Name: Vanilla Cake | Easy Homemade Vanilla Layer Cake
Prep time: 20 min
Cook time: PT-491731H48M38S
Cuisine: American
Ingredients: 2 cups plain / all purpose flour (cake flour ok too); 2 1/2 teaspoons baking powder; 1/4 tsp cooking salt (kosher salt); 4 large eggs (50 – 55g / 2 oz each), at room temp; 1 1/2 cups caster / superfine sugar (granulated/regular ok too); 115g / 1/2 cup unsalted butter , cut into 1.5cm / 1/2” cubes; 1 cup milk , full fat; 3 tsp vanilla extract , the best you can afford; 3 tsp vegetable or canola oil; 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

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There’s something truly comforting about a slice of homemade vanilla cake, isn’t there? This Vanilla Cake | Easy Homemade Vanilla Layer Cake recipe is the kind of dessert that evokes childhood memories of birthday parties, celebrations, and family gatherings. With its tender crumb and delightful vanilla flavor, it’s a cake that can effortlessly take center stage at any occasion. Imagine serving this to family and friends, each bite melting in their mouths, the aroma of vanilla wafting through your kitchen, and smiles spreading across their faces.

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
Vanilla Cake | Easy Homemade Vanilla Layer Cake

Vanilla Cake | Easy Homemade Vanilla Layer Cake

What sets this vanilla cake apart is its incredible moisture. Stays moist for four whole days, making it perfect for making ahead of time! You won’t need any fancy techniques or ingredients—just simple, wholesome staples that you likely already have in your pantry. Whether you’re a seasoned baker or just starting out, I assure you, this recipe will lead you to a deliciously satisfying result. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, you can whip up this delightful cake in no time.
Irresistible Flavor: The rich, buttery taste paired with quality vanilla makes every bite unforgettable.
Eye-Catching Appeal: Frosted to your liking, this cake is as beautiful as it is delicious, perfect for any occasion.
Flexible Serving: Great for birthdays, tea parties, or as an afternoon snack; it’s a versatile cake fit for any time.
Diet-Friendly Options: Easily adjust ingredients for gluten-free or dairy-free preferences without compromising flavor.

Ingredients You’ll Need

2 cups all-purpose flour (Cake flour can be substituted for a softer texture)
2 ½ teaspoons baking powder (Ensure freshness for the best rise)
¼ teaspoon kosher salt (Balances sweetness)
4 large eggs (Room temperature eggs maximize aeration)
1 ½ cups granulated sugar (Caster sugar can be used as a finer alternative)
1/2 cup unsalted butter (Cut into 1.5cm cubes for easy melting)
1 cup full-fat milk (Improves cake moisture)
3 teaspoons high-quality vanilla extract (The better the vanilla, the richer the flavor)
3 teaspoons vegetable or canola oil (Adds moisture without flavor)
2 sticks unsalted butter, softened (For frosting, makes it creamy)
1 lb powdered sugar, sifted (Creates the perfect fluffy frosting)
3 teaspoons vanilla extract (Reinforces the vanilla flavor in the frosting)
2-4 tablespoons milk (Adjusts frosting consistency)

How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake

Preheat the Oven: Begin by preheating your oven to 350°F (180°C). Allow it to warm up for about 20 minutes before you dive into mixing your batter to ensure an even bake.

Prepare Cake Pans: Grease two 8-inch cake pans with unsalted butter, then line the bottoms with parchment paper. Using pans without a loose base will help in achieving clean edges.

Combine 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. Setting these aside allows the leavening agent and salt to evenly distribute throughout the flour.

Beat Eggs: Using a stand mixer fitted with a whisk attachment, beat 4 large eggs on medium speed for about 30 seconds until frothy.

Incorporate Sugar: Gradually pour in 1 ½ cups of granulated sugar over about 45 seconds while the mixer is running. This slow addition will stabilize the eggs, ensuring a light and airy batter.

Whip Until Thick: Continue beating the mixture for approximately 7 minutes on high speed, until it has tripled in volume and turns pale and fluffy—a light mixture is key to a tender cake.

Melt Butter and Milk: While the eggs are beating, place ½ cup unsalted butter cubes and 1 cup full-fat milk in a microwave-safe jug. Heat them in the microwave for about 2 minutes until melted, stirring occasionally to combine.

Mix Dry into Wet Ingredients: Once your egg mixture is ready, sprinkle ⅓ of the flour mixture on top, mixing on low for just 5 seconds. Then, add half of the remaining flour and mix again for 5 seconds. Finally, add the rest and mix gently until you no longer see dry flour; do this quickly to avoid overworking the batter.

Combine Milk, Vanilla & Oil: Pour the hot milk mixture along with 3 teaspoons of vanilla extract and 3 teaspoons oil into the mixing bowl.

Lighten the Batter: Take about 1 ½ cups (or a couple of ladles) of the egg batter and whisk it into the warm milk mixture until smooth. This helps to lighten the heavier batter, allowing for easy incorporation.

Combine Mixtures: Gradually add the milk mixture back into the egg mixture while mixing on low speed. Do this carefully, and then stop as soon as everything is incorporated, scraping down the sides to ensure it’s mixed.

Pour and Prepare for Baking: Divide the batter evenly between the prepared cake pans. To release large bubbles, gently tap each pan on the counter a few times.

Bake the Cakes: Place in the preheated oven and bake for about 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool Completely: After baking, remove the cakes from the oven and let them sit in the pans for about 15 minutes. Then carefully turn them out onto cooling racks. If you’re making a layered cake, place the cakes upside down to cool—this helps prevent doming.

Frost and Assemble: Once the cakes are entirely cool, it’s time to frost! In a stand mixer, beat 2 sticks of softened unsalted butter for about 3 minutes on high speed until fluffy and pale. Gradually add 1 lb of powdered sugar in 3 batches, mixing slowly to avoid mess, then beat on high until light and airy. Add another 3 teaspoons of vanilla and 2-4 tablespoons of milk as needed to create a spreadable frosting.

Storing & Reheating

To maintain its deliciousness, store the vanilla cake in a sealed container at room temperature for up to 4 days. If you need to keep it longer, refrigerate it for up to a week. For longer preservation, you can freeze the layers wrapped in plastic wrap for up to 3 months. Just thaw in the fridge overnight before serving and refresh its flavor by lightly frosting it again if necessary.

Chef’s Helpful Tips

Use room temperature ingredients for better emulsification, particularly eggs and butter.
Avoid overmixing the batter to prevent a dense texture—mix just until combined.
If you notice the edges browning too quickly, consider covering the cake loosely with foil.
Make your own cake flour by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch for a lighter crumb.
Experiment with different frostings like cream cheese or flavored buttercream for a fun twist.

Basking in the deliciousness of vanilla cake is truly delightful. Let its rich flavors and moist texture steal the show at your next gathering. Baking this cake might just become a beloved routine in your kitchen.

How can I make my Vanilla Cake more flavorful?

Adding a splash of almond extract along with vanilla can elevate the flavor! Alternatively, fresh lemon zest adds a refreshing twist.

Can I make a gluten-free version of this Vanilla Cake?

Absolutely! Just swap the all-purpose flour with a gluten-free blend designed for baking. Ensure that it contains a stabilizer for the best results.

How do I prevent my cake from dome-ing?

Taking care to level off the batter in the pans and baking at a temperature that isn’t too high can help avoid dome-shaped cakes, allowing for nice, flat layers perfect for stacking.

What frosting pairs well with Vanilla Cake?

Classic buttercream is a favorite, but for something different, cream cheese frosting or whipped cream with fresh fruit can provide a lovely contrast to the sweetness of the cake.