Name: Homemade Vanilla Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter (softened); 1 ¾ cups granulated sugar; 4 large eggs (room temperature); 1 tablespoon pure vanilla extract; 1 cup whole milk (room temperature)

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Light, fluffy, and bursting with pure vanilla charm, this homemade vanilla cake is the answer to every cake lover’s daydream. Whether you’re celebrating something big or simply craving a sweet pick-me-up, you can’t go wrong with a slice of this classic. The beauty of this cake is in its simplicity: tender crumb, a golden exterior, and that irresistible aroma that fills your kitchen as it bakes. Using pantry staples and a few tips, you’ll have a Homemade Vanilla Cake that looks as impressive as it tastes—perfect for birthdays, family gatherings, or any Tuesday that deserves celebrating.

Homemade Vanilla Cake Recipe - Recipe Image

Ingredients You’ll Need

Delightfully uncomplicated, the ingredients in this Homemade Vanilla Cake each play a starring role in creating a soft texture and classic flavor. Keep things fresh and select quality staples—the result is worth every careful measure.

All-purpose flour: Provides the essential structure for the cake’s tender crumb—sift for extra lightness!
Baking powder: Gives your cake that gorgeous, even rise and keeps each bite perfectly fluffy.
Salt: Balances the sweetness and deepens the vanilla flavor for a more rounded profile.
Unsalted butter (softened): Adds richness and makes for a melt-in-your-mouth crumb; make sure it’s truly room temp for best creaming results.
Granulated sugar: Sweetens the cake while helping aerate the batter during the creaming step—don’t rush it!
Large eggs (room temperature): Bind and lift the cake, creating a luxurious texture with each addition.
Pure vanilla extract: The heart of a true Homemade Vanilla Cake—don’t skimp, and use real vanilla for best results.
Whole milk (room temperature): Makes your cake moist and tender; let it come to room temp so the batter stays smooth.

How to Make Homemade Vanilla Cake

Step 1: Prep Your Pans and Oven

Before you start mixing, make sure your bases are covered—literally! Preheat your oven to 350°F (175°C), and either grease and flour two 9-inch round cake pans or line them with parchment paper. This stops your cake from sticking and helps those layers turn out picture-perfect every time.

Step 2: Mix Your Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. Whisking breaks up any lumps and ensures your leavening is spread evenly, which means a perfectly risen cake from edge to center. This little step makes a big difference!

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with granulated sugar until it turns pale and fluffy—this takes about 3 to 4 minutes. Don’t rush this step! Creaming aerates your batter, ensuring the Homemade Vanilla Cake will be light and tender, not heavy.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time to the butter-sugar mixture, beating well after each. Each egg helps combine the fat and sugar, making the batter smooth and rich. Once the eggs are in, pour in that pure vanilla extract and mix just until blended—your kitchen will already smell dreamy.

Step 5: Combine Wet and Dry Ingredients

Alternately add the flour mixture and milk to your wet ingredients, starting and ending with flour. Work in three additions of flour, with two additions of milk in between. Mix until just combined—overmixing can make your cake tough, so a gentle hand here is key.

Step 6: Bake to Golden Perfection

Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick poked in the center of each cake comes out clean. The aroma will let you know they’re nearly ready! Let the cakes cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely before you frost or fill.

How to Serve Homemade Vanilla Cake

Garnishes

Dress your cake for any occasion! Sprinkle with pastel confetti, dust with powdered sugar, or crown with a flourish of fresh berries. A swirl of vanilla or chocolate frosting and a few edible flowers can instantly elevate your Homemade Vanilla Cake to centerpiece status.

Side Dishes

Pair a generous slice with a scoop of your favorite ice cream, a tumble of macerated strawberries, or a drizzle of salted caramel. For birthdays or casual gatherings, cold milk and hot coffee both make simple, delightful partners for this classic dessert.

Creative Ways to Present

Try baking the batter in a 9×13-inch pan for a single-layer option—ideal for easy potluck squares. Or, slice your layers in half for a sky-high four-layer cake with strawberry jam or lemon curd between. Even cupcakes are fair game: just reduce baking time and keep watch!

Make Ahead and Storage

Storing Leftovers

Tightly wrap any leftover slices or layers in plastic wrap and stash them in an airtight container at room temperature for up to 2 days. If your kitchen runs warm or your cake is frosted, pop it in the fridge—though for best flavor, let slices come to room temp before serving again.

Freezing

For ultimate convenience, Homemade Vanilla Cake freezes beautifully. Wrap cakes (unfrosted) in a double layer of plastic wrap and a layer of foil. They’ll keep for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before assembling and frosting.

Reheating

Want your cake slightly warm? Gently microwave an individual slice for 10 to 15 seconds, just enough to restore a soft, just-baked feel. If reheating a larger portion, cover with foil and warm in a 300°F oven for about 10 minutes—perfect for softening day-old crumbs.

FAQs

Can I make this Homemade Vanilla Cake gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. The rest of the ingredients and method stay the same, and you’ll get a tender, flavorful cake that’s friendly for those avoiding gluten.

What’s the best kind of vanilla extract for this recipe?

For the deepest, richest flavor, use pure vanilla extract—not imitation. If you’re really looking to impress, splurge on vanilla bean paste or even scrape a vanilla pod for a flecked, aromatic, classic Homemade Vanilla Cake.

Can I double the recipe for a big party?

You sure can! Just double all the ingredients and use four 9-inch pans, or bake in larger formats as needed. Watch the baking time—larger cakes may need a few extra minutes and a toothpick test for doneness.

Why do my cakes sometimes turn out dense or dry?

Dense cakes often come from overmixing the batter or overbaking. Be gentle when combining wet and dry ingredients and check your cakes for doneness right at the minimum bake time. Also, measuring flour with the spoon-and-level method ensures you don’t accidentally overload your batter.

Can I use this batter for cupcakes?

Definitely! Just scoop the batter into lined muffin tins, filling about two-thirds of the way. Bake at the same temperature, but start checking for doneness around 18-22 minutes—cupcakes bake up fast but taste just as delicious as the full-sized Homemade Vanilla Cake.

Final Thoughts

Whether you’re new to baking or a seasoned pro, there’s real magic in sharing a simple, perfect Homemade Vanilla Cake with the people you love. This recipe gives you a cake that’s soft, golden, and wonderfully fragrant every time. Give it a try—you’ll be amazed at what a few pantry staples can do!

Homemade Vanilla Cake Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the classic goodness of a homemade vanilla cake. This moist and flavorful dessert is perfect for birthdays, celebrations, or simply satisfying your sweet tooth.

Ingredients

Scale

Dry Ingredients:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs (room temperature)
1 tablespoon pure vanilla extract
1 cup whole milk (room temperature)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
Combine Wet and Dry: Alternately add the flour mixture and milk to the wet ingredients, mixing just until combined.
Bake: Divide batter between pans, bake for 30–35 minutes until a toothpick comes out clean.
Cool and Frost: Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.