Vanilla Cake Recipe

I am a huge cake lover, a bit of a cake addict if I am being honest. This easy homemade vanilla cake recipe is the best homemade vanilla cake I have ever made. It is so light, fluffy, and flavorful. Use this cake for any occasion, whether a birthday cake, or for a wedding cake, or a “just because” cake.

If you love cake and you love vanilla cake, you have got to give this vanilla cake recipe a try. You will never want to use a box mix cake again after making this.

Baking cakes is so much fun. It is a great way to introduce other people to baking as well. Or a fairly simple recipe to teach your kids. And a classic vanilla cake recipe is the perfect first cake to make.

In my opinion, everyone who likes to bake cakes should know how to make a yummy vanilla cake as well as a delicious chocolate cake. Of course, there are several other cakes to learn how to make as well, but those two are the king of the cakes.

This vanilla cake recipe is super easy to make, if I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients

In order to make this easy amazing vanilla cake recipe, you need just a handful of readily available ingredients:

• Butter – I always use unsalted butter, because it gives me more control over the amount of salt in a recipe. You can use salted butter, if you do, just reduce the amount of added salt by half. Use a high quality butter if you can, otherwise storebrand butter is fine.
• Sugar – The white granulated sugar gives sweetness to the vanilla cake recipe. But not only that, it helps to lock in moisture and make a more tender crumb. Sugar also provides structure and helps with texture. And sugar is also a natural preservative. Most people assume sugar is only needed for sweetnes, but sugar is needed for so much more than that.
• Eggs – The eggs also add structure, leavening, color, and flavor to the cake. And they add a bit of protein which makes the cake “healthier” hehe, well at least that is what I tell myself.
• Vanilla Extract – The vanilla extract provides the “Vanilla” flavoring to the vanilla cake. Like salt vanilla extract also enhances the other flavors.
• Flour – If cake flour is readily available I recommend using that, otherwise you can use all-purpose/plain flour. Cake flour will create a looser structure and produce a little bit fluffier cake than all-purpose flour.
• Baking powder – The baking powder is the main leavening agent. Make sure that you aren’t using expired baking powder!
• Salt – Don’t leave the salt out. Salt balances out the sweetness and enhances the flavor of the other ingredients.
• Milk – I always use whole milk but you can use whatever milk you want including almond milk. The milk hydrates the ingredients, provides flavor, and helps create a softer crumb. If you want the cake even moister use buttermilk. Or add about a fourth cup of sour cream.

NOTE: Keep scrolling down to find the “Printable” recipe card which has all the ingredient amounts.

Tools/Equipment

• 2 (9-inch or 8-inch cake pans) or 3 (6-inch pans) – You can also bake this cake in a 13×9 inch pan.
• Shortening/Butter
• Parchment paper
• Scissors
• Spatula
• Hand mixer
• Piping bag or plastic bag
• Cookie rack
• Bowls
• Rotating Cake pedestal, optional

Step 2: How to make this amazing homemade vanilla cake recipe

About 30 minutes before making the cake, take out and measure your milk and the eggs, and the butter. The cake bakes more even when those ingredients are at room temperature. The butter needs to be soft as well.

When you are ready to start making the cake, grease your cake pans with shortening or butter, then add about a tablespoon of flour to it and tap it all around. Then dump the excess into the next pan.

Place the pan on a piece and parchment paper and trace around the bottom with a pencil. Then cut on the inside of the line, the circle or parchment paper out. Set the parchment paper on the inside on the bottom of the cake pans.

This really makes sure that the cake will not stick to the pan when baking. It might seem like overkill, but the last thing you want is your cake sticking to the pan, haha. This way ensures it comes out super easy.

Preheat the oven to 350 F/176 C. And make sure the main rack is in the middle position.

Step 3: Cream the wet vanilla cake ingredients together and whisk the dry ingredients

In a large bowl add the softened butter and sugar and mix on high for 2 to 3 minutes. It should be nice and pale-looking when done.

Then add the eggs and the vanilla extract and mix until just combined.

In a separate bowl whisk together the flour, baking powder, and salt.

Step 4: Finish the easy vanilla cake recipe batter

Now add about half of the room temperature milk to the bowl of batter and mix it in.

Next, add about a cup of the flour and mix that in. Then add the rest of the milk and mix. Follow that up with another cup of the flour mixture and mix that in.

At this point put the mixer away and do the rest by hand. Pour the remaining half cup or so of the flour mixture into the bowl and use a spatula to fold and stir the ingredients in. This helps ensure that you don’t overmix the cake batter.

NOTE: When cake batter is overmixed the resulting cake is denser and weaker because the protein structure has been weakened by so much mixing. It also may wind up being chewy, gummy, etc. Instead of being light and fluffy.

Step 5: Time to bake that homemade vanilla cake!

Now pour half of the batter in one pan and the other half in the other pan. You can use a measuring cup if you like to make it more precise, or just eyeball it, which is what I usually do.

Bake the cake again at 350 F/176 C for 25 to 30 minutes until a toothpick comes out clean when inserted in the middle.

Place the baked cakes on a wire rack and allow them to cool for about 10 minutes in the pans.

Then remove them from the pans and place them back on the rack to cool to room temperature. Don’t be too alarmed if the cake cracks a little bit when coming out of the pan. It will get covered with frosting!

Once at room temp, put them in the fridge for about 30 minutes. However, you can frost it right away once it gets to room temp and skip the chilling step.

TIP: It is a lot easier to frost a chilled cake.

Step 6: Frost/decorate and serve that amazing cake!

Time to frost and serve that yummy homemade vanilla cake.

Take storebought or homemade frosting and put it in a piping bag or a ziplock bag with the corner snipped off. Or skip that and just use a spatula.

Place a dollop of frosting in the middle of your rotating cake pedestal or just use a plate.

TIP: If you are going to be baking lots of cakes, a rotating cake pedestal is super handy.

Next, take one layer of cake and remove the parchment paper from the bottom, then place it down on the cake pedestal.

Add a generous amount of frosting to the top and spread it out. Then repeat with the next layer of cake. Don’t forget to remove that parchment paper, haha!

Make sure to add frosting to the sides as well. A cake spatula comes in handy here, but a normal one will work fine.

Frost that cake all over, or decorate it however you want.

Use a damp paper towel and wipe around the bottom of the cake to clean it up and make it more presentable.

Add some sprinkles on the top, or cake crumbs on the sides, oreo crumbs, frosting designs, flowers, fondant creations, candles, etc.!

Now slice that cake and enjoy!

Helpful Vanilla Cake Tips!

• Cake strips help to prevent the cake from mounding/doming too much. If that does happen though, you can trim the cake with a cake knife or bread knife.
• Always make sure to use fresh ingredients. Don’t use really old eggs or almost expired milk. Make sure your flour and sugar aren’t too old either.
• Remember to not OVERMIX that cake batter. It will result in a denser cake. The flavor will still be good, it just won’t turn out as light and fluffy.
• Baking times will vary depending on the oven. Always check with a toothpick at the 25 minute mark, if needed bake a little longer.
• There is no wrong way to decorate your cake. It is your vanilla cake, decorate it however you like. 🙂

Frequently Asked Questions/Trouble Shooting Tips

Can I freeze this vanilla cake?

Yes, you can most certainly freeze this cake. It is recommended to wrap each individual cake layer once it cools in plastic wrap and freeze. Then allow them to thaw out to room temp and then decorate/frost. You can freeze decorated cake slices as well, they just don’t freeze as well as unfrosted cakes.

Why did my vanilla cake layers dome in the middle?

Cake doming happens when the cake cooks too quickly. The edges of the cake cook faster than the middle causing the edges to stay put and the middle of the cake to rise more or dome. You can try a different cake pan or use cake baking strips if the doming bothers you.

Can I make cupcakes out of this vanilla cake recipe?

Yes! You can get about 24 vanilla cupcakes from this recipe. You will bake them for about 5 minutes less so 20 to 25 minutes. Again check them with a toothpick.

Can I store this at room temperature?

Yes! It keeps fresh for about 2 to 3 days at room temp as long as it is kept in an air-tight container or cake keeper. Otherwise, store it in the fridge for up to 4 days.

Here are other cake recipes you may like:

Ice Cream Cone Cupcakes

Barbie Cake

No-Bake Chocolate Cheesecake

Chocolate Sponge Cake

Angel Food Cake

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it.  If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Check out my other website 101 Creative Dates for fun date ideas. Food and dating go hand in hand!