This easy vanilla cake is soft, fluffy, and bursting with rich vanilla flavor. Perfect for birthdays, celebrations, or just because, this homemade cake is simple to make with basic ingredients and delivers a deliciously moist texture every time.
Why You’ll Love This Recipe
- Simple and classic – A timeless vanilla flavor that everyone loves
- Easy to make – No special techniques or equipment needed
- Soft and moist – Perfect texture with every bite
- Versatile – Great on its own or with your favorite frosting
- Perfect for any occasion – Ideal for birthdays, tea parties, or everyday treats
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Sugar
- Eggs
- Vanilla extract
- Milk
Directions
- Preheat the oven – Set to 350°F (175°C). Grease and flour a cake pan.
- Mix the dry ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar – Beat softened butter and sugar until light and fluffy.
- Add eggs and vanilla – Mix in eggs one at a time, then add vanilla extract.
- Combine wet and dry ingredients – Alternate adding the flour mixture and milk, mixing just until combined.
- Bake – Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool and serve – Let the cake cool before frosting or serving.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 10 minutes
- Bake Time: 30–35 minutes
- Total Time: 40–45 minutes
Variations
- Lemon Vanilla Cake: Add a teaspoon of lemon zest for a fresh citrus twist.
- Chocolate Swirl: Swirl in melted chocolate for a marbled effect.
- Berry Delight: Fold in fresh or frozen berries before baking.
- Gluten-Free Option: Use a gluten-free flour blend.
- Extra Moist Cake: Substitute part of the milk with sour cream or yogurt.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw before serving.
- Reheating: Microwave individual slices for 10–15 seconds for a fresh taste.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes! Cake flour makes the cake even lighter and fluffier.
How do I make sure my cake stays moist?
Do not overmix the batter, and avoid overbaking. Adding a bit of sour cream or yogurt helps.
What’s the best frosting for this cake?
Vanilla buttercream, cream cheese frosting, or chocolate ganache work beautifully.
Can I make this into cupcakes?
Yes! Bake in a muffin tin at 350°F for about 18–20 minutes.
What size pan should I use?
A standard 8- or 9-inch round cake pan works best.
How do I prevent my cake from sticking to the pan?
Grease the pan well and line the bottom with parchment paper.
Can I add sprinkles to make it a funfetti cake?
Absolutely! Fold in about ½ cup of sprinkles for a fun look.
What’s the best way to level a cake before frosting?
Use a serrated knife to trim the top for an even surface.
Can I make this cake dairy-free?
Yes! Use dairy-free butter and milk alternatives like almond or oat milk.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean.
Conclusion
This easy vanilla cake is a foolproof recipe that delivers a soft, moist, and flavorful cake every time. Whether served plain or with frosting, it’s a delightful treat perfect for any occasion. Try different variations and enjoy a homemade classic that never goes out of style!
Print
Easy Vanilla Cake
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic vanilla cake that’s moist, tender, and full of rich vanilla flavor. This straightforward recipe is perfect for both novice and experienced bakers, making it an ideal choice for birthdays, celebrations, or simply satisfying a sweet craving.
Ingredients
- 1 cup (226 grams) unsalted butter, softened to room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2 3/4 cups (330 grams) cake flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole milk, at room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch rectangular pan.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 4-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the butter-sugar mixture in three parts, alternating with the milk in two parts (beginning and ending with the dry ingredients). Mix until just combined after each addition, being careful not to overmix.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting or serving.
Notes
- Cake Flour: Using cake flour results in a finer, more tender crumb. If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing those 2 tablespoons with cornstarch. Sift this mixture well before using.
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature. This helps create a smoother batter and results in a more even bake.
- Storage: The cake can be stored at room temperature, covered, for up to 2 days. For longer storage, keep it refrigerated for up to a week, bringing slices to room temperature before serving.