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Classic Vanilla Cake

4.7 from 1781 votes

A moist and fluffy vanilla cake that’s perfect for birthdays, celebrations, or just a sweet treat. This easy-to-make recipe yields a tender crumb and pairs beautifully with buttercream frosting.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup whole milk, room temperature

For the Frosting (Optional)

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2-3 tbsp heavy cream or milk

👨‍🍳Directions

1. 1
   Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. 2
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3
   In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. 4
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5
   Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
6. 6
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. 7
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack.
8. 8
   For the frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla, and heavy cream, beating until smooth and fluffy. Frost the cooled cakes as desired.

🔧Equipment

• Mixing bowls (2)
• Electric mixer or whisk
• 9-inch round cake pans (2)
• Parchment paper
• Cooling rack
• Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 220mg🌾Total Carbs: 49g🥦Dietary Fiber: 0.5g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a lighter texture, ensure all ingredients are at room temperature before mixing. You can substitute ½ cup of the milk with sour cream for extra moisture. Store the cake in an airtight container at room temperature for up to 3 days.

❓ Frequently Asked Questions About Vanilla Cake

1. Can I substitute all-purpose flour with another type of flour in this cake recipe?

Yes, you can make substitutions, but the texture and taste may vary. For a gluten-free option, use a 1:1 gluten-free baking flour blend. Almond flour or coconut flour can also be used, but they require adjustments in liquid ingredients and may result in a denser cake. Whole wheat flour can be substituted in equal amounts, though it may make the cake slightly heavier.

2. Why did my cake turn out dense or dry?

A dense or dry cake can result from several factors. Overmixing the batter can develop too much gluten, making the cake tough. Using too much flour (or not measuring it correctly) can also dry it out. Additionally, overbaking—even by a few minutes—can lead to dryness. Make sure to follow the recipe’s baking time and check for doneness with a toothpick.

3. Can I make this cake ahead of time?

Absolutely! Most cakes taste even better the next day as the flavors meld. You can bake the cake a day in advance and store it at room temperature, tightly wrapped in plastic wrap. For longer storage, freeze the cake (unfrosted) for up to 3 months. Thaw it at room temperature before frosting and serving.

4. What’s the best way to store a frosted cake?

A frosted cake should be stored in an airtight container or covered with a cake dome to prevent drying. If the frosting contains dairy (like buttercream), keep it at room temperature for up to 2 days. For longer storage, refrigerate it (though this may slightly alter the texture). Bring it to room temperature before serving for the best flavor and consistency.

5. Can I reduce the sugar in this recipe without affecting the outcome?

You can reduce the sugar by up to 25% without major issues, but keep in mind that sugar contributes to moisture, browning, and texture. If you reduce it significantly, the cake may be less tender and brown less. For a lighter sweetness, consider using a sugar substitute like erythritol or monk fruit blend, but follow package instructions for baking adjustments.