Vanilla Cake Recipe
If you’re searching for a delightful, crowd-pleasing treat that looks as good as it tastes, this Vanilla Cake is the answer to your sweet cravings. Soft, buttery, and topped with a cloud-like buttercream, this classic recipe is an utter joy to make and share with family and friends. Each bite of this Vanilla Cake is tender, rich, and aromatic, filling your kitchen with the comforting scent of vanilla. Whether it’s for a birthday, a small celebration, or just because you fancy dessert night, this cake will quickly become a cherished staple in your baking repertoire.
Ingredients You’ll Need
This Vanilla Cake makes the most of simple pantry staples, but don’t underestimate their power! Each ingredient serves a special role: building a soft crumb, adding moisture, or giving that irresistible vanilla aroma and flavor.
- Cake flour: Gives the cake its signature light and delicate texture, perfect for soaking up buttery flavors.
- Salt: A touch balances the sweetness and heightens all the other flavors.
- Baking powder: Essential for lift, to create a beautiful, airy crumb.
- Baking soda: A pinch helps the cake rise and softens the finished bite.
- Egg whites: Whipped in for extra fluffiness, they keep the color crisp and white.
- Butter (for cake and frosting): Room temperature is key for creaming; it makes the cake luscious and the frosting dreamily smooth.
- Sugar: Sweetens every bite and helps achieve that golden crust.
- Vanilla extract: The star flavor; use pure vanilla for the best homemade Vanilla Cake experience.
- Milk: Adds moisture; room temperature ensures an even mix.
- Sour cream: A secret weapon for unbeatable tenderness and a subtle tang that balances sweetness.
- Shortening (for frosting): Helps the buttercream hold its shape and makes it easy to work with, especially for piping.
- Powdered sugar: Sifted for a silky-smooth, melt-in-your-mouth frosting.
How to Make Vanilla Cake
Step 1: Prep the Cake Tins
Start by preheating your oven to 350°F (177°C). Generously butter and flour three 6-inch cake tins and line the bases with parchment paper. This is your insurance policy for perfectly intact cake layers that slide right out after baking.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together cake flour, salt, baking powder, and baking soda. This evenly distributes all the leavening agents so each bite rises just right and tastes balanced, no matter where you slice in.
Step 3: Mix the Wet Ingredients
In a smaller bowl, combine your milk, sour cream, and vanilla. Mixing them together before adding to your batter ensures that every spoonful carries that irresistible vanilla flavor, and the cake bakes to a perfectly moist crumb.
Step 4: Cream the Butter and Sugar
Using a stand or hand mixer with a paddle attachment, beat your room-temperature butter and sugar on medium speed until fluffy and pale, about 3 minutes. This step traps little air pockets, making the Vanilla Cake tender and light. Don’t forget to scrape down the sides!
Step 5: Add the Egg Whites
Beat the egg whites with a fork and slowly stream them into your creamed mixture. Keep it slow to avoid deflating all that beautiful fluff. Once incorporated, give it a good whip on high for a minute or two—it may look curdled at first, but keep going until it smooths out.
Step 6: Combine Everything
Set your mixer to low. Add half of the dry ingredients, mix just until incorporated, and follow with half the milk mixture. Repeat with the remaining dry and wet ingredients. Finish with a few gentle folds by hand to make sure it’s perfectly combined; over-mixing is the enemy of a tender Vanilla Cake!
Step 7: Bake the Cakes
Divide the batter evenly among your prepared tins. Fill each tin about a third of the way and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will fill with that classic Vanilla Cake fragrance—pure bliss!
Step 8: Cool the Cakes
Let your baked cakes cool in their tins for 15-20 minutes, then gently run a knife around the edges and lift them onto a wire rack to cool completely. This step keeps your layers moist, and ensures your frosting won’t melt.
Step 9: Make the Buttercream Frosting
With a clean mixer bowl and paddle, beat the butter and shortening until creamy and smooth. Add half the powdered sugar and a bit of milk, mix, then add the rest of the sugar, milk, and vanilla. Beat until fluffy and luscious. Adjust with more powdered sugar for stiffness, or a splash of milk to loosen, as needed.
Step 10: Assemble the Cake
Place the first cake layer on your plate, spread a generous amount of buttercream, and repeat with the remaining layers. Coat the top and sides with a thin “crumb coat” of frosting, chill, then finish with a second smooth layer. Add piping or flowers if you’re feeling fancy, and your Vanilla Cake will look every bit as wonderful as it tastes.
How to Serve Vanilla Cake
Garnishes
A simple Vanilla Cake looks lovely with a dusting of powdered sugar, piped buttercream rosettes, or a scatter of colorful sprinkles. For a stunning touch, add fresh berries, edible flowers, or a drizzle of white chocolate. Don’t be afraid to show off your decorating style!
Side Dishes
Pair your Vanilla Cake with fresh seasonal fruit, a scoop of vanilla or berry ice cream, or even a dollop of whipped cream. A steaming cup of tea or coffee makes each slice feel extra special, inviting everyone to linger at the table.
Creative Ways to Present
Turn your Vanilla Cake into mini layer cakes by cutting rounds with a biscuit cutter, stack with frosting, and serve as personalized treats. Consider cubing leftover cake to use in trifles or parfaits, or decorate the top with themed sugar toppers for a festive occasion.
Make Ahead and Storage
Storing Leftovers
Keep leftover Vanilla Cake covered tightly with plastic wrap or in an airtight container at cool room temperature for up to two days. If your kitchen runs warm, stash it in the fridge to preserve its moist crumb and creamy frosting.
Freezing
Want to savor a slice later? Let the baked cake layers cool completely, wrap each tightly in plastic wrap and foil, and freeze for up to two months. You can also freeze the assembled Vanilla Cake (whole or in slices); just be sure the frosting is set before wrapping.
Reheating
To refresh your Vanilla Cake, let refrigerated slices come to room temperature for 30 minutes before serving. For an extra treat, pop a slice in the microwave for 10 seconds to soften the crumb and gently melt the frosting.
FAQs
What makes this Vanilla Cake so fluffy?
The combination of cake flour, whipped egg whites, and careful mixing ensures a tender and airy crumb. Using room temperature ingredients and not over-mixing are also crucial. These steps really let the Vanilla Cake shine with every bite.
Can I use all-purpose flour instead of cake flour?
You can substitute, but the texture will be a bit denser. If you’re in a pinch, remove 2 tablespoons per cup of all-purpose flour and replace with cornstarch, then sift well. For the softest Vanilla Cake, cake flour is definitely worth it.
How do I keep my Vanilla Cake from sticking to the pans?
Make sure to grease and flour the tins evenly and use parchment at the bottom. Letting the cakes cool for 15-20 minutes before turning them out helps them release cleanly, keeping every layer intact for assembly.
Is there a way to make this recipe gluten-free?
Absolutely! Swap the cake flour for a reputable gluten-free baking blend that measures cup-for-cup. The texture may change a bit, but the flavor will still deliver that classic Vanilla Cake bliss.
Can I flavor the buttercream differently?
You can! While vanilla is classic, you can mix in citrus zest, a splash of almond or coconut extract, or even a bit of cocoa for a fun twist that complements your Vanilla Cake beautifully.
Final Thoughts
This Vanilla Cake is pure joy in dessert form—reliable, versatile, and always a crowd-pleaser. Baking it from scratch fills your home with incredible aromas and offers a slice of comfort with every bite. I hope you’ll make this recipe, get creative, and discover why Vanilla Cake is such a timeless favorite in kitchens everywhere!
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Vanilla Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 1 3-layer cake 1x
- Diet: Vegetarian
Description
Indulge in this delicious Vanilla Cake recipe that is sure to impress at any gathering. Moist, tender cake layers paired with creamy buttercream frosting make this a perfect dessert for any occasion.
Ingredients
Dry Ingredients:
- 2 cups cake flour (280 g)
- 1 teaspoon salt
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Wet Ingredients:
- 4 egg whites
- 2 sticks of butter (226 g, room temperature)
- 1 1/4 cups sugar (280 g)
- 2 tsp vanilla
- 1 cup milk (room temperature)
- 1/2 cup sour cream (125 g, room temperature)
- 1 cup butter (227 g, room temperature)
- 1/2 cup shortening (Crisco, 100 g)
- 6 cups sifted powdered sugar (750 g)
- 1/4 cup milk
- 1 tablespoon vanilla
Instructions
- Preheat oven: Preheat oven to 350°F/177°C. Butter and flour three 6-inch cake tins and line with parchment paper.
- Prepare dry ingredients: Whisk together cake flour, salt, baking powder, and baking soda in a medium bowl; set aside.
- Mix wet ingredients: In a small bowl, combine milk, sour cream, and vanilla; set aside.
- Cream butter and sugar: Using a mixer, beat butter and sugar until smooth and creamy.
- Add egg whites: Gradually add whisked egg whites to the butter mixture.
- Combine dry and wet ingredients: Alternate adding dry ingredients and milk mixture to the batter, mixing until just combined.
- Bake: Divide batter into pans and bake for 30-35 minutes until cooked through.
- Cool and remove cakes: Allow cakes to cool, then remove from pans and let cool completely on a wire rack.
- Make buttercream frosting: Beat butter, shortening, powdered sugar, milk, and vanilla until smooth and creamy.
- Assemble: Layer cakes with buttercream frosting and frost the entire cake.
Notes
- For a richer flavor, you can add a dash of almond extract to the cake batter.
- Ensure all ingredients are at room temperature for best results.
- Decorate the cake with fresh berries or edible flowers for a stunning presentation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Vanilla Cake, Buttercream Frosting, Dessert Recipe
