Discover the Best Vanilla Cake, a recipe that delivers unparalleled moistness and pure vanilla flavor in every bite. This guide provides a straightforward approach to crafting this classic dessert, proving that homemade perfection is achievable for everyone. It’s the ideal recipe for birthdays, celebrations, or simply when you crave a truly exceptional treat.
Key Ingredients for The Best Vanilla Cake
- 2 ½ cups all-purpose flour, plus more for dusting the pans
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups whole milk, at room temperature
How to Make The Best Vanilla Cake
This Best Vanilla Cake recipe is designed for effortless success, yielding a tender crumb and a glorious, pure vanilla aroma that will fill your kitchen. It’s a surprisingly simple process that guarantees a satisfyingly rich and delicious dessert, perfect for any occasion. With a preparation time of just 20 minutes and baking for 30-35 minutes, you’ll have a showstopper ready in no time.
Step-by-Step Instructions
1. Prepare Your Dry Ingredients:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Alternatively, line the bottoms with parchment paper rounds. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
2. Cream the Butter and Sugar:
In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. This process incorporates air, which helps create a tender cake. Scrape down the sides of the bowl as needed.
3. Add the Eggs and Vanilla:
Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Next, stir in the pure vanilla extract. Ensure the eggs are at room temperature for better emulsification with the butter and sugar mixture.
4. Alternate Dry and Wet Ingredients:
Reduce the mixer speed to low. Add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the whole milk and mix until just combined. Repeat this process, alternating with the dry ingredients and milk, ending with the dry ingredients. Be careful not to overmix; mix only until the streaks of flour and milk disappear. Overmixing can develop the gluten in the flour, resulting in a tough cake.
5. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should feel slightly springy to the touch.
6. Cool the Cakes:
Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting. Warm cakes will melt frosting and can become crumbly.
Why You’ll Love This Best Vanilla Cake
You’ll absolutely adore this Best Vanilla Cake for its incredibly moist crumb and the pure, unadulterated vanilla flavor that truly sings. Unlike a boxed mix, which often has artificial undertones, this homemade version celebrates natural ingredients, creating a sophisticated taste that’s reminiscent of a bakery-quality masterpiece without the boutique price tag. The creamy texture achieved through quality butter and whole milk, combined with the delicate notes of pure vanilla extract, makes each bite an absolute dream.
This isn’t just a cake; it’s an invitation to create cherished memories in your own kitchen. Forget expensive store-bought options that can leave your wallet feeling light; baking this Best Vanilla Cake at home is a wonderfully cost-effective way to treat yourself and your loved ones to something truly special. The simple yet elegant flavor profile makes it a perfect canvas for your favorite frostings and decorations, allowing for endless creativity. So, dust off your apron and get ready to experience the joy of baking the best vanilla cake you’ve ever tasted – we guarantee you’ll want to make it again and again!
Storing and Reheating Tips
To store your delicious Best Vanilla Cake, ensure it is completely cooled before covering. If unfrosted, wrap the cake loosely in plastic wrap and then in aluminum foil, or store in an airtight container at room temperature. It will stay fresh for up to 3 days. If frosted, store in an airtight container in the refrigerator for up to 5 days. The refrigeration can sometimes dry out the cake slightly.
For longer storage, you can freeze the unfrosted cake layers. Wrap each layer tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat a frozen cake layer, thaw it at room temperature for a few hours before frosting. If reheating a slice of cake stored in the refrigerator, you can gently warm it in a microwave for 10-15 seconds to restore some moisture, though it’s often delicious served cold straight from the fridge.
Final Thoughts
This Best Vanilla Cake is a testament to the simple beauty of classic baking, offering a delightful experience from preparation to the final delicious bite. We encourage you to try this recipe for yourself; it’s guaranteed to become a beloved go-to for all your special occasions and everyday cravings. Happy baking!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Best Vanilla Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Alternatively, line the bottoms with parchment paper rounds. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. This process incorporates air, which helps create a tender cake. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1.75 cups granulated sugar
- Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Next, stir in the pure vanilla extract. Ensure the eggs are at room temperature for better emulsification with the butter and sugar mixture.2 large eggs, 2 teaspoons pure vanilla extract
- Reduce the mixer speed to low. Add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the whole milk and mix until just combined. Repeat this process, alternating with the dry ingredients and milk, ending with the dry ingredients. Be careful not to overmix; mix only until the streaks of flour and milk disappear. Overmixing can develop the gluten in the flour, resulting in a tough cake.1.25 cups whole milk
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should feel slightly springy to the touch.
- Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting. Warm cakes will melt frosting and can become crumbly.