Perfect Vanilla Cake Recipe: Moist, Fluffy & Irresistibly Simple
A classic vanilla cake should be tender, moist, and bursting with pure vanilla flavor—this recipe delivers just that. With its golden crumb, light texture, and versatile pairing with any frosting, it’s ideal for birthdays, celebrations, or everyday indulgence. Made with simple ingredients and foolproof techniques, this cake is a guaranteed crowd-pleaser.
Prep Time:
20 minutes
Cook Time:
30 minutes
Calories:
~420 kcal/slice
ingredients
For the Cake
2½ cups (300g) cake flour (or all-purpose flour + 2 tbsp cornstarch, sifted)
1½ cups (300g) granulated sugar
1 tbsp baking powder
½ tsp salt
¾ cup (170g) unsalted butter, room temperature
¼ cup (60ml) vegetable oil (for extra moisture)
4 large eggs, room temperature
1 tbsp pure vanilla extract (or vanilla bean paste for flecks)
1¼ cups (300ml) whole milk, room temperature
For the Frosting (Optional)
1½ cups (340g) unsalted butter, softened
4 cups (480g) powdered sugar
2 tsp vanilla extract
2–3 tbsp heavy cream
Directions
1. Prep & Mix Dry Ingredients
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a bowl, whisk flour, sugar, baking powder, and salt until combined.
2. Cream Butter & Wet Ingredients
In a stand mixer, beat butter and oil until creamy (~2 minutes). Gradually add sugar, beating until fluffy (~3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla.
3. Alternate Dry & Wet Ingredients
Add ⅓ of the flour mixture to the butter mix, blending on low. Follow with ½ of the milk, repeating until just combined (do not overmix).
4. Bake & Cool
Divide batter evenly between pans. Bake 25–30 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Frost & Decorate
For frosting, beat butter until smooth. Gradually add powdered sugar, vanilla, and cream until fluffy. Frost cooled layers and garnish with sprinkles or berries.
Frequently Asked Questions
1. Can I use all-purpose flour instead of cake flour?
Yes! Replace cake flour with 2½ cups all-purpose flour minus 2 tbsp + 2 tbsp cornstarch, sifted .
2. Why is my cake dense?
Overmixing or overbaking can cause density. Mix until just combined, and check for doneness at 25 minutes .
3. Can I make cupcakes with this batter?
Absolutely! Fill liners ⅔ full and bake 18–20 minutes .
4. How do I store leftovers?
Keep frosted cake covered at room temperature for 2 days or refrigerated for up to 5 days.
5. Can I freeze the cake layers?
Yes! Wrap cooled layers in plastic wrap and freeze for up to 3 months. Thaw before frosting.
Tools You'll Need
8-inch round cake pans (light metal for even baking)
Stand mixer or hand mixer
Parchment paper
Wire cooling rack
Offset spatula (for frosting)
Tips
Room-temperature ingredients ensure even mixing and a fluffy texture.
Sift dry ingredients to avoid lumps and ensure a tender crumb.
Don’t overbake—the cake should spring back lightly when touched.
Level cake layers with a serrated knife for a professional look.
Toast sugar (heat in oven at 300°F for 5 minutes) for a deeper flavor.
Allergy Information
Contains: Gluten, dairy, eggs.
Gluten-Free: Use a 1:1 GF flour blend (e.g., Better Batter).
Dairy-Free: Substitute vegan butter and almond milk.
Egg-Free: Replace each egg with ¼ cup applesauce or 3 tbsp flaxseed gel.
Conclusion
This Perfect Vanilla Cake is a celebration of simplicity and elegance. Whether you’re a beginner or a seasoned baker, its foolproof method and luxurious flavor will make it a staple in your recipe collection. Share your masterpiece with friends, or savor it with a cup of coffee—every bite is pure joy.
Tag your creations online—we’d love to see your vanilla cake triumphs! Happy baking!
No comment