Introduction
This simple vanilla cake recipe is perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or just craving a homemade treat. With its light, fluffy texture and delicate vanilla flavor, it’s a classic that never goes out of style. The recipe uses basic pantry staples and comes together quickly, making it an excellent choice for both beginner and experienced bakers.
What sets this cake apart is its versatility. It serves as a fantastic base for frosting, fresh fruit, or even a dusting of powdered sugar. The moist crumb and balanced sweetness ensure it’s delicious on its own or dressed up with your favorite toppings. Whether you’re baking for a crowd or just for yourself, this vanilla cake is sure to impress.
Ingredients
.1 1/2 cups all-purpose flour
.1 1/2 tsp baking powder
.1/4 tsp salt
.1/2 cup unsalted butter (softened)
.1 cup granulated sugar
2.large eggs
.2 tsp vanilla extract
.1/2 cup milk
Instructions
.Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
.In a bowl, whisk together the flour, baking powder, and salt.
.In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
.Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
.Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to
Variations
For a richer flavor, try substituting the milk with buttermilk or sour cream. These ingredients add a subtle tang and extra moisture, making the cake even more tender.
You can also infuse the milk with a teaspoon of citrus zest or a splash of almond extract for a unique twist.
Experimenting with different extracts, such as coconut or lemon, can also give the cake a fresh, new flavor profile.
If you love chocolate, consider folding in a half cup of chocolate chips or cocoa powder to transform this into a chocolate vanilla marble cake.
Simply divide the batter in half, mix cocoa into one portion, and swirl them together before baking. Another fun idea is adding sprinkles to the batter for a festive confetti cake, perfect for birthdays or celebrations.
For a fruity variation, layer fresh berries or sliced peaches on the bottom of the pan before pouring in the batter. As the cake bakes, the fruit will soften and create a delicious, jam-like layer.
You can also fold dried fruit, like raisins or chopped apricots, into the batter for added texture and sweetness. The possibilities are endless, so don’t be afraid to get creative!
Tips
To ensure your cake turns out perfectly, make sure all ingredients are at room temperature before mixing. Cold eggs or butter can cause the batter to curdle, resulting in a dense texture. Softened butter should be pliable but not melted—press it gently with your finger, and it should leave a slight indentation.
When measuring flour, avoid packing it into the cup, as this can lead to a dry, heavy cake. Instead, spoon the flour into the measuring cup and level it off with a knife. For even more precision, consider weighing the flour—1 ½ cups is approximately 180 grams.
Be careful not to overmix the batter once the dry ingredients are added. Overmixing develops gluten, which can make the cake tough. Stir just until the flour is incorporated, and a few small lumps are fine. They’ll dissolve during baking, leaving you with a tender crumb.
How to Store
Once cooled completely, the cake can be stored at room temperature for up to three days. Keep it in an airtight container or wrapped tightly in plastic wrap to prevent it from drying out.
If your kitchen is particularly warm, you may want to refrigerate it to maintain freshness.
For longer storage, the cake can be frozen for up to three months. Wrap it tightly in plastic wrap, then aluminum foil, or place it in a freezer-safe bag.
Thaw it overnight in the refrigerator before serving, or let it come to room temperature on the counter for a few hours.
If you’ve frosted the cake, refrigeration is recommended, especially if the frosting contains dairy.
Bring the cake to room temperature before serving for the best texture and flavor.
Unfrosted cakes can also be refrigerated, but allow them to warm up slightly before eating to restore their softness.
Conclusion
This vanilla cake recipe is a timeless classic that’s easy to customize and always delicious. Whether you keep it simple or experiment with different flavors and add-ins, it’s a reliable go-to for any baking occasion. The straightforward method ensures success, even for those new to baking.
No matter how you choose to enjoy it—plain, frosted, or filled with fruit—this cake is sure to bring a smile to your face. Share it with friends and family, or savor it as a sweet treat for yourself. Happy baking!