Homemade Vanilla Cake Recipe

There’s something magical about baking a cake.

The way the kitchen fills with warmth and the exciting aroma of vanilla, the satisfaction of watching ingredients transform into something beautiful and delicious.

Baking is more than just a skill; it’s a form of love.

Whether it’s for a birthday, a special occasion, or simply because you’re craving a "treat-yourself" moment, few things beat the delight of a homemade vanilla cake.

Why I Like This Vanilla Cake

For me, baking vanilla cakes brings back memories of my childhood kitchen, where my grandmother used to whip up the simplest yet most delectable vanilla cake I had ever tasted.

No fancy ingredients, just basic pantry staples, but the result was always heavenly.

That first bite was always perfect—a soft, buttery, sweet slice that melted in my mouth. It was pure comfort and happiness wrapped in golden layers.

What Makes This Cake Special?

In this blog post, I’ll guide you through a tried-and-true vanilla cake recipe that you can master at home.

Whether you’re a seasoned baker or just getting started, this recipe is both easy to follow and versatile.

And the best part?

I’ll share some tips on how to make it fit your dietary needs with gluten-free, dairy-free, and vegan options.

You’ll also get frosting ideas and decoration tips to make your cake as beautiful as it is delicious. Let’s dive into this timeless dessert!

Ingredients You’ll Need

2 ½ teaspoons baking powder
2 ½ cups (315 grams) of all-purpose flour.
½ teaspoon salt
1 cup (225g) unsalted butter, softened (You can substitute with vegan butter or margarine for a dairy-free version.)
1 ½ cups (300g) granulated sugar
4 large eggs (For a vegan alternative, you can use 1 cup of unsweetened applesauce or a combination of flaxseed and water.)
1 tablespoon pure vanilla extract
1 cup (240ml) whole milk (For a dairy-free option, you can use almond milk, soy milk, or any plant-based milk alternative.)
Optional: ¼ cup (60ml) sour cream (This adds extra moisture to the cake, but you can skip it or use a plant-based alternative like coconut yogurt for a dairy-free cake.)

For Gluten-Free or Vegan Substitutes:

Gluten-free flour: Use a gluten-free 1:1 baking flour blend to replace the all-purpose flour.

Vegan: Use vegan butter and replace eggs with applesauce or flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg).

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How to Make Vanilla Cake

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray. Then, line the bottom of each pan with parchment paper to ensure easy removal of the cake layers after baking.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agents and remove any lumps in the flour, which leads to a fluffier cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer (or stand mixer) to cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes on medium speed. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary to make sure everything is fully incorporated.

Step 4: Add Vanilla and Dry Ingredients

Add the vanilla extract to the butter and egg mixture. Gradually add the dry ingredients in three additions, alternating with the milk (start and end with the dry ingredients). Mix on low speed until just combined. Be careful not to overmix, as this can cause the cake to become dense. If you’re using sour cream, fold it into the batter at this point.

Step 5: Bake the Cake

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

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Vanilla Cake Frosting Options

Classic Buttercream: A simple vanilla buttercream (made with butter, powdered sugar, vanilla extract, and a splash of milk) pairs beautifully with this cake. For a lighter option, you can use whipped cream frosting.

Cream Cheese Frosting: Tangy cream cheese frosting adds a rich contrast to the sweet vanilla cake.

Ganache: For a more decadent finish, drizzle the cake with a silky chocolate ganache.

Decoration Ideas

Fresh Fruit: Top your cake with seasonal berries like strawberries, blueberries, or raspberries. This not only adds color but also a fresh, slightly tart contrast to the sweetness.

Edible Flowers: Decorate your cake with edible flowers like lavender, pansies, or rose petals for an elegant touch.

Sprinkles: Classic rainbow sprinkles can bring a fun and festive vibe to the cake, making it perfect for birthdays or celebrations.

Pitfalls and How to Overcome Them

Overmixing the Batter: Overmixing can lead to a dense cake. Mix the batter only until the ingredients are combined.

Dry Cake: If your cake turns out dry, it could be due to overbaking. Keep a close eye on the baking time, and check the cake a few minutes before the recommended time to avoid overcooking.

Flat Cake: Ensure that your baking powder is fresh. Expired leavening agents can cause your cake to not rise properly.

Storage Tips

Storing: Once frosted, store your cake in an airtight container at room temperature for up to two days, or in the fridge for up to five days. If you’re making the cake in advance, you can wrap the unfrosted layers tightly in plastic wrap and freeze them for up to three months.

Pairing and Serving Ideas: Vanilla cake pairs wonderfully with coffee or a glass of milk. For a more indulgent dessert, serve slices with a scoop of vanilla or chocolate ice cream. You can also drizzle a slice with caramel sauce or fruit compote for added flavor.

FAQs

Q: Can I make this cake gluten-free?
A: Absolutely! Simply substitute the all-purpose flour with a gluten-free 1:1 baking blend. Ensure that the rest of your ingredients, like baking powder, are also gluten-free.

Q: What’s the best way to make this cake dairy-free?
A: You can use vegan butter or margarine instead of regular butter, and swap the milk with any plant-based milk, such as almond or oat milk.

Q: How do I prevent my cake from sticking to the pan?
A: Always grease your pans and line the bottoms with parchment paper. This ensures that the cake layers come out cleanly every time.

Q: Can I freeze this cake?
A: Yes! You can freeze unfrosted cake layers. Wrap them tightly in plastic wrap and store them in the freezer for up to three months. When ready to use, thaw them at room temperature before frosting.

Q: How do I make my cake moist?
A: Using ingredients like sour cream or yogurt can add moisture to the cake. Also, be mindful of the baking time—overbaking can dry out the cake.

Baking a homemade vanilla cake is an act of love, whether it’s for a special occasion or a simple weekend indulgence.

This recipe is versatile, easy to follow, and sure to impress anyone lucky enough to have a slice.

Happy baking!

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