vanilla cake recipe

Vanilla Cake Recipe

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Vanilla cake is one of the most popular desserts in the world, and for good reason. It’s simple, elegant, and can be customized with different fillings, frostings, and toppings. Whether you’re looking for a rich, buttery cake, a moist, fluffy cake, or a classic, scratch-made cake, I have the perfect recipe for you. Let’s get started!

Golden Vanilla Cake Recipe

This golden vanilla cake is rich, butter-based, moist, and tender. It has a fine crumb and a lovely golden color. It’s perfect for stacking in layers and can be paired with any frosting you like. I recommend a chocolate ganache, a cream cheese frosting, or a whipped cream frosting for this cake. Here’s how to make it:

  • Preheat oven to 350°F (177°C) and grease and flour a 9×13 inch baking pan.
  • In a large bowl, whisk together 3 cups (375g) of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  • In another bowl, beat 3/4 cup (170g) of unsalted butter and 1 3/4 cups (350g) of granulated sugar with an electric mixer until light and fluffy.
  • Add 4 large eggs, one at a time, beating well after each addition.
  • Add 2 teaspoons of vanilla extract and mix well.
  • Gradually add the flour mixture, alternating with 1 1/4 cups (300ml) of whole milk, starting and ending with the flour. Mix until well combined, but do not overmix.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely in the pan on a wire rack before frosting.

Moist Vanilla Layer Cake Recipe

This moist vanilla layer cake is made of three layers of fluffy vanilla cake filled and frosted with rich vanilla buttercream. It’s wonderfully simple and absolutely heavenly. It’s ideal for birthdays, anniversaries, or any special occasion. You can also add some sprinkles, fresh berries, or chocolate shavings for extra decoration. Here’s how to make it:

  • Preheat oven to 350°F (177°C) and grease and flour three 8-inch round cake pans.
  • In a large bowl, whisk together 2 1/2 cups (312g) of cake flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  • In another bowl, beat 3/4 cup (170g) of unsalted butter and 1 1/2 cups (300g) of granulated sugar with an electric mixer until light and fluffy.
  • Add 3 large eggs, one at a time, beating well after each addition.
  • Add 2 teaspoons of vanilla extract and mix well.
  • Gradually add the flour mixture, alternating with 1 cup (240ml) of whole milk, starting and ending with the flour. Mix until well combined, but do not overmix.
  • Divide the batter evenly among the prepared pans and smooth the tops.
  • Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool slightly in the pans on a wire rack before removing them and letting them cool completely on the rack.
  • To make the vanilla buttercream, beat 1 cup (226g) of unsalted butter with an electric mixer until smooth and creamy.
  • Gradually add 4 cups (480g) of powdered sugar, 1/4 cup (60ml) of heavy cream, 2 teaspoons of vanilla extract, and a pinch of salt. Beat until fluffy and smooth, adding more cream or sugar as needed to adjust the consistency.
  • To assemble the cake, place one cake layer on a cake stand or plate and spread about 1/3 of the frosting over it. Top with another cake layer and repeat with another 1/3 of the frosting. Top with the final cake layer and spread the remaining frosting over the top and sides of the cake. Decorate as desired and enjoy!

The Best Vanilla Cake Recipe

This is the best vanilla cake recipe ever. It’s perfectly soft, classic, and made entirely from scratch. Better than a box mix and includes a blend of oil and butter for the best possible flavor and texture. Also very easy to make and requires only one bowl and a whisk. You can bake it in a 9×13 inch pan, two 9-inch round pans, or 24 cupcakes. You can also use any frosting you like, but I love a simple vanilla buttercream for this cake. Here’s how to make it:

  • Preheat oven to 350°F (177°C) and grease and flour your pan of choice.
  • In a large bowl, whisk together 2 cups (250g) of all-purpose flour, 1 1/2 cups (300g) of granulated sugar, 3 teaspoons of baking powder, and 1/2 teaspoon of salt.
  • Add 1/2 cup (120ml) of vegetable oil, 1/2 cup (113g) of unsalted butter (melted and slightly cooled), 2 teaspoons of vanilla extract, and 4 large eggs. Whisk until well combined and smooth.
  • Add 1 cup (240ml) of whole milk and whisk until well incorporated. The batter will be thin and runny.
  • Pour the batter into the prepared pan and bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. The baking time will vary depending on the size and shape of your pan.
  • Let the cake cool completely in the pan on a wire rack before frosting.

Vanilla Cake Recipe with Buttermilk

This vanilla cake recipe with buttermilk is a rich whole egg, buttermilk vanilla cake that is moist and delicious. It has a beautiful balance of flavor with enough vanilla to shine through, a buttery element, and a slight buttermilk essence. It’s also very easy to make and can be baked in a 9×13 inch pan, two 8-inch round pans, or 18 cupcakes. You can frost it with any frosting you like, but I suggest a tangy cream cheese frosting for this cake. Here’s how to make it:

  • Preheat oven to 350°F (177°C) and grease and flour your pan of choice.
  • In a large bowl, whisk together 2 1/2 cups (312g) of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  • In another bowl, beat 3/4 cup (170g) of unsalted butter and 1 3/4 cups (350g) of granulated sugar with an electric mixer until light and fluffy.
  • Add 3 large eggs, one at a time, beating well after each addition.
  • Add 2 teaspoons of vanilla extract and mix well.
  • Gradually add the flour mixture, alternating with 1 cup (240ml) of buttermilk, starting and ending with the flour. Mix until well combined, but do not overmix.
  • Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. The baking time will vary depending on the size and shape of your pan.
  • Let the cake cool completely in the pan on a wire rack before frosting.

FAQ

How do I make my vanilla cake more moist?

There are a few tips to make your vanilla cake more moist, such as using oil or melted butter instead of solid butter, adding sour cream or yogurt to the batter, using cake flour instead of all-purpose flour, and not overbaking the cake. You can also brush some simple syrup over the cake layers before frosting to add some extra moisture and sweetness.

How do I make my vanilla cake more flavorful?

To make your vanilla cake more flavorful, you can use high-quality vanilla extract or vanilla bean paste, add some lemon or orange zest to the batter, use brown sugar instead of white sugar, or add some spices like cinnamon, nutmeg, or cardamom. You can also experiment with different frostings and fillings to enhance the flavor of your cake.

How do I store my vanilla cake?

You can store your vanilla cake at room temperature for up to 3 days, or in the refrigerator for up to a week. Make sure to cover it tightly with plastic wrap or foil to prevent it from drying out. You can also freeze your vanilla cake for up to 3 months, either unfrosted or frosted. Wrap it well with plastic wrap and foil, and thaw it in the refrigerator overnight before serving.