Boxed cake mixes definitely have their place, but if you are looking for a delicious vanilla cake recipe from scratch, this is the cake recipe for you! Easier to make than you might think, this terrific vanilla cake is luscious and moist. It is the best vanilla cake recipe that your whole family to enjoy.
Nothing tastes better than homemade, and this simple vanilla cake recipe is exhibit A on how true that statement is. A simple vanilla cake recipe, it is nevertheless spongy and not dry, and packed with creamy vanilla flavor goodness!
Best Vanilla Cake Recipe
This is one of the best cake recipes you will ever make. Use this batter for a birthday cake, holiday cake, or it is a great recipe for dessert cake after dinner. This easy vanilla cake recipe will quickly become a go-to cake recipe whenever you need a vanilla cake.
The buttercream frosting used to frost this cake was my Swiss meringue buttercream frosting recipe, a vanilla buttercream frosting. You might also be interested in using my classic vanilla buttercream frosting recipe. If you would like to color your buttercream frosting, here are directions on how to color buttercream frosting. If you are adventurous, you might prefer this chocolate frosting (made with beer!) or a cream cheese frosting recipe.
This is made as a layer cake. Below, I have some conversions for a bundt cake or loaf pan.
How do you make a vanilla cake from scratch?
Step 1. Preheat oven to 350°F, and line, grease, and flour two baking pans.
Step 2. Sift together dry ingredients, set aside.
Step 3. Combine wet ingredients in order without overbeating, minus the buttermilk.
Step 4. Add the dry ingredients and buttermilk to the batter in thirds, alternating and combining until all ingredients are incorporated.
Step 5. Bake in the preheated oven for 30-35 minutes, or until an inserted toothpick comes out clean.
Step 6. Cool cake layers and then frost as desired.
What is the difference between white cake and vanilla cake?
A white cake uses egg whites instead of whole eggs. It will also use clear vanilla. The idea is to keep the color from the batter. A vanilla cake will use whole eggs, and pure vanilla extract.
Tips and variations for making the best vanilla cake recipe:
● The batter for this cake makes six cups of batter. Using this pan chart, that means you will get (2) 8″ round pans 2″, (2) 9″ round pans 1½”, (2) 8″ square pans 1½”, (3) 6″ pans, or a 7 1/2 x 3 inches Bundt cake, or a Loaf pan 8½”x4½”x2½”. Baking times may differ. The cake shown was baked in (2) 8″ round pans 2″ deep.
● 12 Tablespoons of butter = ¾ cup = 1½ sticks (in the United States)
● To make sure you do not get eggshells in your batter crack the egg(s) into a small bowl before adding to the batter. Remove any shell before adding to the batter.
● If you do not have buttermilk, add a tablespoon of white vinegar to a measuring cup. Add enough milk to reach the 1 cup mark. Leave undisturbed for 5 minutes and then stir and use.
● If you do not have buttermilk, a great thing to keep on hand is powdered buttermilk that you keep – in powdered form – in your fridge and make as needed. We have this on hand all the time. You can buy it online, at your local Amish store (which is where we purchase it), or your local grocery store may carry it.
● You can use the whisk or paddle attachment on your stand mixer.
● You can frost and decorate this cake in any manner you choose.
● Chill the cake before frosting. The cake must be completely cool before frosting. Your frosting is subject to melting or clotting if your cake is not completely cooled. Try sticking your cake in the freezer for 15-30 minutes before frosting. This makes the cooling process quicker.
If you like from-scratch cake recipes, you will love these terrific layer cake recipes made from scratch:
● Orange Creamsicle Cake Recipe
● Perfect Chocolate Cake Recipe
Best Vanilla Cake Recipe Ingredients:
● 2½ cups Cake Flour
● 2 tsp Baking Powder
● ½ tsp Salt
● ¾ cup Unsalted Butter, softened
● 1½ cups White Granulated Sugar
● 1 TBSP Pure Vanilla Extract
● 3 large Eggs
● 1 cup of Buttermilk
To Frost
● 5 cups of Swiss Meringue Buttercream Frosting
● 1 cup of Rainbow Jimmies, optional
Best Vanilla Cake Recipe Mise en Place:
● 2 8″-Round Baking Pans
● Sifter
● Stand Mixer
● Measuring Cup
● Measuring Spoons
● Spatula
● Parchment Paper
● Bowl(s)
● Cake Stand
● Piping Bag
● Frosting Tip
● Frosting Knife
Best Vanilla Cake Recipe Directions:
1. Preheat the oven to 350°F.
2. Generously grease and flour (2) two 8″ round pans.
3. Line the bottom of the pans with parchment paper.
4. Sift the cake flour, baking powder, and salt into a large bowl; set aside.
5. In another bowl, using a stand mixer at medium speed, add the softened butter and beat it with an electric mixer for 3-4 minutes, until it is pale and very fluffy.
6. Add the sugar and beat for another 2 minutes.
7. Add the vanilla extract and beat for another minute.
8. Then, add the eggs, one at a time, and beat them in thoroughly at low speed.
9. Once the eggs are incorporated, add 1/3 of the flour mixture. Beat it on low till the flour is almost incorporated.
10. Add 1/3 of the buttermilk and beat on low until incorporated.
11. Keep adding the flour and buttermilk alternately and mixing on low until both are all used up and added to the vanilla cake batter. Do not overmix the batter. Use a rubber spatula (or silicone spatula) to scrape the sides of the bowl.
12. Divide the batter among the prepared pans equally. Tap lightly to get rid of the air bubbles.
13. Bake the cake pans in a preheated 350° for 30-35 minutes or until an inserted toothpick comes out clean. Remember baking times can vary by oven, altitude, or how much batter is in each pan, so check each pan with the toothpick.
14. Let the cakes cool completely before frosting.
To Frost
15. Make this Swiss meringue buttercream frosting recipe according to the instructions (or your prefered frosting). Color if you like.
16. Reserve 1 cup of the swiss meringue buttercream frosting to pipe decorative motifs on top of the cake.
17. Place a layer of the chocolate cake on a cake stand. Slater 1 cup of frosting on one layer of the cake. Place the other layer and use the remaining frosting to cover the top and around the cake.
18. Add rainbow jimmies on the side of the cake.
19. Place the reserved frosting in a piping bag, fitted with a Wilton 1M tip.
20. Pipe your favorite pattern on top of the cake. We went with ruffle mounds. You can do rosettes or ice cream swirls.
21. Slice the final cake, and enjoy.
22. Keep the leftovers covered in the fridge.
Best Vanilla Cake Recipe
Best Vanilla Cake Recipe. Boxed cake mixes definitely have their place, but if you are looking for a delicious vanilla cake recipe from scratch, this is the cake recipe for you! Easier to make than you might think, this terrific vanilla cake is luscious and moist. It is the best vanilla cake recipe that your whole family to enjoy.
Ingredients
- 2½ cups Cake Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- ¾ cup Unsalted Butter, softened
- 1½ cups White Granulated Sugar
- 1 TBSP Pure Vanilla Extract
- 3 large Eggs
- 1 cup of Buttermilk
- To frost:
- 5 cups of Swiss Meringue Buttercream Frosting
- 1 cup of Rainbow Jimmies
Instructions
- Preheat the oven to 350°F.
- Generously grease and flour (2) two 8" round pans.
- Line the bottom of the pans with parchment paper.
- Sift the cake flour, baking powder, and salt into a large bowl; set aside.
- In another bowl, using a stand mixer at medium speed, add the softened butter and beat it with an electric mixer for 3-4 minutes, until it is pale and very fluffy.
- Add the sugar and beat for another 2 minutes.
- Add the vanilla extract and beat for another minute.
- Then, add the eggs, one at a time, and beat them in thoroughly at low speed.
- Once the eggs are incorporated, add 1/3 of the flour mixture. Beat it on low till the flour is almost incorporated.
- Add 1/3 of the buttermilk and beat on low until incorporated.
- Keep adding the flour and buttermilk alternately and mixing on low until both are all used up and added to the vanilla cake batter. Do not overmix the batter. Use a rubber spatula (or silicone spatula) to scrape the sides of the bowl.
- Divide the batter among the prepared pans equally. Tap lightly to get rid of the air bubbles.
- Bake the cake pans in a preheated 350° for 30-35 minutes or until an inserted toothpick comes out clean. Remember baking times can vary by oven or how much batter is in each pan, so check each pan.
- Let the cakes cool completely before frosting.
- Frost
- Make this Swiss meringue buttercream frosting recipe according to the instructions (or your prefered frosting). Color if you like.
- Reserve 1 cup of the swiss meringue buttercream frosting to pipe decorative motifs on top of the cake.
- Place a layer of the chocolate cake on a cake stand. Slater 1 cup of frosting on one layer of the cake. Place the other layer and use the remaining frosting to cover the top and around the cake.
- Add rainbow jimmies on the side of the cake.
- Place the reserved frosting in a piping bag, fitted with a Wilton 1M tip.
- Pipe your favorite pattern on top of the cake. We went with ruffle mounds. You can do rosettes or ice cream swirls.
- Slice the final cake, and enjoy.
- Keep the leftovers covered in the fridge.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 498Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 101mgSodium: 266mgCarbohydrates: 50gFiber: 0gSugar: 29gProtein: 15g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
● For more Recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
Leave a Reply