If you’ve ever wanted to bake the perfect, tender, and utterly delicious classic vanilla cake from scratch, this Homemade Vanilla Cake Recipe is your new best friend in the kitchen. It captures the comforting, buttery richness that only homemade cakes can deliver, with real vanilla’s fragrant warmth shining through every bite. Whether it’s for a birthday, a weekend treat, or just because you deserve something sweet, this recipe brings the kind of homemade magic that makes any occasion special and memorable.
Ingredients You’ll Need
These simple yet essential ingredients combine perfectly to create a moist, fluffy cake with a beautiful crumb and rich flavor. Each one plays a vital role in building texture, sweetness, and that unmistakable vanilla essence that makes this cake so irresistibly delightful.
- 2 1/2 cups all-purpose flour: Provides the structure for a tender crumb.
- 2 1/2 tsp baking powder: Gives the cake its perfect rise and lightness.
- 1/2 tsp salt: Balances sweetness and enhances flavor complexity.
- 1 cup unsalted butter, softened: Adds richness and moisture for a soft texture.
- 2 cups granulated sugar: Sweetens and helps create a tender crumb when creamed with butter.
- 4 large eggs: Bind ingredients together and add moisture and richness.
- 1 tbsp pure vanilla extract: Brings that signature vanilla flavor and aroma.
- 1 cup whole milk: Adds moisture and richness, ensuring a smooth batter.
How to Make Homemade Vanilla Cake Recipe
Step 1: Prepare Your Pans and Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal later. Sifting together the flour, baking powder, and salt in a medium bowl ensures even distribution and a lighter cake texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until it becomes light and fluffy. This process, which takes about 2 to 3 minutes, is crucial because it incorporates air into the batter, helping your cake rise beautifully while remaining moist.
Step 3: Add Eggs and Vanilla
Beat the eggs in one at a time, allowing each to fully incorporate before adding the next. This careful addition prevents the batter from curdling and helps maintain a smooth texture. Follow with the pure vanilla extract, which infuses the cake with its signature warm, inviting aroma.
Step 4: Combine Dry and Wet Ingredients
Add your sifted dry ingredients gradually to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients to maintain consistency. Mix gently until everything just comes together—overmixing can make the cake tough, so a light hand is essential here.
Step 5: Bake to Perfection
Evenly divide the batter between your prepared pans and smooth the tops with a spatula for an even rise. Pop them into the oven and bake for 25 to 30 minutes. You’ll know the cake is perfectly baked when a toothpick inserted into the center pulls out clean, with no wet batter clinging to it.
Step 6: Cool and Prepare for Serving
Once baked, let your cakes cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack and let them cool completely. This step ensures your cake stays moist and avoids sogginess, making it ready for frosting or enjoying just as it is.
How to Serve Homemade Vanilla Cake Recipe
Garnishes
A simple dusting of powdered sugar can create a stunningly elegant look, but feel free to get creative with fresh berries, edible flowers, or a drizzle of chocolate ganache. These garnishes add color, texture, and extra layers of flavor that enhance the vanilla’s delicate sweetness beautifully.
Side Dishes
This vanilla cake pairs wonderfully with a scoop of homemade ice cream, a dollop of whipped cream, or fresh fruit compote for a delightful contrast that marries temperature and taste. The cake’s light and buttery flavor complements almost any dessert side, making it versatile for your entertaining needs.
Creative Ways to Present
Why stick to the traditional layer cake? Try slicing this Homemade Vanilla Cake Recipe into small squares for elegant petit fours or use it as a base for trifles and dessert parfaits. Its sturdy yet tender crumb holds up well to layering and soaking, making it perfect for all sorts of fun and delicious presentations.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and that’s a very good possibility), store your cake covered tightly with plastic wrap or in an airtight container at room temperature for up to three days to keep it soft and fresh. This ensures your cake maintains its moist texture and rich flavor without drying out.
Freezing
To preserve your cake for longer, wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Your Homemade Vanilla Cake Recipe can be frozen for up to three months, making it a perfect make-ahead dessert for busy days or special occasions.
Reheating
For the best taste, allow frozen cake slices to thaw at room temperature. If you prefer your cake slightly warm, pop individual slices in the microwave for about 10 to 15 seconds. This quick step freshens the texture just enough without drying it out.
FAQs
Can I substitute all-purpose flour with cake flour in this Homemade Vanilla Cake Recipe?
Absolutely! Cake flour has less protein and will give you an even lighter and softer texture, perfect for delicate cakes. Just remember to use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour.
What kind of vanilla extract works best?
Pure vanilla extract is what you want for the richest, most authentic flavor. Avoid imitation vanilla to keep your cake tasting fresh and true to that beloved vanilla essence.
Can I use a different type of milk?
Whole milk gives the best richness, but you can substitute with 2% or even a non-dairy alternative like almond or oat milk. Just keep in mind the flavor and texture might vary slightly.
How do I know my cake is done without a toothpick?
Besides the clean toothpick test, the cake’s edges will start to pull away from the pan, and it will feel springy when you lightly press the center with a finger.
Is it necessary to cream the butter and sugar?
Yes! Creaming these together incorporates air, which is crucial for a fluffy cake. Skipping this step can result in a denser texture that’s less tender.
Final Thoughts
This Homemade Vanilla Cake Recipe is truly a joy to bake and even more wonderful to share. Its classic flavors, tender crumb, and buttery richness make it a timeless dessert that brings smiles every time. Whether you’re a seasoned baker or trying your hand at cakes for the first time, this recipe is a sweet invitation to create something warm, comforting, and unforgettable in your kitchen.
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Homemade Vanilla Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Homemade Vanilla Cake is a classic, moist, and fluffy dessert perfect for any occasion. Made with simple ingredients like all-purpose flour, butter, sugar, eggs, vanilla, and whole milk, it delivers a rich vanilla flavor and tender crumb. Ideal for birthdays, celebrations, or just a sweet treat, this cake is easy to prepare and bake in about 50 minutes.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the pure vanilla extract thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing just until everything is combined without overmixing.
- Divide Batter: Evenly divide the batter between the two prepared cake pans. Use a spatula to smooth the batter into an even layer on top.
- Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely before applying frosting or serving.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and tender.
- Check cake doneness with a toothpick to avoid under or overbaking.
- This recipe yields two 9-inch round cakes, perfect for layering and decorating as desired.
- For a lighter cake, you can substitute whole milk with 2% milk or almond milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
