Baking the best vanilla cake recipe at home is easier than most people think. This vanilla cake recipe creates a moist, fluffy cake with perfect vanilla flavor that melts in your mouth. Whether celebrating a birthday or just wanting dessert, this recipe works every time. The secret is using simple ingredients and following easy steps that anyone can master.
Why this vanilla cake is amazing:
- Soft, tender crumb that stays moist for days
- Simple ingredients you already have
- Perfect base for any frosting
- Easy enough for beginners
- Great for any occasion
The Best Vanilla Cake Recipe
A perfect vanilla cake has a light, fluffy texture with rich vanilla flavor. This recipe uses butter for moistness and vanilla extract for classic taste. The cake rises beautifully and comes out golden every time. What makes this the best is the careful balance of ingredients. Not too sweet, not too bland, just perfectly delicious.
Ingredients
All ingredients should be at room temperature for best results.
Dry ingredients:
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 1/2 tsp salt
- 1.75 cups granulated sugar
Wet ingredients:
- 1 cup unsalted butter (softened)
- 4 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 2 tsp pure vanilla extract
Room temperature ingredients create smoother batter that bakes more evenly. Using real vanilla extract instead of imitation makes a huge difference in flavor.
Instructions
- Preheat oven to 350°F and prepare two 9-inch round pans with grease, parchment paper, and flour
- Whisk together flour, baking powder, and salt in a bowl
- Beat softened butter for 2 minutes, add sugar, beat 3-4 minutes until fluffy
- Add eggs one at a time, beating after each, then stir in vanilla
- Alternate adding flour mixture and milk in three additions, mixing just until combined
- Divide batter between pans and bake 25-30 minutes until toothpick comes out clean
- Cool in pans 10 minutes, then turn onto wire rack and cool completely
How to Store Vanilla Cake
Keep unfrosted cake at room temperature for 2 days covered with a dome. For longer storage, refrigerate in a covered container for up to 5 days. Most frostings need refrigeration. Let refrigerated cake sit at room temperature 30 minutes before serving.
Can I Freeze Vanilla Cake?
Yes, vanilla cake freezes beautifully for up to 3 months. Wrap each layer tightly in plastic wrap, then aluminum foil. Label with the date. Thaw overnight in the refrigerator, never at room temperature. Frozen layers are easier to frost because they’re firmer.
More Instructions
- Wait until cakes are completely cool before frosting
- Place one layer on serving plate and spread frosting on top
- Add second layer flat side up
- Apply thin crumb coat, refrigerate 15 minutes
- Add final frosting layer and smooth or create
Notes
Butter versus oil: This recipe uses butter for a rich flavor. You can use 3/4 cup oil instead for extra moistness.
Flour measuring: Spoon flour into measuring cup and level with a knife. Don’t scoop directly or pack down.
Baking powder freshness: Test by putting a teaspoon in hot water. If it bubbles, it’s good. If not, replace it.
Vanilla quality: Pure vanilla extract tastes much better than imitation. Use the best quality you can afford.
Pan size matters: This recipe works for two 9-inch round pans. Different sizes change baking time.
Nutrition
Nutrition Facts (Per Slice)
| Nutrient | Amount |
| Calories | 340 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 85mg |
| Sodium | 180mg |
| Total Carbohydrates | 48g |
| Dietary Fiber | 1g |
| Sugars | 30g |
| Protein | 5g |
| Calcium | 60mg |
Based on 12 servings (unfrosted cake)
Vanilla cake is a special occasion treat. Enjoy a reasonable slice as part of a balanced diet.
Conclusion
This best vanilla cake recipe delivers delicious results every time. The moist, fluffy texture and perfect vanilla flavor make it a favorite for all ages. Use room temperature ingredients and don’t overmix for best results. Store at room temperature for 2 days or refrigerate up to 5 days. Freeze unfrosted layers for up to 3 months. With practice, you’ll confidently bake this beautiful cake for any celebration.
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FAQs
Why did my cake turn out dense?
Dense cake comes from overmixing or using cold ingredients. Mix only until combined and use room temperature ingredients.
Can I make this without eggs?
Try egg substitutes like applesauce (1/4 cup per egg) or flax eggs, but texture will differ.
How do I prevent sticking?
Grease pans well, line with parchment, grease again. Cool 10 minutes before removing from the pans.
Can I make cupcakes with this?
Yes, I make about 24 cupcakes. Fill liners two-thirds full and bake for 18-22 minutes at 350°F.
Why did my cake dome?
The oven temperature is too high. Use an oven thermometer to check accuracy.
