There’s something so comforting about a simple vanilla cake recipe, with its glossy surface just begging to be sliced. Over the past month, I’ve tested this recipe in my own kitchen—tweaking mixing times, experimenting with different pans, and noting that sifting the flour twice yields a silkier crumb. From the fragrant steam that greets you when you open the oven to the golden edges that develop in precisely 25–30 minutes, each trial revealed subtle ways to coax out that rich buttery smell and tender bite.
Why You’ll Love vanilla cake recipe
- A tender crumb that melts on the tongue, thanks to cake flour and gentle mixing.
- Reliable rise and golden edges in just 25–30 minutes at 350°F.
- Adaptable: swap milk for buttermilk or add citrus zest for a twist.
- Rooted in classic baking science—baking powder creates even lift.
A Little Background
I first tested this vanilla cake recipe on a rainy Saturday, remembering my grandmother’s summer gatherings. After three rounds, I realized that letting the eggs and milk come to room temperature was a game of patience worth winning—everything mixed more smoothly and the crumb held air pockets just right. It’s a modern riff on a 19th-century classic, designed for home bakers who crave that nostalgic slice of cake with minimal fuss.
Key Ingredients for vanilla cake recipe
- Cake Flour (3 cups / 375g): Creates a delicate, tender crumb; sift twice to avoid lumps.
- Baking Powder (1 Tbsp): Essential lift; ensure it’s fresh for best rise.
- Unsalted Butter (1 cup / 225g): Room temperature for smooth creaming; use European-style for richer taste.
- Granulated Sugar (2 cups / 400g): Gradual addition traps air, yielding lighter texture.
- Large Eggs (4): Room temperature—this personal testing note saved me from uneven crumb.
- Whole Milk (1¼ cups / 300ml): Adds moisture; swap with buttermilk for a slight tang.
How to Make vanilla cake recipe
- Preheat your oven to 350°F. Line two 8-inch cake pans with parchment paper and lightly grease the sides.
- In a medium bowl, whisk together 3 cups (375g) cake flour, 1 tablespoon baking powder, and 1 teaspoon salt; set aside.
- In a large bowl or stand mixer, cream 1 cup (225g) unsalted butter on medium speed for 1 minute, then add 2 cups (400g) granulated sugar gradually. Beat until the mixture turns pale and fluffy—about 3–4 minutes.
- Add 4 room-temperature large eggs one at a time, beating well after each addition and scraping down the bowl to ensure even mixing.
- Stir in 1 tablespoon pure vanilla extract until integrated and the batter smells nutty and fragrant.
- With the mixer on low, add the dry ingredients in three additions, alternating with 1¼ cups (300ml) whole milk in two additions. Begin and end with the dry mix, stirring just until combined to avoid overworking gluten.
- Divide the batter evenly between the prepared pans; smooth the top with a spatula for an even rise.
- Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean (personal cooking note: check at 25 minutes to prevent over-browning).
- Allow cakes to cool in pans on a wire rack for 10 minutes. Then invert the cakes onto the rack, peel off parchment, and let cool completely before frosting or serving.
Pro Tips & Troubleshooting
- If batter seems dense, sift flour twice and fold gently to retain air pockets.
- For a domed top, rotate pans halfway through baking; if it cracks, lower the oven temperature by 10°F next time.
- Add a teaspoon of citrus zest or a dash of almond extract for a seasonal flavor twist.
- To halve the recipe, use one 8-inch pan and reduce bake time to 20–25 minutes.
Storage & Make-Ahead Guide
Store cooled cake layers at room temperature, wrapped in plastic wrap, for up to 2 days. Refrigerate up to 5 days in an airtight container—bring to room temperature before serving. Freeze unfrosted layers for up to 1 month; thaw overnight in the fridge. Always wash hands thoroughly after handling raw eggs, and discard any cake with off odors or mold.
Serving Suggestions
Layer with whipped vanilla bean frosting and fresh berries for a light dessert, or keep it simple with a dusting of powdered sugar and a scoop of vanilla ice cream. A drizzle of warm berry compote makes it a brunch star, while toasted almonds on top add a satisfying crunch.
Frequently Asked Questions
- How long does vanilla cake last at room temperature? Wrapped tightly, it stays moist for up to 2 days on the counter.
- Can I substitute all-purpose flour for cake flour? Yes, use 3 cups minus 6 tablespoons AP flour plus 6 tablespoons cornstarch for each cup replaced.
- What’s the best way to prevent my cake from sinking? Ensure accurate measuring, avoid opening the oven door during baking, and check that your baking powder is fresh.
- Can I freeze baked cake layers? Absolutely—wrap layers in plastic wrap, then foil; freeze up to 1 month and thaw in the fridge overnight.
- Why is my vanilla cake dense? Overmixing develops gluten; mix just until ingredients come together and be gentle when folding.
- How do I know when the cake is done baking? Look for golden edges and a toothpick inserted in the center coming out clean or with just a few moist crumbs.
Final Thoughts
After countless trials, this vanilla cake recipe remains my go-to when I crave something classic yet customizable. My favorite finish is a light lemon glaze and a shower of fresh raspberries—simple, elegant, and exactly the kind of treat you’ll want to bake again and again. If you give it a try, let me know how your slice turned out in the comments!
More Recipes You’ll Love
- Southern Peach Buttermilk Pound Cake – a tender, fruit-studded loaf perfect alongside vanilla layers
- No-Oven Chocolate Cake – a rich, fuss-free contrast for chocolate lovers
- Fluffy Castella Sponge Cake – an airy Japanese-style treat that mirrors this cake’s delicate crumb
- Classic Banana Bread – a moist quick bread that brings comforting home flavors
Vanilla Cake Recipe
Ingredients
Dry Ingredients
- 3 cups cake flour sifted
- 1 Tbsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 Tbsp vanilla extract pure
- 1.25 cups whole milk room temperature
Instructions
Dry Ingredients
- In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.
Wet Ingredients
- In a large bowl or stand mixer, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- With mixer on low, add dry ingredients in three additions alternating with milk, beginning and ending with dry mix; mix until just combined.
- Divide batter between prepared pans and bake at 350°F for 25–30 minutes until golden and a toothpick comes out clean.
- Let cakes rest in pans on a wire rack for 10 minutes, then invert and cool completely before frosting.