Vanilla Cake

There’s something rather nostalgic approximately the aroma of a vanilla cake baking in the oven. It takes me back to quiet weekend mornings in my mother’s kitchen, watching her carefully degree flour at the same time as I licked the spoon from the mixing bowl. Over the years, I’ve examined infinite variations, however, this recipe is the only one I constantly come back to.

It’s the equal vanilla cake I made for my daughter’s first birthday, and now it’s grown to be a staple for birthdays, easy tea instances, and even “just because” sort of days. What I love maximum is how simple it is—no fancy techniques, only some honest components that come together to create something unique.

This cake isn’t just a recipe—it’s a bit of my kitchen, my memories, and now I’m sharing it with you.

Why You’ll Love This Vanilla Cake Recipe

Over the years, I’ve attempted countless vanilla cake recipes—some too dry, others missing that wealthy, nostalgic taste I remembered from childhood birthdays. After a variety of trials (and some very sweet errors), I crafted this version to be the entirety of what a vanilla cake needs to be: wet, tender, and full of real vanilla goodness.

It’s the type of cake that doesn’t want a unique event—you are making it as it’s that excellent. Whether you’re baking it for a party or only a relaxed afternoon, it brings warm temperatures, consolation, and smiles every single time.

Ingredients You’ll Need

Here’s everything you’ll need to make the best homemade vanilla cake from scratch:

Dry Ingredients:

• 2 ½ cups (310g) all-purpose flour – Be sure to spoon and level for accurate measuring.
• 2 ½ tsp baking powder – Helps the cake rise evenly.
• ½ tsp baking soda – Gives extra lift and softness.
• ½ tsp salt – Balances sweetness and enhances flavor.

Wet Ingredients:

• ¾ cup (170g) unsalted butter, softened – Adds rich flavor and a tender crumb.
• 1 ¾ cups (350g) granulated sugar – For sweetness and structure.
• 4 large eggs, room temperature – Helps with emulsification and structure.
• 1 tbsp pure vanilla extract or vanilla bean paste – The star of the show!
• 1 cup (240ml) buttermilk, room temperature – Adds moisture and subtle tang.
• ½ cup (120ml) whole milk, room temperature – Lightens the batter for an airy texture.

Optional Add-Ins:

• 1 tsp almond extract – For a bakery-style flavor.
• Fresh berries or jam – For layering.
• Sprinkles – To turn it into a funfetti cake!

Substitution tip: If you don’t have buttermilk, mix 1 tbsp white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes.

How to Make Vanilla Cake (Step-by-Step Instructions)

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This ensures easy release and even baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Mixing the dry ingredients first helps distribute the leaveners evenly.

Step 3: Cream Butter and Sugar

In a large mixing bowl (or stand mixer), cream the softened butter and sugar on medium speed until light and fluffy—about 3–4 minutes. This step is key to incorporating air and achieving that dreamy, tender crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then add the vanilla extract or paste. Scrape down the sides of the bowl as needed.

Step 5: Alternate Dry and Wet

On low speed, alternate adding the dry ingredients and the buttermilk + milk mixture, starting and ending with the dry. Mix just until combined—don’t overmix, or your cake may turn out dense.

Step 6: Bake

Divide the batter evenly between the prepared pans. Smooth the tops and tap gently on the counter to remove any air bubbles. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Frost

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, frost with your favorite buttercream or whipped cream frosting.

Technique note: Using both buttermilk and milk creates a balanced, tender cake that’s neither too dense nor too fluffy. It’s just right!

Expert Tips for the Best Results

These little tips are things I’ve picked up through baking this cake dozens of times for my family and friends:

• Room Temperature Ingredients: It might sound minor, however, using room temp eggs and dairy makes a large difference in texture—it enables the whole lot to blend calmly for the best soft crumb.
• Don’t Overmix: Once the flour is in, blend simply till blended. Overmixing ends in a dense cake, and we’re going for mild and fluffy here.
• Use Real Vanilla: Invest in a good vanilla extract or paste—it genuinely elevates the taste. You’ll feel the difference.
• Cake Strips = Flat Layers: If you’re planning to frost and layer the cake, wrap the pans with damp cake strips. They assist the layers bake frivolously without doming.
• Cool Completely Before Frosting: I am aware of its tempting, however, frosting a hot cake never ends well. Give it time to cool, and also, you’ll have a stunning base to paint with

Variations & Substitutions

Want to make this cake your own? Here are some fun twists:

• Lemon Vanilla Cake: Add 1 tbsp lemon zest and 1 tsp lemon extract.
• Funfetti Cake: Fold in ½ cup of rainbow sprinkles before baking.
• Vanilla Cupcakes: Bake in cupcake tins for 18–20 minutes.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Swap butter with plant-based butter and use almond or oat milk with vinegar as a buttermilk sub.

Serving Suggestions

This vanilla cake pairs beautifully with almost anything! Here are a few ideas:

• Classic Vanilla Buttercream or Cream Cheese Frosting
• Fresh Berries and Whipped Cream for a light, summery vibe
• Chocolate Ganache for a rich, indulgent touch
• With Coffee or Tea as a midday treat

It’s also perfect for:

• Birthday parties
• Baby showers
• Holiday gatherings
• Anniversary dinners

Storage & Reheating Instructions

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 5 days.
• Freezer: Freeze unfrosted cake layers for up to 3 months. Thaw overnight in the fridge before frosting.

To reheat: Warm individual slices in the microwave for 10–15 seconds to bring back that just-baked softness.

Recipe FAQs

How do I keep vanilla cake from drying out?
To keep the cake moist, don’t overbake it. Check for doneness early, and store the cake tightly wrapped once cooled.

Can I make this cake in advance?
Yes! You can bake the layers a day or two ahead. Wrap tightly and store at room temperature or refrigerate until ready to frost.

What’s the best frosting for vanilla cake?
Classic vanilla buttercream, cream cheese frosting, or whipped cream work beautifully. You can also add fresh fruit or jam between layers for extra flavor.

Can I use this recipe for cupcakes?
Absolutely! This recipe yields about 24 cupcakes. Bake at 350°F for 18–20 minutes.

Is it okay to use vanilla extract instead of paste?
Yes! Vanilla paste gives a richer flavor and flecks of vanilla bean, but high-quality vanilla extract is perfectly fine.

Conclusion

There’s nothing like a tried-and-authentic homemade vanilla cake. It’s simple, stylish, and scrumptious sufficient to stand on its very own—or end up the proper canvas for all of your decorating goals. I’ve made this cake greater instances than I can matter, and it never disappoints. Whether you’re baking for a party or simply because, I hope this recipe becomes a favorite in your kitchen, too.

If you strive for it, I’d like to pay attention to the way it turned out! Leave a comment, share the recipe, or tag me on social @claraplate so I can see your beautiful bakes. Happy baking!

Nutrition Information (Approximate, per slice – yields 12 slices)

• Calories: 380
• Fat: 18g
• Carbohydrates: 49g
• Protein: 5g
• Sugar: 30g
• Fiber: 1g