Vanilla Cake | Easy Homemade Vanilla Layer Cake
Vanilla cake is a classic dessert that evokes feelings of warmth and comfort, bringing back memories of family gatherings and celebrations. This version, my best vanilla cake, is wonderfully moist and delightful enough to last up to four days without drying out. The soft, fluffy layers are perfect for stacking and frosting, making it ideal for birthdays, weddings, or simply a cozy afternoon treat with a cup of tea. Each slice promises tender crumb and a heavenly vanilla flavor that whispers, “home.”
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Baking your own vanilla layer cake not only fills your kitchen with irresistible aromas but is also an incredibly rewarding experience. There’s just something special about a freshly baked cake, adorned with frosting and perhaps a sprinkle of fresh fruit. You’ll love how easy and straightforward this recipe is. With simple ingredients you likely already have in your pantry, this is an approachable and delightful bake for both seasoned bakers and novices alike. I can hardly wait for you to try this homemade vanilla layer cake—your taste buds will thank you!
Why You’ll Love This Recipe
- Simple & Quick: This vanilla cake comes together in about 20 minutes, making it perfect for last-minute baking.
- Irresistible Flavor: The use of high-quality vanilla extract enhances the flavor profile, creating a cake that’s fragrant and delicious.
- Eye-Catching Appeal: Its classic layered look makes it a showstopper, perfect for any occasion.
- Flexible Serving: Whether it’s dessert, a snack with coffee, or breakfast with fruit, this cake shines at any time of day.
- Diet-Friendly Options: The recipe is versatile enough for gluten-free flour substitutes, ensuring everyone can enjoy a slice.
Ingredients You’ll Need
- 2 cups all-purpose flour: This forms the base of your cake. Cake flour is also an excellent choice for an even lighter texture.
- 2 1/2 teaspoons baking powder: Vital for leavening, it ensures your cake rises beautifully. Always check for freshness for the best results.
- 1/4 teaspoon kosher salt: A little salt balances the sweetness and enhances the flavor.
- 4 large eggs (room temperature): Eggs create structure and moisture, giving the cake a rich texture.
- 1 1/2 cups caster sugar: Also known as superfine sugar, this dissolves quickly and creates a smooth batter.
- 1/2 cup unsalted butter (cut into cubes): Adds richness; room temperature is ideal for easy mixing.
- 1 cup whole milk: Whole milk contributes to the cake’s moistness and flavor. You can substitute with almond milk or other non-dairy options for a lighter version.
- 3 teaspoons vanilla extract: Using high-quality extract truly elevates the cake’s profile.
- 3 teaspoons vegetable or canola oil: A small amount of oil helps to keep the cake tender and moist.
- 2 sticks (225g) unsalted butter (softened): For frosting, this forms the base of your creamy icing.
- 1 lb (500g) powdered sugar: Creates that sweet, fluffy frosting that pairs perfectly with the cake.
- 3 teaspoons vanilla extract: Again, vanilla in the frosting amplifies the flavor.
- 2–4 tablespoons milk: Adjust moisture in your frosting to achieve your desired consistency.
How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake
Preheat the Oven: Start by preheating your oven to 350°F (180°C) for at least 20 minutes. This ensures even baking. Place your oven shelf in the middle position for best results.
Prepare Cake Pans: Grease two 8-inch cake pans with butter and line the base with parchment paper. Using pans without a loose base helps ensure a perfect release.
Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of kosher salt. Set this mixture aside while you focus on the wet ingredients.
Beat the Eggs: In a stand mixer fitted with a whisk attachment, beat 4 large room temperature eggs on speed 6 for 30 seconds. This initial beating prepares the eggs for better volume.
Add Sugar Gradually: With the mixer still running, slowly add 1 1/2 cups of caster sugar over the course of 45 seconds. This step helps create a fluffy texture.
Whip Until Fluffy: Increase the mixer speed to 8 and beat for about 7 minutes until the mixture has tripled in volume and turned pale and thick.
Heat Milk and Butter: While the eggs are beating, combine 1/2 cup of unsalted butter, cut into cubes, with 1 cup of whole milk in a heatproof jug. Microwave on high for 2 minutes until melted—this will be your warm liquid.
Fold in Dry Ingredients: Once your eggs have been whipped, sprinkle one-third of the flour mixture evenly over the egg batter. Use speed 1 on your mixer for just 5 seconds to combine before adding half of the remaining flour. Repeat this process until all flour is incorporated, mixing just until no flour streaks are visible.
Combine with Milk Mixture: Pour the warm milk, along with the 3 teaspoons of vanilla extract and 3 teaspoons of vegetable oil, into the empty bowl with the dry ingredients.
Lighten the Batter: Take about 1 1/2 cups of the egg batter and whisk it vigorously into the milk mixture. This helps ease the density of the batter before combining it all.
Mix and Scrape: With the mixer on speed 1, gradually pour the milk mixture into the egg batter. Once combined, scrape down the bowl and mix on speed 1 for 10 seconds until the batter is smooth.
Divide and Pour: Divide the batter evenly between your prepared cake pans.
Knock Out Air Bubbles: Lightly bang each pan against the counter three times to release any large air bubbles. This helps ensure a consistent bake.
Bake Until Golden: Bake your cakes in the preheated oven for about 30 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
Cool Down: Once baked, remove the cakes from the oven and let them cool in the pans for 15 minutes. Carefully turn them onto wire cooling racks—cooling them upside down will flatten any doming.
Frost with Love: Once completely cool, frost with your choice of icing or enjoy with fresh cream and berries. For a classic vanilla frosting, beat 2 sticks of softened unsalted butter using a paddle attachment in your stand mixer for about 3 minutes until it’s light and fluffy.
Add Sweetness: Gradually incorporate 1 lb of sifted powdered sugar in three additions to avoid a cloud of sugar. Once incorporated, beat on high for 3 minutes until the frosting is airy.
Finish with Flavor: Add another 3 teaspoons of vanilla extract and the milk to achieve the desired consistency—usually, a few tablespoons is just right for a creamy texture.
Storing & Reheating
To enjoy your vanilla cake later, store it at room temperature in an airtight container for up to four days. For longer storage, wrap individual slices tightly and freeze for up to three months. When you’re ready to indulge again, simply let it thaw at room temperature or briefly pop it in the microwave for about 15 seconds. Note that the texture may change slightly after freezing, but the delightful flavor remains!
Chef’s Helpful Tips
- Room temperature eggs are key for a fluffy cake—don’t skip this step!
- Avoid over-mixing the batter once the flour is added to ensure a tender crumb.
- If you notice cracks on top while baking, try lowering the oven temperature slightly next time.
- Use parchment paper in the pans to ensure easy removal—trust me; it’s a lifesaver!
- Experiment with different flours— gluten-free flour blends and almond flour can work well too.
- For advanced bakers, consider adding vanilla bean paste for even richer flavor!
There’s nothing quite like the comforting taste of homemade vanilla cake! Its soft, buttery layers covered in fluffy frosting create a delightful treat for any occasion. I encourage you to experiment—whether it’s trying different frostings or adding fresh fruits between layers, each variation is bound to be a hit. Enjoy every bite of this simple yet delectable vanilla layer cake. I can’t wait for you to whip it up and create your own cherished memories around the table with family and friends!
Recipe FAQs
Can I make this cake in advance?
Yes, this vanilla cake is perfect for making ahead. You can bake it a day or two in advance and store it at room temperature covered in plastic wrap. Just remember to frost it right before serving for the best flavor and texture!
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure it contains xanthan gum or add it separately to ensure the desired structure and texture.
What type of vanilla should I use?
For the best flavor, I recommend using pure vanilla extract rather than imitation. The quality of the vanilla truly shines in this cake!
Can I use a different frosting?
Absolutely! You can use cream cheese frosting, whipped cream, or even ganache. Choose what you love most or mix and match to create a cake that’s uniquely yours!
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📖 Recipe Card
Vanilla Cake | Easy Homemade Vanilla Layer Cake
- Prep Time: 20 minutes
- Cook Time: Not specified
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
This homemade vanilla cake is a delight with its moist texture and rich flavor. Using basic ingredients like flour, eggs, and sugar, it’s simple to prepare. Ideal for celebrations or as a comforting dessert, this cake remains fresh for days, making it a must-try for anyone who loves baking.
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 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 keep it running for 20 minutes before making the batter.
- Grease 2 x 20cm / 8” cake pans with butter, then line them with parchment paper.
- It's best to use a cake pan without a loose base, if possible.
Notes
For best results, ensure your baking powder is fresh for a perfect rise.
Using full-fat milk adds richness to the cake and keeps it moist.
Sift the icing sugar to avoid lumps in the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
