Vanilla Cake | Easy Homemade Vanilla Layer Cake
My best Vanilla Cake is nothing short of a delightful treat, perfect for anyone who craves a soft, fluffy dessert. It’s an effortless blend of simple ingredients that results in a cake that remains moist for up to four days – yes, you heard that right! With a buttery finish and a rich vanilla flavor, every bite melts in your mouth, making it a favorite for birthdays, anniversaries, or simply when you need a little sweet pick-me-up.
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I vividly remember the first time I baked this cake; it was a sunny Saturday afternoon filled with laughter and chaos as my kids dashed around the kitchen. The smell wafting through our home was heavenly, and as we gathered around the table to indulge in a slice, I knew I had found a recipe that would become a staple. Easy to whip up, even for novice bakers, this Vanilla Cake | Easy Homemade Vanilla Layer Cake is bound to impress your family and friends. So, let’s roll up our sleeves and get baking!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up this cake in just 20 minutes – perfect for those spontaneous celebrations!
- Irresistible Flavor: It boasts a rich, buttery flavor accented by quality vanilla, creating a delightful taste sensation.
- Eye-Catching Appeal: With its simple elegance, this cake looks as lovely as it tastes, making it the centerpiece of any gathering.
- Flexible Serving: Enjoy it as a slice by itself, dress it up with frosting, or pair it with fresh berries and whipped cream.
- Diet-Friendly Options: Feel free to swap ingredients for gluten-free or dairy-free varieties if you need to accommodate guests.
Ingredients You’ll Need
- 2 cups all-purpose flour: This forms the base of your cake. You can also use cake flour for an even lighter texture.
- 2 ½ teaspoons baking powder: Essential for giving your cake that perfect rise; always check it’s still active for the best results.
- ¼ teaspoon kosher salt: Enhances sweetness and balances flavors beautifully.
- 4 large eggs (room temperature): These create a fluffy texture; room temperature eggs mix better and help with volume.
- 1 ½ cups granulated sugar: This sweetens the cake and helps create a tender crumb.
- ½ cup unsalted butter (cubed): Adds richness and moisture. Cut into small cubes for quicker melting.
- 1 cup full-fat milk: Ensures a creamy consistency; you can substitute with almond or oat milk for dairy-free.
- 3 teaspoons pure vanilla extract: Choose the best quality you can find for maximum flavor.
- 3 teaspoons vegetable or canola oil: Adds moisture and keeps the cake tender.
- 2 sticks unsalted butter (softened): For the frosting, it creates a creamy consistency when whipped.
- 1 pound sifted powdered sugar: Adds sweetness to the frosting and gives it that perfect fluffy texture.
- 3 teaspoons vanilla extract: Additional flavoring for the frosting to tie everything together.
- 2-4 tablespoons milk: Use to adjust frosting thickness for spreading or piping.
How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake
Preheat the oven: Preheat your oven to 350°F (or 160°C for fan) for at least 20 minutes to ensure even baking. Ensure the shelf is in the middle for consistent heat distribution.
Prepare the cake pans: Grease two 8-inch round cake pans with butter, then line with parchment paper. This prevents sticking and makes for an easy cake release.
Whisk dry ingredients: In a large bowl, combine 2 cups of all-purpose flour, 2 ½ teaspoons baking powder, and ¼ teaspoon kosher salt. This mixture provides the structure for your cake.
Beat the eggs: In a stand mixer fitted with a whisk attachment, beat 4 large eggs on medium speed for about 30 seconds. This aerates the eggs, preparing them for the sugar.
Add the sugar slowly: With the mixer running, gradually pour in 1 ½ cups of granulated sugar over 45 seconds. This helps incorporate air into the mixture.
Increase speed to triple volume: Beat on high speed for 7 minutes until the mixture has tripled in volume and is a pale yellow color. This step is crucial since it creates a fluffy texture.
Melt the butter and heat the milk: While the egg mixture is whipping, melt ½ cup of unsalted butter with 1 cup of full-fat milk in a microwave-safe jug for about 2 minutes, or until bubbling. This mixture adds moisture and richness to your cake.
Add flour gradually: Gently scatter a third of the flour over the whipped eggs and mix on the lowest speed for 5 seconds, followed by adding half of the remaining flour and mixing again for 5 seconds. Finish with the last of the flour, mixing just until no streaks remain.
Combine wet ingredients: Pour the warm milk-butter mixture into the flour-batter bowl.
Lighten the batter: Take about 1 ½ cups of the egg mixture and mix it with the milk-butter mixture using a whisk, creating a light and foamy texture.
Mix the two batters: Slowly pour the milk mixture back into the egg batter over 15 seconds while mixing on low speed, then turn off the mixer and scrape down the bowl.
Pour into pans: Divide the batter evenly between the two prepared pans, filling them about two-thirds full.
Knock out air bubbles: Gently bang each pan on the counter three times to release any large air bubbles, ensuring a smooth cake.
Bake the cakes: Place in the oven and bake for around 30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Cool completely: Once baked, let the cakes cool in the pans for about 15 minutes before transferring them to cooling racks. Cooling upside down will help flatten any domes.
Prepare the frosting: In a stand mixer, beat 2 sticks of softened unsalted butter on high for 3 minutes until creamy and fluffy. Gradually add 1 pound of sifted powdered sugar in three batches, mixing slowly to avoid a sugar cloud.
Finish the frosting: After most of the sugar is incorporated, beat on high for an additional 3 minutes. Add 3 teaspoons of vanilla extract and 2 to 4 tablespoons of milk as needed for a smooth, spreadable consistency.
Frost the cooled cakes: Once cooled, assemble your cake by frosting the layers. You can get creative with fresh berries, whipped cream, or a simple sprinkle of powdered sugar on top – the options are endless!
Storing & Reheating
To keep your Vanilla Cake at its best, store it in an airtight container at room temperature for up to four days. If you prefer to prolong its shelf life, refrigerate the cake, and it will stay moist for about a week. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to three months. When you’re ready to enjoy, simply pop it in the microwave for about 15 seconds to bring back its delightful texture, although be aware that freezing may slightly alter the flavor and texture.
Chef’s Helpful Tips
- Make sure your eggs are at room temperature for better volume and mixability.
- Sift your powdered sugar before adding it to the butter to ensure a smooth texture.
- For a lighter cake, be careful not to overmix after adding the flour.
- If you’d like to add a hint of citrus, a teaspoon of lemon zest can brighten the flavors.
- For a make-ahead option, you can bake and frost the cake a day in advance. Just store it in the fridge!
Whether it’s for a casual family gathering or a special occasion, this Vanilla Cake | Easy Homemade Vanilla Layer Cake is sure to impress. The delightful combination of moist layers and rich frosting will make it a favorite at your table. So don’t hesitate – gather your ingredients and enjoy every step of baking this scrumptious treat!
Recipe FAQs
Can I use a different type of flour?
Absolutely! While all-purpose flour works perfectly, you can swap in cake flour for a lighter texture. Just be mindful of the protein content when selecting your flour.
How do I make this cake gluten-free?
You can use a gluten-free all-purpose flour blend that contains xanthan gum for best results. This will retain the cake’s fluffiness without compromising flavor.
Can I add fruit to my vanilla cake?
Yes! Fresh berries or even chopped bananas can be folded into the batter before baking. Just be sure to adjust the baking time slightly if you add a lot of fruit.
How do I ensure my cake rises evenly?
Make sure to use room temperature ingredients, especially eggs and butter, as this helps achieve a consistent texture. Also, preheating your oven properly is crucial for an even rise.
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📖 Recipe Card
Vanilla Cake | Easy Homemade Vanilla Layer Cake
- Prep Time: 20 minutes
- Cook Time: NO DATA
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Vanilla Cake is a treat everyone will love! Its fluffy layers, made with fresh ingredients, stay moist for days. Ideal for celebrations or everyday desserts, it will bring smiles to any table.
Ingredients
- 2 cups plain / all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 tsp cooking salt
- 4 large eggs
- 1 1/2 cups caster / superfine sugar
- 115g / 1/2 cup unsalted butter
- 1 cup full fat milk
- 3 tsp vanilla extract
- 3 tsp vegetable or canola oil
- 225g / 2 sticks unsalted butter
- 500g / 1 lb soft icing sugar / powdered sugar
- 3 tsp vanilla extract
- 2 – 4 tbsp milk
Instructions
- Preheat the oven to 180°C/350°F (160°C fan) and let it run for 20 minutes before making the batter.
- Grease two 20cm / 8” cake pans with butter and line them with parchment paper. It's recommended to use pans without a loose base.
Notes
Ensure the baking powder is fresh for the best rise in your cake.
Using room temperature eggs helps achieve a smoother batter and fluffier cake.
Adjust the milk in the icing to reach your desired thickness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
