How To Make Vanilla Cake
This classic vanilla cake is simple, comforting, and perfect for any occasion. Made with pantry staples, it delivers a soft, moist crumb and timeless flavor — a recipe you’ll treasure in your kitchen for years.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Whisk
- Measuring Cups and Spoons
- Two 9-inch Cake Pans
- Wire Rack
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add dry ingredients in three parts, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
- Divide batter evenly into prepared pans. Bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with buttercream, whipped cream, or serve plain with a dusting of powdered sugar.
Notes
You can adapt this vanilla cake into cupcakes (bake 18–20 minutes), layer cakes with fruit and cream, or even add holiday spices for a seasonal twist.