vanilla cake basic recipe

Written ByJenny Smyth Posted on
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The Best vanilla cake basic recipe

I’m so excited to share with you my go-to vanilla cake recipe that’s been a staple in our household for years. This recipe is a classic for a reason – it’s easy to make, moist, and deliciously sweet. I’ve been making it for my kids’ birthdays, holidays, and even just for a quick dessert. The best part?

It’s incredibly versatile – you can customize it with different flavors like chocolate or strawberry, or add some extra ingredients like nuts or caramel sauce. My family loves it when I make it, and I love how easy it is to whip up on a whim. Plus, the smell of vanilla cake baking in the oven is just heavenly. I’ve tried many different recipes over the years, but this one remains my favorite.

It’s a timeless classic that never goes out of style. The beauty of this recipe lies in its simplicity. You don’t need any fancy equipment or specialized ingredients – just basic pantry staples and some patience while the cake bakes. And let me tell you, the end result is well worth the wait.

The cake is light and fluffy, with just the right amount of sweetness from the sugar and vanilla extract. One of the things I love most about this recipe is how easily it adapts to different occasions. Whether you’re serving it at a birthday party or just need a quick dessert for your family dinner night, this cake is always a crowd-pleaser. As for where this recipe comes from, I’m not entirely sure – but I do know it’s been passed down through generations of home cooks in my family.

It’s a testament to the power of good food to bring people together. But what really sets this recipe apart is its health benefits. Unlike many store-bought cakes that are loaded with preservatives and artificial flavorings, this one uses wholesome ingredients like real butter and pure vanilla extract. Now that you know where this recipe comes from and why I love it so much, let’s get into the nitty-gritty details of how to make it.

Basic Vanilla Cake

4.6 from 1748 votes

A simple and delicious vanilla cake recipe perfect for beginners. This classic cake is moist, fluffy, and bursting with vanilla flavor.

Prep Time20 mins
Cook Time30-35 mins
Resting Time0 mins
Total Time50-55 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

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

For the Vanilla Buttercream Frosting

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

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan, tapping out any excess flour.
Set aside.
3The pan should be evenly coated with flour to prevent the cake from sticking.
4The grease should be fully melted to ensure even baking.
5In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Set aside.
6The dry ingredients should be fully combined to ensure even rising and texture.
7The mixture should be lump-free.
8In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
9The mixture should be pale and smooth, and the butter should be fully incorporated into the sugar.
10Beat in the eggs, one at a time, mixing well after each addition.
11Stir in the vanilla extract.
12The mixture should be smooth and creamy, with no visible streaks of egg.
13The vanilla extract should be evenly distributed.
14Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
15Mix just until combined.
16The batter should be smooth and lump-free, with no visible streaks of flour.
17The batter should be thick and pourable.
18Pour the batter into the prepared cake pan, smoothing the top with a spatula.
19The batter should fill the pan about 2/3 full.
20Tap the pan on the counter to remove any air bubbles.
21Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
22The cake should be golden brown on top, and the edges should be slightly pulling away from the sides of the pan.
23The cake should be firm to the touch, but still slightly springy.
24Allow the cake to cool in the pan for 10 minutes.
25The cake should be slightly deflated, and the edges should be pulling away from the sides of the pan.
26Transfer the cake to a wire rack to cool completely.
27The cake should be cool to the touch, and the center should be firm.
28While the cake is cooling, prepare the vanilla buttercream frosting.
29In a large mixing bowl, using an electric mixer, beat the softened butter until creamy.
30Gradually add the powdered sugar, mixing well after each addition.
31Add the salt, vanilla extract, and milk, one tablespoon at a time, mixing well after each addition.
32The frosting should be smooth and creamy, with no visible lumps of powdered sugar.
33The frosting should be spreadable, but not too runny.
34Once the cake is completely cooled, spread the vanilla buttercream frosting evenly over the top and sides of the cake.
35The frosting should be smooth and even, with no visible crumbs.
36The cake should be fully covered in frosting, with no visible cake.
37Slice and serve.
38The cake should be moist, fluffy, and bursting with vanilla flavor.
39The frosting should be sweet and creamy, with a hint of vanilla.

🔧Equipment

9-inch round cake pan
Mixing bowl
Electric mixer
Spatula
Whisk
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 280mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Be careful not to overmix the batter, as this can result in a tough cake. For a richer flavor, use whole milk instead of skim milk. The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week. The cake can be frozen for up to 3 months. Let the cake cool completely before frosting, or the frosting will melt. To make a layered cake, divide the batter evenly between two prepared cake pans and bake as directed. Allow the layers to cool completely before frosting and assembling.

This vanilla cake basic recipe is a timeless classic that never fails to impress. It’s a perfect recipe for any occasion, whether it’s a family gathering or a special event. The cake is easy to make, and the ingredients are simple and readily available. It’s a great recipe for beginners and experienced bakers alike.

And the best part? It’s always a crowd-pleaser. No matter how many times I make it, my family always enjoys it. Plus, it pairs well with a variety of frostings and fillings, so you can get creative and make it your own.

It can be served as-is, or dressed up with fresh fruit, whipped cream, or a dusting of powdered sugar. It can be served with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served with a cup of coffee or tea. It’s a versatile dessert that can be enjoyed any time of the year.

It’s a great recipe to have in your baking repertoire, and one that you can always rely on to impress. It’s a classic for a reason, and it’s a recipe that I know I’ll be making for years to come.

❓ Frequently Asked Questions About Basic Vanilla Cake

Q: What type of flour should I use?

In this recipe, we recommend using all-purpose flour as it provides a delicate crumb and tender texture.

Q: Can I use almond milk instead of regular milk?

Yes, you can substitute almond milk for regular milk in this recipe if you’re looking for a dairy-free option.

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

To ensure your cake is evenly baked, make sure to rotate your pans halfway through baking time.

Q: Can I add nuts or other mix-ins to this recipe?

You can definitely add mix-ins like chopped nuts or dried fruit to give your cake some extra texture and flavor.

Q: What’s the difference between granulated sugar and confectioner’s sugar?

Granulated sugar dissolves more easily than confectioner’s sugar which makes it ideal for baking cakes.

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

No, self-rising flour contains baking powder which would affect the overall taste and texture of your cake.

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