There is something truly magical about a classic cake done just right, and this Homemade Vanilla Cake Recipe captures that essence perfectly. Moist, tender, and bursting with rich vanilla flavor, this cake is the kind of dessert that brings people together and makes every occasion feel special. Whether you’re baking for a birthday, a weekend treat, or simply to fill your kitchen with that irresistible aroma, this recipe offers a wonderful homemade touch that will delight your taste buds and warm your heart.
Ingredients You’ll Need
The beauty of this Homemade Vanilla Cake Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build the delightful texture, sweetness, and subtle vanilla aroma that make this cake unforgettable.
- 2 1/2 cups all-purpose flour: Provides structure and a soft crumb to the cake.
- 2 1/2 tsp baking powder: Ensures your cake rises tall and fluffy.
- 1/2 tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: Adds richness and keeps the cake moist.
- 2 cups granulated sugar: Sweetens the batter and helps create that tender crumb.
- 4 large eggs: Bind the ingredients together and lend structure and moisture.
- 1 tbsp pure vanilla extract: Delivers the unmistakable and enchanting vanilla flavor.
- 1 cup whole milk: Adds moisture and helps create a velvety texture.
How to Make Homemade Vanilla Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C) to make sure it’s nice and hot when your batter is ready. Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking. This little prep step guarantees your cake comes out perfectly shaped and easy to remove.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Sifting not only combines these ingredients evenly but helps create a lighter, fluffier cake texture.
Step 3: Cream the Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This is a key step that incorporates air into the batter, giving your cake a tender crumb and a delightful rise.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully blended before adding the next. Follow this by mixing in the pure vanilla extract, which infuses the batter with that iconic vanilla aroma and flavor.
Step 5: Combine Wet and Dry Ingredients
Now it’s time to bring everything together. Gradually add the dry ingredients to your butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition. Avoid overmixing to keep your cake tender and light.
Step 6: Fill Your Pans and Bake
Divide the batter evenly between the prepared pans and gently smooth the tops with a spatula. This step ensures even baking and a gorgeous, flat surface ready for frosting. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool Before Serving
Let the cakes cool in the pans for about 10 minutes to set, then carefully transfer them to a wire rack to cool completely. This makes frosting easier and prevents it from melting into the warm cake, ensuring a clean, professional finish.
How to Serve Homemade Vanilla Cake Recipe
Garnishes
To make your cake truly shine, consider simple yet beautiful garnishes like fresh berries, a dusting of powdered sugar, or a swirl of whipped cream. Each addition enhances the cake’s natural vanilla flavor and invites you to indulge in every bite.
Side Dishes
This vanilla cake pairs wonderfully with a variety of sides — from fresh fruit salads bursting with color and juiciness to a simple scoop of vanilla or strawberry ice cream. These sides add freshness and contrast, elevating your cake to a well-rounded dessert experience.
Creative Ways to Present
If you want to impress friends or family, try layering this cake with different flavored frostings such as chocolate ganache or cream cheese frosting, or even add a surprise filling like raspberry jam or lemon curd. Presentation matters, and transforming this classic recipe into a showstopper is easier than you think!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cake, wrap individual slices or the whole cake tightly in plastic wrap to keep it moist. Store at room temperature for up to 3 days or in the refrigerator for up to a week to maintain freshness.
Freezing
You can freeze this Homemade Vanilla Cake Recipe to enjoy later by wrapping it well in plastic wrap and then aluminum foil or placing it in an airtight container. Frozen properly, it stays delicious for up to 3 months. Just thaw overnight in the fridge for best results.
Reheating
When ready to enjoy refrigerated or thawed cake, bring slices to room temperature. Warm them gently in the microwave for 10-15 seconds if you desire a freshly baked feel. Avoid overheating to prevent drying out the cake.
FAQs
Can I use a different type of flour for this cake?
All-purpose flour is ideal for this recipe because it creates the perfect balance of structure and tenderness. Whole wheat or gluten-free flours can be used but may change the texture and require adjustment to liquids.
What frosting works best with this vanilla cake?
Classic buttercream, cream cheese frosting, or even whipped cream pair beautifully with this cake. Choose based on your preference, but a simple vanilla buttercream really complements the homemade vanilla cake flavor.
Can I make this cake dairy-free?
Yes! Substitute unsalted butter with a plant-based alternative and use almond or oat milk instead of whole milk. These swaps maintain moisture and flavor, though the texture might be slightly different.
How do I ensure my cake is moist and not dry?
Be careful not to overmix your batter or overbake the cake. Also, use room temperature ingredients and measure flour accurately to maintain the perfect moist texture.
Is it possible to make this cake into cupcakes?
Absolutely! Simply reduce baking time to about 18-22 minutes and fill cupcake liners about two-thirds full. These make an excellent portable treat while keeping the wonderful vanilla cake taste.
Final Thoughts
Baking this Homemade Vanilla Cake Recipe is like welcoming a little bit of joy into your kitchen, and every bite feels like a warm hug. It’s approachable, delicious, and endlessly adaptable, making it a recipe you’ll turn to again and again. So go ahead and bake this classic—your friends, family, and your sweet tooth will thank you!
Print
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
Description
This Homemade Vanilla Cake is a classic and delightful dessert featuring a tender, moist crumb with rich vanilla flavor. Perfect for celebrations or an everyday treat, it’s easy to prepare with simple ingredients and baked to golden perfection.
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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or alternatively, line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside to ensure even distribution of leavening.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy, which should take about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the pure vanilla extract and combine thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture while alternating with the whole milk. Begin and end with the dry ingredients. Mix gently until just combined to maintain the cake’s light texture.
- Fill Pans: Evenly divide the cake batter between the prepared pans. Smooth the batter out with a spatula for an even surface.
- Bake the Cake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then transfer them onto a wire rack to cool completely before frosting or serving.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix after adding flour to prevent a dense cake.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and extra moistness.
- If you don’t have an electric mixer, you can cream the butter and sugar by hand, but it will take more effort.
- Make sure to cool cakes completely before frosting to avoid melting the frosting.
