Fluffy Vanilla Cake – Easy Recipe for Everyday Baking

A Simple Vanilla Cake is the kind of recipe every home baker should have in their back pocket. It’s timeless, versatile, and always welcome—whether you’re baking for a birthday, brunch, casual celebration, or just a weeknight dessert. This version is tender, buttery, and full of rich vanilla flavor, with a fine crumb and golden crust. No fancy mixers, layers, or unusual ingredients required—just pantry staples and a love for the classics.

You can enjoy it plain, dusted with powdered sugar, topped with berries, or slathered with your favorite frosting. It’s perfect baked as a single-layer round, a square cake for snacking, or even cupcakes.

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Ingredients Overview: Classic Baking Staples

All-Purpose Flour

Provides structure. If you want a slightly lighter crumb, you can substitute part of it with cake flour, but regular all-purpose is ideal for everyday simplicity.

Baking Powder

The leavening agent that gives the cake lift and a soft, fluffy texture. Be sure it’s fresh for best results.

Unsalted Butter

Gives the cake a rich, buttery flavor. Use room-temperature butter for easy creaming with the sugar.

Granulated Sugar

Sweetens the cake and also helps create structure and tenderness when creamed with the butter.

Eggs

Add structure and moisture. Eggs also contribute to the golden color and richness of the cake.

Whole Milk

Adds moisture and helps create a smooth, uniform batter. Room temperature milk blends more easily into the mix.

Vanilla Extract

The star of the show! Use pure vanilla extract (not imitation) for the most fragrant and full-bodied flavor.

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Step-by-Step Instructions: How to Make a Simple Vanilla Cake

1. Preheat & Prepare Your Pan

• Preheat oven to 350°F (175°C).

• Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.

2. Cream Butter and Sugar

In a large bowl or stand mixer, beat:

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

Beat on medium speed for 2–3 minutes, until light and fluffy.

3. Add Eggs and Vanilla

Beat in:

• 2 large eggs, one at a time

• 1½ teaspoons vanilla extract

Scrape down the sides and mix until smooth.

4. Mix Dry Ingredients

In a separate bowl, whisk:

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

5. Combine Wet and Dry

Alternate adding the dry ingredients and:

• ½ cup whole milk

Start and end with dry ingredients, mixing just until combined. Don’t overmix—the batter should be smooth and slightly thick.

6. Bake

• Pour batter into prepared pan and smooth the top.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Frosting Ideas (Optional)

This cake is perfect on its own, but if you’d like to frost it, here are a few simple ideas:

Vanilla Buttercream

• ½ cup (1 stick) butter, softened

• 2 cups powdered sugar

• 1–2 tbsp milk

• 1 tsp vanilla extract

Beat until fluffy and smooth.

Whipped Cream

Top with lightly sweetened whipped cream and fresh berries for a refreshing finish.

Chocolate Frosting

Turn your vanilla cake into a combo classic with a rich chocolate buttercream.

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Tips, Variations & Substitutions

Tips for Best Results:

• Use room temperature ingredients for a smoother batter and even baking.

• Do not overmix once the flour is added—this helps keep the cake tender.

• Use an oven thermometer if you suspect your oven runs hot or cold.

Variations:

• Vanilla Almond Cake: Add ¼ tsp almond extract.

• Citrus Twist: Add lemon or orange zest to the batter for a fragrant boost.

• Vanilla Cupcakes: Divide the batter between 10–12 cupcake liners and bake for 18–22 minutes.

Ingredient Swaps:

• Buttermilk instead of milk gives the cake a slight tang and extra tenderness.

• Gluten-Free: Use a 1:1 GF baking flour blend.

• Dairy-Free: Substitute dairy-free milk and use plant-based butter.

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Serving Ideas & Occasions

This simple vanilla cake is wonderfully flexible:

• Serve with tea or coffee as a snack cake

• Top with fresh fruit and whipped cream for a light dessert

• Layer with jam and cream for a Victoria sponge-style treat

• Frost for birthdays or celebrations with your choice of buttercream or ganache

It also makes a great base for trifle, ice cream cakes, or custom flavor experiments.

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Nutritional & Health Notes

While a treat, this vanilla cake uses real, whole ingredients and no preservatives. A few small tweaks can make it lighter:

• Use low-fat milk or plant-based milk

• Cut sugar by 2–3 tablespoons without compromising flavor

• Serve smaller slices with fruit or yogurt for balance

This cake also freezes well—wrap in plastic and foil, freeze for up to 1 month, and thaw before serving.

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FAQ

1. Can I double the recipe?

Yes. Double all ingredients and bake in a 9×13-inch pan for 35–40 minutes.

2. Can I make it ahead of time?

Absolutely. Bake the cake, cool, and store tightly wrapped at room temperature for 2 days, or refrigerate up to 4 days.

3. Can I freeze this cake?

Yes. Wrap the cooled cake (unfrosted) tightly and freeze for up to 1 month. Thaw in the fridge overnight or at room temperature for a few hours.

4. What’s the best type of vanilla to use?

Use pure vanilla extract for the best flavor. Vanilla bean paste is a great option if you want visible specks and a more intense aroma.

5. Why is my cake dry?

It was likely overbaked or overmixed. Check for doneness at the minimum time and mix batter just until combined.

6. Can I bake it as a layer cake?

Yes! Divide the batter between two 6-inch pans and bake for 20–25 minutes. Double the recipe for two 9-inch layers.

7. Can I use self-rising flour?

You can, but omit the baking powder and salt. Results may vary slightly in texture and height.

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