Vanilla Cake Recipe
This easy Vanilla Cake Recipe yields a moist, fluffy homemade dessert that’s perfect for birthdays, celebrations, or an everyday sweet treat. With simple pantry staples, step-by-step guidance, and a classic flavor that everyone loves, you’ll have a batch of tender vanilla cake ready in no time.
There’s something comforting about the warm, buttery aroma of vanilla drifting from the oven, isn’t there? My inspiration for this recipe came from my mother’s Sunday bake sales, where she always used a secret splash of sour cream to make her cakes extra tender. It’s a timeless dessert that adapts beautifully—whether you’re whipping up a last-minute birthday cake or experimenting with seasonal fruit fillings. I often serve it alongside fresh berries in summer or garnish with cinnamon-dusted apples in fall. And yes, you can make it pretty healthy by swapping Greek yogurt or using whole wheat pastry flour if you like. Ready to bake a classic, homemade vanilla cake that’s both simple and show-stopping? Let’s get started!
Why You’ll Love This Vanilla Cake Recipe
– Moist and fluffy texture from sour cream and butter (no dry bites here!)
– Simple step-by-step instructions, perfect for beginner bakers
– Uses everyday ingredients you probably already have in your pantry
– Classic homemade flavor that pleases both kids and grown-ups
– Ready in under 90 minutes from start to finish
– Easily customizable for celebrations, birthdays, or casual get-togethers
– Adapts to dietary tweaks: gluten-free, dairy-free, or lighter versions
– Pairs beautifully with fresh fruit, frosting, or a dusting of powdered sugar
Ingredients for the Vanilla Cake Recipe
– 2½ cups (312 g) all-purpose flour (or 1:1 gluten-free blend by Bob’s Red Mill)
– 1½ cups (300 g) granulated sugar (superfine if you have it)
– 1 Tbsp baking powder (ensure it’s fresh for optimal rise)
– ½ tsp baking soda
– ½ tsp fine sea salt
– 1 cup (240 ml) whole milk (sub almond or oat milk for dairy-free)
– ½ cup (120 g) sour cream or plain Greek yogurt (adds extra moisture)
– ½ cup (113 g) unsalted butter, melted and slightly cooled
– 2 large eggs, at room temperature (for fluffiness)
– 1 Tbsp pure vanilla extract (choose Madagascar or Mexican)
– 1 tsp vanilla bean paste (optional, for those luscious seeds)
– Zest of 1 lemon (optional, brightens the vanilla flavor)
Tip: Let eggs and dairy come to room temperature—your batter will blend more easily, and you’ll avoid over-mixing, which can lead to a dense crumb.
Directions: Baking Your Vanilla Cake Recipe
1. Preheat and prep pans
Preheat oven to 350°F (175°C) and position a rack in the center. Grease two 8-inch round cake pans with nonstick spray, then line the bottoms with parchment circles—this little trick ensures your cake layers come out clean every time.
2. Whisk dry ingredients
In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt; then whisk to combine. This helps your cake rise evenly and stay light.
3. Combine wet ingredients
In another bowl or stand mixer, whisk milk, sour cream, melted butter, eggs, vanilla extract, vanilla bean paste, and lemon zest until silky smooth.
4. Fold wet into dry
Pour wet into dry ingredients and gently fold with a silicone spatula. Stop when no streaks remain—overmixing can lead to a tough crumb.
5. Divide and smooth
Scoop batter evenly into pans, smoothing tops with an offset spatula for level layers. (A quick weigh-in makes this foolproof.)
6. Bake to golden
Bake 25–30 minutes, rotating pans halfway, until tops are lightly golden and a toothpick comes out with moist crumbs.
7. Cool briefly
Let cakes rest 10 minutes in pans, then invert onto a wire rack. Peel off parchment and cool completely—warm cakes will make frosting slide off.
8. Crumb-coat and chill
Spread a thin layer of frosting between and around layers, then chill 15 minutes so crumbs lock in.
9. Final frosting & decorate
Apply remaining frosting smoothly. Pipe rosettes or ruffles with a Wilton tip, and sprinkle fresh berries or edible pearls for flair.
10. Serve at room temp
Let cake rest 10 minutes at room temperature before slicing—this gives that melt-in-your-mouth texture we all crave.
Servings & Timing for This Vanilla Cake Recipe
– Yield: One 2-layer 8-inch cake, serves 12–16
– Prep Time: 20 minutes (measuring & pan prep)
– Bake Time: 25–30 minutes
– Chill/Rest Time: 25–30 minutes (cooling & crumb coat chill)
– Total Time: About 1 hour 15 minutes from start to first slice
Variations on the Classic Vanilla Cake Recipe
– Lemon-Vanilla Fusion: Stir 1 Tbsp fresh lemon juice into the batter for a citrus spark.
– Strawberry Layer Cake: Brush each layer with strawberry jam and fill with sliced berries.
– Gluten-Free Delight: Swap in a cup-for-cup gluten-free flour mix (Bob’s Red Mill works great).
– Dairy-Free Dream: Use coconut milk, dairy-free yogurt, and vegan butter spread.
– Chocolate Ribbon Twist: Add ¼ cup melted dark chocolate to half the batter and swirl lightly.
– Espresso Infusion: Dissolve 1 tsp instant espresso powder in milk for a subtle mocha note.
Storage & Reheating Tips for Vanilla Cake Recipe
Store frosted cake at cool room temperature (if no perishable fillings) for up to 2 days, or in the fridge for 4–5 days (cover loosely with plastic wrap). For longer storage, slice the cake, wrap each piece in plastic wrap and foil, then freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature for 30 minutes before serving. Make-ahead: bake layers and freeze unfrosted up to one month ahead—just thaw and decorate when you’re ready to impress guests.
Notes on Perfecting Your Vanilla Cake Recipe
– Always use fresh baking powder—test it by dropping a pinch into warm water (it should fizz).
– Room-temperature ingredients blend more evenly and help avoid overmixing, which can toughen the crumb.
– A tiny pinch of cornstarch in the flour mix can boost tenderness.
– Letting the batter rest 5–10 minutes hydrates the flour and yields a silkier texture.
– If your oven runs hot, lower the temperature by 25°F and add a few extra minutes to bake time.
FAQs About the Vanilla Cake Recipe
Q: Can I double this Vanilla Cake Recipe?
A: Yes—double every ingredient and bake in two pans, staggering them on different racks if needed.
Q: Why did my cake sink in the center?
A: It may be underbaked or cooled too quickly; ensure your oven temp is accurate and allow gentle cooling.
Q: How do I apply a crumb coat?
A: Spread a thin layer of frosting over a chilled cake, refrigerate 15 minutes, then add the final coat for smooth sides.
Q: Can I use cake flour instead of all-purpose?
A: Absolutely—swap each cup of all-purpose for 1¼ cups cake flour for an even more delicate crumb.
Q: My cake tastes fine but the texture is dry—why?
A: Overbaking or too much flour can cause dryness. Use the spoon-and-level method for flour and test with a toothpick early.
Q: Can I bake cupcakes with this batter?
A: Sure—fill liners two-thirds full and bake at 350°F for 18–22 minutes, checking for a clean toothpick.
Q: How do I store leftovers without losing moisture?
A: Wrap slices in plastic wrap and keep in an airtight container at room temperature for up to two days.
Q: Any tips for speeding up cooling?
A: Place pans on a wire rack in a cool area, and gently loosen edges with a knife before inverting to help heat escape.
Conclusion
This Vanilla Cake Recipe hits all the right notes: a moist, fluffy crumb, classic homemade flavor, and clear step-by-step directions that make baking fun and foolproof. Whether it’s for a birthday, celebration, or a cozy afternoon with tea, this simple dessert always brings smiles. Give it a try, share your photos and feedback below, and explore my Easy Chocolate Cupcakes or Lemon Tart Recipe for more sweet inspiration!
Vanilla Cake
Ingredients
- 2.5 cups all-purpose flour or 1:1 gluten-free blend by Bob’s Red Mill
- 1.5 cups granulated sugar superfine if you have it
- 1 Tbsp baking powder ensure it’s fresh for optimal rise
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1 cup whole milk sub almond or oat milk for dairy-free
- 0.5 cup sour cream or plain Greek yogurt adds extra moisture
- 0.5 cup unsalted butter melted and slightly cooled
- 2 large eggs at room temperature for fluffiness
- 1 Tbsp pure vanilla extract choose Madagascar or Mexican
- 1 tsp vanilla bean paste optional, for those luscious seeds
- 1 zest lemon optional, brightens the vanilla flavor
Instructions
- Preheat oven to 350°F (175°C) and position a rack in the center. Grease two 8-inch round cake pans with nonstick spray, then line the bottoms with parchment circles.
- Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
- Whisk milk, sour cream, melted butter, eggs, vanilla extract, vanilla bean paste, and lemon zest in another bowl until smooth.
- Pour wet ingredients into dry and gently fold until no streaks remain.
- Scoop batter evenly into pans, smoothing tops with an offset spatula.
- Bake 25–30 minutes until tops are lightly golden and a toothpick comes out with moist crumbs.
- Let cakes rest 10 minutes in pans, then invert onto a wire rack to cool completely.
- Spread a thin layer of frosting between and around layers, then chill for 15 minutes.
- Apply remaining frosting smoothly and decorate as desired.
- Let cake rest before slicing.
