The Perfect Vanilla Cake Recipe
I’m so excited to share my detailed vanilla cake recipe with you.
The Perfect Vanilla Cake Recipe
Vanilla cake is the ultimate classic dessert. Its light and fluffy texture, combined with a rich buttery flavor, makes it the perfect choice for birthdays, celebrations, or simply when you’re craving a slice of cake heaven. I’m so excited to share my detailed vanilla cake recipe with you, complete with a gorgeous buttercream frosting and a simple decoration technique. Trust me, once you make this, it’ll become your go-to cake recipe!
Why You’ll Love This Recipe
Easy to Make: This recipe is straightforward and uses ingredients you likely already have in your pantry.
Versatile: Whether you’re making a birthday cake or a layered masterpiece, this recipe adapts beautifully.
Simple Decoration: I used a bread knife to create textured lines on the frosting, making it look elegant without needing fancy tools.
Main Ingredients You’ll Need
This cake is made with everyday ingredients you likely already have in your pantry. Each plays a crucial role in creating a moist, flavorful, and perfectly textured cake.
- Flour: All-purpose (plain) flour is ideal for providing the structure needed for a classic vanilla cake. If you prefer a softer, more delicate texture, you can substitute some or all of it with cake flour.
- Sugar: Granulated sugar is the perfect choice for this recipe. It dissolves effortlessly into the batter, ensuring even sweetness throughout.
- Butter: I use Unsalted butter. If you only have salted butter, you can use it, just omit/reduce any additional salt in the recipe.
- Oil: A small amount of oil adds moisture and keeps the cake fresher for longer. It also contributes to a soft, tender crumb.
- Eggs: Eggs are the glue that holds everything together, providing structure and richness. Always use fresh, room-temperature eggs for the best results.
- Milk: Whole milk is my go-to for baking. Its fat content guarantees a moist and tender crumb. If you don’t have whole milk, you can substitute with a milk alternative, but the texture may vary slightly.
- Vanilla Extract: High-quality vanilla extract makes a big difference, lending a rich, authentic flavor to the cake. If you only have imitation vanilla, that works too…use what’s available.
- Baking Powder: This is what gives your cake its rise and fluffiness. Ensure your baking powder is fresh, active and not expired for best results.
How to Make Vanilla Cake
Step 1: Prepare the Batter
- Start by preheating your oven to 350°F (175°C) and preparing two cake pans. Grease them lightly and line with parchment paper for easy release.
- Sift the flour and baking powder into a bowl and set aside. Sifting ensures the dry ingredients are lump-free and evenly combined.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add two eggs first and mix for about 30 seconds. Then add the remaining two eggs and mix again for another 30 seconds until fully incorporated. Continue beating the eggs until light and fluffy.
- Add the vanilla extract and oil, mixing until just combined.
- Now, alternately add the sifted dry ingredients and milk to the wet mixture. Mix the batter gently after each addition, being careful not to overmix.
Step 2: Bake and Cool
- Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 25 minutes to avoid overbaking.
- Let the cakes cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely. Cooling is crucial for stable assembly and frosting.
Step 3: Decorate the Cake (Optional)
- Once the cakes have cooled, use a knife to trim the domed tops for a flat surface. This step is purely optional but creates a more leveled look.
- Before stacking the cakes, spread a tiny dollop of frosting on your cake stand or plate. This stabilizes the bottom layer and prevents it from sliding around.
- Place the first cake layer on the stand, spread a generous layer of frosting over it, level, then place the second layer on top.
- Frost the top and sides of the cake, smoothing it out with a scraper. To decorate as I did, use a bread knife to draw vertical lines from the top to the bottom. For the top of the cake, gently drag the bread knife in a circular motion to create a simple design.
- Its done!
How to store and Keep Your Vanilla Cake Fresh
At Room Temperature: If you plan to consume the cake within 2 days, storing it at room temperature is best. Cover the cake tightly with plastic wrap, aluminum foil, or a cake dome to prevent it from drying out. Keep in a cool, dry place.
In the Refrigerator: For longer storage, refrigerate the cake. Place it in an airtight container or wrap it securely with plastic wrap to lock in moisture and prevent it from absorbing any odors from the fridge. Stored this way, the cake will stay fresh for up to 5 days.
In the Freezer: For extended storage, freezing is the best option. Wrap individual slices or the whole cake tightly in plastic wrap, ensuring there are no exposed areas. Then, place the wrapped slices or cake into a freezer-safe container or zip-top bag to prevent freezer burn. Frozen vanilla cake can be stored for up to 3 months.
When ready to enjoy, thaw the cake in the refrigerator overnight. For the best texture and flavor, let the cake come to room temperature before serving.
Frosted Cakes: buttercream frosting stores well in both the refrigerator and freezer, so you can follow the same guidelines. For elaborate decorations, place the cake in the refrigerator uncovered for 15–30 minutes to firm up the frosting before wrapping.
Unfrosted Cakes: If you haven’t added frosting yet, wrap the cake layers individually in plastic wrap and store them at room temperature, in the fridge, or in the freezer. Unfrosted layers freeze especially well and can be thawed and decorated later.
The Perfect Vanilla Cake Recipe
Equipment
- Stand mixer or Hand mixer
Ingredients
Vanilla cake
- 2 cups all-purpose flour (265 grams)
- 1 cup sugar (200 grams)
- ½ cup unsalted butter [(1 stick)softened]
- 4 medium eggs
- 1 cup whole milk
- 1 tablespoon oil (12 grams)
- 2 teaspoons vanilla extract
- 2 ½ teaspoons baking powder (8 grams)
- ½ teaspoon salt (3grams)
Vanilla Buttercream
- 225 grams unsalted butter [(2 sticks) softened ]
- 500 grams powdered sugar (1 pound)
- 3 teaspoons vanilla extract
- 2–3 tablespoons milk
Instructions
For the Cake
- Preheat the oven to 350°F (175°C). Grease two cake pans, line the bottoms with parchment paper, and dust the sides with flour.
- Sift the flour, baking powder, and salt into a bowl. Whisk to combine and set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add two eggs and mix until incorporated, then add the remaining two eggs and mix until light and fluffy.
- Mix in the vanilla extract and oil until combined.
- Add half of the dry ingredients and mix on low speed. Add half of the milk and mix. Repeat with the remaining dry ingredients and milk, mixing after each addition until smooth. (Do not overmix)
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula, then gently tap the pans on the counter a few times to release any large air bubbles.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
For the Buttercream
- Beat the softened butter on medium-high speed until pale and fluffy.
- Gradually sift and add the powdered sugar, mixing on low speed.
- Add the vanilla extract and milk, then whip until smooth and creamy. Add more milk, one tablespoon at a time, if needed.
Assemble and Decorate
- Place a bit of frosting on a cake stand to stabilize the first layer.
- Add the first cake layer and spread frosting evenly on top. Place the second layer, add some more frosting at the top then cover the sides with frosting.
- Use a scrapper to smoothen then use a bread knife to create vertical lines on the sides and circular patterns on top.
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
You are a great cook.
kikefoodies you are the queenmother of all food recipes aje
I love all your recipe.
This is perfect satisfaction
Perfection ❤️
I love your recipes
Oh my gosh! Kiki you just gave me a direct access to your recipes!! This recipe is really good and I’m definitely making it!
Thank you so much for always sharing, I’ll make do to share from now and tag you.
Happy New Year beautiful soul.
A well detailed recipe. Thank you, and Happy New Year