There’s something timeless and comforting about a vanilla cake. Its soft crumb, rich vanilla flavor, and incredible versatility make it a staple for any occasion. Whether you’re baking for a birthday, a casual get-together, or simply want to enjoy a slice of something sweet with tea, this vanilla cake recipe is a must-have in your baking repertoire.
In this post, we’ll take a deep dive into everything you need to know to create a delicious, fluffy, and moist vanilla cake right from your kitchen. From the essential ingredients and equipment to expert baking tips and flavor variations, this guide has you covered.
Why This Vanilla Cake Recipe Stands Out
This recipe is more than just flour, sugar, and butter. It’s been refined over years of professional baking experience to ensure a tender texture and a rich, classic vanilla flavor that holds its own against any frosting or filling.
Key Features:
- Soft and tender crumb
- Deep vanilla flavor
- Ideal for layering and decorating
- Easily adaptable for cupcakes or other variations
Ingredients Breakdown
Using high-quality ingredients is key to achieving that perfect vanilla cake texture and taste. Here’s what you’ll need:
For the Cake:
- 2.5 cups all-purpose flour (sifted for better texture)
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter (softened to room temperature)
- 1.75 cups granulated sugar
- 4 large eggs (at room temperature)
- 1 tbsp pure vanilla extract
- 1 cup whole milk (room temperature)
- 0.5 cup sour cream (adds moisture and slight tang)
Optional Vanilla Buttercream:
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 2 tbsp heavy cream
- 1.5 tsp vanilla extract
- Pinch of salt
Equipment You’ll Need
Having the right tools makes the process smoother:
- Two 8-inch round cake pans
- Stand or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper
- Offset spatula for frosting
Step-by-Step Instructions
1. Prepare the Oven and Pans
Preheat your oven to 175°C (347°F). Grease and line the bottom of your cake pans with parchment paper. This ensures easy release and even baking.
2. Combine the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Sifting helps create a lighter texture in the final cake.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter with sugar on medium-high speed for about 3-4 minutes until light and fluffy. This step helps create air pockets, which result in a fluffy cake.
4. Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should be smooth and creamy.
5. Alternate Dry and Wet Ingredients
Mix together the milk and sour cream in a separate bowl. Gradually add the dry ingredients and the milk mixture to the creamed butter, starting and ending with the dry. Mix just until combined to avoid overmixing.
6. Bake the Cakes
Divide the batter evenly between the pans. Smooth the tops and tap lightly to remove air bubbles. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
7. Cool Completely
Let the cakes cool in the pans for 10 minutes, then remove and place them on a wire rack to cool fully. This prevents soggy bottoms and prepares them for frosting.
8. Make the Buttercream (Optional)
Beat the butter until creamy. Gradually add powdered sugar, vanilla, salt, and cream. Beat for 3–5 minutes until smooth and fluffy. Adjust consistency as needed.
9. Assemble and Frost
Once the cakes are fully cooled, place one layer on a serving plate. Add a layer of frosting, then top with the second layer. Frost the top and sides and decorate as desired.
Expert Tips for the Best Vanilla Cake
- Use room-temperature ingredients: This helps everything combine smoothly.
- Don’t overmix: Overworking the batter can lead to a dense cake.
- Measure accurately: Especially the flour—spoon and level for precision.
- Rotate the pans halfway through baking if your oven has hot spots.
Flavor Variations
- Lemon Vanilla Cake: Add 2 tsp of lemon zest and replace 2 tbsp of milk with lemon juice.
- Berry-Filled Cake: Fold in 1 cup of fresh or frozen berries before baking.
- Almond Vanilla Cake: Replace half the vanilla extract with almond extract for a nutty twist.
Serving Suggestions
This vanilla cake pairs well with:
- Fresh strawberries or berries
- Whipped cream or vanilla ice cream
- Chocolate ganache drizzle
- Tea, coffee, or champagne for special occasions
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keeps well for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap unfrosted cake layers in plastic and foil and freeze for up to 2 months.
Final Thoughts
This vanilla cake recipe is a baking essential that never goes out of style. With its moist texture and classic flavor, it serves as a perfect canvas for your creative culinary expressions. Whether you’re making a simple tea-time cake or a multi-layered birthday masterpiece, this recipe will deliver every time.
Vanilla Cake Recipe
Description
A soft, buttery, and perfectly moist vanilla cake recipe that’s ideal for birthdays, weddings, or any celebration. This easy-to-follow cake yields a tender crumb with a rich vanilla flavor and is perfect for pairing with buttercream or fresh fruits.
Ingredients
🍰 For the Vanilla Cake Base:
🧁 Optional Vanilla Buttercream Frosting:
Instructions
Preheat and Prep Pans
- Preheat your oven to 175°C (347°F). Grease and line two 8-inch round cake pans with parchment paper.
Mix Dry Ingredients
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
- In a large mixing bowl or stand mixer, beat butter and sugar together on medium-high speed for about 3–4 minutes until light and fluffy.
Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Incorporate Dry and Wet Ingredients
- Alternate adding the dry ingredients and the milk/sour cream mixture (combined together beforehand), starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Bake the Cake
- Divide the batter evenly between the prepared pans. Tap the pans gently to remove air bubbles. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake
- Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack for at least 30 minutes before frosting.
(Optional) Make the Frosting
- Beat the butter until creamy, then gradually add powdered sugar. Add vanilla, salt, and cream. Beat for 3–5 minutes until fluffy. Adjust consistency with more cream or sugar if needed.
Assemble and Frost
- Place one cake layer on a serving plate. Spread an even layer of frosting. Top with the second layer and frost the top and sides. Decorate as desired.
Note
Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Freezing: Freeze unfrosted layers for up to 2 months; wrap tightly in plastic and foil.
Variations: Add lemon zest for a citrus twist, or fold in fresh berries before baking for a summery version.
Dairy-free option: Substitute butter with vegan butter and use almond or oat milk with dairy-free sour cream.
