Classic Vanilla Cake Recipe
If you’ve ever craved a dessert that feels like a warm hug from the inside, this Classic Vanilla Cake is exactly what you need. It’s that perfect balance of fluffy, tender crumb with just the right hint of vanilla to brighten every bite. Whether you’re celebrating a special moment or just treating yourself to something sweet, this cake brings simple ingredients together in a way that feels truly magical. The Classic Vanilla Cake is endlessly versatile, making it a staple that’s sure to become a favorite in your kitchen.
Ingredients You’ll Need
To make this Classic Vanilla Cake, you’ll be working with straightforward ingredients that pack a big punch in taste and texture. Each one plays a crucial role—flour gives the cake structure, eggs add richness and help it rise, and vanilla extract brings that unmistakable warmth that defines the cake.
- 2 cups plain/all-purpose flour: The base that provides structure and a soft crumb; cake flour works wonderfully if you want an even lighter texture.
- 2 1/2 teaspoons baking powder: This is your rising agent, ensuring the cake turns out fluffy and airy.
- 1/4 teaspoon kosher salt: Enhances flavor and balances the sweetness perfectly.
- 4 large eggs at room temperature: Adds richness and stability, plus helps with aeration for a light cake.
- 1 1/2 cups caster/superfine sugar: Sweetens the cake without graininess—if you only have regular sugar, that’s fine too.
- 115g unsalted butter, cubed: Adds moisture and a tender crumb.
- 1 cup full-fat milk: Gives moisture and richness, helping the cake stay soft.
- 3 teaspoons vanilla extract: The star flavor; use the best quality you can find for maximum impact.
- 3 teaspoons vegetable or canola oil: Helps keep the cake moist and tender.
- 225g unsalted butter, softened for frosting: For that luscious buttercream frosting.
- 500g sifted icing sugar/powdered sugar: Sweetens the frosting and gives it a silky texture.
- 3 teaspoons vanilla extract for frosting: Complements and enhances the cake’s vanilla flavor in the frosting.
- 2-4 tablespoons milk for frosting: Adjusts the buttercream to perfect spreadable consistency.
How to Make Classic Vanilla Cake
Step 1: Preparation and Oven Setup
Start by preheating your oven to 180°C/350°F, or 160°C if using a fan oven, giving it at least 20 minutes to reach the perfect baking temperature. Placing the oven rack in the middle ensures even heat distribution so your cake bakes beautifully.
Step 2: Greasing and Lining Pans
Grab two 20cm (8-inch) cake pans—ideally ones without a loose base for easier handling. Grease them with butter, then line with parchment paper. This careful prep guarantees your cakes come out cleanly without sticking or crumbling.
Step 3: Mixing Dry Ingredients
Whisk together the flour, baking powder, and salt in a large bowl. Combining these now means your leavening is evenly distributed, which helps the cake rise uniformly.
Step 4: Aerate the Eggs and Sugar
Using a stand mixer or hand beater, beat the eggs on medium speed for 30 seconds, then gradually add the sugar over about 45 seconds. Continue beating on high speed until the mixture triples in volume and turns a pale, airy white—this step is the secret to a light, fluffy texture.
Step 5: Prepare the Milk-Butter Mixture
While whipping the eggs, gently melt the cubed butter and milk together. You can do this in the microwave or on the stove. Warm milk-butter adds moisture and richness without cooling the batter down too much at the blending stage.
Step 6: Incorporate Flour and Wet Mixture
Gently add the flour to the egg mixture in thirds, mixing slowly on the lowest speed each time just until combined to avoid overworking the batter. Next, combine the warm milk, vanilla extract, and oil in the bowl you used for flour, then mix in a small portion of the egg batter to create a smooth, foamy mixture before gradually incorporating it back into the main batter.
Step 7: Final Mixing and Baking
Give the batter one last gentle mix on low speed until smooth and pourable. Pour evenly into your prepared pans, tap them firmly on your countertop a few times to release any large air bubbles, then bake for about 30 minutes until golden and a toothpick comes out clean.
Step 8: Cooling and Frosting
Once baked, cool the cakes in the pans for 15 minutes before carefully turning them out onto a rack. Cooling them upside down if layering helps flatten any domed tops, making stacking easier. When completely cool, spread or pipe your vanilla buttercream frosting and get ready to enjoy your Classic Vanilla Cake masterpiece.
How to Serve Classic Vanilla Cake
Garnishes
Simple decorations like fresh berries, edible flowers, or a light dusting of powdered sugar can elevate your Classic Vanilla Cake effortlessly. These touches add bursts of color and fresh flavors that complement the soft vanilla base beautifully.
Side Dishes
Serve alongside creamy whipped cream, a scoop of vanilla bean ice cream, or fresh fruit compote. Each side enhances the softness and subtle sweetness of the cake, making every bite feel indulgent without being overwhelming.
Creative Ways to Present
Try layering the cake with different fillings like raspberry jam, lemon curd, or chocolate ganache for exciting flavor twists. For a party, slice into small squares and skewer with fruit or marshmallows for adorable cake pops, or cut into wedges for a rustic, homemade aesthetic on your dessert table.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Classic Vanilla Cake covered tightly at room temperature for up to three days. Make sure it’s well wrapped or in an airtight container to preserve moisture and prevent it from drying out.
Freezing
This cake freezes wonderfully — wrap cooled layers tightly in plastic wrap and place in a freezer bag or container. It will keep well for up to two months. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
If you prefer your cake slightly warm, heat a slice gently in the microwave for 10-15 seconds. This little trick brings back the fresh-baked softness and makes the frosting just melt slightly for an irresistible treat.
FAQs
Can I use cake flour instead of all-purpose flour for this Classic Vanilla Cake?
Absolutely! Cake flour will give you an even lighter, more delicate crumb. Just swap it cup for cup to get that soft texture.
What’s the best vanilla extract to use for this recipe?
Using pure vanilla extract is key. Look for high-quality or Madagascar bourbon vanilla for the richest, most authentic flavor in your Classic Vanilla Cake.
Can I make this cake gluten-free?
Yes, but you’ll need to use a gluten-free flour blend that’s designed for baking. Keep in mind the texture might be a bit different, but you’ll still get delicious results.
Why is it important to beat the eggs and sugar until tripled in volume?
This step incorporates air into the batter, which helps the cake rise and gives it a fluffy, light texture that makes the Classic Vanilla Cake so irresistible.
Can I substitute butter with oil in the cake batter?
While the recipe already combines butter and oil for moisture and tenderness, you can experiment by replacing the butter with oil completely, but the flavor and texture will be a bit different—less buttery richness but still moist.
Final Thoughts
Baking a Classic Vanilla Cake is truly a joy—simple ingredients come together to create something so comforting and delicious that it feels like a celebration with every bite. Don’t hesitate to try this recipe and make it your own; it’s easy enough for beginners but satisfying enough to impress anyone. Trust me, once you taste this cake, you’ll understand why it’s such a timeless favorite.
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Classic Vanilla Cake Recipe
- Total Time: 55 minutes
- Yield: 2 (8-inch round) cakes, serving 10-12 people 1x
- Diet: Vegetarian
Description
This Classic Vanilla Cake recipe delivers a moist, fluffy, and tender cake perfect for any celebration or everyday treat. It features a light vanilla sponge layered with a smooth and creamy vanilla buttercream frosting, boasting rich buttery flavors balanced with a subtle vanilla aroma. Perfectly portioned for two 8-inch round cake pans, this cake is easy to bake from scratch with simple, staple ingredients.
Ingredients
Cake Batter Ingredients
- 2 cups plain / all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs (50-55g / 2 oz each), at room temperature
- 1 1/2 cups caster / superfine sugar (granulated sugar can be used)
- 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes
- 1 cup full fat milk
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
Vanilla Buttercream Frosting Ingredients
- 225g / 2 sticks unsalted butter, softened
- 500g / 1 lb soft icing sugar / powdered sugar, sifted
- 3 teaspoons vanilla extract
- 2 – 4 tablespoons milk, to adjust thickness
Instructions
- Preparation: Preheat your oven to 180°C (350°F) or 160°C fan for 20 minutes before starting. Place an oven shelf in the middle.
- Prepare Cake Pans: Grease two 20cm (8-inch) cake pans with butter and line them with parchment paper. Using pans without loose bases is preferred for easier handling.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
- Beat Eggs: Using a stand mixer with a whisk attachment, beat the eggs on speed 6 for 30 seconds until aerated.
- Add Sugar Slowly: While beating on speed 6, gradually pour in the sugar over 45 seconds. Then increase speed to 8 and continue beating for about 7 minutes until the mixture triples in volume and is pale white and fluffy.
- Heat Milk and Butter: While eggs are beating, melt the butter and milk together by microwaving for 2 minutes on high or warming on the stove until butter is just melted.
- Add Flour in Stages: Scatter one-third of the flour mixture onto the whipped eggs and beat briefly on speed 1 for 5 seconds. Add half of the remaining flour and beat on speed 1 for 5 seconds. Finally, incorporate the remaining flour, beating just 5-10 seconds until flour is fully combined but not overmixed.
- Mix Milk, Vanilla, and Oil: Pour the hot milk and melted butter mixture, vanilla extract, and oil into the now empty flour bowl and stir together until smooth.
- Lighten Milk Mixture: Add about 1.5 cups (2 ladles) of the whipped egg batter into the milk mixture, whisking vigorously until the mixture looks foamy and combined.
- Combine All Batter: Turn the mixer back on to speed 1 and slowly pour the milk mixture into the whipped eggs over 15 seconds. Turn off mixer and scrape down the bowl.
- Final Mix: Beat again on speed 1 for 10 seconds. The cake batter should be smooth and pourable but not runny.
- Prepare for Baking: Divide the batter evenly between the two prepared pans. Tap each pan gently on the counter three times to remove large air bubbles.
- Bake: Bake in the preheated oven for 30 minutes or until golden and a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then turn out onto wire racks to cool completely. For layer cakes, cool upside down to flatten the dome for neat layers.
- Make Vanilla Buttercream: Beat softened butter with a paddle attachment on high for 3 minutes until it turns from yellow to almost white and becomes fluffy.
- Add Icing Sugar: Gradually add sifted icing sugar in three batches, starting on low speed to prevent a sugar cloud, then beat on high for 3 minutes until fluffy.
- Finish Frosting: Mix in vanilla extract and add milk a tablespoon at a time to achieve a soft but pipeable consistency. Beat for another 30 seconds. Use immediately or refrigerate and rewhip before use.
- Assemble and Frost: Once cakes are fully cooled, frost the cake layers with the vanilla buttercream or decorate with cream, fresh berries, or jam as desired.
Notes
- Note 1: Cake flour can be substituted for all-purpose flour for a lighter texture.
- Note 2: Superfine (caster) sugar dissolves better; granulated sugar can be used if caster sugar is unavailable.
- Note 3: Room temperature eggs whip better, leading to a lighter cake.
- Note 5: Full-fat milk combined with butter adds richness; heating helps incorporate smoothly.
- Note 6: Use the best quality vanilla extract available for maximum flavor.
- Note 7: Vegetable or canola oil increases moisture and tenderness without overpowering flavor.
- Note 8: Preheating oven fully ensures even baking.
- Note 9: If you don’t have 8-inch pans, 9-inch pans or even 7-inch pans can be used adjusting baking time slightly.
- Note 10: Tapping the pans removes large air bubbles preventing large holes in the final cake.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American / Classic
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: classic vanilla cake, homemade vanilla cake recipe, vanilla buttercream cake, easy vanilla cake, layered vanilla cake, birthday cake, party cake
