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.