Recipes
Simple Vanilla Cake Recipe
This made from scratch Basic Vanilla Cake Recipe is a one that must be added to your repertoire. It’s light, tender, and full of vanilla flavor. The great thing about this recipe is it can be made in two 9-inch pans, three 8-inch pans, or two 12-cup muffin pans. It’s versatile and pairs wonderfully with a wide range of fillings and frostings. The batter can even be enhanced with other extract flavors, like almond!
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
people
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Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cup granulated sugar
- 4 eggs or 6 egg whites
- 1 tablespoon vanilla extract
- 2 3/4 cups cake flour*
- 1 tablespoon baking powder
- 1/2 teaspoon Salt
- 1 cup whole milk
Ingredients
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Instructions
- Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans; set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the extract.
- Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition.
- Divide the batter evenly between the prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
- Fill and frost the cake with your favorite frosting.
Make ahead tip
- Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
- Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
- The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.
Recipe Notes
- For a lighter cake, use egg whites in place of whole eggs.
- If you don't have cake flour, you can make it at home. For every 1 cup of flour remove 2 tablespoons of flour. Then add 2 tablespoons of cornstarch for every 1 cup of flour. Sift 4 times and it's ready-to-use as cake flour.