Vanilla Cake | Easy Homemade Vanilla Layer Cake
My best Vanilla Cake is the perfect dessert that will leave your taste buds dancing with joy! This easy homemade vanilla layer cake is soft, fluffy, and incredibly moist, lasting for days without drying out. Whether you’re celebrating a special occasion or simply looking for a sweet treat after dinner, this cake fits the bill beautifully. The comforting aroma of vanilla wafting through your kitchen while it bakes is an experience in itself, bringing back memories of family gatherings and joyful celebrations.
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What sets this vanilla cake apart from the rest? It’s uncomplicated yet incredibly delicious, making it a favorite for everyone, from novice bakers to seasoned pros. You can easily customize it with frostings, fresh fruits, or jams to suit any occasion or preference. With simple ingredients and straightforward steps, you’ll find this vanilla cake to be a breeze to make. Trust me; this recipe is one you’ll want to save and share with your friends!
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep, you can have this delicious cake in no time.
- Irresistible Flavor: The combination of fresh ingredients makes for a rich vanilla flavor that’s light yet indulgent.
- Eye-Catching Appeal: Its tall layers and smooth frosting will wow guests at any celebration.
- Flexible Serving: Perfect for birthdays, casual get-togethers, or even a cozy dessert after dinner.
- Diet-Friendly Options: Easily adaptable with gluten-free flour or dairy-free substitutes for different dietary needs.
Ingredients You’ll Need
- 2 cups all-purpose flour: This gives the cake its structure. For a lighter option, feel free to use cake flour.
- 2 1/2 teaspoons baking powder: Essential for leavening, ensuring the cake rises beautifully. Double-check that it’s active for the best results.
- 1/4 teaspoon kosher salt: Enhances the flavor of the cake, balancing the sweetness.
- 4 large eggs (room temperature): Eggs contribute to the cake’s airy lightness. Make sure they’re at room temperature for better emulsification.
- 1 1/2 cups granulated sugar: This sweetens the cake while helping create its tender crumb.
- 1/2 cup unsalted butter (cubed): Adds richness and moisture. It’s best if softened before mixing.
- 1 cup full-fat milk: This keeps the cake moist and adds a lovely creaminess. Avoid skim milk for best results.
- 3 teaspoons pure vanilla extract: The star of the show! Use the highest quality you can find for a rich flavor.
- 3 teaspoons vegetable or canola oil: This keeps the cake tender over time, contributing to its moistness.
- 2 sticks unsalted butter (softened): For the frosting, it adds a creamy texture.
- 1 pound powdered sugar (sifted): Contributes to the sweetness and smooth texture of the frosting.
- 3 teaspoons vanilla extract (for frosting): To intensify flavor.
- 2–4 tablespoons milk (for frosting): Adjust to reach your desired consistency for piping or spreading.
How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake
Preheat Oven: Start by preheating your oven to 350°F (180°C). Allow it to heat for about 20 minutes before you begin mixing your batter. This ensures an even bake.
Prepare the Cake Pans: Grease two 8-inch cake pans with butter, and line the bottoms with parchment paper to prevent sticking. If possible, choose cake pans without a loose base for easier handling.
Whisk Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/4 teaspoon kosher salt. This step helps to evenly distribute the leavening agent and salt throughout the flour.
Beat Eggs: In a stand mixer fitted with a whisk attachment, beat 4 large eggs on speed 6 for 30 seconds.
Add Sugar Slowly: While the mixer is still running, gradually pour in 1 1/2 cups granulated sugar over about 45 seconds.
Whip to Triple Volume: Increase the speed to 8 and whip the mixture for 7 minutes, or until it’s tripled in volume and has turned pale. You want it fluffy and airy for the best texture.
Heat Milk and Butter: Meanwhile, combine 1/2 cup unsalted butter and 1 cup full-fat milk in a microwave-safe jug. Heat on high for about 2 minutes until the butter is melted. Alternatively, you can melt them together on the stove.
Gently Add Flour Mixture: Once the egg-sugar mixture is ready, sprinkle one-third of the flour mixture over the top. Beat on Speed 1 for about 5 seconds. Repeat this process by adding half of the remaining flour, mixing briefly, and finally the rest of it. Breathe easy here; you want the flour just combined—don’t overmix!
Combine Wet Ingredients: Pour the warm milk-butter mixture, 3 teaspoons pure vanilla extract, and 3 teaspoons vegetable oil directly into the bowl with the flour. Use a whisk to mix until everything’s smooth—it should be light and foamy.
Lighten with Egg Mixture: Scoop about 1 1/2 cups of the egg batter from the mixer and add it to the milk mixture. Use the whisk to combine until smooth.
Mix Everything Together: Turn the mixer back on to Speed 1 and slowly pour the milk mixture into the egg batter over about 15 seconds. It’s time to mix; scrape down the bowl and give it a final quick beat on Speed 1 for another 10 seconds until everything is smooth and pourable.
Pour into Pans: Divide the batter evenly between the two prepared cake pans.
Bang to Release Air Bubbles: Gently bang each pan on the counter three times. This helps to release any big air bubbles that could disrupt your cake’s texture.
Bake the Cakes: Bake for approximately 30 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean.
Cool in Pans: After baking, let the cakes cool in the pans for 15 minutes. To level the cake for perfect layering, turn them out onto cooling racks upside down.
Frost the Cake: Once the layers are fully cool, you can frost them with your favorite icing, whipped cream, or fresh berries. The combinations are endless!
Make the Frosting: In a stand mixer fitted with a paddle attachment, beat 2 sticks of softened unsalted butter on high for 3 minutes until it lightens in color and becomes fluffy. Gradually add in the sifted powdered sugar in three parts to avoid a shower of sugar, mixing slowly at first and then on high for an additional 3 minutes until it’s lovely and airy. Mix in 3 teaspoons of vanilla extract and 2 to 4 tablespoons of milk, depending on your desired consistency.
Storing & Reheating
This vanilla cake can be stored at room temperature for up to 4 days if properly wrapped. For longer freshness, refrigerate it, which can extend its life up to a week; ensure it is in an airtight container or well-covered with plastic wrap. If you choose to freeze, slice it into portions, wrap tightly in foil or plastic, and store in a freezer-safe bag for up to 3 months. Reheat slices in a microwave for about 15-20 seconds; keep in mind that the texture might change slightly, but giving it a quick whip with a fork makes it soft again.
Chef’s Helpful Tips
- Make sure your eggs are at room temperature for better mixing and volume.
- When incorporating the flour, remember to mix just until no dry bits remain. Overmixing can lead to a dense cake.
- If your cakes domed too much while baking, you can slice off the tops for a smooth layer; using upside-down cooling works wonders for leveling.
- Ensure your baking powder is fresh by checking the expiration date, or do a simple test: mix it with a little hot water; if it bubbles, it’s good to go!
- For variation, consider folding in sprinkles or lemon zest for a unique flavor twist.
The aroma of a freshly baked vanilla cake cooling on your counter is enough to draw people in, and the flavor will have them asking for seconds. Its smooth, vanilla-infused layers combine beautifully with creamy frosting, making it a delight to savor. This cake is not just a dessert; it’s a creation you can customize and adapt to suit your style. I encourage you to experiment with various toppings or flavors, finding what makes your taste buds sing. Enjoy every bite, shared with loved ones or as a personal treat after a long day!
Recipe FAQs
Can I use different types of flour?
Yes! While all-purpose flour is the go-to for this recipe, cake flour can be used for a lighter texture. Additionally, you can make this cake gluten-free by using a gluten-free all-purpose blend; just ensure it has a xanthan gum or binding agent.
How can I make the cake dairy-free?
To make this cake dairy-free, substitute the unsalted butter with a vegan butter alternative and use almond milk or soy milk in place of full-fat milk. Additionally, check your frosting for dairy ingredients if using pre-made options.
What’s the best way to frost the cake?
For a smooth finish, chill the cake layers in the fridge for about an hour before frosting. This firms them up and reduces crumbs. You can opt for a classic buttercream, whipped cream, or even a simple glaze depending on your preference.
Why is my cake not rising?
If your cake didn’t rise as expected, it could be due to several factors. Make sure your baking powder is fresh, as expired leavening agents won’t activate properly. Additionally, avoid overmixing once the flour is added; this can lead to a denser texture. Finally, ensure the oven is at the right temperature and preheated before placing the cake inside.
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📖 Recipe Card
Vanilla Cake | Easy Homemade Vanilla Layer Cake
- Prep Time: 20 minutes
- Cook Time: Not specified
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Vanilla Cake is known for its moistness and irresistible flavor. Simple to prepare with key ingredients like fresh eggs and real vanilla, it’s perfect for birthdays or just because!
Ingredients
- 2 cups plain / all purpose flour (cake flour ok too, note 1)
- 2 1/2 teaspoons baking powder (check it's still active, note 2)
- 1/4 tsp cooking salt (kosher salt)
- 4 large eggs (50 – 55g / 2 oz each), at room temp (note 3)
- 1 1/2 cups caster / superfine sugar (granulated/regular ok too, note 2)
- 115g / 1/2 cup unsalted butter , cut into 1.5cm / 1/2” cubes (or so)
- 1 cup milk , full fat (note 5)
- 3 tsp vanilla extract , the best you can afford (note 6)
- 3 tsp vegetable or canola oil (note 7)
- 225g / 2 sticks unsalted butter , softened
- 500g / 1 lb soft icing sugar / powdered sugar , sifted
- 3 tsp vanilla extract
- 2 – 4 tbsp milk , to adjust thickeness
Instructions
- Preheat your oven to 180°C/350°F (160°C fan) and let it warm for about 20 minutes before mixing your batter. Position the oven shelf in the center.
- Grease two 20cm / 8” cake pans with butter and line them with parchment paper. Opt for pans without a loose base if possible.
Notes
This cake stays moist for up to 4 days when kept in an airtight container.
Ensure all ingredients are at room temperature for the best results.
For a fun twist, add chocolate chips or fruit between the layers.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
