This Best Vanilla Cake Recipe is a classic, moist, and fluffy cake perfect for birthdays, celebrations, or any time you crave a rich and buttery dessert. With simple ingredients and an easy method, this cake is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
- Light, fluffy, and moist texture
- Rich vanilla flavor
- Perfect for layering and decorating
- Easy to make with basic pantry staples
- Great for birthdays, weddings, or any celebration
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk
- Vegetable oil
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, then add vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry mixture. Mix until just combined.
- Add Oil: Stir in vegetable oil for added moisture.
- Bake: Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Dairy-Free Version: Replace butter with dairy-free margarine and milk with almond or oat milk.
- Extra Flavor: Add a teaspoon of almond extract for a unique twist.
- Layer Cake: Double the recipe for a taller, layered cake.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw before frosting.
- Reheating: Serve at room temperature for the best texture.
FAQs
Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them wrapped in plastic wrap.
What frosting pairs best with this cake?
Vanilla buttercream, cream cheese frosting, or chocolate ganache all work well.
How do I prevent a dry cake?
Do not overmix the batter, and make sure to measure ingredients accurately.
Can I use cake flour instead of all-purpose flour?
Yes! Substitute 1 cup of cake flour for every 1 cup of all-purpose flour, minus 2 tablespoons.
Can I make cupcakes with this batter?
Yes! Adjust the baking time to 18-20 minutes for cupcakes.
What type of vanilla extract should I use?
Pure vanilla extract provides the best flavor, but vanilla bean paste is a great alternative.
How can I make the cake extra moist?
Adding sour cream or Greek yogurt can enhance moisture.
Can I use this recipe for a wedding cake?
Yes! This cake is sturdy enough for stacking and decorating.
What’s the best way to level cake layers?
Use a serrated knife or a cake leveler for even layers.
Can I make this cake without eggs?
Yes! Use applesauce or a commercial egg replacer as a substitute.
Conclusion
This Best Vanilla Cake Recipe is a timeless classic that’s perfect for any occasion. Whether you’re baking for a special celebration or just indulging in a homemade treat, this moist and flavorful cake will be a favorite for years to come!
PrintBest Vanilla Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Cake is light, fluffy, and incredibly moist, making it perfect for birthdays, weddings, or any special occasion. With a rich vanilla flavor and a tender crumb, this cake pairs beautifully with buttercream, whipped cream, or fresh fruit.
Ingredients
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 1/2 cup (120ml) sour cream or buttermilk (for extra moisture)
For the Vanilla Buttercream:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
Instructions
Make the Cake:
- Preheat & Prepare Pans:
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar:
- In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Add Eggs & Vanilla:
- Beat in eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Alternate Dry & Wet Ingredients:
- Reduce speed to low. Add half of the flour mixture, then mix in milk and sour cream.
- Add the remaining flour mixture and mix until just combined (don’t overmix).
- Bake the Cake:
- Divide batter evenly between prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Buttercream:
- Whip the Butter:
- In a large bowl, beat softened butter for 2 minutes until creamy.
- Add Sugar & Vanilla:
- Gradually add powdered sugar, beating on low.
- Stir in vanilla and 2 tablespoons of cream or milk.
- Beat on high for 2-3 minutes until light and fluffy, adding more cream if needed.
Assemble & Decorate:
- Frost the Cake:
- Spread a layer of buttercream over the first cake layer.
- Place the second layer on top and frost the entire cake.
- Decorate with sprinkles, fresh fruit, or additional piping as desired.
- Slice & Enjoy!
Notes
- For Cupcakes: Bake at 350°F for 18-20 minutes.
- For Extra Moisture: Replace half the butter with oil.
- Storage: Store at room temperature for 1-2 days or refrigerate for up to 5 days.
- Make Ahead: Cake layers can be wrapped and frozen for up to 3 months.
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