vanilla cake from scratch recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best vanilla cake from scratch recipe

I’ve been making this vanilla cake from scratch recipe for years, and it’s always a hit with my family and friends. The first time I made it, I was surprised by how easy it was to put together and how delicious the final product turned out.

The recipe is a classic, and it’s perfect for any occasion, whether you’re hosting a dinner party or just want a tasty dessert for a weeknight. I love that it’s made with simple ingredients, most of which you likely have on hand, and that it requires no special equipment or techniques.

My kids love helping me mix the batter, and they always get excited when they see the cake come out of the oven all golden brown and fragrant. The best part is that this cake freezes beautifully, so you can make it ahead of time and thaw it as needed.

It’s also incredibly versatile – you can top it with frosting, glaze, or even just dust it with powdered sugar for a simple yet elegant look. As for me, I love that this cake is a healthier alternative to many store-bought desserts.

With no artificial preservatives or additives, you can feel good about serving it to your loved ones. And let’s be real – who doesn’t love the smell of freshly baked vanilla cake wafting through the house?

It’s like a warm hug on a plate. This recipe has been passed down through generations in my family, and I’m so glad I can share it with you today.

Vanilla Cake from Scratch

4.8 from 621 votes

This classic vanilla cake recipe is made from scratch, resulting in a moist and delicious cake with a tender crumb. Perfect for birthdays or any celebration, this cake is sure to impress.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 350 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
3 large eggs
2 tsp vanilla extract
1/2 cup whole milk

For the Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened
3 1/2 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, or line it with parchment paper.
Set aside.
3In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
5Add eggs, one at a time, mixing well after each addition.
6Stir in 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 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.
11Remove the cake from the oven and allow it to 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 large bowl, using an electric mixer, beat the butter until creamy.
15Gradually add the powdered sugar, mixing well after each addition.
16Add salt, vanilla extract, and milk, one tablespoon at a time, mixing well after each addition.
17Beat on high speed until light and fluffy, adding more milk or powdered sugar as needed to reach your desired consistency.
18Once the cake is completely cool, spread the vanilla buttercream frosting evenly over the top and sides of the cake.
19Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Spatula
Oven
Cooling rack

📊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: For a richer flavor, use whole milk and butter at room temperature. You can also add a pinch of nutmeg or cinnamon to the cake batter for extra flavor.

This vanilla cake from scratch recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want a tasty dessert for a weeknight.

It’s incredibly versatile, so feel free to experiment with different toppings or flavor combinations.

And because it freezes beautifully, you can make it ahead of time and thaw as needed.

❓ Frequently Asked Questions About Vanilla Cake from Scratch

Q1: What type of flour is best to use in this recipe?

A1: For this recipe, I recommend using all-purpose flour. You can also use bread flour if you want a slightly more dense cake.

Q2: Can I make this cake in advance?

A2: Yes, you can make the batter up to 24 hours in advance and store it in the fridge until you’re ready to bake the cake.

Q3: Why does this recipe call for buttermilk?

A3: Buttermilk adds a tangy flavor and tenderness to the cake. If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Q4: Can I use different flavor extracts like almond or coconut?

A4: Absolutely! Feel free to experiment with different flavor extracts to create unique variations of this recipe.

Q5: How do I store leftover cake?

A5: You can store leftover cake at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

Similar Posts