delicious cake. Remember, these are approximate values.
- Calories: Approx. 350-400 (cake only)
- Fat: Moderate
- Saturated Fat: Moderate
- Protein: Low
- Carbohydrates: High
- Fiber: Low
- Sugar: High
- Sodium: Low
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Vanilla Cake
Properly storing your vanilla cake ensures it stays wonderfully moist and delicious. Once your cake layers are completely cool, wrap them tightly in plastic wrap. You can then store them in an airtight container at room temperature for up to 3-4 days. If you need to keep it longer, freezing is a great option for long-term vanilla cake storage. Wrap the cooled cake layers securely in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. To reheat, thaw frozen cake layers overnight in the refrigerator. For a slightly warmer treat, you can gently reheat individual slices in a low oven (around 300°F/150°C) for about 5-10 minutes, or until warmed through.
Frequently Asked Questions About Vanilla Cake
What is the best vanilla cake recipe?
The best vanilla cake recipe is one that’s moist, fluffy, and easy to make, like this one! It balances classic flavors with simple techniques, making it accessible for everyone. I find that using a combination of butter and oil, along with not overmixing, is key to achieving that perfect texture.
How do I bake a vanilla cake that is light and airy?
To achieve a light and airy texture, make sure your eggs are beaten sufficiently with the sugar until they are pale and tripled in volume – this incorporates a lot of air. Also, be careful not to overmix the batter once the flour is added, as this can develop gluten and make the cake dense.
Can I make vanilla cake with oil instead of butter?
While this recipe uses a combination of butter and oil for the best of both worlds (butter for flavor, oil for moisture), you can substitute all the butter with oil if you prefer. Use the same amount of vegetable oil. This will result in a slightly different flavor profile but will still yield a wonderfully moist cake.
Why is my vanilla cake dry?
A dry vanilla cake is often the result of overbaking or incorrect ingredient measurements, especially too much flour. Always measure your flour by spooning it into the cup and leveling it off, rather than scooping directly from the bag. Also, start checking for doneness a few minutes before the recipe suggests to avoid overbaking.
Variations of Vanilla Cake You Can Try
Looking for more delicious vanilla cake ideas? You can easily adapt this base recipe! For a lighter, more delicate crumb, try making a vanilla sponge cake recipe by slightly increasing the eggs and sugar, and reducing the butter and oil. If you need a dairy-free option, simply swap the milk for a plant-based alternative like almond or soy milk and use a dairy-free butter substitute for the buttercream. Another fun twist is to add a hint of almond extract along with the vanilla for a subtle flavor change. These variations ensure there’s a perfect vanilla cake for everyone! You might also enjoy our guide on different types of vanilla.
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Vanilla Cake: 7 Secrets to Perfect Fluffy Texture
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic, moist, and fluffy vanilla cake recipe that is perfect for beginners. This easy homemade vanilla cake results in a light and airy texture, ideal for any occasion.
Ingredients
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 tsp salt
- 4 large eggs, at room temperature
- 1 1/2 cups caster sugar
- 115g unsalted butter, cubed
- 1 cup full fat milk
- 3 tsp vanilla extract
- 3 tsp vegetable oil
- For the Vanilla Buttercream:
- 225g unsalted butter, softened
- 500g icing sugar, sifted
- 3 tsp vanilla extract
- 2–4 tbsp milk
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Place a shelf in the middle of the oven.
- Grease and line two 20cm/8” cake pans with parchment paper.
- Whisk flour, baking powder, and salt in a large bowl. Set aside.
- Beat eggs for 30 seconds on high speed in a stand mixer with a whisk attachment.
- Slowly add sugar over 45 seconds while the mixer is running.
- Beat for 7 minutes until tripled in volume and white.
- While eggs are beating, heat butter and milk in a jug until butter is melted.
- Add 1/3 of the flour mixture to the egg mixture and beat on low speed for 5 seconds.
- Add half of the remaining flour and mix on low speed for 5 seconds.
- Add the rest of the flour and mix on low speed for 5-10 seconds until just combined.
- Pour the hot milk, vanilla extract, and oil into the flour bowl.
- Add about 1 1/2 cups of the egg batter to the milk mixture and whisk until smooth.
- Pour the milk mixture into the egg batter with the mixer on low speed for 15 seconds.
- Scrape down the sides and base of the bowl. Beat on low speed for 10 seconds until the batter is smooth.
- Pour batter into the prepared pans.
- Bang each cake pan on the counter 3 times to remove large bubbles.
- Bake for 30 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 15 minutes, then turn out onto cooling racks to cool completely.
- Prepare the Vanilla Buttercream: Beat softened butter for 3 minutes until light and fluffy.
- Gradually add sifted icing sugar, beating slowly until incorporated, then beat on high for 3 minutes until fluffy.
- Add vanilla extract and milk, and beat for another 30 seconds.
- Once cake layers are completely cool, frost with the vanilla buttercream.
Notes
- Use cake flour for a finer crumb.
- Ensure your baking powder is active by checking its expiration date.
- Fresh eggs aerate better for a proper rise.
- Work through the recipe steps in order.
- Do not leave batter sitting out; bake it immediately after preparation.
- Stand mixer speeds are based on a 10-speed Kitchen Aid; hand beaters can be used similarly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400 (cake only)
- Sugar: High
- Sodium: Low
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: Minimal
- Carbohydrates: High
- Fiber: Low
- Protein: Low
- Cholesterol: Moderate
