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Here’s a classic, fluffy Vanilla Cake recipe that’s perfect for any occasion:
Vanilla Cake Recipe
Ingredients (8-inch cake, serves 8–10)
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (240 ml) whole milk, room temperature
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans (or line with parchment paper).
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat softened butter and sugar together until light and fluffy (about 3–4 minutes).
- Add Eggs and Vanilla:
- Beat in eggs, one at a time, ensuring each is fully incorporated.
- Add vanilla extract and mix well.
- Combine Wet and Dry Ingredients:
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
- Bake:
- Divide batter evenly between prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost and Serve:
- Frost with your favorite frosting, such as buttercream, whipped cream, or cream cheese frosting.
Tips & Variations
- Extra Moist Cake: Replace ¼ cup of milk with sour cream or yogurt.
- Flavor Twist: Add lemon or orange zest to enhance the vanilla flavor.
- Layer Cake: This recipe makes two 8-inch layers; stack with frosting or jam in between.
If you want, I can also give a quick 1-bowl vanilla cake recipe that’s super easy and ready in 45 minutes from start to finish.
Do you want me to make that quick version?