vanilla plain cake recipe

Written ByJenny Smyth Posted on
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The Best vanilla plain cake recipe

I’ve been making this vanilla plain cake recipe for years, and it’s always a hit with my family and friends. The best part is that it’s incredibly easy to make, and the result is a moist and delicious cake that’s perfect for any occasion.

I love that it’s a classic recipe that never goes out of style, and it’s a great way to teach my kids about the importance of measuring ingredients and following a recipe. We often have this cake for special occasions like birthdays and holidays, but it’s also a great treat to have on a Tuesday night.

My kids love helping me in the kitchen, especially when we’re mixing together the wet and dry ingredients. They always get excited when they get to add the eggs and sugar to the mix.

As for me, I appreciate how versatile this recipe is – we can dress it up with frosting and decorations or keep it simple with just a dusting of powdered sugar. Either way, it’s always a crowd-pleaser.

The best part is that this cake is also incredibly easy to store and reheat, which makes it perfect for meal prep or grabbing a quick snack on-the-go. I’ve even been known to freeze individual slices for later use – talk about convenience!

This recipe has been passed down through generations in my family, and I’m so glad I can share it with you today. It’s truly a classic that never goes out of style.

Classic Vanilla Plain Cake

4.5 from 1174 votes

A simple and delicious vanilla plain cake that is perfect for any occasion. This cake is moist, fluffy, and has a delightful vanilla flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cake

200g unsalted butter, softened
200g granulated sugar
4 large eggs
2 tsp vanilla extract
200g all-purpose flour
2 tsp baking powder
1/2 tsp salt

For the Vanilla Buttercream Frosting

100g unsalted butter, softened
250g powdered sugar
1 tsp vanilla extract
2-3 tbsp milk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour an 8-inch round cake pan, tapping out any excess flour.
3In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
4Scrape down the sides of the bowl as needed.
5Beat in the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7In a separate bowl, combine the flour, baking powder, and salt.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry spots remain.
9Pour the batter into the prepared cake pan and smooth the top with a spatula.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
11Remove the cake from the oven and let it cool in the pan for 10 minutes.
12Then, transfer the cake to a wire rack to cool completely.
13While the cake is cooling, prepare the vanilla buttercream frosting.
14In a mixing bowl, beat the softened butter until creamy.
15Gradually add the powdered sugar, mixing well.
16Add the vanilla extract and milk, one tablespoon at a time, beating until the frosting is light and fluffy.
17If the frosting is too thick, add more milk.
18If it’s too thin, add more powdered sugar.
19Once the cake is completely cooled, spread the vanilla buttercream frosting evenly over the top and sides of the cake.
20Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
8-inch round cake pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 2g

📝Notes

Tips: For a more intense vanilla flavor, you can use vanilla bean paste or seeds from a vanilla bean instead of vanilla extract. You can also add a sprinkle of cinnamon to the batter for a warm, spiced twist.

Watch Video Of How Classic Vanilla Plain Cake Works

This vanilla plain cake recipe is truly a classic that never goes out of style – whether you’re serving it at home or taking it to an event, it’s sure to be a hit.

And as an added bonus, it stores beautifully in an airtight container at room temperature for up to three days or frozen for up to two months – making it perfect for meal prep or grabbing a quick snack on-the-go.

To reheat your cake after freezing or refrigerating, simply wrap it in foil or plastic wrap and warm it up in the microwave or oven until heated through.

❓ Frequently Asked Questions About Vanilla Plain Cake

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

A: For this vanilla plain cake recipe, you’ll want to use all-purpose flour. You can also experiment with using bread flour or cake flour if you have those on hand, but all-purpose will give you the best results.

Q: Can I use buttermilk instead of regular milk?

A: Yes, you can definitely use buttermilk in place of regular milk in this recipe. In fact, buttermilk will add an extra layer of moisture and tenderness to your cake.

Q: How long does this cake take to bake?

A: This vanilla plain cake typically takes around 25-30 minutes to bake in a standard oven at 350°F (175°C). However, your baking time may vary depending on the size of your cake pan.

Q: Can I make this cake gluten-free?

A: Unfortunately, this recipe does not lend itself well to gluten-free modifications due to the presence of wheat flour. However, if you’re looking for a gluten-free option, you may want to consider substituting the flour with an alternative like almond or coconut flour.

Q: What is the difference between granulated sugar and brown sugar?

A: Granulated sugar is finer than brown sugar, which has a coarser texture due to its molasses content. In terms of taste, granulated sugar is sweeter than brown sugar.

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