Light, fluffy, and full of delicate vanilla flavor, this simple vanilla cake is perfect for birthdays, afternoon tea, or any time you’re craving a homemade dessert. It comes together with basic pantry staples and delivers a moist, tender crumb every time.
Use it as a base for frosting, fruit toppings, or enjoy it plain with a dusting of powdered sugar—this versatile cake never disappoints.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup milk
Instructions
- Prep the Pan
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. - Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream Butter & Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract. - Combine Wet & Dry
Add the dry ingredients to the wet mixture in three parts, alternating with the milk.
Begin and end with the dry ingredients.
Mix gently until just combined—avoid overmixing. - Bake
Pour the batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. - Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Variations
- Extra Moist: Replace the milk with buttermilk or sour cream.
- Citrus Twist: Infuse the milk with lemon or orange zest.
- Almond Vanilla: Add a splash of almond extract.
- Chocolate Swirl (Marble Cake):
Mix 2 tbsp cocoa powder into half the batter and swirl together in the pan. - Confetti Cake: Fold in sprinkles for a fun, colorful interior.
- Fruit Layer: Place sliced peaches or fresh berries at the bottom of the pan before adding the batter for a jammy, fruity layer.
- Dried Fruit: Add raisins, chopped apricots, or cranberries for texture and sweetness.
Baking Tips
- Room-Temperature Ingredients: Prevent curdling and ensure even mixing.
- Measure Flour Correctly: Spoon into the cup, then level off. (1 ½ cups ≈ 180 g)
- Avoid Overmixing: A few small lumps are fine—overmixing can make the cake dense.
- Check Early: All ovens vary; begin checking at the 25-minute mark.
How to Store
- Room Temperature:
Store in an airtight container for up to 3 days. - Refrigerator:
Store up to 5 days—best for frosted cakes. - Freezer:
Wrap tightly in plastic, then foil. Freeze up to 3 months.
Thaw overnight in the fridge or at room temperature for a few hours.
Bring chilled cake to room temp before serving for the fluffiest texture.
Conclusion
This classic vanilla cake is a timeless, reliable recipe you’ll turn to again and again. Whether you leave it simple or add creative twists, it’s guaranteed to impress. Soft, moist, and beautifully versatile—perfect for any occasion.
