Vanilla Cake
This classic vanilla cake is a timeless dessert that delivers tender, moist layers with a delicate crumb and rich vanilla flavor. Perfect for birthdays, celebrations, or any time you want a homemade cake that's both elegant and comforting, this recipe creates a beautiful cake that pairs wonderfully with your favorite frosting.
Equipment
- Two 9-inch round cake pans
- Electric mixer Stand or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
- 2 3/4 cups all-purpose flour 345g, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter 227g, softened to room temperature
- 1 3/4 cups granulated sugar 350g
- 4 large eggs room temperature
- 1 tablespoon vanilla extract pure vanilla extract recommended
- 1 cup whole milk 240ml, room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix on low speed just until combined after each addition.
- Divide batter evenly between prepared pans. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely before frosting.
Notes
- All ingredients should be at room temperature for best results and to prevent curdling.
- Don't overmix the batter once you add the flour, as this can make the cake tough.
- For even layers, weigh the batter and divide equally between pans (about 600g per pan).
- Cakes must be completely cool before frosting or the frosting will melt.
- Store unfrosted cake layers wrapped tightly at room temperature for 2 days, refrigerated for 1 week, or frozen for 3 months.
- Frosted cake can be stored at room temperature for 2 days or refrigerated for up to 5 days in an airtight container.
- For chocolate vanilla cake, reduce flour to 2 1/2 cups and add 1/4 cup cocoa powder.
- To make cupcakes, fill liners 2/3 full and bake at 350°F for 18-22 minutes (makes about 24 cupcakes).
- Use cake strips around pans for perfectly flat layers without doming.
- Pairs beautifully with buttercream, cream cheese frosting, or whipped cream.
Nutrition
Serving: 1SliceCalories: 385kcalCarbohydrates: 53gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 220mgPotassium: 95mgFiber: 1gSugar: 30gVitamin A: 12IUCalcium: 8mgIron: 10mg
Tried this recipe?Let us know how it was!