A moist and fluffy Homemade Vanilla Cake made from scratch, perfect for birthdays, celebrations, or as a simple dessert treat. This classic recipe combines rich flavors with a tender crumb, making it a delightful centerpiece for any occasion.
Why You’ll Love This Recipe
It’s incredibly versatile—great with frosting, fresh fruit, or a dusting of powdered sugar.
Simple, wholesome ingredients that are pantry staples.
Moist, fluffy, and delicious every single time.
Perfect for celebrations or just as a comforting homemade treat.
Easy to make and ready in under an hour!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup whole milk
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium-sized bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Servings and Timing
Servings: 12
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Variations
Add citrus zest: Stir in lemon or orange zest for a bright, citrusy flavor.
Make it a chocolate swirl cake: Swirl in melted chocolate or cocoa powder for a marbled effect.
Gluten-free option: Use a gluten-free all-purpose flour blend.
Dairy-free substitute: Replace butter with plant-based butter and milk with almond or oat milk.
Layer it up: Slice each layer in half to create a four-layer cake for extra frosting or filling.
Storage/Reheating
Storage: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap the cooled cake layers tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: If the cake feels dry, microwave slices for 10-15 seconds for a softer texture.
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FAQs
How do I ensure my cake is moist?
Using softened butter and not overmixing the batter helps keep the cake moist. Additionally, don’t overbake—check for doneness with a toothpick.
Can I use this recipe for cupcakes?
Yes, this recipe works perfectly for cupcakes! Bake them at 350°F for 18-20 minutes or until a toothpick comes out clean.
What type of frosting pairs well with this cake?
Classic buttercream, cream cheese frosting, or even a simple whipped cream topping pair beautifully with this vanilla cake.
Can I substitute vanilla extract with vanilla bean?
Absolutely! You can use the seeds from one vanilla bean or vanilla bean paste for a more intense vanilla flavor.
Why did my cake sink in the middle?
This can happen if the oven temperature is too low, the batter was overmixed, or the cake wasn’t baked long enough. Make sure your oven is preheated and check your baking powder’s freshness.
Conclusion
This homemade vanilla cake is a timeless recipe that never disappoints. It’s simple to make, versatile, and full of flavor. Whether you’re baking it for a celebration or as a comforting dessert, this cake is sure to impress. Give it a try, and enjoy the sweet satisfaction of a truly homemade treat.
📖 Recipe:
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Homemade Vanilla Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and fluffy homemade vanilla cake recipe that’s perfect for birthdays, celebrations, or as a comforting dessert. With pantry-staple ingredients, this classic cake is easy to make, versatile, and full of rich vanilla flavor.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
Avoid overmixing the batter to maintain a tender crumb.
Ensure all ingredients are at room temperature for a consistent texture.
Add a layer of fruit preserves or whipped cream between layers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
