The Ultimate Vanilla Cake Recipe: Fluffy, Moist, and Perfect Every Time

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Vanilla cake is a timeless classic that can be dressed up for celebrations or enjoyed plain with a cup of tea. Its soft, moist texture and rich vanilla flavor make it a crowd-pleaser for any occasion. 

Whether you’re baking for a birthday, anniversary, or just because you’re craving something sweet, this recipe will guide you step by step to create a flawless vanilla cake. 

Plus, we’ll cover ingredient substitutions, tools you’ll need, and tips to ensure your cake is perfect every time. So, let’s get started and bake a vanilla cake that’s so good, you’ll never need another recipe!

Tools Needed

To make this recipe smooth and enjoyable, gather the following tools:

• Mixing bowls (at least two: one for wet ingredients and one for dry).
• Electric mixer or a stand mixer with a paddle attachment.
• Measuring cups and spoons for precise ingredient measurement.
• Sifter for aerating the dry ingredients.
• Rubber spatula for folding and scraping.
• Cake pans (two 8-inch or 9-inch pans).
• Parchment paper to line the pans for easy release.
• Cooling rack to cool the cakes evenly.
• Offset spatula or knife (optional, for frosting).

Serving Size and Cooking Time

• Serves: 8–10 people
• Preparation Time: 20 minutes
• Baking Time: 30–35 minutes
• Cooling Time: 20–30 minutes

Ingredients

Here’s everything you’ll need to create a fluffy vanilla cake:

Dry Ingredients:

• 2 ½ cups (310g) all-purpose flour – Provides structure to the cake.
• 2 ½ tsp baking powder – For leavening and fluffiness.
• ½ tsp salt – Enhances flavor and balances sweetness.

Wet Ingredients:

• ¾ cup (170g) unsalted butter, softened – Adds richness and moisture.
• 1 ¾ cups (350g) granulated sugar – For sweetness and tender texture.
• 3 large eggs, room temperature – Acts as a binder and adds richness.
• 2 tsp pure vanilla extract – The star flavor of the cake.
• 1 cup (240ml) whole milk, room temperature – Keeps the cake moist and soft.

Ingredient Substitutions:

1. All-Purpose Flour: Substitute with cake flour for a finer texture. Use 2 ¾ cups of cake flour instead.
2. Butter: Use margarine or an equal amount of vegetable oil for a dairy-free option.
3. Milk: Replace with almond milk, oat milk, or coconut milk if needed.
4. Sugar: Use an equal amount of coconut sugar or light brown sugar for a slightly different flavor.
5. Eggs: Replace each egg with ¼ cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water (vegan alternative).

Step-by-Step Instructions

1. Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper to ensure easy release.

2. Sift Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting aerates the ingredients, helping to create a light and fluffy cake texture. Set this mixture aside.

3. Cream Butter and Sugar

In a large bowl or stand mixer, cream the softened butter and granulated sugar together on medium-high speed for 2–3 minutes, or until light and fluffy. This step incorporates air into the batter, which is crucial for a soft texture.

4. Add Eggs and Vanilla

With the mixer running on low speed, add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until incorporated.

5. Alternate Wet and Dry Ingredients

With the mixer on low, add the dry ingredients in three batches, alternating with the milk. Start and end with the dry ingredients. For example:

• Add 1/3 of the flour mixture, mix gently.
• Add ½ of the milk, mix gently.
• Repeat until all is combined.

Avoid overmixing, as this can make the cake dense.

6. Divide and Bake

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes. Then, run a knife around the edges, invert the cakes onto a cooling rack, and peel off the parchment paper. Let them cool completely before frosting.

Tips for Perfect Execution

• Room Temperature Ingredients: Ensure all your wet ingredients (butter, eggs, and milk) are at room temperature. This helps them blend together smoothly, resulting in a uniform texture.
• Measuring Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Packing the flour into the cup can lead to a dense cake.
• Don’t Overmix: Once the wet and dry ingredients are combined, mix just until no streaks of flour remain. Overmixing can overdevelop the gluten, making the cake tough.
• Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

Common Mistakes to Avoid

1. Skipping the Sifting: Skipping this step can result in lumps in the batter and a denser cake.
2. Overbaking: Check your cake a few minutes before the recommended baking time. An overbaked cake will be dry.
3. Uneven Batter Distribution: If the batter isn’t evenly distributed between pans, one cake may bake faster than the other. Use a kitchen scale for accuracy.
4. Not Cooling the Cake Properly: Frosting a warm cake will cause the frosting to melt and slide off. Always cool completely.

Frequently Asked Questions

1. Can I make this cake in advance?

Yes! Bake the cake layers, let them cool completely, and wrap them tightly in plastic wrap. Store at room temperature for up to 2 days or freeze for up to 3 months. Thaw before frosting.

2. Can I use this recipe for cupcakes?

Absolutely! This recipe yields about 24 standard-sized cupcakes. Reduce the baking time to 18–22 minutes.

3. How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

4. What frosting pairs well with this cake?

Vanilla buttercream, cream cheese frosting, or even chocolate ganache complement this cake beautifully.

5. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure the blend contains xanthan gum for structure.

Conclusion

There you have it – the ultimate vanilla cake recipe! With its light and fluffy texture and deliciously rich vanilla flavor, this cake is perfect for any occasion. 

Follow the tips and steps carefully, and you’ll have a foolproof dessert that’s sure to impress. Try it out today and let us know how it turned out! Happy baking!