The Easiest Vanilla Cake Recipe: Foolproof & Delicious!

Craving a classic vanilla cake but intimidated by complicated recipes? Look no further! This recipe is designed for ease and guaranteed deliciousness. Whether you’re a beginner baker or a seasoned pro looking for a reliable go-to, this vanilla cake will become a staple in your kitchen. We’ll break down each step with clear instructions and helpful tips to ensure your cake turns out perfectly moist, fluffy, and bursting with vanilla flavor.

Why This Recipe Works

This isn’t just another vanilla cake recipe; it’s been carefully crafted for simplicity and consistent results. Here’s why it works:

• Simple Ingredients: We use readily available ingredients that you likely already have in your pantry. No fancy or hard-to-find items here!
• Clear Instructions: Each step is explained in detail, leaving no room for guesswork. Even a novice baker can follow along with confidence.
• Foolproof Method: We’ve streamlined the process to minimize potential errors and maximize success.
• Moist and Fluffy Texture: The combination of ingredients and techniques ensures a tender, moist crumb and a light, airy texture.
• Versatile Base: This vanilla cake is perfect on its own, but it also serves as a fantastic base for endless variations. Add your favorite frosting, fillings, or toppings to create a personalized masterpiece.

Ingredients You’ll Need

Before you begin, gather these simple ingredients:

• 2 ½ cups (300g) all-purpose flour, plus more for dusting the pan
• 1 ½ cups (300g) granulated sugar
• 3 ½ teaspoons baking powder
• ¾ teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 ¼ cups (300ml) milk, whole or 2%
• 2 large eggs
• 2 teaspoons pure vanilla extract

Equipment You’ll Need

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer (stand or hand mixer)
• Large mixing bowl
• Measuring cups and spoons
• Rubber spatula
• Wire rack

Step-by-Step Instructions: Baking Your Vanilla Cake

Now, let’s get baking! Follow these step-by-step instructions carefully for the best results.

Step 1: Prepare Your Pans

This step is crucial for preventing your cake from sticking to the pans. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray. Cut out circles of parchment paper to fit the bottom of each pan. Place the parchment circles in the pans, and then lightly flour the pans, tapping out any excess. This double-layered approach ensures a clean release every time.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed throughout the flour, which is essential for a consistent rise. Make sure there are no lumps in the flour mixture.

Step 3: Cream Butter and Sugar (The Key to Fluffiness!)

Add the softened butter to the dry ingredients. Using an electric mixer (stand or hand mixer) on low speed, mix until the butter is incorporated into the flour mixture and resembles coarse crumbs. This step creates air pockets that contribute to the cake’s light and fluffy texture. Softened butter is key here; if the butter is too cold, it won’t cream properly. If the butter is too melted, the cake might be greasy. The butter should be soft enough that you can easily press a finger into it, but not so soft that it’s oily.

Step 4: Incorporate Wet Ingredients

In a separate bowl or measuring cup, combine the milk, eggs, and vanilla extract. Whisk until well combined. This ensures that the eggs are properly emulsified and the vanilla extract is evenly distributed.

Step 5: Combine Wet and Dry Ingredients (Carefully!)

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, which can result in a tough cake. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure that all ingredients are fully incorporated.

Step 6: Divide the Batter

Divide the batter evenly between the prepared cake pans. A kitchen scale is helpful for ensuring even distribution. Evenly distributed batter ensures that the cakes bake at the same rate and are the same height.

Step 7: Bake to Perfection

Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 30 minutes. Ovens vary, so the baking time may need to be adjusted slightly. The cake should be golden brown on top and spring back lightly when touched.

Step 8: Cool Completely

Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans allows them to set slightly and prevents them from breaking when inverted. Make sure the cakes are completely cool before frosting to prevent the frosting from melting.

Tips for Vanilla Cake Success

• Use Room Temperature Ingredients: Room temperature butter and eggs emulsify more easily, creating a smoother batter and a more tender cake.
• Don’t Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
• Accurate Measurements: Baking is a science, so accurate measurements are essential. Use measuring cups and spoons designed for baking.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is accurately preheated.
• Cool Completely: Let the cakes cool completely before frosting to prevent the frosting from melting.
• Use High-Quality Vanilla Extract: The quality of your vanilla extract will significantly impact the flavor of your cake. Use pure vanilla extract for the best results.
• For an extra moist cake: Brush the cooled cake layers with a simple syrup before frosting. Combine equal parts sugar and water in a saucepan, bring to a simmer, and cook until the sugar is dissolved. Let cool completely before brushing onto the cake layers.

Frosting Ideas

This vanilla cake is delicious on its own, but it’s even better with frosting! Here are a few ideas:

• Vanilla Buttercream: A classic choice that complements the vanilla cake perfectly.
• Chocolate Buttercream: A rich and decadent option that adds a touch of indulgence.
• Cream Cheese Frosting: A tangy and slightly sweet frosting that pairs well with vanilla cake.
• Lemon Curd: A bright and refreshing option that adds a burst of citrus flavor.
• Whipped Cream: A light and airy option that’s perfect for a simple and elegant cake.

Vanilla Buttercream Frosting (Simple and Delicious)

This is a classic and easy vanilla buttercream recipe that pairs perfectly with this cake.

Ingredients:

• 1 cup (2 sticks or 226g) unsalted butter, softened
• 3-4 cups powdered sugar
• ¼ cup milk or heavy cream
• 1 teaspoon pure vanilla extract

Instructions:

1. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the milk or heavy cream and vanilla extract. Beat until smooth and creamy.
4. If the frosting is too thick, add a little more milk or cream, one tablespoon at a time. If it’s too thin, add a little more powdered sugar.
5. Frost your cooled vanilla cake layers.

Variations and Add-ins

The beauty of this vanilla cake recipe is its versatility. Here are a few ideas to customize it to your liking:

• Lemon Vanilla Cake: Add the zest of one lemon to the batter for a bright and citrusy flavor.
• Almond Vanilla Cake: Substitute almond extract for the vanilla extract for a nutty and aromatic twist.
• Chocolate Chip Vanilla Cake: Fold in ½ cup of chocolate chips into the batter before baking.
• Sprinkle Cake: Add sprinkles to the batter or frosting for a fun and festive touch.
• Layer with Fruit: Add a layer of fresh berries or sliced fruit between the cake layers and frosting.
• Coffee Vanilla Cake: Dissolve 1 tablespoon of instant coffee in the milk before adding it to the batter for a subtle coffee flavor.

Troubleshooting

Even with a foolproof recipe, baking can sometimes be unpredictable. Here are a few common issues and how to fix them:

• Cake is Dry: Overbaking is the most common cause of a dry cake. Be sure to check for doneness regularly and don’t overbake. Using too much flour can also lead to a dry cake, so make sure to measure accurately.
• Cake is Dense: Overmixing the batter or using cold ingredients can result in a dense cake. Be sure to mix until just combined and use room temperature ingredients.
• Cake Didn’t Rise: Expired baking powder or not enough baking powder can prevent the cake from rising properly. Be sure to use fresh baking powder and measure accurately.
• Cake Sank in the Middle: Opening the oven door too early or not baking the cake long enough can cause it to sink in the middle. Avoid opening the oven door until the cake is almost done, and be sure to bake it until a wooden skewer inserted into the center comes out clean.
• Cake Stuck to the Pan: Improperly greased and floured pans can cause the cake to stick. Be sure to grease and flour the pans thoroughly, or use parchment paper.

Storage Instructions

To store your vanilla cake, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week. For longer storage, freeze the cake, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.

Perfect for Any Occasion

This easy vanilla cake is perfect for any occasion, from birthdays and holidays to casual gatherings and everyday treats. Its simplicity and versatility make it a crowd-pleaser that’s sure to impress. So, gather your ingredients, preheat your oven, and get ready to bake the easiest and most delicious vanilla cake you’ve ever made!

Recipe Summary

Yields: 12 servings
Prep time: 20 minutes
Cook time: 30-35 minutes

Ingredients:

• 2 ½ cups (300g) all-purpose flour, plus more for dusting the pan
• 1 ½ cups (300g) granulated sugar
• 3 ½ teaspoons baking powder
• ¾ teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 ¼ cups (300ml) milk, whole or 2%
• 2 large eggs
• 2 teaspoons pure vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter to the dry ingredients. Using an electric mixer on low speed, mix until the butter is incorporated and resembles coarse crumbs.
4. In a separate bowl, combine the milk, eggs, and vanilla extract. Whisk until well combined.
5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Scrape down the sides and bottom of the bowl.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
9. Frost with your favorite frosting.

Enjoy your delicious and easy vanilla cake!

We hope you enjoyed this recipe! Please let us know in the comments if you have any questions or if you try the recipe and how it turns out. Happy baking!