Bake It Easy: Classic Vanilla Cake Recipe
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There’s something timeless about a soft, buttery vanilla cake. It’s the kind of dessert that suits every celebration—or even a quiet afternoon with tea. Whether you’re a beginner or a seasoned baker, this simple vanilla cake recipe will become your go-to.
Ingredients (for a 2-layer 8-inch cake)
Step-by-Step Instructions
1. Prep your oven and pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients: In a bowl, sift together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In another large bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes). This step is key to that dreamy texture.
4. Add eggs and vanilla: Add eggs one at a time, beating well after each. Stir in vanilla extract.
5. Alternate dry and milk: Add the flour mixture in three parts, alternating with the milk—starting and ending with the dry mix. Don’t overmix—just until combined.
6. Bake: Divide batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
7. Cool and frost: Let cakes cool for 10 minutes in the pan, then transfer to wire racks. Once fully cool, frost with your favorite vanilla buttercream or whipped cream.
Frosting Tip: A simple vanilla buttercream (butter, powdered sugar, vanilla, and a splash of milk) pairs beautifully. Want a light twist? Add a hint of lemon zest or almond extract.
This vanilla cake is soft, moist, and full of rich flavor. It’s the perfect canvas for berries, sprinkles, or just a dusting of powdered sugar. Bake it once—and you’ll be baking it for every birthday, brunch, or rainy day ahead.
Ingredients (for a 2-layer 8-inch cake)
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temp)
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk (room temp)
Step-by-Step Instructions
1. Prep your oven and pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients: In a bowl, sift together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In another large bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes). This step is key to that dreamy texture.
4. Add eggs and vanilla: Add eggs one at a time, beating well after each. Stir in vanilla extract.
5. Alternate dry and milk: Add the flour mixture in three parts, alternating with the milk—starting and ending with the dry mix. Don’t overmix—just until combined.
6. Bake: Divide batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
7. Cool and frost: Let cakes cool for 10 minutes in the pan, then transfer to wire racks. Once fully cool, frost with your favorite vanilla buttercream or whipped cream.
Frosting Tip: A simple vanilla buttercream (butter, powdered sugar, vanilla, and a splash of milk) pairs beautifully. Want a light twist? Add a hint of lemon zest or almond extract.
This vanilla cake is soft, moist, and full of rich flavor. It’s the perfect canvas for berries, sprinkles, or just a dusting of powdered sugar. Bake it once—and you’ll be baking it for every birthday, brunch, or rainy day ahead.
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