The Favorite Vanilla Layer Cake is your ultimate guide to creating a timeless, crowd-pleasing dessert that’s perfect for any occasion. This recipe demystifies elegant baking, making your favorite vanilla layer cake accessible and absolutely delicious, ensuring sweet success every time.
Key Ingredients for Favorite Vanilla Layer Cake
- 2 ½ cups (315g) all-purpose flour, sifted
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened to room temperature
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 teaspoons pure vanilla extract
How to Make Favorite Vanilla Layer Cake
This Favorite Vanilla Layer Cake recipe is a revelation in simplicity, promising a moist and tender crumb with an intensely satisfying vanilla flavor. Its straightforward approach makes it perfect for weeknight treats or show-stopping celebrations, and it’s ready to bake in approximately 20 minutes.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For optimal results and to prevent sticking, you can also line the bottoms with parchment paper and grease the parchment. This critical first step ensures your beautiful cake layers will release effortlessly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined to distribute the leavening agent evenly, which is key for a consistent rise.
- Cream the Butter: Add the softened unsalted butter to the dry ingredients. Using an electric mixer (stand mixer or hand mixer) on medium speed, beat the mixture until it resembles coarse crumbs. This process, known as creaming, incorporates air while distributing the fat evenly throughout the dry ingredients, contributing to a tender crumb.
- Add Eggs: Add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated. Adding eggs gradually helps emulsify the batter, creating a stronger, more stable structure for your cake.
- Incorporate Wet Ingredients Alternately: In a separate small bowl or measuring jug, whisk together the whole milk and pure vanilla extract. With the mixer on low speed, gradually add about one-third of the milk mixture to the butter and flour mixture, mixing until just combined. Then, add half of the remaining dry ingredients, mixing until just combined. Repeat this process, alternating between the milk mixture and the dry ingredients, ending with the remaining dry ingredients. Be careful not to overmix; overmixing can develop gluten, leading to a tougher cake. Mix only until no dry streaks remain.
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Gently spread the batter with a spatula to create an even surface. Place the pans in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven, so start checking around the 25-minute mark.
- Cool the Cakes: Once baked, remove the cake pans from the oven and let them cool in the pans for about 10-15 minutes. This allows the cakes to set slightly, making them easier to remove. Then, carefully invert the cakes onto a wire cooling rack to cool completely. Ensure the cakes are entirely cool before frosting, as warm cakes can melt the frosting and lead to a messy outcome.
Why You’ll Love This Favorite Vanilla Layer Cake
You’ll adore this Favorite Vanilla Layer Cake for its impossibly tender and moist crumb, infused with the pure, comforting aroma of vanilla that evokes cherished memories. Unlike a boxed mix, this homemade version offers unparalleled freshness and a depth of flavor that’s simply sublime, allowing you to truly control the quality and taste of your dessert. Each bite is a delicate balance of sweetness and a subtle vanilla whisper, far surpassing any store-bought alternative.
Moreover, making this Favorite Vanilla Layer Cake at home is incredibly budget-friendly, transforming simple pantry staples into an elegant centerpiece that looks and tastes like a bakery masterpiece. Imagine topping this beauty with a classic buttercream frosting, a swirl of rich chocolate ganache, or a scattering of fresh berries – the possibilities are endless and all budget-friendly! So, gather your ingredients, preheat your oven, and bake this delightful Favorite Vanilla Layer Cake yourself; your taste buds will thank you!
Storing and Reheating Tips
To keep your Favorite Vanilla Layer Cake fresh and delicious, store any unfrosted or frosted cake layers in an airtight container at room temperature for up to 2 days. If the cake is frosted with a buttercream or cream cheese frosting that contains perishable ingredients, it’s best to refrigerate it. Refrigerated cake will stay fresh for up to 3-4 days.
When you’re ready to enjoy again, simply bring the cake back to room temperature before serving for the best flavor and texture. If the cake was refrigerated, allow at least 30-60 minutes for it to come to room temperature. Freezing is also an excellent option for longer storage. Wrap unfrosted cake layers tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature.
Final Thoughts
This Favorite Vanilla Layer Cake recipe is a testament to the beauty of simple, classic baking, offering a profoundly satisfying dessert experience. We encourage you to try baking this delightful cake at home; its charm lies in its accessibility and incredible flavor, making every slice a moment to savor.
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Favorite Vanilla Layer Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For optimal results and to prevent sticking, you can also line the bottoms with parchment paper and grease the parchment. This critical first step ensures your beautiful cake layers will release effortlessly.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined to distribute the leavening agent evenly, which is key for a consistent rise.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 tablespoon baking powder, 0.5 teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer (stand mixer or hand mixer) on medium speed, beat the mixture until it resembles coarse crumbs. This process, known as creaming, incorporates air while distributing the fat evenly throughout the dry ingredients, contributing to a tender crumb.1 cup unsalted butter
- Add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated. Adding eggs gradually helps emulsify the batter, creating a stronger, more stable structure for your cake.4 large eggs
- In a separate small bowl or measuring jug, whisk together the whole milk and pure vanilla extract. With the mixer on low speed, gradually add about one-third of the milk mixture to the butter and flour mixture, mixing until just combined. Then, add half of the remaining dry ingredients, mixing until just combined. Repeat this process, alternating between the milk mixture and the dry ingredients, ending with the remaining dry ingredients. Be careful not to overmix; overmixing can develop gluten, leading to a tougher cake. Mix only until no dry streaks remain.1 cup whole milk, 2 teaspoons pure vanilla extract
- Divide the batter evenly between the prepared cake pans. Gently spread the batter with a spatula to create an even surface. Place the pans in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven, so start checking around the 25-minute mark.
- Once baked, remove the cake pans from the oven and let them cool in the pans for about 10-15 minutes. This allows the cakes to set slightly, making them easier to remove. Then, carefully invert the cakes onto a wire cooling rack to cool completely. Ensure the cakes are entirely cool before frosting, as warm cakes can melt the frosting and lead to a messy outcome.