cake by scratch recipe

Written ByJenny Smyth Posted on
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The Best cake by scratch recipe

I’ve always been a fan of baking from scratch, and this cake recipe is one of my favorites. I remember the first time I made it, I was a bit nervous about trying a new recipe, but the end result was well worth it. The cake turned out moist and delicious, and my family loved it.

Since then, I’ve made it countless times for family gatherings, birthdays, and even just as a weekend treat. The best part is that it’s incredibly easy to make, and the ingredients are readily available at most grocery stores. This recipe has become a staple in our household, and I love that it’s a great way to get my kids involved in the kitchen.

They love helping me mix the batter and watching the cake bake in the oven. It’s also a great way to teach them about measurements and following a recipe. The cake itself is so versatile – we can serve it plain or with a variety of frostings and toppings.

My personal favorite is a simple powdered sugar glaze, but you can also use chocolate ganache or whipped cream for a more decadent treat. As for where this recipe comes from, I’m not entirely sure. I think I found it in an old cookbook or online somewhere.

But regardless of its origins, it’s become a beloved family recipe that we all enjoy.

Classic Vanilla Cake from Scratch

4.5 from 709 votes

This classic vanilla cake is made from scratch, resulting in a moist and delicious treat. Perfect for birthdays or any special occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

200g unsalted butter, softened
200g caster sugar
4 medium eggs
2 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
4 tbsp milk

For the Vanilla Buttercream

140g unsalted butter, softened
280g icing sugar
1 tsp vanilla extract
3 tbsp milk

👨‍🍳Directions

1Preheat oven to 180°C.
2Grease and line the base of two 20cm round cake tins with baking paper.
3In a large bowl, cream together the butter and caster sugar until the mixture is pale and light.
4This should take about 3 minutes with an electric mixer.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Sift in the flour and baking powder, then gently fold into the mixture using a metal spoon.
8Add the milk and mix until just combined.
9Do not overmix.
10Divide the mixture evenly between the prepared cake tins and smooth the surface with a spatula.
11Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean and the cakes are golden brown.
12Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.
13To make the vanilla buttercream, beat together the butter and icing sugar until light and fluffy.
14Add the vanilla extract and milk, then beat until smooth and well combined.
15Once the cakes are completely cool, spread a layer of buttercream on one cake and sandwich with the second cake.
16Spread the remaining buttercream on top and sides of the cake.
17Slice and serve.

🔧Equipment

2 x 20cm round cake tins
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 105mg🧂Sodium: 150mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: To prevent the cake from sticking to the pan, ensure you grease the tins well and line the base with baking paper. You can substitute the vanilla extract with vanilla bean paste for a more intense vanilla flavor.

One of the best things about this cake recipe is that it’s incredibly versatile – we can serve it plain or with a variety of frostings and toppings.

My personal favorite is a simple powdered sugar glaze, but you can also use chocolate ganache or whipped cream for a more decadent treat.

And if you’re looking for ways to repurpose leftover cake, try using it as French toast filling or crumbled over ice cream.

❓ Frequently Asked Questions About Vanilla Cake from Scratch

Q: What type of flour should I use for this cake recipe?

For this recipe, you’ll want to use all-purpose flour. You can use either white or whole wheat flour, depending on your personal preference.

Q: Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: How do I ensure that my cake is evenly baked?

To ensure that your cake is evenly baked, make sure to rotate the pan halfway through the baking time. This will help prevent hot spots in the oven.

Q: Can I use different types of sugar in this recipe?

Yes, you can use different types of sugar in this recipe. For example, you could use brown sugar for a slightly different flavor profile.

Q: How do I store leftover cake?

You can store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can also freeze it for up to 2 months.

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