This vanilla cake is not just a dessert; it’s a delightful experience! It has a soft, fluffy texture and a rich vanilla flavor that makes it perfect for any occasion. Whether you’re celebrating a birthday, having a family gathering, or just craving something sweet, this cake fits the bill. Best of all, it stays moist for up to four days, which means you can enjoy it longer!
Why Make This Recipe
Making this vanilla cake is simple and rewarding. The ingredients are straightforward, and the cake is easy to prepare. Plus, the taste is incredible! You can impress your friends and family with a cake that looks and tastes like it came from a bakery. And since it stays moist for four days, you won’t have to worry about leftovers going dry. It’s the perfect dessert that everyone will love.
How to Make My Best Vanilla Cake
Ingredients
- 2 cups plain/all-purpose flour (cake flour OK too, Note 1)
- 2 1/2 teaspoons baking powder
- 1/4 tsp cooking salt (kosher salt)
- 4 large eggs (50 – 55g / 2 oz each, at room temp, Note 3)
- 1 1/2 cups caster/superfine sugar (granulated/regular OK too, Note 2)
- 115g / 1/2 cup unsalted butter (cut into 1.5cm / 1/2” cubes)
- 1 cup milk (full fat, Note 5)
- 3 tsp vanilla extract (the best you can afford, Note 6)
- 3 tsp vegetable or canola oil (Note 7)
- 225g / 2 sticks unsalted butter (softened)
- 500g / 1 lb soft icing sugar/powdered sugar (SIFTED)
- 3 tsp vanilla extract
- 2 – 4 tbsp milk (to adjust thickness)
Directions
Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine Dry Ingredients: In a bowl, mix the flour, baking powder, and salt together. Set aside.
Beat Eggs Until Aerated: In a large bowl, beat the eggs and sugar until light and fluffy.
Finish Cake Batter: Gradually add the butter, milk, vanilla extract, and oil to the egg mixture. Mix well. Then, add the dry ingredients and mix until just combined.
Bake: Pour the batter evenly into the prepared cake pans. Bake for about 25-30 minutes, or until a toothpick comes out clean.
Cool & Frost: Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely. Once cool, frost with Vanilla Buttercream.
Vanilla Buttercream: In a bowl, beat softened butter until creamy. Gradually add sifted icing sugar and mix until fluffy. Add vanilla and milk as needed to achieve the desired consistency.
How to Serve My Best Vanilla Cake
Slice the cake into desired servings and serve it on a beautiful plate. You can enjoy it plain or topped with fresh fruits, whipped cream, or even a scoop of ice cream for an extra treat!
How to Store My Best Vanilla Cake
To keep the cake fresh, store it in an airtight container at room temperature. If you need to keep it longer, you can refrigerate it. Just remember to let it come back to room temperature before serving.
Tips to Make My Best Vanilla Cake
- Make sure your eggs are at room temperature for better mixing.
- Use high-quality vanilla extract for the best flavor.
- Don’t overmix the batter; mix until just combined for a lighter cake.
- If you want extra moisture, you can brush the cooled cakes with syrup before frosting.
Variation
You can easily make a chocolate version by replacing half of the flour with cocoa powder. Or try adding some lemon zest for a refreshing twist!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser.
2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
3. Can I freeze this cake?
Absolutely! You can freeze the un-frosted cake by wrapping it well in plastic wrap. Just thaw and frost when you are ready to serve.
Vanilla Cake
Ingredients
Cake Ingredients
- 2 cups plain/all-purpose flour cake flour OK too
- 2.5 teaspoons baking powder
- ¼ teaspoon cooking salt kosher salt
- 4 large eggs 50 – 55g / 2 oz each, at room temp
- 1.5 cups caster/superfine sugar granulated/regular OK too
- 115 grams unsalted butter cut into 1.5cm / 1/2” cubes
- 1 cup milk full fat
- 3 teaspoons vanilla extract the best you can afford
- 3 teaspoons vegetable or canola oil
Vanilla Buttercream
- 225 grams unsalted butter softened
- 500 grams soft icing sugar/powdered sugar SIFTED
- 3 teaspoons vanilla extract
- 2-4 tablespoons milk to adjust thickness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine Dry Ingredients
- In a bowl, mix the flour, baking powder, and salt together. Set aside.
Beat Eggs Until Aerated
- In a large bowl, beat the eggs and sugar until light and fluffy.
Finish Cake Batter
- Gradually add the butter, milk, vanilla extract, and oil to the egg mixture. Mix well.
- Then, add the dry ingredients and mix until just combined.
Bake
- Pour the batter evenly into the prepared cake pans. Bake for about 25-30 minutes, or until a toothpick comes out clean.
Cool & Frost
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Once cool, frost with Vanilla Buttercream.
Vanilla Buttercream
- In a bowl, beat softened butter until creamy.
- Gradually add sifted icing sugar and mix until fluffy.
- Add vanilla and milk as needed to achieve the desired consistency.
