Why You’ll Love This Recipe

This vanilla cake is soft, fluffy, and full of buttery vanilla goodness. It’s simple to bake, uses common ingredients, and provides a perfect canvas for any frosting or decoration. Whether you’re making a layered cake or cupcakes, this recipe is a reliable favorite.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar:
In a large bowl, beat softened butter and sugar until light and fluffy.
Add Eggs and Vanilla:
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
Combine Wet and Dry:
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Bake:
Divide batter evenly between prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool:
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Servings and Timing

Servings: 12
Prep time: 15 minutes
Bake time: 30 minutes
Total time: 45 minutes

Variations

Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
Moisture: Add 1/4 cup sour cream or yogurt for extra moistness.
Flavor: Add lemon zest or almond extract for a twist.
Frosting: Pair with buttercream, cream cheese frosting, or chocolate ganache.
Layers: Add fruit preserves or fresh fruit between layers.

Storage/Reheating

Storage: Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Freezing: Freeze layers tightly wrapped for up to 3 months.
Reheating: Serve at room temperature; no reheating needed.

FAQs

Can I make this cake in one pan?

Yes, but baking time may need to be adjusted.

How do I prevent the cake from drying out?

Do not overbake and store it properly covered.

Can I substitute milk?

Yes, use buttermilk or plant-based milk alternatives.

How do I get a smooth batter?

Mix until just combined; avoid overmixing.

Can I make cupcakes?

Yes, bake in lined muffin tins for 18-22 minutes.

Is this cake suitable for layering?

Absolutely, it holds up well for layered cakes.

How do I level cake layers?

Use a serrated knife or cake leveler after cooling.

Can I use salted butter?

Reduce added salt slightly if using salted butter.

Can I add food coloring?

Yes, add gel or liquid food coloring to the batter.

What’s the best way to store frosted cake?

Keep refrigerated and covered with a cake dome or plastic wrap.

Conclusion

Homemade Vanilla Cake is a timeless, versatile dessert that’s perfect for any occasion. Its moist crumb and classic vanilla flavor make it a favorite for celebrations or everyday indulgence.

Homemade Vanilla Cake

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Author: Alice
Prep Time: 15 minutes
Total Time: 45 minutes
Yield: Servings: 12
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Homemade Vanilla Cake is a classic, moist, and tender cake bursting with rich vanilla flavor. Easy to bake and perfect for birthdays, celebrations, or any sweet occasion, this versatile cake pairs beautifully with any frosting or filling for a delicious treat.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

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Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar:
In a large bowl, beat softened butter and sugar until light and fluffy.
Add Eggs and Vanilla:
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Combine Wet and Dry:
Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
Bake:
Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool:
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Notes

To keep the cake moist, avoid overmixing and overbaking.Use gel or liquid food coloring for tinted cakes.Great for cupcakes by baking in muffin tins for 18-22 minutes.Level cake layers with a serrated knife for even stacking.