Classic Vanilla Cake Recipe
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Classic Vanilla Cake Recipe

ByLila

I’ve always believed that baking a cake is like creating a little piece of happiness. My love for cakes started in my grandma’s kitchen, where the smell of vanilla and sugar filled the air. I’d watch her whip up fluffy batters, sneaking a taste when she wasn’t looking. Now, every time I bake, it’s a trip down memory lane.

This classic vanilla cake recipe is my go-to—simple, versatile, and downright delicious. It’s perfect for birthdays, gatherings, or just because you’re craving something sweet. Whether you’re a beginner or a seasoned baker, this recipe is foolproof and delivers a moist, tender cake every time. Let’s dive in and make something that’ll bring smiles to everyone’s faces!

Classic Vanilla Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp pure vanilla extract

For the Frosting (Optional Vanilla Buttercream):

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each. Mix in the vanilla extract.
  5. Combine Wet and Dry: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix until just combined—don’t overdo it!
  6. Bake: Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Frost (Optional): For the buttercream, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla, mixing until smooth. Frost the cooled cakes.
Vanilla Cake Recipe

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Pro Cooking Tips

  • Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for a smoother batter.
  • Don’t Overmix: Overmixing can make the cake dense. Stop as soon as the ingredients are combined.
  • Level Your Cakes: For a professional look, use a serrated knife to trim the tops of the cakes before frosting.
  • Test Doneness Early: Check your cake a few minutes before the suggested time to avoid overbaking.

Variations

  • Chocolate Cake: Swap ½ cup flour for cocoa powder and add ¼ cup hot coffee to the batter.
  • Lemon Cake: Add 1 tbsp lemon zest and 2 tbsp lemon juice to the batter, skipping the vanilla.
  • Funfetti: Stir in ½ cup rainbow sprinkles for a festive twist.

Storage Suggestions

  • Room Temperature: Store the frosted cake under a cake dome for up to 2 days.
  • Refrigerator: Keep it in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
  • Freezer: Wrap unfrosted cakes tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.

How to Serve

Slice the cake into wedges and serve with a scoop of ice cream or fresh berries for extra flair. For special occasions, pipe extra frosting designs or top with edible flowers. A warm cup of coffee or tea makes the perfect pairing.

Nutrition Facts (Per Slice, Based on 12 Servings)

  • Calories: 320 kcal
  • Fat: 14g
  • Saturated Fat: 8g
  • Carbohydrates: 46g
  • Sugar: 34g
  • Protein: 4g
  • Sodium: 180mg

Note: Values are approximate and vary based on frosting and serving size.

FAQs

Can I use a different pan size?
Yes! For a 9-inch pan, reduce baking time by 5-7 minutes. For cupcakes, bake for 18-22 minutes.

Can I make this cake eggless?
Substitute each egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water).

Why did my cake sink?
This could be due to overmixing, opening the oven too early, or underbaking. Check doneness with a toothpick.

Can I double the recipe?
Absolutely! Use larger pans or bake in batches, but don’t overfill pans—keep batter to ⅔ full.

Conclusion

This vanilla cake is more than just a dessert; it’s a canvas for your creativity. Whether you keep it classic or jazz it up with fun flavors, it’s sure to be a crowd-pleaser. Baking doesn’t have to be intimidating, and with this recipe, you’re set for success. So grab your apron, crank up some music, and let’s make something sweet. Got a favorite cake variation? Share it in the comments—I’d love to hear!

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