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Written ByJenny Smyth Posted on
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The Best cake recipe cake recipe

I’m so excited to share this cake recipe with you all. This recipe has been a staple in our household for years, and it’s always a crowd-pleaser.

My kids love helping me mix the batter and decorate the finished cake, and it’s a great way to get them involved in cooking. The best part is that it’s incredibly easy to make and requires minimal ingredients – just flour, sugar, eggs, and butter.

I’ve tried making this recipe with various types of flour, but all-purpose flour works best for me. The result is a moist and flavorful cake that’s perfect for any occasion.

Whether you’re celebrating a birthday or just need a quick dessert, this cake recipe is sure to please. I’ve even made it for family gatherings and potlucks, and it’s always been a hit.

One of the things I love about this recipe is that it’s not too sweet – just right for those who prefer a less-sweet dessert. The key to this recipe is using room temperature ingredients, which ensures the cake bakes evenly and comes out light and fluffy.

Don’t overmix the batter, either – stop mixing once the ingredients are just combined. And don’t skip the step of letting the cake cool completely before frosting – it makes all the difference in texture and taste.

Classic Vanilla Cake

Classic Vanilla Cake

4.8 from 1583 votes

A moist and delicious classic vanilla cake perfect for any occasion. This recipe serves 4 people and takes about 45 minutes to prepare and bake.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup whole milk

For the Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
3-4 tablespoons milk

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9-inch round cake pan, or line with parchment paper.
3In a mixing bowl, combine flour, baking powder, and salt.
Set aside.
4In a separate bowl, cream butter and sugar together until light and fluffy.
5This should take about 2-3 minutes using an electric mixer.
6Add eggs one at a time, beating well after each addition.
7Stir in vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
9Mix just until combined.
10The batter should be smooth and free of lumps.
11Pour the batter into the prepared cake pan.
12Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The cake should be golden brown and spring back when lightly touched.
14Allow the cake to cool in the pan for 10 minutes.
15Then, transfer it to a wire rack to cool completely.
16To make the vanilla buttercream frosting, beat the butter until creamy.
17Gradually add the powdered sugar, mixing well.
18Add salt, vanilla extract, and milk.
19Beat until light and fluffy.
20If the frosting is too thick, add more milk one tablespoon at a time.
21If it is too thin, add more powdered sugar.
22Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake.
23Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a richer flavor, use melted butter and allow it to cool before adding to the batter. You can also add food coloring to the frosting for a festive touch.

Watch Video Of How Classic Vanilla Cake Works

This cake recipe is always a good idea for any occasion – whether it’s a birthday party, holiday gathering, or just a Tuesday night dessert.

The best part is that it’s incredibly easy to make and requires minimal ingredients.

My kids love helping me mix the batter and decorate the finished cake, and it’s always a hit with our friends and family.

❓ Frequently Asked Questions About Vanilla Cake

Q: What type of flour works best in this recipe?

This recipe uses all-purpose flour, which provides the right balance of protein and starch for a tender crumb. You can also try using bread flour or cake flour if you prefer a slightly different texture.

Q: Can I make this recipe gluten-free?

Yes, you can substitute gluten-free flour for all-purpose flour in this recipe. Just be sure to use a high-quality gluten-free flour blend that contains xanthan gum or guar gum to help with texture.

Q: How long does the cake take to bake?

The cake typically takes around 25-30 minutes to bake in a 9-inch round cake pan or 35-40 minutes in a 9×13 inch rectangular pan.

Q: Can I make this recipe without using eggs?

No, eggs are an essential ingredient in this recipe, providing moisture and structure to the cake. If you’re looking for an egg substitute, you can try using flaxseed meal mixed with water or mashed banana as a replacement.

Q: How do I store leftover cake?

Store leftover cake at room temperature in an airtight container for up to 3 days or wrap tightly in plastic wrap or aluminum foil and freeze for up to 2 months.

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