Nothing says comfort and celebration quite like a perfectly baked vanilla cake, and I’m thrilled to share this Homemade Vanilla Cake Recipe with you. This cake is a dreamy classic, balancing buttery richness with just the right hint of vanilla, making it a timeless treat for any occasion. Whether you’re a seasoned baker or just starting out, this recipe delivers moist, tender layers that come together with simple ingredients and straightforward steps, ensuring you impress everyone at your next gathering or family dessert time.
Ingredients You’ll Need
The magic of this Homemade Vanilla Cake Recipe lies in its simplicity, with ingredients that are pantry staples and each plays an essential role in creating that tender crumb, perfect flavor, and moist texture we all love.
- 2 1/2 cups all-purpose flour: Provides structure and the perfect base for the cake.
- 2 1/2 tsp baking powder: Gives the cake its lovely rise and fluffiness.
- 1/2 tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: Adds richness and moisture for a tender crumb.
- 2 cups granulated sugar: Sweetens the cake and helps achieve that golden crust.
- 4 large eggs: Bind ingredients together and add to the cake’s light, airy texture.
- 1 tbsp pure vanilla extract: Brings out the warm, aromatic vanilla flavor that makes this cake stand out.
- 1 cup whole milk: Adds moisture and makes the crumb soft and delicate.
How to Make Homemade Vanilla Cake Recipe
Step 1: Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This step is crucial so your cakes don’t stick and come out smooth and beautiful.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting aerates the flour and ensures an even, light texture by breaking up any lumps.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture turns light and fluffy—this usually takes about 2 to 3 minutes. This step is where air gets incorporated into the batter, building the foundation for a tender cake.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time to the creamed butter mixture, beating well after each addition to maintain a smooth, even batter. Then mix in the pure vanilla extract, which will infuse the whole cake with its signature warm flavor.
Step 5: Combine Dry Ingredients and Milk Alternately
Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until everything is combined—overmixing can make a dense cake, so be gentle here.
Step 6: Pour and Smooth Batter
Divide the batter evenly between your prepared pans. Use a spatula to smooth the tops so the cakes bake evenly and look polished when finished.
Step 7: Bake to Perfection
Place the pans in the oven and bake for 25 to 30 minutes. You’ll know the cakes are done when a toothpick inserted in the center comes out clean. Resist the urge to open the oven door too often; this helps your cake rise beautifully.
Step 8: Cool Before Serving or Frosting
Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack. Cooling completely is key before frosting so the icing doesn’t melt and slide off your beautiful layers.
How to Serve Homemade Vanilla Cake Recipe
Garnishes
Nothing beats the beauty of a vanilla cake dressed with fresh garnishes. Think fresh berries, edible flowers, or a light dusting of powdered sugar. These add color and a touch of elegance that makes your cake look as good as it tastes.
Side Dishes
Pair this Homemade Vanilla Cake Recipe with a scoop of creamy vanilla bean ice cream or a dollop of freshly whipped cream for an indulgent dessert. Fresh fruit compote or a drizzle of chocolate sauce work wonders to complement the cake’s subtle sweetness.
Creative Ways to Present
For an extra-special presentation, turn your layers into a cake trifle with layers of cake cubes, pudding, and berries served in glass bowls. Or, make mini cupcakes using the same batter if you want convenient, single-served portions that are perfect for parties.
Make Ahead and Storage
Storing Leftovers
Once cooled and frosted, store your Homemade Vanilla Cake Recipe tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Proper storage keeps your cake moist and fresh tasting.
Freezing
If you want to save it for later, this cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
For a warm slice of cake, microwave individual portions for 10 to 15 seconds or place slices in a warm oven (about 300°F/150°C) for a few minutes. This helps revive the cake’s softness and brings out its fresh-baked aroma all over again.
FAQs
Can I use oil instead of butter in this Homemade Vanilla Cake Recipe?
You can substitute oil for butter, but the texture will be different. Butter provides flavor and structure, while oil makes cakes more moist but less fluffy.
What if I don’t have whole milk? Can I use something else?
Yes! You can use 2% milk or even a milk alternative like almond milk. Just keep in mind the taste and texture might vary slightly.
How do I know when the cake is fully baked?
The best test is inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. Also, the cake should spring back when lightly pressed.
Can I double this recipe for a larger cake?
Absolutely! Just be sure to use larger pans or bake multiple cakes separately. Adjust baking time as needed and check doneness carefully.
Is it possible to make this cake gluten-free?
You can try a gluten-free flour blend in place of all-purpose flour, but results may vary. Look for blends specifically designed for baking to maintain texture.
Final Thoughts
This Homemade Vanilla Cake Recipe is one of those timeless treasures that brings a smile with every bite. It’s versatile, approachable, and downright delicious, perfect for both everyday treats and special celebrations. Don’t hesitate to try it yourself—you might just discover your new favorite go-to cake that’s always a hit in your kitchen.
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Homemade Vanilla Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade vanilla cake is a classic, moist, and fluffy dessert perfect for any occasion. It features a delicate vanilla flavor and tender crumb, made from simple pantry ingredients with an easy-to-follow method ideal for bakers of all levels.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pure vanilla extract for flavor.
- Combine batter: Gradually add the sifted dry ingredients to the creamed butter and sugar mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until the batter is just combined to avoid overmixing.
- Divide batter and smooth: Evenly divide the cake batter between the prepared pans and smooth the tops with a spatula for an even bake.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and prepares the cakes for frosting or serving.
Notes
- Ensure butter is softened but not melted to achieve proper creaming texture.
- Do not overmix the batter once the flour is added to maintain cake tenderness.
- Use room temperature eggs for best mixing and texture.
- Allow cakes to cool completely before frosting to prevent melting.
- You can substitute whole milk with buttermilk for a slight tang and extra moistness.
