Vanilla Cake | Easy Homemade Vanilla Layer Cake
There’s something truly special about a homemade vanilla cake, isn’t there? The way it springs back to life when you press gently into its soft, tender crumb, or how the intoxicating aroma of vanilla fills the air as it bakes — it’s simply irresistible. This easy homemade vanilla layer cake is that comforting treat we all crave, whether it’s for a birthday celebration, a quiet Sunday afternoon, or just because you deserve something sweet.
Table of Contents
The sheer simplicity of this recipe might surprise you, especially considering how delicious the end result is. With just a handful of ingredients and a straightforward process, you can create a moist cake that stays fresh for days. Trust me when I say this: once you’ve tasted this delicate vanilla cake, store-bought versions will pale in comparison. I couldn’t be more excited for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 50 minutes, this cake is perfect for both novice and seasoned bakers.
- Irresistible Flavor: Rich vanilla flavor paired with a soft crumb creates a dessert that’s perfect for every palate.
- Eye-Catching Appeal: Tall layers frosted beautifully lend themselves to an impressive presentation that’s sure to wow!
- Flexible Serving: Ideal for any celebration or a cozy family dinner, it’s versatile enough for any occasion.
- Diet-Friendly Options: Easily adaptable for gluten-free by using a 1:1 gluten-free flour blend.
Ingredients You’ll Need
- 2 cups all-purpose flour: Essential for the cake’s structure, you can substitute with cake flour for a lighter texture if you prefer.
- 2 ½ teaspoons baking powder: This leavening agent creates that coveted rise—just be sure it’s fresh for the best results.
- ¼ teaspoon kosher salt: Balances sweetness in the cake and enhances overall flavor without being too forward.
- 4 large eggs, at room temperature (50-55g each): These are vital for moisture and stability in the batter.
- 1 ½ cups granulated sugar: Adds sweetness and moisture; caster sugar can also be used for a finer crumb.
- ½ cup unsalted butter (115g), cubed: Make sure to use unsalted to control the saltiness of your cake.
- 1 cup whole milk: Full-fat milk keeps the cake moist; almond or coconut milk could work as alternatives.
- 3 teaspoons high-quality vanilla extract: The star flavor; using pure extract makes a noticeable difference in taste.
- 3 teaspoons vegetable oil: Enhances moisture and ensures a tender crumb.
- 225g / 2 sticks unsalted butter, softened: Used in the frosting, it should be at room temperature for a smooth texture.
- 500g / 1 lb sifted powdered sugar: This gives your frosting the right sweetness and texture; sifting helps avoid lumps.
- 3 teaspoons vanilla extract: A delightful addition to the frosting for that consistent vanilla flavor throughout.
- 2-4 tablespoons milk: Adjust quantities to achieve desired frosting thickness.
How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake
Preheat Oven: Set your oven to 350°F (180°C) and let it warm up for about 20 minutes. This is crucial for even baking, so don’t skip this step!
Prepare Cake Pans: Grease two 8-inch (20cm) cake pans with butter and line them with parchment paper. This ensures easy release post-baking and also helps the cake maintain its shape.
Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ¼ teaspoon of kosher salt. This helps to evenly distribute the leavening agent. Set the mixture aside.
Beat Eggs: In a stand mixer fitted with a whisk attachment, beat 4 large eggs on medium speed for 30 seconds until slightly foamy.
Add Sugar Slowly: Gradually pour in 1 ½ cups of granulated sugar while the mixer is still running. This process takes about 45 seconds.
Increase Volume: Beat the egg and sugar mixture for approximately 7 minutes on high speed. You’re aiming for a light, fluffy texture that has tripled in volume and turned a pale color.
Heat Milk & Butter: While the egg mixture beats, combine ½ cup of cubed unsalted butter and 1 cup of whole milk in a heatproof jug and microwave on high for about 2 minutes until melted. Alternatively, melt on the stove if you prefer.
Combine Dry and Wet Ingredients: Gently scatter ⅓ of the flour mixture over the whipped eggs, mixing on low speed for just 5 seconds. Add half of the remaining flour and mix for another 5 seconds. Finally, incorporate the last portion of flour and blend until just combined—be cautious not to overmix!
Add Milk Mixture: Pour the warm milk mixture, along with 3 teaspoons of vanilla extract and 3 teaspoons of vegetable oil, into the flour bowl.
Lighten the Batter: Take about 1 ½ cups (or 2 ladles) of the egg batter and blend it into the milk mixture using a whisk. This lightens the milk mixture and makes it easier to fold back into the egg batter.
Incorporate the Milk Mixture: With the stand mixer still on low speed, pour the milk mixture back into the egg batter gradually over 15 seconds, then turn off the mixer.
Final Mixing: Scrape down the sides of the bowl and mix again on low speed for about 10 seconds until fully smooth and pourable.
Pour into Pans: Divide the batter evenly between the prepared cake pans, using a spatula for smoothing the top.
Release Bubbles: To eliminate any large air bubbles, gently bang each cake pan on the counter three times.
Bake: Place the pans in the oven and bake for about 30 minutes, or until they turn golden brown and a toothpick inserted into the center comes out clean.
Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 15 minutes. After that, gently turn them out onto cooling racks, ensuring they cool completely upside down to help flatten any domes.
Frost Your Cake: Once completely cool, whip up your frosting by beating 2 sticks of softened unsalted butter on high for about 3 minutes until fluffy and pale. Gradually mix in the 1 lb of sifted powdered sugar in three parts to avoid clouding your kitchen. Once mostly mixed, beat on high for another 3 minutes until it’s super fluffy.
Add Final Touches: Mix in 3 teaspoons of vanilla extract and add milk to adjust the consistency. Make it soft enough for spreading or piping, and use it immediately to frost your cooled cake.
Storing & Reheating
Store your vanilla cake at room temperature for up to four days in a cake dome or airtight container. If refrigerating, place it in a container for better moisture retention for about a week. You can freeze leftover slices by wrapping them tightly in plastic wrap and then placing them in a freezer bag for up to three months. When ready to enjoy, just thaw at room temperature, though be aware the texture might slightly change. A quick re-whip of the frosting can reinvigorate its fluffiness!
Chef’s Helpful Tips
- Ensure your eggs are at room temperature before starting; they’ll beat up lighter and fluffier!
- Avoid overmixing the batter after adding the dry ingredients to keep the cake tender.
- If you notice a slight dome on top when cooling, cooling upside down will flatten it, making for neat layers when frosting.
- If the batter feels too thick, a splash more of milk can help loosen it for easier pouring.
- Always sift your powdered sugar for lump-free frosting.
- Try making this cake the day before an event—it actually tastes better after resting!
Light, moist, and wonderfully flavorful, this vanilla cake will please everyone at your table. There’s something so rewarding about creating such a beautifully layered cake with minimal fuss. So go ahead, gather your ingredients, roll up your sleeves, and whip up a homemade vanilla cake that will have everyone coming back for seconds. Enjoy every delightful crumb!
Recipe FAQs
What’s the best way to avoid dry cake?
To prevent dryness, avoid overbaking. Check your cake a few minutes before the suggested time, and remember that every oven is different. If using whole eggs that are room temperature, they will incorporate air more easily, giving you a lighter cake.
How can I make the frosting colorful?
You can easily tint the frosting with food coloring! Start with just a drop or two and mix until you reach your desired shade. Gel colors work best for vivid results without altering the frosting’s texture.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake layers a day in advance and leave them wrapped tightly in the fridge. Frost it just before serving for the freshest taste.
What’s the difference between cake flour and all-purpose flour?
Cake flour is finer and has a lower protein content, resulting in a softer crumb. It’s great for lighter cakes, but all-purpose flour will still yield a delightful cake as well!
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📖 Recipe Card
Vanilla Cake | Easy Homemade Vanilla Layer Cake
- Prep Time: 20 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
Description
This Vanilla Cake is not just any dessert—it’s a moist, flavorful delight that stays fresh for days. Made with simple ingredients like flour, eggs, and a hint of vanilla, it’s perfect for any gathering or as a sweet treat at home. Easy to prepare, this cake will surely impress your guests with its soft texture and delicious taste.
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
- 3 tsp vanilla extract
- 2 – 4 tbsp milk
Instructions
- Preheat your oven to 180°C/350°F (160°C fan) for 20 minutes before preparing the batter. Make sure to position the oven shelf in the center.
- Grease two 20cm/8” cake pans with butter and line the bottom with parchment or baking paper. It's best to use cake pans without loose bases whenever you can.
Notes
Make sure your baking powder is still active for the best rise.
It’s helpful to bring your eggs to room temperature for better mixing.
Adjust the milk in the icing to achieve your desired thickness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
