Basic Vanilla Cake Recipe

This made from scratch Basic Vanilla Cake Recipe is one that must be added to your repertoire. It’s light, tender, and full of vanilla flavor. The buttery, moist texture makes it a great cake for all occasions.

MOIST VANILLA CAKE RECIPE

I’ve been on the hunt for a great vanilla cake recipe that I can use over and over again. I tried many and never found one that was wonderful enough to claim a spot on my blog until now. If you like this version, you may also want to try my moist white cake that uses only egg whites instead of whole eggs.

This is the same recipe I used in my “how to make the perfect cake” post. Make sure you follow all the tips I give you in that post to ensure great results every time.

This easy vanilla cake recipe uses the 1-2-3-4 method which is from the 19th century. It’s an easy method to remember the ratio of ingredients – 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.

I’ve adjusted these quantities slightly to achieve the texture I was looking for. I used half a cup less sugar and a fourth cup less flour. This gave me a lighter cake that isn’t overly sweet

The recipe starts by creaming the butter and sugar together and then adding the eggs. Once that is mixed together well, the flour is added followed by the milk. The process is easy to remember which makes this simple vanilla cake easy to make.

Pair this vanilla cake with a basic vanilla buttercream frosting for a simply perfect dessert. I’m certain you are going to agree that this is the best vanilla cake recipe!

Basic Vanilla Cake

This made from scratch Basic Vanilla Cake Recipe is one that must be added to your repertoire. It’s light, tender, and full of vanilla flavor. The buttery, moist texture makes it a great cake for all occasions.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Yields 12 servings

Calories 360 kcal

Author Jen Sobjack

 

Ingredients

Cups - Grams

• 1 cup unsalted butter softened
• 1 and 1/2 cups granulated sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 2 and 3/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk buttermilk can also be used

Instructions

1. Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans; set aside.
2. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
3. Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition. 
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
5. Fill and frost the cake with your favorite frosting.

Make ahead tip

1. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
2. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slightly before use.
3. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
4. The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.

Recipe Notes

1. Make sure to use room temperature ingredients. Cold eggs will be difficult to thoroughly mix in and will cause the cake to be dense.
2. Measure the flour by lightly spooning it into the measuring cup then level the cup with the back of a knife. Or use the weight measurement listed in the ingredients under the "metric" tab.
3. If you don't have cake flour, you can make Homemade Cake Flour.
4. Start checking the cake 5-7 minutes sooner than the bake time listed.

• If the toothpick comes out with wet batter on it, it needs more baking time.
• If the toothpick comes out with a few moist crumbs on it, it’s perfectly baked and needs to be removed from the oven.
• If the toothpick comes out completely clean, I’m sorry to say, you’ve over baked the cake and it will be dry.

Baking Variations:

• Bake the cake in 3 8-inch round pans for 25-30 minutes, 2  12-cup muffin pans for 18-20 minutes, or a 9x13-inch pan for 45-50 minutes.
• You can change the flavor of the cake by adding your favorite extract or essence.
• This cake can be transformed into a Moist White Cake by using egg whites instead of whole eggs.

Adapted from Bigger Bolder Baking.

 

Source : https://www.bakedbyanintrovert.com/basic-vanilla-cake-recipe/

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