Vanilla Cake | Easy Homemade Vanilla Layer Cake
There’s something undeniably comforting about a homemade Vanilla Cake | Easy Homemade Vanilla Layer Cake, isn’t there? Picture this: soft, fluffy layers, each filled with that delightful aroma of vanilla wafting through the kitchen as it bakes. This cake is not only a treat for the taste buds but also the perfect canvas for creativity. From simple buttercream frosting to fresh berries, the possibilities are endless when it comes to dressing it up.
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This cake is a crowd-pleaser, ideal for birthday celebrations, cozy afternoon teas, or even just a sweet snack after dinner. If you’re looking for that perfect balance of moistness and flavor that stays fresh for days, then this recipe might just be your new go-to. Simple, yet elegant, it’s time to embrace the joy of baking your own Vanilla Cake!
Why You’ll Love This Recipe
- Simple & Quick: With only 20 minutes of prep time, you’ll be enjoying this delicious treat in no time.
- Irresistible Flavor: Each bite feels like a warm hug, with layers that are moist and tender, rich in vanilla goodness.
- Eye-Catching Appeal: It’s stunning enough to be the centerpiece of any gathering, especially when adorned with your favorite frosting.
- Flexible Serving: Perfect for any occasion, whether it’s a birthday, a simple family dinner, or a sweet breakfast treat.
- Diet-Friendly Options: This recipe can easily be modified; consider gluten-free flour or alternative milks for dietary needs.
Ingredients You’ll Need
- 2 cups all-purpose flour: Provides the base structure of the cake. Cake flour can be substituted for a lighter texture.
- 2 1/2 teaspoons baking powder: Ensures the cake rises beautifully. Always check it’s active for the best results.
- 1/4 teaspoon kosher salt: Balances the sweetness of the sugar, enhancing all the flavors.
- 4 large eggs, at room temperature: These add richness and help with the cake’s fluffiness. Room temperature eggs whip better!
- 1 1/2 cups caster sugar (superfine): This dissolves quickly for a smooth batter. Granulated sugar can work in a pinch.
- 1/2 cup unsalted butter, cubed: This adds moisture and flavor. Make sure it’s softened for easy mixing.
- 1 cup full-fat milk: Contributes to the cake’s moisture. Dairy-free milk can be used as a substitute.
- 3 teaspoons pure vanilla extract: Choose the best quality you can find for the most flavorful cake.
- 3 teaspoons vegetable or canola oil: Keeps the cake moist. You can also use melted coconut oil for a twist.
- 2 sticks unsalted butter, softened: This is for the frosting, creating a smooth and creamy texture.
- 1 lb soft icing sugar, sifted: Helps make the frosting fluffy and sweet. Sifting avoids clumps for the perfect consistency.
- 2-4 tablespoons milk: Adjusts the frosting thickness to your preference, making it ideal for spreading or piping.
How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake
Preheat the Oven: Preheat your oven to 350°F (180°C) for about 20 minutes before you start preparing your batter. This is crucial in ensuring even baking.
Prepare the Pans: Grease two 8-inch cake pans with butter, then line with parchment paper. This helps prevent sticking and ensures smooth layer removal.
Whisk Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of kosher salt. Setting these aside helps ensure everything mixes easily later.
Beat the Eggs: In a stand mixer fitted with a whisk attachment, beat 4 large eggs on high speed for 30 seconds. The eggs need to start elevating in volume before adding sugar.
Add the Sugar: Gradually pour in 1 1/2 cups of caster sugar over 45 seconds while continuing to beat, mixing until the egg-sugar mixture is thick and pale.
Increase Volume: Beat the mixture on high for about 7 minutes, until it has tripled in volume and appears white and fluffy. This is key for a light cake!
Heat the Milk and Butter: Combine 1/2 cup unsalted butter and 1 cup of full-fat milk in a microwave-safe jug and heat for about 2 minutes until melted. This warm mixture adds moisture to your batter.
Incorporate Flour: Once the egg mixture is whipped, gently scatter about 1/3 of the dry flour mixture over the top, then mix on low speed just enough so you can’t see flour. Be gentle to keep the batter airy.
Mix in the Wet Ingredients: Pour the milk mixture, 3 teaspoons of vanilla extract, and 3 teaspoons of vegetable oil into the flour.
Lighten the Batter: Add about 1 1/2 cups of the egg batter into the milk and butter mixture; whisk until smooth. This step lightens the heavier ingredients, allowing for easier incorporation.
Combine Mixtures: Start the mixer on low, pouring the milk mixture into the egg batter slowly over about 15 seconds. Turn it off once incorporated to avoid over-mixing.
Final Mix: Scrape down the side of the bowl and beat on low for an extra 10 seconds. You want a smooth pourable batter with no dry flour spots.
Fill the Pans: Pour the batter evenly into your prepared cake pans.
Knock Out Bubbles: Tap each cake pan on the countertop 3 times to release any bubbles trapped in the batter. This helps achieve a flat top once baked.
Bake: Place the pans in the oven and bake for about 30 minutes or until golden and a toothpick inserted into the center comes out clean.
Cool the Cakes: After baking, let them cool in the pans for 15 minutes before transferring to wire racks. For layer cakes, cool them upside down to flatten any domed tops.
Prepare the Frosting: In a stand mixer fitted with a paddle attachment, beat 2 sticks of softened unsalted butter for about 3 minutes on high speed until light and fluffy.
Add Icing Sugar: Gradually add 1 lb of sifted icing sugar in three additions, mixing slowly at first to avoid a sugar cloud. Once mostly mixed, beat on high for 3 full minutes to achieve fluffiness.
Finish Frosting: Mix in 3 teaspoons of vanilla extract and add milk, one tablespoon at a time, until you reach your desired consistency.
Frost Your Cake: Once your cake layers are fully cooled, use your buttercream to frost your layers, or serve with fresh cream and berries!
Storing & Reheating
To keep your Vanilla Cake perfectly fresh, store it at room temperature in an airtight container for up to four days. For longer storage, place it in the refrigerator where it will last about a week, ensuring it’s kept in a tightly sealed container. If you want to freeze, wrap each layer tightly in plastic wrap and foil for up to three months. When ready to enjoy, thaw in the fridge overnight and bring to room temperature for the best flavor and texture. The frosting may soften slightly upon freezing, but you can fluff it back up with a mixer.
Chef’s Helpful Tips
- Use room temperature eggs and butter for better mixing and a smoother batter.
- Be careful not to overmix when adding flour; keep it gentle to maintain that light texture.
- If your cake domes during baking, level it with a serrated knife after cooling.
- If you want a more intense vanilla flavor, consider adding a bit of vanilla bean paste to the batter.
- Set aside a few berries or sprinkles to add color on top, making for a beautiful presentation.
- Allow the cake to cool completely before frosting; this prevents the frosting from melting off.
Each bite of this Vanilla Cake is a delightful experience that’s sure to become a favorite in your baking repertoire. Whether dressed with elegant frosting or simply served with a sprinkling of powdered sugar, it’s a lovely way to celebrate any occasion. Don’t hesitate to make this wonderful cake your own—experiment with flavors and toppings to truly make it shine. Enjoy every delicious slice!
Recipe FAQs
Can I substitute any ingredients in this recipe?
Absolutely! This Vanilla Cake is quite flexible. You can use gluten-free flour for a gluten-free version, swap milk for a dairy-free alternative, and even use egg substitutes like applesauce or flaxseed meal for a vegan option. Keep in mind that the texture may vary slightly based on substitutions.
How can I prevent my cake from sinking in the middle?
To keep your cake from sinking, ensure all ingredients, especially eggs and butter, are at room temperature. Overbeating the batter after adding flour can also lead to sinking, so mix gently and avoid overmixing the batter.
What’s the best way to frost my cake?
For a smooth finish, ensure your cakes are completely cooled. Use a serrated knife to level the tops if they have domed, then apply a thin layer of frosting (crumb coat) before the final layer. This seals in crumbs and gives a clean look.
How can I make a chocolate version of this cake?
Easily turn this vanilla cake into a chocolate delight by substituting 1/2 cup of the flour for unsweetened cocoa powder. This will infuse a rich chocolate flavor while keeping the cake moist and delicious.
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📖 Recipe Card
Vanilla Cake | Easy Homemade Vanilla Layer Cake
- Prep Time: 20 minutes
- Cook Time: NO DATA
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Vanilla Cake is a delightful treat that stays moist for days! With a rich vanilla flavor and simple ingredients, it’s perfect for anyone wanting to bake an easy and scrumptious cake for any occasion.
Ingredients
- 2 cups plain / all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 tsp cooking salt
- 4 large eggs, at room temp
- 1 1/2 cups caster / superfine sugar
- 115g / 1/2 cup unsalted butter, cut into cubes
- 1 cup milk, full fat
- 3 tsp vanilla extract
- 3 tsp vegetable or canola oil
- 225g / 2 sticks unsalted butter, softened
- 500g / 1 lb soft icing sugar / powdered sugar, sifted
- 3 tsp vanilla extract
- 2 – 4 tbsp milk, to adjust thickness
Instructions
- Preheat the oven to 180°C/350°F (160°C fan) for 20 minutes before preparing the batter. Ensure the oven shelf is in the middle.
- Grease two 20cm/8" cake pans with butter and line with parchment paper. It's best to use pans without a loose base.
Notes
Ensure your baking powder is active for the best rise.
Using room temperature eggs helps achieve a lighter batter.
For best flavor, choose high-quality vanilla extract.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
