Name: Vanilla Cake | Easy Homemade Vanilla Layer Cake
Prep time: 20 min
Cook time: PT-491775H55M5S
Cuisine: American
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

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My best Vanilla Cake is a classic treat that’s sure to impress. With its golden layers and soft crumb, this cake is designed to stay moist for up to four days, making it perfect for celebrations or simply when you want a slice of something sweet with your afternoon tea. The aroma of sweet vanilla wafts through the kitchen as it bakes, creating a cozy atmosphere that invites everyone to gather around.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vanilla Cake | Easy Homemade Vanilla Layer Cake

Vanilla Cake | Easy Homemade Vanilla Layer Cake

I first discovered the magic of this Vanilla Layer Cake during a family gathering. It quickly became a staple, preferred over store-bought desserts. What makes it truly remarkable is how versatile it is; top it with your favorite frosting, add fresh berries, or even a drizzle of chocolate ganache for a special touch. Whether you’re celebrating a birthday, anniversary, or just a weekend get-together, this Vanilla Cake | Easy Homemade Vanilla Layer Cake will surely be a hit. So let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: In about 20 minutes of prep time, you’ll have a delicious cake in the oven.
Irresistible Flavor: The combination of rich vanilla and buttery notes creates a flavor that’s simply irresistible.
Eye-Catching Appeal: Layered cakes are always a showstopper at parties, making this cake both beautiful and tasty.
Flexible Serving: Perfect for dessert, snack time, or even breakfast with a cup of coffee!
Diet-Friendly Options: You can easily adapt this cake to be gluten-free or dairy-free if desired.

Ingredients You’ll Need

2 cups all-purpose flour: Standard flour works great for this cake; cake flour can be used for a lighter texture.
2 1/2 teaspoons baking powder: Ensure it’s fresh for the best rise.
1/4 teaspoon kosher salt: Balances the sweetness of the cake.
4 large eggs at room temperature: They whip up better when they’re not cold, leading to a fluffier cake.
1 1/2 cups granulated sugar: For sweetness with a slight crunch on the top layer.
1/2 cup (115g) unsalted butter, cubed: Adds moisture and richness.
1 cup full-fat milk: Dairy adds moisture to create a lovely texture.
3 teaspoons pure vanilla extract: The quality of the vanilla makes a noticeable difference in flavor.
3 teaspoons vegetable or canola oil: Keeps the cake moist; you can substitute with melted coconut oil if desired.
2 sticks (225g) unsalted butter, softened: For the frosting, to provide that creamy and rich texture.
1 lb (500g) powdered sugar: Used for a smooth, sweet frosting.
3 teaspoons vanilla extract: Again, high-quality vanilla elevates your frosting.
2-4 tablespoons milk: For adjusting frosting consistency to your liking.

How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake

Preheat the oven: Start by preheating your oven to 350°F (180°C) (160°C for fan ovens). Take about 20 minutes for this to ensure even baking.

Prepare the cake pans: Grease two 8-inch round cake pans with butter and line them with parchment paper. This ensures easy removal after baking, giving you perfect layers.

Whisk dry ingredients: In a large bowl, sift together 2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of kosher salt. Set this aside; these dry ingredients are essential for a fluffy cake.

Beat the eggs: In a bowl, beat 4 large eggs for about 30 seconds on a medium speed with a whisk attachment until they are slightly frothy.

Add the sugar gradually: Slowly pour in 1 1/2 cups of granulated sugar into the eggs over about 45 seconds while beating to incorporate air for the fluffy texture.

Whip until airy: Increase the speed and beat the egg-sugar mixture for roughly 7 minutes until it triples in volume and turns pale and fluffy.

Melt the butter and milk: In a microwave-safe jug, place 1/2 cup (115g) of cubed unsalted butter and 1 cup of full-fat milk. Microwave on high for about 2 minutes until the butter melts.

Gently add flour: Begin adding the flour mixture in thirds, gently mixing on the lowest speed. Start by scattering 1/3 of the flour over the whipped egg mixture, mixing gently for about 5 seconds. Gradually add half of the remaining flour and mix again for 5 seconds, then the last of the flour just until no dry bits remain.

Combine wet ingredients: Pour the hot milk-butter mixture into the bowl with the remaining dry ingredients. Blend briefly to avoid overmixing.

Incorporate the batter: Take about 1 1/2 cups of the egg mixture and stir it into the milk mixture with a whisk until smooth and foamy, then slowly add it back into the main batter, mixing gently.

Pour batter into pans: Divide the batter evenly between your prepared cake pans. It should pour nicely and not be too thick.

Knock out bubbles: Tap each pan on the countertop 3 times to remove any large air bubbles, ensuring an even bake.

Bake the cakes: Place the pans in the preheated oven and bake for about 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool the cakes: Once baked, let them cool in the pans for 15 minutes. Then turn out onto cooling racks. If you want perfectly flat tops, cool them upside down.

Prepare frosting: Beat 2 sticks (225g) of softened unsalted butter in a stand mixer with a paddle attachment on high for about 3 minutes until it turns light and creamy. Gradually add in 1 lb of sifted powdered sugar in three installments, mixing slowly to avoid a sugar cloud. Once mostly combined, beat on high for another 3 minutes.

Add flavor: Pour in 3 teaspoons of vanilla extract and as much as needed of the 2-4 tablespoons of milk to make the frosting spreadable but still thick enough for piping.

Decorate: Once your cake layers are completely cool, frost them generously, or serve topped with cream and fresh berries for a delightful alternative.

Storing & Reheating

Store any leftover Vanilla Cake at room temperature under a cake dome for up to 4 days. If you want to keep it longer, wrap individual slices in plastic wrap and refrigerate for up to a week. For freezing, use an airtight container or wrap tightly in foil, and it can last up to 3 months. To refresh, simply let the cake come to room temperature before serving.

Chef’s Helpful Tips

Make sure your eggs are at room temperature; this helps them aerate better when whipped.
Avoid overmixing the batter after adding the flour to prevent a dense cake.
If your cakes dome too much while baking, you can level them using a serrated knife once completely cool.
Adding a tablespoon of milk to the frosting can help achieve your desired consistency for piping or spreading.
Consider adding a touch of almond extract to the frosting for a delightful twist on flavor.

Baking a Vanilla Cake truly embodies the essence of simple pleasures. Not only does this recipe yield a cake that’s soft, moist, and delicious, but it also invites creativity in decorating and serving.

Experiment with different frostings or toppings, from fresh fruits to fancy sprinkles, and enjoy the comfort of home baked goodness, warm conversations, and connection. Get ready to bake your new favorite, and don’t forget to relish every lovely slice!

Recipe FAQs

Can I use a different type of flour for this recipe?

Absolutely! While all-purpose flour is best, you can substitute with cake flour for a lighter texture or even a gluten-free blend designed for baking. Just be aware that the texture may vary slightly, so it’s a fun experiment!

How can I make this cake dairy-free?

To make a dairy-free version, substitute the milk with almond, oat, or soy milk, and use a dairy-free butter alternative. Make sure your vanilla extract is also alcohol-free if you want to keep it fully dairy-free.

Can I make this cake in advance?

Yes! This Vanilla Cake layers can be made a day ahead and stored in the refrigerator. Just frost right before serving to ensure the frosting remains fresh and fluffy.

What can I do if my cake sinks in the middle?

A sunken center can result from overmixing the batter or underbaking. Ensure you properly measure and mix ingredients without overdoing it, and always use the toothpick test to check if it’s done.

Enjoy baking!