I remember the first time I baked this vanilla cake—it was a rainy Saturday afternoon, and the kids were scaling the walls with their energy while the dog decided to chase his tail right into the coffee table. It was chaos, but the smell of vanilla and butter slowly filled every nook and cranny of our home. You know, that warm, comforting scent that makes you feel like everything is going to be alright? I pulled that golden cake from the oven, and in no time, it vanished faster than a magician’s trick. ONE BITE and everyone was in love. THIS CAKE IS UNREAL!
So let’s dive into this vanilla cake recipe that promises to be your new family fave. Whether it’s for a birthday party, a Tuesday night treat, or just because it’s raining outside, you’ll understand why I’m SO OBSESSED with this one.
Why You’ll Love This Recipe
- Quick and Easy: Whip it up on a whim with pantry staples.
- Nostalgic Comfort: Brings you right back to grandma’s kitchen.
- Kid-Approved: The kiddos will lick the plate clean—trust me!
- Crowd-Pleaser: Perfect for parties, potlucks, or just cozied up after a long day.
And let’s be real, this isn’t just your average vanilla cake. The layers are moist, the frosting is just sweet enough, and it’s got that true vanilla bean flavor that takes it over the top.
Ingredients Needed
For the Cake Base:
- 2 ½ cups all-purpose flour (the foundation, baby!)
- 2 ½ tsp baking powder (to help it rise)
- ½ tsp salt (to balance that sweetness)
- 1 cup unsalted butter, softened (makes for easier creaming)
- 1 ¾ cups granulated sugar (sweetens the deal)
- 4 large eggs (adds richness)
- 1 tbsp pure vanilla extract (because you can never have too much vanilla)
- 1 cup whole milk or buttermilk (buttermilk for that extra rich taste)
For the Frosting:
- 1 cup unsalted butter, softened (again, the more creaminess, the better)
- 3 ½ – 4 cups powdered sugar (sweetening up the frosting)
- 2 tsp vanilla extract (yes, again!)
- 2-4 tbsp heavy cream or milk (to get that perfect consistency)
- Pinch of salt (to keep things in check sweetness-wise)
How to Make This Recipe
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans because we’re getting ready to make some magic happen! In a big bowl, whisk together that flour, baking powder, and salt. Set it aside like a patient puppy.
In another large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—about 3 minutes. You should see it looking dreamy and white. Add eggs, one by one, mixing well after each. Don’t forget that star player—1 tablespoon of pure vanilla extract. Now, alternating with the milk or buttermilk, add your dry ingredients in two or three batches. Mix until just combined. Pour that luscious batter into prepared pans and smooth it out like a pro. Bake for 25-30 minutes or until the tops are golden and a toothpick comes out clean.
Step 2: Make the Frosting
While the cake layers cool, let’s throw together the frosting. In a clean mixing bowl, beat the softened butter until it’s smooth and creamy. Gradually add the powdered sugar, beginning with 3 ½ cups. Pour in 2 teaspoons of vanilla and some cream or milk to reach your desired consistency, adding more if it’s too thick. Mix until it’s fluffy and light. Take a quick taste—AREN’T YOU TEMPTED TO EAT IT?
Step 3: Assemble the Cake
Once the cake layers are cool (very important!), it’s time to stack ‘em. Place one layer on your cake stand or serving plate. Spread a generous layer of that frosting on top, then add the second layer. Now, frost the top and sides, smoothing it out like you’re tucking it in for a nap. For a little extra kick, add sprinkles or fresh fruit on top if you wanna jazz it up!
How to Store It
This vanilla cake is best enjoyed fresh, but you can definitely keep it for a few days. Store any leftovers in an airtight container in the fridge. It’ll stay good for about 4-5 days. You can also freeze slices wrapped tightly in plastic wrap and aluminum foil. When you’re ready to indulge, just let it thaw in the fridge overnight.
Expert Tips
- Butter is Key: Let it get soft; it’ll cream better.
- Don’t Overmix: Once you add the flour, mix just until combined. We want a tender cake, not a brick.
- Flavor Boosters: Consider adding lemon zest or almond extract for a twist.
- Timing is Everything: Make sure your eggs and butter are at room temperature for the best texture.
Conclusion
So there you have it! An easy and comforting vanilla cake that your loved ones will devour, and trust me when I say it brings back all the feels. If you give this a shot, shoot me a star rating and let me know how it turned out!
Share it with your cousin who never shows up empty-handed; they’ll thank you for it. Did you add your own spin? I wanna hear it!
FAQ Section
Can I use cake flour instead of all-purpose flour?
Real talk: You can! Cake flour will give you a lighter texture, just remember to reduce the amount slightly.
What’s the best way to frost a cake?
Here’s the deal: Always start with a cooled cake! Place the first layer upside down for a flatter top, add a layer of frosting, then stack. Finish with a thin crumb coat before doing the final layer.
How long does this cake last?
It’ll stay fresh in the fridge for about 4-5 days, and you can freeze it for a couple of months!
Oh, and if your sweet tooth isn’t done yet, my Dubai Chocolate Brownies are absolute chaos in the best way!
Vanilla Cake
Ingredients
For the Cake Base
- 2.5 cups all-purpose flour The foundation, baby!
- 2.5 tsp baking powder To help it rise.
- 0.5 tsp salt To balance that sweetness.
- 1 cup unsalted butter, softened Makes for easier creaming.
- 1.75 cups granulated sugar Sweetens the deal.
- 4 large eggs Adds richness.
- 1 tbsp pure vanilla extract Because you can never have too much vanilla.
- 1 cup whole milk or buttermilk Buttermilk for that extra rich taste.
For the Frosting
- 1 cup unsalted butter, softened The more creaminess, the better.
- 3.5-4 cups powdered sugar Sweetening up the frosting.
- 2 tsp vanilla extract Yes, again!
- 2-4 tbsp heavy cream or milk To get that perfect consistency.
- 1 pinch salt To keep things in check sweetness-wise.
Instructions
Bake the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a big bowl, whisk together flour, baking powder, and salt. Set aside.
- In another large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one by one, mixing well after each addition. Then add vanilla extract.
- Alternating with milk or buttermilk, add dry ingredients in two or three batches. Mix until just combined.
- Pour batter into prepared pans and smooth it out. Bake for 25-30 minutes or until the tops are golden and a toothpick comes out clean.
Make the Frosting
- While the cake layers cool, beat the softened butter in a clean mixing bowl until smooth and creamy.
- Gradually add powdered sugar, starting with 3.5 cups. Add vanilla and cream or milk to reach desired consistency.
- Mix until fluffy and light.
Assemble the Cake
- Once the cake layers are cool, place one layer on your cake stand or serving plate.
- Spread a generous layer of frosting on top, then add the second layer.
- Frost the top and sides, smoothing it out. Optionally, add sprinkles or fresh fruit on top.
