Vanilla Cake | Easy Homemade Vanilla Layer Cake
There’s something incredibly special about a homemade vanilla cake. It’s fluffy, light, and exudes a sweet, comforting aroma that envelops your kitchen. A slice of this classic dessert can transport you back to cherished memories, whether it’s a birthday party, a family gathering, or simply a cozy afternoon tea. This easy homemade vanilla layer cake is perfect for any occasion and, trust me, it stays perfectly moist for up to four days, making it a reliable choice that won’t disappoint.
Table of Contents
What’s remarkable about this vanilla cake recipe is how straightforward it is. With just a handful of ingredients, you can whip up a delightful cake that rivals those from your favorite bakery. The simplicity of its flavor profile allows for endless variations—think of adding a fruit filling or experimenting with different frostings. Once you dive into the process, you’ll not want to paddle in familiar waters; the satisfaction comes from crafting something that makes your taste buds dance with joy. I sincerely encourage you to give it a try. You’ll be captivated by its charm!
Why You’ll Love This Recipe
- Simple & Quick: This cake comes together in just about 20 minutes of prep time, making it perfect for both novice bakers and seasoned pros.
- Irresistible Flavor: The use of pure vanilla extract lends a rich and genuinely delightful taste, while the texture is light, airy, and utterly satisfying.
- Eye-Catching Appeal: With its lovely layers and white frosting, this cake is sure to impress anyone at the dessert table.
- Flexible Serving: Whether it’s for birthdays, holidays, or just an ordinary Tuesday, this cake pairs beautifully with coffee or tea for any occasion.
- Diet-Friendly Options: You can easily adapt this recipe for gluten-free needs or experiment with dairy-free substitutions to cater to various dietary requirements.
Ingredients You’ll Need
- 2 cups all-purpose flour: This forms the cake’s base. Cake flour can also be used for an even lighter texture.
- 2 1/2 teaspoons baking powder: Always check the freshness of your baking powder to ensure the cake rises beautifully.
- 1/4 teaspoon kosher salt: Enhances flavor and balances the sweetness.
- 4 large eggs (room temperature): Room temperature eggs help to create a fluffier cake. Aim for eggs around 50-55g each.
- 1 1/2 cups caster sugar: This helps achieve that delicate sweetness. Regular granulated sugar can work too, but caster sugar dissolves quicker.
- 1/2 cup unsalted butter (cubed): This contributes richness and a moist texture. Cut into cubes for easier melting.
- 1 cup full-fat milk: Adds moisture and richness to the cake. You can replace it with almond or oat milk for a dairy-free version.
- 3 teaspoons high-quality vanilla extract: Opt for real vanilla for the best flavor. Artificial extracts won’t yield the same depth.
- 3 teaspoons vegetable or canola oil: This keeps the cake moist and adds to the tenderness.
- 2 sticks unsalted butter (softened): Ideal for the frosting, creating a creamy base. Soften it at room temperature for the best results.
- 1 lb powdered sugar (sifted): For a fluffy frosting, sift the sugar to eliminate clumps.
- 3 teaspoons vanilla extract: Adds additional flavor to the frosting, enhancing the overall experience.
- 2-4 tablespoons milk: Adjusts the thickness of the frosting; use as needed.
How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake
Preheat the Oven: Set your oven to 350°F (or 160°C if using a fan oven) and preheat it for about 20 minutes before you start mixing your batter.
Prepare Your Cake Pans: Grease two 8-inch round cake pans with unsalted butter, then line the bottoms with parchment paper. It’s best to use pans without a loose base if possible, as this helps the cake maintain its shape.
Whisk Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/4 teaspoon kosher salt. This step ensures an even distribution of your leavening agent for a beautifully risen cake.
Beat the Eggs: Take 4 large room-temperature eggs and beat them for 30 seconds on speed 6 of your stand mixer. This initial beating will aerate them to help your cake rise.
Incorporate Sugar Gradually: With the beater still running, slowly add 1 1/2 cups caster sugar over the span of 45 seconds. This method helps dissolve the sugar, resulting in a smooth batter.
Whip to Volume: Increase the mixer speed to 8 and continue beating for approximately 7 minutes until the mixture has tripled in volume and becomes pale and thick.
Heat Milk and Butter: While your egg mixture is whipping, combine 1/2 cup unsalted butter and 1 cup full-fat milk in a microwave-safe jug. Heat for about 2 minutes on high until the butter is melted, giving you a warm mixture to blend.
Gently Add Flour Mixture: Begin by sprinkling one-third of your flour mixture over the whipped eggs. Use the mixer on speed 1 for 5 seconds. Repeat by adding half of the remaining flour, mixing again for 5 seconds, and then finishing with the last bit of flour. Mix just until incorporated; stop mixing as soon as no flour is visible.
Combine Milk Mixture: Pour the warm milk and melted butter mixture, along with 3 teaspoons of vanilla extract and 3 teaspoons of vegetable oil, into the empty flour bowl.
Lighten the Batter: Scoop about 1 1/2 cups of the egg batter and mix it into the milk mixture using a whisk until smooth. This lightens the batter, making it easier to fold into the remaining egg mixture.
Combine Mixtures: Slowly, with the mixer on speed 1, pour the milk mixture back into the egg batter over roughly 15 seconds. Once combined, turn off the mixer and scrape the sides of the bowl to ensure everything is blended.
Pour Batter Into Pans: Divide the batter between the prepared cake pans.
Knock Out Bubbles: To remove any large air bubbles, gently bang each cake pan on your countertop 3 times.
Bake: Place the pans in your preheated oven and bake for about 30 minutes, or until the cake edges are a lovely golden brown and a toothpick inserted into the center comes out clean.
Cool: Once baked, remove the pans from the oven and let them cool in the pans for 15 minutes. After that, carefully turn them out onto cooling racks to cool completely. If you’re using them for layering, leave them upside down for flat layers.
Frost Your Cake: Wait until the cake layers have completely cooled. For frosting, start by beating 2 sticks of softened unsalted butter with a paddle attachment on high for about 3 minutes until it turns light and fluffy.
Incorporate Powdered Sugar: Gradually add in 1 lb of powdered sugar by introducing it in three separate batches. Beat on low to avoid a cloud of sugar, then switch to high speed and beat for another full 3 minutes until you achieve a fluffy frosting.
Finish with Flavor: Add 3 teaspoons of vanilla extract and 2-4 tablespoons of milk to adjust the frosting’s thickness before mixing for an additional 30 seconds.
Storing & Reheating
To keep your vanilla cake fresh, store it in an airtight container at room temperature for up to four days. If you opt for refrigeration, wrap it tightly with plastic wrap or in a container for up to a week. For longer storage, you can freeze the cake by wrapping it in plastic wrap and placing it in a freezer bag for up to three months. When ready to enjoy, allow it to thaw at room temperature or reheat gently in the microwave for about 10-15 seconds until just warm.
Chef’s Helpful Tips
- Ensure your eggs are at room temperature for better incorporation into the batter.
- To maintain moisture, do not overmix the batter once you add the flour. Just blend until you can’t see flour anymore.
- If your cake domes in the oven, level it while it’s still warm for a flat base perfect for frosting.
- Play with flavors! You can easily incorporate citrus zest, spices, or even chocolate if you’re feeling adventurous.
- Before frosting, ensure your cake layers have completely cooled to prevent melting the frosting.
This vanilla cake embodies what homemade desserts are all about: simplicity, flavor, and fulfilling pleasure. Not only does this easy homemade vanilla layer cake impress with its glorious taste and fluffy texture, but it also opens the door to creativity. I encourage you to explore and personalize it to make it your own. Enjoy each slice and the joy it brings—after all, cake is meant to be shared!
Recipe FAQs
Can I use margarine instead of unsalted butter?
Yes, you can substitute margarine for unsalted butter, but keep in mind that the taste and texture might be slightly different. The cake may also be less rich than when using butter.
How do I know when the cakes are done baking?
Insert a toothpick into the center of the cake; it should come out clean or with just a few crumbly bits attached. Additionally, the edges of the cake should appear golden and pull away slightly from the sides of the pan.
Can I freeze the assembled cake?
Yes, you can freeze an assembled cake. Just ensure it’s well-wrapped in plastic wrap and then foil to protect it from freezer burn. It can be stored in the freezer for up to three months. Just allow it to thaw in the refrigerator before serving to regain its texture.
What can I substitute for eggs in this recipe?
You can use applesauce or mashed bananas as substitutes, roughly 1/4 cup for each egg. However, this may affect the texture and flavor slightly, so adjust your expectations accordingly.
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📖 Recipe Card
Vanilla Cake | Easy Homemade Vanilla Layer Cake
- Prep Time: 20 minutes
- Cook Time: NO DATA
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Vanilla Cake is the ultimate treat for any occasion! It combines simple ingredients to create a fluffy, moist cake that stays fresh for days. Perfect for birthdays, gatherings, or just a sweet indulgence, this easy homemade recipe will impress your guests and satisfy your cravings.
Ingredients
- 2 cups plain / all purpose flour (cake flour ok too, note 1)
- 2 1/2 teaspoons baking powder (check it's still active, note 2)
- 1/4 tsp cooking salt (kosher salt)
- 4 large eggs (50 – 55g / 2 oz each), at room temp (note 3)
- 1 1/2 cups caster / superfine sugar (granulated/regular ok too, note 2)
- 115g / 1/2 cup unsalted butter , cut into 1.5cm / 1/2” cubes (or so)
- 1 cup milk , full fat (note 5)
- 3 tsp vanilla extract , the best you can afford (note 6)
- 3 tsp vegetable or canola oil (note 7)
- 225g / 2 sticks unsalted butter , softened
- 500g / 1 lb soft icing sugar / powdered sugar , sifted
- 3 tsp vanilla extract
- 2 – 4 tbsp milk , to adjust thickness
Instructions
- Preheat the oven to 180°C/350°F (160°C fan) for 20 minutes before preparing the batter. Ensure the oven shelf is positioned in the middle.
- Grease two 20cm / 8” cake pans with butter and line with parchment paper. It's best to use cake pans without a loose base.
Notes
Ensure your baking powder is active for the best rise.
Room temperature eggs will incorporate better into the mix.
Use high-quality vanilla extract for a richer flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
