basic vanilla cake recipe

Written ByJenny Smyth Posted on
basic vanilla cake recipe
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The Best basic vanilla cake recipe

I’ve been making this basic vanilla cake recipe for years, and it never fails to impress my family and friends. The first time I made it, I was blown away by how moist and flavorful it was.

I had tried other recipes before, but this one stood out for its simplicity and consistency. The best part is that it’s incredibly easy to make, even for a beginner in the kitchen.

I can easily whip up a batch on a weeknight after dinner, and it’s always a hit with my kids. They love helping me mix the batter and decorating the finished cakes with their favorite frostings.

This recipe has become a staple in our household, perfect for birthdays, holidays, or just a random Tuesday. It’s also surprisingly healthy, considering how delicious it tastes.

The cake is made with wholesome ingredients like whole wheat flour, unsalted butter, and pure vanilla extract, making it a great option for those looking for a guilt-free dessert option.

Basic Vanilla Cake Recipe

Basic Vanilla Cake Recipe

4.7 from 1553 votes

A classic vanilla cake recipe that is light and fluffy, perfect for any occasion. This recipe is easy to follow, and the cake is sure to be a hit with family and friends.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake Batter

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

For the Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
2 tsp vanilla extract
3-4 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9-inch round cake pan.
3In a medium bowl, combine the flour, baking powder, and salt.
Set aside.
4In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
5Add the eggs, one at a time, beating well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
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.
11The cake should be golden brown on top and pull away from the sides of the pan.
12Allow the cake to cool in the pan for 10 minutes.
13Then, transfer it to a wire rack to cool completely.
14While the cake is cooling, prepare the frosting.
15In a large bowl, beat the softened butter until creamy.
16Gradually add the powdered sugar, mixing well after each addition.
17Add the vanilla extract and milk, one tablespoon at a time, until the desired consistency is reached.
18Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake.
19Slice and serve.
20Enjoy your homemade vanilla cake.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
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 buttermilk instead of regular milk.

This basic vanilla cake recipe is always a good idea for any occasion. Whether you’re planning a family gathering or just need a sweet treat after dinner, this recipe delivers every time.

It’s easy to make, delicious to eat, and can be stored or frozen for later use. The best part?

It’s surprisingly healthy too! With its wholesome ingredients like whole wheat flour and unsalted butter, you can feel good about serving this cake to your loved ones.

❓ Frequently Asked Questions About Basic Vanilla Cake

Q: What is the ideal ratio of sugar to flour in this recipe?

The ideal ratio of sugar to flour in this recipe is 1:1.5. This means that for every 1 cup of sugar used, you should use 1.5 cups of all-purpose flour.

Q: Can I use self-rising flour instead of all-purpose flour?

No, you should not use self-rising flour as a substitute for all-purpose flour in this recipe. Self-rising flour already contains baking powder, which can affect the texture and rise of the cake.

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

To ensure that your cake is evenly baked, make sure to rotate the pans halfway through the baking time. You can also check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done.

Q: Can I freeze this cake for later use?

Yes, you can freeze this cake for later use. Simply wrap the cooled cake tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to 3 months.

Q: How do I store leftover cake at room temperature?

To store leftover cake at room temperature, place it in an airtight container and keep it away from direct sunlight and heat sources. The cake will stay fresh for up to 3 days.

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