The magic of a perfectly baked Vanilla Cake lies not just in its flavor but in its delightful texture that doesn’t just fall flat upon first bite. It’s a cake that has enough moisture to make your taste buds sing and enough structure to hold creamy layers of frosting without collapsing under the weight. You might be surprised how easy it is to whip up this delicious dessert from scratch; it requires minimal ingredients and a little love. Once you delve into making this fantastic Vanilla Cake | Easy Homemade Vanilla Layer Cake, you’ll find yourself wondering how you ever lived without this recipe in your baking repertoire!

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

Baking this Vanilla Cake at home means filling your kitchen with the warm scent of vanilla and baking sugar—two irresistible aromas that can instantly elevate any day. Whether you’re celebrating a birthday, enjoying a weekend family gathering, or simply treating yourself, this cake is more than an afterthought; it’s a centerpiece. With its tender crumb and lush frosting, this showstopper will have your guests raving about it long after the last slice has been devoured. I’m genuinely excited for you to try your hand at this cake; I promise, it will quickly land a favorite spot in your dessert lineup!

Why You’ll Love This Recipe

Simple & Quick: With just a 20-minute prep time, you’ll have a delicious cake ready to enjoy.
Irresistible Flavor: The combination of high-quality vanilla and moist texture makes for an unforgettable treat.
Eye-Catching Appeal: This cake’s golden color and smooth, frosted layers make it as lovely to look at as it is to eat.
Flexible Serving: Perfect for any occasion—pair it with fresh berries, jam, or simply a dusting of powdered sugar.
Diet-Friendly Options: Easy to adapt for different diets with simple substitutes, so everyone can enjoy.

Ingredients You’ll Need

2 cups all-purpose flour: Helps create the cake’s light structure. Cake flour can be used for an even softer crumb.
2 1/2 teaspoons baking powder: Essential for leavening, making the cake rise. Always check it’s fresh for the best results.
1/4 teaspoon kosher salt: Enhances flavor and balances the sweetness.
4 large eggs (room temperature): Vital for adding richness; room temperature eggs help with better volume when whipped.
1 1/2 cups granulated sugar: Provides sweetness and moisture, contributing to the cake’s delightful consistency.
1/2 cup unsalted butter: Adds richness and tenderness; ensure it’s softened for easier blending.
1 cup full-fat milk: Keeps the cake moist; you can substitute with non-dairy alternatives for dietary needs.
3 teaspoons quality vanilla extract: The star of the show; opt for pure vanilla for the best flavor.
3 teaspoons vegetable oil: Adds moisture without affecting flavor; can substitute with canola oil if preferred.
2 sticks unsalted butter (softened): This is for the frosting; the softness ensures a creamy texture.
1 lb sifted powdered sugar: Gives the frosting its sweet, fluffy consistency.
3 teaspoons vanilla extract (for frosting): Reinforces the vanilla flavor in the icing.
2-4 tablespoons milk: Adjusts frosting consistency for your perfect piping texture.

How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake

Preheat the Oven: Begin by preheating your oven to 350°F (180°C), ensuring that it reaches the correct temperature before you mix your batter—it’s essential for the right rise!

Prepare the Cake Pans: Grease two 8-inch cake pans with butter and line with parchment paper for easy release. Using pans without a loose base yields the best results—your precious layers deserve to come out intact!

Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of kosher salt to combine all the dry elements. Set this mixture aside as you focus on the wet ingredients next.

Beat Eggs: In your stand mixer fitted with a whisk attachment, beat four large room-temperature eggs for about 30 seconds on medium speed until they start to froth.

Add Sugar Slowly: Gradually add 1 1/2 cups of granulated sugar while still mixing for around 45 seconds, allowing the sugar to dissolve and incorporate fully for a light, airy batter.

Whip Until Fluffy: Increase the mixer speed to high and continue beating the eggs and sugar mixture for about 7 minutes until it triples in volume and becomes pale and fluffy. This aeration is crucial for the cake’s light texture.

Heat the Milk & Butter: In a microwave-safe jug, combine 1/2 cup of unsalted butter and 1 cup of full-fat milk, then microwave for about 2 minutes until the butter melts. Alternatively, melt on the stove.

Gently Fold in Dry Ingredients: Once the eggs are whipped, sprinkle one-third of the flour mixture over the egg mixture. Beat on low for just 5 seconds, then add half of the remaining flour, mixing again for 5 seconds. Finally, add the rest of the flour and mix for another 5 to 10 seconds, just until you stop seeing dry flour.

Combine Milk Mixture: Pour in the hot milk and melted butter mixture along with 3 teaspoons of vanilla extract and 3 teaspoons of vegetable oil.

Lighten the Batter: Scoop about 1 1/2 cups of the whipped egg mixture into the milk mixture and whisk until smooth. This technique balances the textures, making it easier to combine with the rest.

Add Back to Egg Mixture: With the mixer on low speed, pour this milk mixture back into the egg batter over about 15 seconds. Once combined, stop mixing.

Scrape & Mix Smooth: Scrape the sides and bottom of the bowl to ensure nothing sticks, then give it a final quick mix on low speed for about 10 seconds—your batter should now be smooth and pourable.

Pour and Bang: Divide the batter evenly between the prepared cake pans. Tap each pan gently on the counter a few times to knock out air bubbles—this helps with the cake’s structure.

Bake to Perfection: Place the pans in the middle of your preheated oven and bake for approximately 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Cool the Cakes: Once done, remove from the oven and cool in the pans for 15 minutes. Then carefully turn them out onto cooling racks, cooling them completely. If you are stacking layers, keep them upside down to ensure flat surfaces for frosting.

Make Your Frosting: Beat 1 cup of softened butter on high-speed for 3 minutes until fluffy and pale. Gradually add 1 lb of sifted powdered sugar in three parts, mixing slowly to avoid a sugar cloud. Once combined, turn the mixer to high for another 3 minutes.

Finish with Flavors: Mix in 3 teaspoons of vanilla extract and add 2 to 4 tablespoons of milk as needed to reach your desired frosting consistency. Your frosting should be creamy but hold its shape well.

Storing & Reheating

Store any leftover Vanilla Cake at room temperature for up to four days in an airtight container to preserve its moisture. If you need to keep it longer, refrigerate it; it will last in the fridge for up to one week. For extended storage, freeze the cake slices wrapped in plastic and stored in a labeled freezer bag for up to 3 months. When you’re ready to enjoy, allow the slices to come to room temperature, or pop them in the microwave for about 10-15 seconds until just warmed.

Chef’s Helpful Tips

Ingredient Temperature Matters: Using room temperature eggs and softened butter will incorporate more air into your batter, giving it a beautiful rise.
Do Not Over Mix: Once you have added flour to your batter, mix until just combined to avoid a dense cake that lacks fluffiness.
Check Your Baking Powder: Always test baking powder for potency by adding a pinch to hot water. If it bubbles vigorously, it’s good to go!
Level Your Layers: For perfectly neat layers, use a knife to trim any domed tops before frosting.
Boost the Flavor: If you want an extra kick, try adding a touch of almond extract alongside the vanilla.

There’s something truly special about creating a Vanilla Cake from scratch, whether it’s for a special occasion or simply a sweet indulgence. Not only does it impress with its moist, tender crumb, but it also showcases flavors that transport you straight to dessert paradise. I encourage you to experiment with toppings or fillings, perhaps some fresh fruit or zesty lemon curd, to put your unique spin on this classic. Once you dive into this recipe, I hope it inspires a surge of creativity and joy in your baking adventures!

Recipe FAQs

Can I make this cake in advance?

Absolutely! This Vanilla Cake can be made a day in advance. Just cool it completely before wrapping it tightly in plastic wrap and storing it at room temperature, or refrigerate if necessary. Frost just before serving for the best texture!

Can I use a different type of flour?

Yes, you can use cake flour for an even lighter texture. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend, but be mindful that the texture may vary slightly.

What can I use if I don’t have caster sugar?

If caster sugar is not available, regular granulated sugar works perfectly fine, although caster sugar dissolves a bit quicker giving a smoother texture in some cakes.

How can I adapt this recipe to be dairy-free?

To make this Vanilla Cake dairy-free, substitute the milk with a plant-based alternative like almond milk or oat milk. Also, use dairy-free butter for the frosting, and you’re good to go!