Vanilla Cake | Easy Homemade Vanilla Layer Cake
My best Vanilla Cake is a delightful treat that brings a touch of sweetness to any occasion. This cake is not just beautifully soft and tender; it stays moist for an impressive four days, making it perfect for weekend gatherings or just a simple indulgence at home. With its subtle vanilla flavor and fluffy texture, this easy homemade vanilla layer cake will have you reminiscing about family celebrations and cozy evenings spent in the kitchen.
Table of Contents
When I first baked this Vanilla Cake, I was looking for a simple yet delicious dessert that would please everyone. I quickly discovered that this cake checks all the boxes: it’s easy to make, affordable, and incredibly satisfying. The layers are light but substantial, and they hold up beautifully under frosting or fresh cream and berries. I can’t wait for you to try this recipe; I’m sure it’ll become a cherished favorite in your home!
Why You’ll Love This Recipe
- Simple & Quick: In just 20 minutes of prep time, you can whip up a delightful cake that will impress everyone.
- Irresistible Flavor: The rich vanilla aroma combined with a moist crumb creates a cake that’s simply heavenly.
- Eye-Catching Appeal: Stack the layers high and frost generously for an impressive dessert centerpiece.
- Flexible Serving: Perfect for birthdays, anniversaries, or just a treat with your coffee in the afternoon.
- Diet-Friendly Options: The recipe can easily be adapted for gluten-free or dairy-free diets, so everyone can enjoy a slice!
Ingredients You’ll Need
- 2 cups all-purpose flour: All-purpose flour works well, but cake flour can make your cake even softer. Ensure it’s fresh for the best results.
- 2 1/2 teaspoons baking powder: Check the expiration date for active leavening; otherwise, your cake may not rise.
- 1/4 teaspoon kosher salt: A little salt balances the sweetness and enhances the flavors.
- 4 large eggs: At room temperature, eggs help create a light and airy texture. Use eggs around 50-55 grams each for consistency.
- 1 1/2 cups granulated sugar: While caster sugar is preferable, granulated sugar will work just fine.
- 1/2 cup unsalted butter: Cut into small cubes, unsalted butter adds richness and moisture.
- 1 cup full-fat milk: Using whole milk gives the cake a moist crumb and enhances flavor.
- 3 teaspoons vanilla extract: Opt for pure vanilla extract for the best flavor; the quality truly matters here!
- 3 teaspoons vegetable or canola oil: This provides additional moisture and tenderness.
- 225g (2 sticks) unsalted butter, softened: This is for your frosting—make sure it’s really soft for a smooth mix.
- 1 pound powdered sugar: Sifted to ensure a creamy, lump-free frosting.
- 3 teaspoons vanilla extract: Again, use quality extract to make your frosting sing with flavor.
- 2–4 tablespoons milk: This helps adjust the frosting to your desired consistency.
How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake
Preheat the oven: Begin by preheating your oven to 350°F (180°C) and placing the oven rack in the center. Let it heat for about 20 minutes.
Prepare the pans: Grease two 8-inch round cake pans with a bit of butter, then line the bottoms with parchment paper. This ensures the cakes release easily after baking.
Mix the dry ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of kosher salt. Set this mixture aside.
Beat the eggs: Using a stand mixer with a whisk attachment or a hand mixer, beat 4 large eggs for 30 seconds on high speed.
Add the sugar slowly: Gradually pour in the 1 1/2 cups of granulated sugar over 45 seconds while the mixer is still running.
Whip until fluffy: Increase the mixer speed to high and beat the egg and sugar mixture for about 7 minutes, or until it has tripled in volume and looks pale and fluffy.
Heat the milk and butter: In a heatproof jug, combine 1/2 cup of unsalted butter cubes and 1 cup of full-fat milk. Microwave on high for 2 minutes until the butter melts (or heat gently on the stove).
Incorporate flour gradually: With the egg mixture whipped, scatter one-third of the flour mixture over the top. Mix on low speed for 5 seconds before adding half of the remaining flour. Mix again for 5 seconds, then add the final third of the flour and mix for 5–10 seconds until just combined.
Combine wet ingredients: Pour the melted milk-butter mixture along with 3 teaspoons of vanilla extract and 3 teaspoons of vegetable or canola oil into the flour bowl.
Lighten the batter: Whisk about 1 1/2 cups of the fluffy egg batter into the milk mixture until smooth and foamy. Don’t worry about being too precise; just mix well.
Blend wet and dry: Turn the mixer to low and slowly pour in the milk mixture over 15 seconds, then turn off the mixer. Scrape down the bowl to ensure everything is incorporated and mix for an additional 10 seconds.
Fill the prepared pans: Divide the batter equally between the two prepared cake pans and smooth the tops down gently.
Knock out bubbles: Bang each pan down on the counter three times to release any air bubbles trapped in the batter.
Bake: Place the pans in the preheated oven and bake for around 30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Cool the cakes: After baking, let the cakes cool in their pans for 15 minutes. Turn them out onto cooling racks, placing them upside-down for even cooling, which helps achieve flat layers.
Frost the cake: Once completely cooled, you can frost the layers with your favorite frosting or top them with cream and fresh berries.
Make the frosting: In a stand mixer, beat 225g of softened unsalted butter on high for 3 minutes until fluffy, then gradually add in the sifted powdered sugar in three batches. After it’s blended, mix on high for another 3 minutes. Add 3 teaspoons of vanilla and 2–4 tablespoons of milk to reach desired consistency before using.
Storing & Reheating
Store your Vanilla Cake at room temperature for up to 4 days in an airtight container. If you need to keep it longer, refrigerate it for up to a week. For freezing, wrap individual slices tightly in plastic wrap and foil, storing for up to 3 months. Reheat in the microwave for about 15 seconds, but be mindful that prolonged exposure can affect texture.
Chef’s Helpful Tips
- Ensure your eggs are at room temperature to achieve a fluffier cake.
- Don’t over-mix once the flour is added; otherwise, the cake might become dense.
- If the cake domes on top as it bakes, gently level it with a serrated knife after cooling for even layers.
- For added depth of flavor, consider using a few drops of almond extract alongside the vanilla.
- You can also substitute half of the granulated sugar with brown sugar for a richer taste.
Baking this Vanilla Cake is a straightforward and rewarding experience, perfect for novices and seasoned bakers alike. The moist, fluffy cake can effortlessly handle various frostings or toppings, ensuring personalization and fun. Don’t hesitate to experiment with your favorite flavors or added decorations; the possibilities are endless, and I bet you’ll enjoy every slice of this delightful creation. Whether you’re having friends over or just treating yourself, this Easy Homemade Vanilla Layer Cake is sure to bring smiles and sweet memories.
Recipe FAQs
Can I use gluten-free flour in this recipe?
Absolutely! You can substitute all-purpose flour with a 1-to-1 gluten-free flour blend. Just make sure they contain xanthan gum if your blend doesn’t already include it.
How do I make my Vanilla Cake more moist?
To ensure maximum moisture, avoid overmixing the batter after adding the flour. Additionally, taking the cake out of the oven just as it turns golden and using full-fat ingredients will keep it moist.
Can I freeze this Vanilla Cake?
Yes! Wrap individual slices tightly in plastic wrap followed by foil, and store them in a freezer bag. They can be frozen for up to three months.
What frosting pairs well with this cake?
This Vanilla Cake is delicious with classic buttercream frosting, cream cheese frosting for a tangy twist, or even whipped cream topped with fresh berries. Get creative and enjoy!
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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: Desserts
- Method: Baking
- Cuisine: American
Description
This Vanilla Cake boasts an irresistible flavor and stays moist for four days. It’s perfect for any occasion, featuring a blend of simple ingredients like eggs, milk, and the finest vanilla for a tasty treat that everyone will enjoy!
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 unsalted butter, cut into cubes
- 1 cup milk, full fat
- 3 tsp vanilla extract
- 3 tsp vegetable or canola oil
- 225g unsalted butter, softened
- 500g soft icing sugar / powdered sugar, sifted
- 3 tsp vanilla extract
- 2 – 4 tbsp milk, to adjust thickness
Instructions
- Preheat the oven to 180°C/350°F (160°C fan) and let it warm for 20 minutes before making the batter. Ensure the shelf is in the middle of the oven.
- Grease two 20cm / 8” cake pans with butter and line them with parchment paper. It’s best to use pans without a loose base.
Notes
For best results, ensure your baking powder is still active to achieve a fluffy cake.
Using room temperature eggs helps incorporate air and creates a lighter batter.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
