how to bake a cake recipe

Written ByJenny Smyth Posted on
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The Best how to bake a cake recipe

I’ve been making this cake recipe for years, and it’s always a hit with my family. It’s a classic vanilla cake that’s moist, fluffy, and full of flavor. I love how it’s easy to make and requires only a few ingredients, but the end result is so impressive.

My kids can’t get enough of it, and it’s perfect for birthdays, holidays, or just a Tuesday night dessert. The best part is that it’s also relatively healthy compared to other cakes, thanks to the use of whole wheat flour and minimal added sugar. Plus, it’s a great way to get some extra vitamins and nutrients into our diet.

I’ve made it for potlucks, family gatherings, and even as a special treat for my husband’s coworkers. It’s always a crowd-pleaser, and I love that it’s a versatile recipe that can be dressed up or down depending on the occasion. Whether you’re looking for a simple dessert or a show-stopping centerpiece for your next dinner party, this cake recipe is sure to impress.

And the best part? It’s incredibly easy to make ahead of time and freeze for later use. Just thaw it out when you’re ready to serve, and you’ll have a delicious homemade cake in no time.

I could go on and on about this recipe, but let me tell you – it’s a game-changer. Trust me when I say that once you try this cake recipe, you’ll be hooked for life.

Classic Vanilla Cake

4.7 from 575 votes

A moist and delicious classic vanilla cake perfect for any occasion. This recipe is easy to follow and yields a beautiful cake.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

200g unsalted butter, softened
200g caster sugar
4 large 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 1/2 tsp vanilla extract
3 tbsp milk

👨‍🍳Directions

1Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
2Grease and line the base of two 20cm (8inch) round cake tins with baking parchment.
Set aside.
3In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is pale and light.
4This should take around 3-5 minutes using an electric mixer.
5Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next.
6Stir in the vanilla extract.
7Sift the flour and baking powder into the mixture.
8Gently fold in using a metal spoon until just combined.
9Be careful not to overmix.
10Gradually add the milk, folding gently until the batter is smooth and all ingredients are incorporated.
11The mixture should be of a soft dropping consistency.
12Divide the batter evenly between the prepared cake tins.
13Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
14The cakes should be golden brown and spring back lightly when touched.
15Remove the cakes from the oven and allow them to cool in the tins for 5 minutes.
16Then, turn them out onto a wire rack to cool completely.
17While the cakes are cooling, prepare the vanilla buttercream.
18In a large mixing bowl, beat together the softened butter and icing sugar until the mixture is pale and light.
19This should take around 3-5 minutes using an electric mixer.
20Beat in the vanilla extract and milk, one tablespoon at a time, until the buttercream is smooth and spreadable.
21If the buttercream is too thick, add an extra tablespoon of milk.
22If it is too thin, add more icing sugar.
23Once the cakes are completely cool, spread a layer of buttercream on one cake and sandwich with the second cake.
24Spread the remaining buttercream on top and sides of the cake, creating a smooth finish.

🔧Equipment

Mixing bowl
Electric mixer
2 x 20cm (8inch) round cake tins
Cooling rack
Sieve

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 19g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 180mg🌾Total Carbs: 42g🥦Dietary Fiber: 0.5g🍬Sugars: 34g🥩Protein: 4g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a richer flavor, use salted butter. For a fun twist, add a layer of your favorite jam or fruit preserves between the cake layers.

Watch Video Of How Classic Vanilla Cake Works

This cake recipe is always a good idea – whether you’re serving it at home or taking it to a potluck dinner.

It’s perfect for family gatherings because everyone loves the moist texture and sweet flavor.

Store any leftover cake in an airtight container at room temperature for up to three days or freeze for up to two months; reheat slices by microwaving 10-15 seconds per slice until warm through.

❓ Frequently Asked Questions About Vanilla Cake

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

A: You can use either all-purpose flour or whole wheat flour in this recipe – both will give you great results! If you’re looking for a lighter texture, go with all-purpose flour. If you want a nuttier flavor and more fiber in your diet, whole wheat flour is the way to go.

Q: Can I substitute any of the ingredients in this recipe?

A: Yes – you can swap out the milk for almond milk or soy milk if you’re lactose intolerant or prefer non-dairy options. You can also use coconut oil instead of butter if you’re looking for an extra dose of healthy fats.

Q: How long does this cake take to bake?

A: This cake takes about 25-30 minutes to bake in two 9-inch pans – keep an eye on it after 20 minutes so it doesn’t overcook!

Q: Can I make this cake in advance?

A: Yes – simply bake the cake as directed and let it cool completely before frosting and decorating. Then store it in an airtight container at room temperature for up to three days or freeze for up to two months.

Q: What kind of frosting should I use on this cake?

A: The classic choice is cream cheese frosting – but if you prefer something sweeter, try using powdered sugar with milk or heavy cream instead.

Q: Can I make individual servings of this cake?

A: Absolutely! Simply pour the batter into cupcake liners or ramekins instead of using a large mixing bowl – just adjust baking time accordingly (around 15-20 minutes).

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