Easy Vanilla Cake Recipe

This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! Use the same batter for perfect Vanilla Cupcakes.

My best Vanilla Cake – stays moist 4 days!

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless…..Frosting – classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes – Note 9. Cupcakes – see Vanilla Cupcakes recipe. Metric/weights – click button above ingredients. Sweetness – Note 11. Cake flour – no need, better with plain flour. Guarantee success – read top 5 points in Notes below. For chocolate cake – see this recipe.

Prep: 20min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, servingSize 1 serving

Ingredients:

• 2 cups plain / all purpose flour ((cake flour OK too, Note 1))
• 2 1/2 teaspoons baking powder
• 1/4 tsp salt
• 4 large eggs ((50 – 55g / 2 oz each), at room temp (Note 3))
• 1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
• 115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2” cubes (or so))
• 1 cup milk (, full fat (Note 5))
• 3 tsp vanilla extract (, the best you can afford (Note 6))
• 3 tsp vegetable or canola oil ((Note 7))
• 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 thickeness)

Instruction:

1. Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
2. Whisk flour, baking powder and salt in a large bowl. Set aside.
3. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
4. Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.
5. Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
6. Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
7. Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it’s form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Basic Vanilla Cake

This Basic Vanilla Cake recipe is the perfect base for all of you cake-making needs. This recipe makes enough for two layers — just top with your favorite frosting.

Prep: 0 30min0

Total: 0 1 0

Yield: two 9-inch cakes

Serving Size: 1 of 2 servings

Nutrition Facts: servingSize 1 of 2 servings, calories 2235, Fat 108g, Saturated Fat 64g, Carbohydrate 279g, Fiber 5g, Sugar 134g, Protein 38g, Cholesterol 630mg, Sodium 1352mg

Ingredients:

• 2 sticks unsalted butter, at room temperature, plus more for the pans
• 3 cups all-purpose flour, plus more for the pans
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)

Instruction:

1. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
2. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
3. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Easy Vanilla Cake (One Bowl)

The best easy vanilla cake recipe! This cake has a fantastic flavor and texture. Everything comes together in one bowl, no special mixing method required!

Prep: 5min

Total: 50min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 913 kcal, Carbohydrate 187 g, Protein 9 g, Fat 15 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 104 mg, Sodium 742 mg, Fiber 2 g, Sugar 142 g, unSaturated Fat 5 g

Ingredients:

• 16 ounces all-purpose flour
• 16 ounces granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 large eggs (slightly warm)
• 5 ounces vegetable oil
• 10 ounces buttermilk (slightly warm)
• 4 ounces melted unsalted butter (melted, but not hot)
• 2 teaspoons vanilla extract
• 6 ounces pasteurized egg whites (from a box)
• 24 ounces powdered sugar (sifted if not from a bag)
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 24 ounces unsalted butter, softened
• 1 tiny drop of purple food coloring (optional for white frosting)

Instruction:

1. Finally, allow the cake to cool for 10 minutes and flip out onto a cooling rack. If you plan to frost and decorate the cake on the same day, you can place the cakes into the freezer unwrapped for about an hour or until they are cold (but not frozen). If you plan to decorate your cake at a later date, then you will wrap the cakes in plastic wrap first before placing them in the freezer.
2. Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes to make the buttercream ultra smooth and remove any air bubbles. Ultimately, this step is optional. But, if you want really creamy frosting, then you don’t want to skip this final step.
3. Wipe off any excess buttercream off the top starting at the edge of the cake and moving toward the center. Now your cake is ready to decorate!
4. Finally, add some confetti sprinkles or whatever sprinkles you like all around the top of the cake!

The Best Vanilla Cake Recipe

FAQ

How to bake cake with only three ingredients?

1. Preheat oven to 350°F. Grease the interior of an 8 inch springform pan and then line it with parchment paper. …
2. In a large mixing bowl, add eggs and sugar. …
3. Use a mesh strainer or flour sifter to sift in 1/3 of the flour. …
4. Pour batter into prepared pan. …
5. Let cake cool completely before removing.

How to make cake simple?

1. Gather all ingredients. …
2. Preheat the oven to 350 degrees F (175 degrees C). …
3. Cream sugar and butter together in a mixing bowl. …
4. Combine flour and baking powder in a separate bowl. …
5. Pour batter into the prepared cake pan. …
6. Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes.

What are the 5 main ingredients in cake?

Should I add vanilla extract to cake mix?