Homemade Cake Recipe

The Best Homemade Vanilla Cake Recipe

This All-Purpose Homemade Vanilla Cake Recipe is the BEST Birthday Cake Recipe we’ve ever tasted! Learn How to Make Vanilla Cake from Scratch… The easy way!

Prep: 10min

Total: 40min

Serving Size: 1 lg pc

Nutrition Facts: servingSize 1 lg pc, calories 344 kcal, Carbohydrate 50 g, Protein 5 g, Fat 14 g, Saturated Fat 8 g, Cholesterol 69 mg, Sodium 336 mg, Fiber 1 g, Sugar 31 g

Ingredients:

• 2 1/2 cups cake flour ((or 2 1/4 cups all-purpose flour + 1/4 cup cornstarch))
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 3/4 cups granulated sugar
• 3/4 cup unsalted butter, (softened (1 1/2 sticks))
• 2 large eggs + 1 egg white
• 1 1/2 cups buttermilk
• 1 tablespoon vanilla extract
• Funfetti Frosting Recipe

Instruction:

1. Preheat the oven to 350 degrees F. Set out two 9-inch cake pans or one 9X13-inch baking dish. Grease and flour the pans. (If you plan to flip the cake out of the pan, line the bottom with parchment paper before greasing the pan. Trace the bottom of the pans onto parchment paper and cut the pieces out to fit exactly.)
2. In the bowl of a stand mixer, cream the butter and sugar on high speed, until ultra light and fluffy. (about 3-5 minutes) Then scrape the bowl with a rubber spatula.
3. In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.
4. Pour the buttermilk in a large measuring pitcher. Then whisk in the eggs, egg white, and vanilla extract.
5. Turn the mixer on low and alternate adding in the flour mixture and the buttermilk, until all is combined. Scrape the bowl again. Then beat again for 15-30 seconds, just until the batter is smooth. Do not over-mix the batter.
6. Pour the cake batter in the prepared pan(s) and place on the center rack in the oven. Bake 9-inch pans for 22-25 minutes, or a 9X13-inch pan for 30-35 minutes. Test the cake by inserting a toothpick into the center. If it comes out clean, remove from the oven.
7. Cool the cake in the pan for 15 minutes, then carefully flip out onto a cooling rack. Cool completely. Once cooled, frost the cake with Homemade Funfetti Frosting. Then cut and serve!

Best Vanilla Cake

With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I’ve ever had. Make sure you read through the recipe and recipe notes before beginning. This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pans and conversions.

Prep: 35min

Total: 4h

Yield: 12

Ingredients:

• 3 and 2/3 cups (433g) cake flour (spoon & leveled)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs + 2 additional egg whites, at room temperature*
• 1 Tablespoon pure vanilla extract (yes, Tbsp!)
• 1 and 1/2 cups (360ml) buttermilk, at room temperature*
• 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
• 5 and 1/2 cups (650g) confectioners’ sugar
• 1/3 cup (80ml) whole milk or heavy cream
• 1 and 1/2 teaspoons pure vanilla extract
• 1/8 teaspoon salt

Instruction:

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
5. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
6. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
7. Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Homemade Vanilla Cake Recipe

This Vanilla Cake Recipe will become your new favorite. A simple recipe with a tender and moist crumb and just the right amount of sweetness.

Prep: 15min

Total: 50min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 406 kcal, Carbohydrate 58 g, Protein 4 g, Fat 17 g, Saturated Fat 12 g, Cholesterol 23 mg, Sodium 223 mg, Sugar 34 g, servingSize 1 serving

Ingredients:

• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups milk
• 1 tablespoon real vanilla extract
• 1/2 cup salted butter (softened)
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 whole large eggs
• 2 whole egg whites

Instruction:

1. Preheat oven to 325 degrees. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
2. In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
3. In a liquid measuring cup, stir milk and vanilla together. Set aside.
4. In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
5. Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower ⅔ of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
6. Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.

The Best Vanilla Cake Recipe