Classic Vanilla Cake

Classic Vanilla Cake is a timeless dessert that never goes out of style. With its soft, fluffy crumb, delicate aroma, and smooth, buttery flavor, this cake is the perfect base for any celebration or everyday indulgence. Whether you’re planning a birthday party, anniversary, afternoon tea, or simply craving a slice of comfort, this cake delivers a satisfying and elegant treat that everyone will love.

What sets a classic vanilla cake apart is its simplicity and versatility. While chocolate and fruit-based cakes have their unique charm, vanilla cake offers a clean, refined flavor that’s endlessly adaptable. Pair it with any frosting, filling, or decoration, and you have a dessert that’s both crowd-pleasing and customizable. This recipe uses basic pantry ingredients and time-tested techniques to help you achieve that bakery-style result right at home.

Why You’ll Love This Recipe

You’ll love this Classic Vanilla Cake for its rich flavor, pillowy soft texture, and reliable results every time you bake it. Unlike store-bought mixes, this homemade version delivers a deeper vanilla profile, better moisture, and a fresher taste. It’s a foolproof recipe that works beautifully for layered cakes, cupcakes, sheet cakes, or even cake pops.

This cake is also a blank canvas for creativity. Whether you keep it simple with a vanilla buttercream or go bold with colorful decorations, it adapts to any occasion. Plus, it stores and freezes well, making it ideal for prep-ahead baking projects. With this recipe in your collection, you’ll always be ready to whip up a classic dessert that brings joy with every bite.

Preparation Time and Servings:

• Prep time: 20 minutes
• Bake time: 30–35 minutes
• Cooling and decorating time: 45 minutes
• Total time: 1 hour 40 minutes
• Yield: 12 slices
• Serving Size: 1 slice (based on a 2-layer 9-inch cake)

Nutritional Information (per serving):

• Calories: 380
• Carbohydrates: 45g
• Protein: 5g
• Fat: 20g
• Fiber: 1g
• Sugar: 30g

Ingredients

For the vanilla cake:

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup whole milk, room temperature
• ¼ cup plain yogurt or sour cream

For the vanilla buttercream frosting:

• 1 cup unsalted butter, softened
• 3½ cups powdered sugar, sifted
• 1 tablespoon vanilla extract
• 2–3 tablespoons milk or cream (adjust for consistency)
• Pinch of salt

Step-by-Step Instructions

1. Prepare the cake pans

• Preheat oven to 175°C (350°F).
• Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides and tap out any excess.

2. Mix dry ingredients

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream the butter and sugar

• In a large mixing bowl, beat softened butter and granulated sugar with a hand or stand mixer until light and fluffy, about 3–4 minutes.
• Scrape down the sides of the bowl as needed for even mixing.

4. Add eggs and vanilla

• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract until fully combined.

5. Add dry ingredients and liquids

• Add half of the dry ingredients to the batter and mix on low speed.
• Pour in the milk and add the yogurt or sour cream. Mix gently.
• Add the remaining dry ingredients and mix just until incorporated—avoid overmixing.

6. Bake the cake

• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

7. Make the buttercream frosting

• In a large bowl, beat softened butter until creamy and pale.
• Gradually add powdered sugar, beating on low at first, then increasing speed as it incorporates.
• Add vanilla extract, a pinch of salt, and milk as needed to reach a smooth, spreadable consistency.

8. Assemble and decorate

• Level the cake layers if needed. Place one layer on a cake stand and spread frosting on top.
• Add the second layer and frost the top and sides of the cake.
• Decorate as desired with piped rosettes, sprinkles, fresh flowers, or fruit.

Ingredient Background

Vanilla, often called the queen of flavors, is a classic choice for cakes due to its aromatic, sweet, and creamy profile. Using pure vanilla extract enhances the flavor significantly over artificial alternatives. Butter adds richness and depth, while yogurt or sour cream improves the cake’s moisture and tenderness.

The combination of baking powder and proper mixing techniques ensures a fluffy rise and light texture. A balance of milk and fat gives the cake a moist crumb that holds its shape without being too dense, making it ideal for layering and decorating.

Technique Tips

Ensure all ingredients are at room temperature—this helps the batter mix evenly and results in a better crumb. Creaming the butter and sugar properly is essential for creating air pockets that lift the cake during baking.

Mix only until the batter is combined to avoid overdeveloping the gluten, which can make the cake dense. For ultra-smooth frosting, sift the powdered sugar and beat the butter until pale and fluffy before adding.

Alternative Presentation Ideas

Bake the batter in a bundt pan for a classic ring cake presentation or use it to make cupcakes by dividing into lined muffin tins and baking for 18–22 minutes.

You can also slice each cake layer in half horizontally to make a four-layer cake for an elegant tall dessert. Add a layer of fruit preserves or custard between the layers for added flavor and sophistication.

Additional Tips for Success

If you don’t have yogurt or sour cream, substitute with an additional ¼ cup milk and add 1 teaspoon vinegar or lemon juice for similar acidity. Let cakes cool completely before frosting to avoid melting the buttercream.

For extra vanilla flavor, scrape the seeds from half a vanilla bean and add them to the batter or frosting. Use a serrated knife for cleaner slices when serving.

Recipe Variations

Add a tablespoon of almond extract along with vanilla for a subtle nutty undertone. Mix in lemon zest for a bright citrus twist or fold in mini chocolate chips for a vanilla chocolate chip cake.

Layer with fresh berries and whipped cream for a lighter summer dessert, or fill with pastry cream for a custard-filled version of this classic cake.

Freezing and Storage

Store the frosted cake at room temperature in a covered cake stand for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture.

To freeze, wrap unfrosted cake layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before assembling. You can also freeze slices of frosted cake individually for quick treats later.

Healthier Twist Ideas

Use whole wheat pastry flour for a lighter, fiber-rich alternative. Reduce sugar by ¼ cup for a less sweet version or use a plant-based sweetener like coconut sugar or maple syrup (adjust flour accordingly).

Swap butter for light olive oil or a plant-based margarine for a dairy-free cake. Use a yogurt-based frosting or whipped coconut cream in place of buttercream for a lighter topping.

Serving Suggestions for Events

Classic Vanilla Cake is ideal for birthdays, weddings, graduations, or any celebration. Pair it with tea, coffee, or fruit-infused water for a complete dessert offering.

For elegant events, decorate with fresh flowers or gold leaf. For kid-friendly parties, use colorful sprinkles or themed toppers. It’s also perfect for layering in dessert trifle bowls with whipped cream and berries.

Special Equipment

• 9-inch round cake pans
• Electric mixer (hand or stand)
• Cooling racks
• Mixing bowls
• Spatula and offset spatula
• Serrated knife for leveling
• Piping bag and tips (optional for decorating)

Frequently Asked Questions

1. Can I use this recipe for cupcakes?

• Yes, divide the batter into lined muffin tins and bake at 175°C (350°F) for 18–22 minutes.

2. Can I make the cake layers in advance?

• Absolutely. Bake, cool, and wrap the layers tightly. Store at room temperature for 1 day or freeze for up to 2 months.

3. What type of vanilla extract is best?

• Pure vanilla extract provides the richest flavor. Avoid artificial vanilla if possible.

4. Can I use buttermilk instead of milk?

• Yes. Buttermilk adds extra tang and tenderness. Replace milk and yogurt with 1¼ cups buttermilk.

5. Can I make this cake gluten-free?

• Use a 1:1 gluten-free flour blend formulated for baking. Results may vary slightly, but it works well.

6. Why is my cake dense or dry?

• Overmixing or overbaking can cause this. Mix until just combined and check doneness early.

7. Can I use margarine instead of butter?

• Yes, but butter gives better flavor. Choose a high-quality margarine for best results.

8. Can I color the batter or frosting?

• Yes. Add gel food coloring to batter or frosting for themed cakes or ombré effects.

Conclusion

Classic Vanilla Cake is a timeless, reliable, and elegant dessert that’s perfect for every occasion. With its soft crumb, rich flavor, and endless versatility, this cake stands the test of time as a favorite in home kitchens and celebrations alike.

Whether dressed up with layers and frosting or kept simple with a dusting of powdered sugar, this cake offers the ultimate balance of comfort and sophistication. Keep this go-to recipe on hand, and you’ll always have the perfect foundation for a beautiful, delicious dessert.

Print