Dive into the world of classic baking with the best Vanilla Cake Recipe. Enjoy the simplicity of a delicious homemade vanilla cake that’s perfect for any occasion.
There’s something beautifully simple about a good vanilla cake. It’s a canvas waiting to be adorned with flavors, fillings, and frostings of your choice.
Our perfect vanilla cake recipe consists of multiple layers of tender, moist, and buttery cake crumb, with each layer separated by a luscious filling and frosted with a sweet and creamy vanilla buttercream.
This delicious vanilla cake is characterized by its light, fluffy texture and rich vanilla flavor.
Vanilla Layer Cakes beloved for their timeless and crowd-pleasing taste are popular for various special occasions, such as a birthday cake or as wedding cakes.
Whether you’re a seasoned baker or just starting your baking journey, this recipe is sure to become your go-to vanilla cake recipe.
How to Make a Vanilla Cake From Scratch
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup whole milk
- ¾ cup vegetable oil
- ¾ cup egg whites
- 1 tablespoon pure vanilla extract
Frosting
- 4 cups powdered sugar
- 2 sticks unsalted butter
- 1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees F.
Spray two 8” round cake pans with nonstick cooking spray and line with a circle parchment paper insert.
Mix together the dry ingredients: flour, baking soda and salt.
In a larger separate bowl, mix the wet ingredients together: sugar, vegetable oil, butter.
Add in the eggs and vanilla and beat with an electric mixer until combined nicely.
Next, add in half of the dry ingredients to the bowl with the wet ingredients. Don’t overmix.
Add in the milk slowly while mixing.
Finally, mix in the remaining dry ingredients.
Divide the vanilla cake batter evenly between the two cake pans.
Bake the cakes for about 30 minutes until golden brown or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pans for about 10-15 minutes, then remove them from the pans and place them on a cooling rack to cool completely before frosting.
Next, mix up the frosting and then frost the cake. The frosting is easy to mix up using a handheld mixer.
Slowly combine the powdered sugar, butter and vanilla.
Start frosting the naked cake with a crumb coat.
Place the cake in the refrigerator for about 20-30 minutes to allow the crumb coat to set. This helps firm up the frosting and locks in any loose crumbs.
Once the crumb coat has set, apply a thicker layer of frosting to the cake. Start with the top, then move to the sides. Use the offset spatula to smooth the frosting for an even finish.
Top your frosted cake with embellishments to decorate the cake. We used a combination of blueberries and raspberries.
Relevant Recipes
What Frosting Goes with Vanilla Cake?
Vanilla cake pairs wonderfully with a variety of frostings that complement its sweet and aromatic flavor. Here are some popular frosting options that go exceptionally well with vanilla cake:
Vanilla Buttercream: The classic choice of vanilla buttercream frosting complements the vanilla cake’s flavor and provides a smooth, rich, and buttery texture. You can adjust the level of sweetness and vanilla flavor to suit your preference.
Chocolate Buttercream: The contrast of silky chocolate frosting against the vanilla cake creates a delightful balance of flavors. It’s perfect for those who love the combination of chocolate and vanilla.
Cream Cheese Frosting: Cream cheese frosting adds a tangy and creamy element that complements the sweetness of the vanilla cake. It’s a great choice for a slightly tangy twist.
Lemon Buttercream: If you want a zesty, citrusy flavor, lemon buttercream is an excellent choice. It provides a refreshing contrast to the vanilla cake’s sweetness.
Strawberry Buttercream: For a fruity twist, consider strawberry buttercream. The natural fruit flavors bring a burst of freshness to your vanilla cake.
Caramel or Salted Caramel: Caramel frosting adds a rich, caramelized sweetness to the vanilla cake. For an extra dimension of flavor, you can opt for salted caramel.
How to Cut A Homemade Vanilla Cake Recipe
- To cut a layer cake neatly, begin by gathering the necessary tools, which include a sharp serrated knife and a cake server or spatula.
- For best results, it’s helpful to chill the cake for about 30 minutes, as this makes cutting easier.
- Lightly mark the cake’s top with a toothpick or knife to guide even slices.
- Hold the serrated knife perpendicular to the cake’s surface and start by cutting straight down gently to reach the bottom layer.
- Then, saw back and forth with gentle, even pressure to cut through the layer.
- Lift each slice with a cake server or spatula, clean the knife between cuts, and enjoy your beautifully sliced layer cake.
Classic Vanilla Cake Recipe FAQs
To ensure your Vanilla Layer Cake is moist, use room temperature ingredients, don’t overmix the batter, and avoid overbaking. Adding buttermilk can also enhance moisture.
Popular fillings include fruit preserves, chocolate ganache, custard, or flavored buttercream. The choice depends on your taste preferences.
Yes, you can bake the cake layers in advance, wrap them well, and store in the freezer. Assemble and frost the cake when you’re ready to serve.
The difference between white cake and vanilla cake lies in their color and flavor profiles.
A white cake recipe is characterized by its pure white appearance, achieved by using only egg whites and no added flavorings. It has a neutral and mild taste, making it a versatile base for various fillings and frostings. In contrast, vanilla cake features a slightly off-white or ivory color due to the inclusion of both egg whites and yolks.
The defining characteristic of vanilla cake is the presence of vanilla extract or vanilla bean, which imparts a delightful vanilla flavor. This flavor distinction is why vanilla cake is favored for its aromatic and classic taste, while white cake is appreciated for its neutral palette that allows other flavors to shine.
The key distinction between French vanilla cake mix and vanilla cake mix lies in their flavor and ingredient composition.
French vanilla cake mix, with its slightly off-white color, is crafted using both egg whites and yolks. It boasts a rich and custard-like flavor akin to French vanilla ice cream, providing a more complex and aromatic taste.
In contrast, traditional vanilla cake mix typically utilizes only egg whites, resulting in a pure white appearance and a milder, classic vanilla flavor.
The choice between the two depends on personal preference and the desired cake flavor. French vanilla cake mix is favored for its indulgent and custard-like taste, while vanilla cake mix offers a more neutral and versatile vanilla flavor that can be tailored with various fillings and frostings.
A secret ingredient in cakes is an unexpected addition that enhances flavor, texture, or moisture. It can be used to create unique and delightful results in your baked goods. Examples of secret ingredients include sour cream for moisture and tenderness, coffee to intensify chocolate flavor, and mayonnaise for richness and moistness. The choice of a secret ingredient depends on the desired outcome and the type of cake being prepared.
The five main ingredients in a typical cake recipe are flour, sugar, eggs, fat (usually butter or oil), and a leavening agent (such as baking powder or baking soda).
easy vanilla cake recipe
Ingredients
- Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup whole milk
- ¾ cup vegetable oil
- ¾ cup egg whites
- 1 tablespoon pure vanilla extract
- Frosting
- 4 cups powdered sugar
- 2 sticks unsalted butter
- 1 tablespoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F.
Spray two 8” round cake pans with nonstick cooking spray and line with a circle parchment paper insert.
Mix together the dry ingredients: flour, baking soda and salt.
In a larger separate bowl, mix the wet ingredients together: sugar, vegetable oil, butter.
Add in the eggs and vanilla and beat with an electric mixer until combined nicely.
Next, add in half of the dry ingredients to the bowl with the wet ingredients. Don’t overmix.
Add in the milk slowly while mixing.
Finally, mix in the remaining dry ingredients.
Divide the vanilla cake batter evenly between the two cake pans.
Bake the cakes for about 30 minutes until golden brown or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pans for about 10-15 minutes, then remove them from the pans and place them on a cooling rack to cool completely before frosting.
Next, mix up the frosting and then frost the cake. The frosting is easy to mix up using a handheld mixer.
Slowly combine the powdered sugar, butter and vanilla.
Start frosting the naked cake with a crumb coat.
Place the cake in the refrigerator for about 20-30 minutes to allow the crumb coat to set. This helps firm up the frosting and locks in any loose crumbs.
Once the crumb coat has set, apply a thicker layer of frosting to the cake. Start with the top, then move to the sides. Use the offset spatula to smooth the frosting for an even finish.
Top your frosted cake with embellishments to decorate the cake. We used a combination of blueberries and raspberries.
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