Name: Vanilla Cake | Easy Homemade Vanilla Layer Cake
Prep time: 20 min
Cook time: PT-491727H11M49S
Cuisine: American
Ingredients: 2 cups plain / all purpose flour; 2 1/2 teaspoons baking powder; 1/4 tsp cooking salt; 4 large eggs, at room temp; 1 1/2 cups caster / superfine sugar; 115g / 1/2 cup unsalted butter, cut into cubes; 1 cup milk, full fat; 3 tsp vanilla extract; 3 tsp vegetable or canola oil; 225g / 2 sticks unsalted butter, softened; 500g / 1 lb soft icing sugar, sifted; 3 tsp vanilla extract; 2 – 4 tbsp milk, to adjust thickness

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Soft, fluffy, and delicately sweet, this Vanilla Cake is the epitome of homestyle baking. With a moist crumb that stays fresh for days, it’s the kind of cake that makes every celebration feel a little more special. Whether you’re planning a birthday party or just want to treat yourself, this easy homemade vanilla layer cake has you covered. This isn’t your typical dry slice you find at some bakeries; each bite is a testament to the magic of simple ingredients coming together to create something extraordinary.

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
Recipe FAQs
Vanilla Cake | Easy Homemade Vanilla Layer Cake

Vanilla Cake | Easy Homemade Vanilla Layer Cake

I’ll never forget the first time I made this Vanilla Cake. It was a rainy afternoon, and I found myself yearning for something comforting and sweet. As I mixed the batter, the air filled with the aroma of vanilla and baking, instantly brightening my mood. Not only did my family devour it that day, but they kept asking for more long after it was gone. Trust me, once you try making this Vanilla Cake yourself, you’ll wonder how you ever settled for store-bought!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 20 minutes, perfect for unexpected guests or craving a sweet treat!
Irresistible Flavor: The combination of vanilla and butter creates a heavenly aroma and deliciously sweet flavor.
Eye-Catching Appeal: Layer it with frosting or fresh berries for a stunning dessert that impresses everyone.
Flexible Serving: This cake shines at birthdays, brunches, or just as an everyday dessert.
Diet-Friendly Options: Easily adapt with gluten-free flour or dairy-free milk alternatives for a broader audience.

Ingredients You’ll Need

2 cups all-purpose flour: This forms the cake base. Substituting with cake flour can make it even lighter.
2 1/2 teaspoons baking powder: This gives the cake its rise. Always double-check its freshness before using.
1/4 teaspoon kosher salt: Enhances flavor and balances sweetness.
4 large eggs (room temp): Eggs contribute to moisture and structure. Pull them from the fridge a bit earlier or briefly warm in a bowl of warm water.
1 1/2 cups caster sugar: This superfine sugar integrates better for a smoother batter. Granulated sugar works if you can’t find caster.
1/2 cup unsalted butter (1 stick): Ensure it’s cut into cubes and at room temperature for seamless mixing.
1 cup full-fat milk: The fat adds richness; alternatives like almond milk or oat milk can also work.
3 teaspoons vanilla extract: The backbone of flavor in this recipe. Choose pure extract for the best quality.
3 teaspoons vegetable or canola oil: A touch of oil keeps the cake moist and tender.
2 sticks unsalted butter (softened): Used for frosting, it should also be at room temperature for optimal mixability.
1 lb powdered sugar: For just the right amount of sweetness in your frosting. Make sure to sift for a smoother texture.
Additional vanilla extract for frosting: Enhances the taste; don’t skip this!
2-4 tablespoons milk for frosting: Adjust according to your desired fluffiness and spreadability.

How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake

Preheat Oven: Start by preheating your oven to 350°F (or 325°F for convection) for about 20 minutes, ensuring it’s ready when your batter is mixed.

Prepare Cake Pans: Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper. This prevents sticking and helps with easy release.

Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 2 1/2 teaspoons baking powder, and 1/4 teaspoon kosher salt until well combined.

Beat the Eggs: In a stand mixer fitted with a whisk attachment, beat 4 large eggs at high speed for about 30 seconds. This initial whisking helps incorporate air, setting the base for a fluffy cake.

Add Sugar Slowly: Gradually pour in 1 1/2 cups of caster sugar while the mixer is running. This should take about 45 seconds.

Whip Until Fluffy: Continue mixing on high for about 7 minutes until the mixture has tripled in volume and is light and airy. This step is crucial for the cake’s texture.

Melt the Milk and Butter: While the egg mixture is beating, combine 1/2 cup unsalted butter and 1 cup full-fat milk in a heatproof jug. Microwave for about 2 minutes until melted, or melt on the stove for two to three minutes.

Incorporate Flour: Once the egg batter is ready, sift about a third of the dry flour mixture over it and mix on low speed. After about 5 seconds, add half of the remaining flour, mix for another 5 seconds, then add the last portion of flour. Mix gently until just combined.

Combine Wet Ingredients: Pour the hot milk mixture and add 3 teaspoons of vanilla extract and 3 teaspoons of vegetable or canola oil into the flour mixture.

Lighten the Batter: Take about 1 1/2 cups of the egg batter and whisk it into the milk mixture until smooth. This step helps blend everything without deflating the airy base.

Mix Everything Together: Turn the mixer back on to a low speed and slowly pour the milk mixture into the egg batter over the course of 15 seconds. You’ll want to carefully blend this without overmixing.

Pour Batter: Divide the cake batter evenly between the prepared cake pans.

Knock Air Bubbles Out: Give each filled cake pan a gentle bang on the counter three times. This releases large air bubbles that could create holes in your beautiful layers.

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

Cool: Remove from the oven and let them cool in the pans for about 15 minutes. Then turn them out onto a wire rack to cool completely—if making layers, resting them upside down creates perfectly flat tops.

Frost the Cake: Once completely cool, spread your favorite frosting over the layers. A classic buttercream made with 2 sticks of softened butter, 1 lb of sifted powdered sugar, 3 teaspoons of vanilla extract, and enough milk for the desired consistency makes a perfect pairing.

Fluff the Frosting: Beat the butter in a stand mixer on high for 3 minutes until it turns light in color. Gradually add the powdered sugar in three parts, ensuring not to create a cloud of sugar.

Final Mixing: Once combined, add 3 teaspoons of vanilla and beat for an additional 30 seconds, adding milk if needed to reach a soft, spreadable consistency.

Storing & Reheating

To keep your vanilla cake moist, store it at room temperature in an airtight container for up to four days. If refrigerating, use a cake keeper or tightly wrap in plastic wrap. For longer storage, freeze the unfrosted cake layers for up to three months. When ready to enjoy, simply thaw at room temperature. You may notice a slight change in texture, but popping it in the oven at 350°F for about 10-15 minutes can help refresh the cake’s moisture.

Chef’s Helpful Tips

Make sure your eggs and butter are at room temperature for better mixing and consistent baking results.
Keep an eye on the baking time, as ovens can vary. A toothpick inserted in the center should come out clean for a perfectly baked cake.
If there’s a dome on top of your cake layers, consider leveling them with a serrated knife for a neater presentation.
For a richer flavor, consider adding the zest of a lemon or orange to the batter for a citrusy twist.
If you plan to frost the cake later, you can make the cake layers ahead of time and freeze them without frosting. Just wrap well to avoid freezer burn.

There’s nothing quite like enjoying a slice of cake that you’ve made yourself. The magic of this Vanilla Cake lies not just in its taste but in the warmth and love infused into every layer. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a delightful treat. Happy baking!

Recipe FAQs

Can I make this cake in advance?

Absolutely! You can prepare the cake layers a day or two ahead. Just store them wrapped in plastic wrap at room temperature for two days or refrigerate them. You can also freeze the layers for up to three months—just make sure to let them cool completely before wrapping.

What’s the best way to frost this cake?

For the best results, frost the cake when it’s completely cool. Use a crumb coat first, which is a thin layer of frosting that traps crumbs. Chill for about 30 minutes, then frost with a thicker layer of your favorite frosting for a clean finish.

Can I substitute the milk or eggs for dairy-free options?

Yes! You can use almond, soy, or oat milk as a substitute for full-fat milk. Flaxseed meal mixed with water or egg replacer can replace the eggs if you’re looking for a vegan-friendly option, but the texture may vary slightly.

How do I make this into a chocolate cake?

To transform this vanilla cake into a chocolate version, simply substitute 1/2 cup of the all-purpose flour with 1/2 cup of cocoa powder. The cake will have a wonderful chocolate richness while still maintaining moisture and tenderness.