Easy Vanilla Cake Baking – Soft, Simple Homemade Vanilla Cake

A well-made vanilla cake is timeless — tender, light, and delicately sweet, with a buttery crumb and subtle aroma of pure vanilla. This Simple Vanilla Cake is just that: no fuss, no fancy ingredients, just a classic homemade cake that tastes far better than anything from a box.

Whether you’re celebrating a birthday, making a layer cake, or just want a foolproof base for berries and cream, this recipe is your go-to. It bakes beautifully in layers, as a sheet cake, or even as cupcakes. The crumb is soft but stable enough to hold up to frostings and fillings.

If you’re looking for a cake that’s easy, versatile, and always satisfying — this simple vanilla cake is it.

Ingredients Overview

Great cake starts with great ingredients. Here’s what goes into this simple vanilla cake and how to get the best flavor and texture from each one:

• All-Purpose Flour: Gives the cake structure. Make sure to spoon and level for accurate measurement.

• Baking Powder: Leavens the cake, giving it rise and a soft texture. Don’t substitute with baking soda unless you’re adjusting acidity in the recipe.

• Salt: Enhances flavor and balances the sweetness.

• Unsalted Butter: Adds richness and moisture. Room temperature butter creams better with sugar for an airy batter.

• Granulated Sugar: Sweetens the cake and helps create a fine crumb.

• Eggs: Bind everything together and add structure. Use room-temperature eggs for smoother incorporation.

• Vanilla Extract: The signature flavor. Use pure vanilla extract for the best taste — imitation vanilla won’t give you that warm, fragrant finish.

• Whole Milk: Keeps the cake moist. Buttermilk or sour cream can also be used for added richness and tang.

Optional Add-Ins:

• Almond extract (just a touch) for a bakery-style twist.

• Swap in cake flour for an even softer crumb.

Step-by-Step Instructions

1. Preheat the Oven and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line the bottoms with parchment paper for easy release.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening.

3. Cream Butter and Sugar

In a large mixing bowl or stand mixer, beat the butter and sugar on medium-high speed for 3–4 minutes, until light and fluffy. This step builds air into the batter.

4. Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.

5. Alternate Dry Ingredients and Milk

With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts. Begin and end with the flour. Mix just until combined — overmixing will toughen the cake.

6. Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.

7. Cool

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Tips, Variations & Substitutions

• Cake Flour Option: Replace all-purpose flour with cake flour for an even softer texture. Use 2 ½ cups of cake flour for this recipe.

• Add Citrus Zest: For a subtle brightness, mix in lemon or orange zest with the sugar.

• Frosting Pairings:

  • Classic vanilla buttercream

  • Chocolate ganache

  • Whipped cream and berries

  • Cream cheese frosting

• Cupcake Version: Scoop into lined muffin tins and bake for 18–20 minutes. Makes about 24 standard cupcakes.

• Sheet Cake: Pour into a greased 9×13-inch pan and bake for 35–40 minutes.

Serving Ideas & Occasions

This simple vanilla cake is perfect for:

• Birthdays

• Weddings

• Anniversaries

• Weekend baking

• Tea parties

• Baby showers

Serve with:

• A dollop of whipped cream and fresh strawberries

• Layers of jam and mascarpone

• Toasted coconut and vanilla glaze

• A scoop of ice cream for a summer dessert

Its neutral flavor makes it endlessly customizable and crowd-pleasing.

Nutritional & Health Notes

While this is a traditional cake with butter, sugar, and flour, you can still make mindful adjustments depending on your needs:

• Calories: Around 350–400 per slice (based on 12 servings)

• Carbohydrates: Primarily from flour and sugar

• Fats: From butter and eggs

• Protein: About 5g per serving

• Add Fiber: Replace ¼ cup of flour with oat flour or add a spoonful of ground flaxseed

Healthier Swaps:

• Use a natural sweetener like coconut sugar or maple sugar (note: this may darken the crumb).

• Use reduced-fat milk or plant-based alternatives like almond or oat milk.

• Reduce sugar slightly — you can take out up to ¼ cup without affecting structure.

FAQs

Q1: Can I use oil instead of butter?

Yes, though the texture will be slightly different — more moist but less fluffy. Use ¾ cup of vegetable or canola oil in place of 1 cup of butter.

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Q2: Can I make this vanilla cake ahead?

Definitely. Bake the layers and wrap tightly once cooled. Store at room temperature for up to 2 days or freeze for up to 2 months.

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Q3: Can I use this for a wedding or tiered cake?

Yes — it’s sturdy enough for stacking if baked as two or three layers. Be sure to chill the cake before assembling to make it easier to work with.

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Q4: Can I make it dairy-free?

Yes. Use plant-based milk and vegan butter. Choose neutral-flavored oils and non-dairy milk like oat or soy for best results.

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Q5: Why is my cake dense?

Overmixing, too much flour, or using cold ingredients can cause this. Be sure to measure flour properly and cream butter and sugar until light and fluffy.

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Q6: Can I use vanilla bean paste?

Absolutely. Replace the vanilla extract with an equal amount of vanilla bean paste for deeper flavor and visible vanilla specks.

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Q7: How do I store leftovers?

Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temp before serving for best texture.

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