Thank you so much for being here! I’m thrilled to share my warm, family‑favorite Classic Vanilla Cake recipe with you—this moist, flavorful cake is a true crowd‑pleaser that’s perfect for birthdays, cozy brunches, or any joyful occasion. And yes—you’ll find that this recipe is all about classic, comforting vanilla bliss. Ready to bake? Don’t forget to subscribe for more recipes by email!
Overview of Recipe Content
This Classic Vanilla Cake fits right into the world of simple yet elegant desserts. With staple pantry ingredients and a buttery, tender crumb, it’s perfect as an everyday treat or a blank canvas for creative decoration.
Why You’ll Love It
- Easy to make with standard ingredients
- Butter‑rich and delightfully moist
- Perfect vanilla flavor that pairs beautifully with any frosting or topping
What It Tastes Like
Creamy, sweet vanilla in every forkful, with a soft, tender crumb and buttery finish—like a hug from your nonna in cake form!
Ingredients (for one 9‑inch layer cake)
- 2½ cups all‑purpose flour
- 1¼ Tbsp baking powder (1 Tbsp called)
- ½ tsp salt
- 1½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 Tbsp pure vanilla extract
Tools Needed
- 9″ round cake pans (2 pans or one large, greased & lined)
- Stand mixer or hand mixer
- Mixing bowls, spatula, whisk
- Cooling rack
Suggested Substitutions/Additions
- Substitute butter with coconut oil for dairy‑free
- Use almond milk (or other plant milk) instead of whole milk
- Add a pinch of nutmeg or lemon zest for a twist
- Fold in chocolate chips, berries, or sprinkles for fun variants
How to Make Classic Vanilla Cake
- Preheat the oven to 350°F (175 °C). Grease and line your pans.
- Whisk together dry ingredients: flour, baking powder, and salt.
- In a bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing after each until well combined. Stir in vanilla.
- Alternate additions: mix in the dry ingredients and milk in 2–3 batches, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans, smoothing the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then invert onto racks to cool completely before frosting.
Enjoy that moment when you slice into that perfectly golden, fragrant cake—pure joy!
What to Serve with Classic Vanilla Cake
- A fluffy buttercream frosting (vanilla, chocolate, or lemon)
- A swirl of whipped cream and fresh berries
- A side of fruit coulis or warm berry compote
- A scoop of vanilla or salted caramel ice cream on the side
Tips for Making It Perfect
- Use room temperature ingredients for smooth batter
- Don’t overmix once dry ingredients are combined—this keeps the cake tender
- Tap pans gently on the counter before baking to release air bubbles
- If your oven runs hot, check at 22 minutes to avoid over‑browning
Storage Instructions
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate if frosted with dairy‑based frosting—up to 5 days.
- Freeze unfrosted layers: wrap tightly in plastic and foil, freeze up to 2 months. Thaw in fridge overnight.
General Information
Vanilla cake is a timeless classic in American baking—perfect for celebrations and everyday indulgence alike. Its simplicity makes it highly adaptable: think layered with fruit curd, draped in buttercream, or dressed up with fresh flowers. It’s also a fun canvas for kids to decorate and for beginners to learn baking technique.
Frequently Asked Questions
Can I use cake flour instead of all‑purpose?
Yes—use the same weight or reduce volume slightly. It yields a lighter crumb.
Can I make this gluten‑free?
Use a 1:1 gluten free flour blend. Texture may be slightly different, but still delicious.
What if I only have lesser amounts on hand?
You can halve the recipe for a smaller cake or bake in a loaf pan—it’ll take a bit longer.
Can I use vegetable oil instead of butter?
Butter adds flavor and richness, but oil works—your cake will be moist but slightly less flavorful.
Conclusion
There you have it—your go‑to recipe for a reliable, irresistibly soft Classic Vanilla Cake. Its simplicity is its strength, and once you master this base, the flavor and decoration possibilities are endless. If you love cakes like this, you might also enjoy my Delightfully Bright & Zesty Lemon Cake recipe or the Joyful High‑Protein Cottage Cheese Crepes—both wonderful in their own way.
Thanks for spending time in my kitchen today—happy baking, and I can’t wait to hear how your cake turns out!
Interactive Elements
- Please leave a comment or star rating below if you try the recipe!
- Share your cake photos on Pinterest, and tag me at PoulefRecipes on Pinterest! I love seeing your creations.
Nutritional Information (approx. per slice, 12 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Carbohydrates | ~45 g |
| Protein | ~6 g |
| Fat | ~18 g |
| Saturated Fat | ~11 g |
| Sugar | ~25 g |
| Fiber | ~1 g |
| Sodium | ~200 mg |
Delightful Classic Vanilla Cake (Irresistible & Easy to Bake)
- Total Time: 45 minutes
- Yield: 12 slices 1x
Description
Moist and buttery Classic Vanilla Cake with a soft crumb and rich vanilla flavor. Perfect for birthdays, celebrations, or everyday joy baking.
Ingredients
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tablespoon vanilla extract
Instructions
1. Preheat oven to 350°F (175 °C). Grease and line two 9″ round cake pans.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Cream butter and sugar in a separate bowl until light and fluffy (2–3 minutes).
4. Add eggs one at a time, beating well after each. Stir in vanilla.
5. Add flour mixture and milk in alternating batches, beginning and ending with dry ingredients.
6. Divide batter evenly between pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Notes
Use room temperature ingredients for best texture.
Don’t overmix the batter once the dry ingredients are in.
Freeze cake layers (unfrosted) for up to 2 months.
Pairs beautifully with buttercream, whipped cream, or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
