Why You’ll Love This Vanilla Cake Recipe
Vanilla cake is a classic dessert that is perfect for any occasion. Whether you’re celebrating a birthday, hosting a party, or just want a sweet treat, this vanilla cake recipe is sure to please. This cake is moist, fluffy, and has a delicious vanilla flavor that is sure to satisfy your sweet tooth. Plus, it’s easy to make and doesn’t require any fancy ingredients or equipment.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups (300ml) whole milk
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch (23cm) cake pans with butter and flour.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely before frosting.
Variations
- For a chocolate twist, substitute 1/2 cup of the flour with cocoa powder.
- For a citrus flavor, add the zest of one lemon or orange to the batter.
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- For a vegan version, use vegan butter and substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg).
- For a gluten-free version, use a gluten-free flour blend and add 1 teaspoon of xanthan gum to the batter.
Frosting
For a classic vanilla buttercream frosting, you will need:
- 1 cup (226g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp whole milk
- In a large bowl, cream the butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, and beat until smooth.
- Beat in the vanilla extract and enough milk to reach your desired consistency.
- Frost the cooled cakes with the buttercream frosting and decorate as desired.
Final Thoughts
This vanilla cake recipe is a must-try for anyone who loves a classic dessert. It’s easy to make, delicious, and can be customized to suit your taste. Whether you prefer it plain or with a twist, this cake is sure to impress your friends and family. Don’t forget to share your creations with us in the comments below!
FAQ
Can I use salted butter instead of unsalted butter in this recipe?
We recommend using unsalted butter in this recipe to have more control over the amount of salt in the cake. If you use salted butter, reduce the amount of added salt in the recipe.
Can I substitute the cake flour with all-purpose flour?
Cake flour has a lower protein content than all-purpose flour, which allows for a more tender cake. However, if you don’t have cake flour, you can make a substitute using all-purpose flour and cornstarch. For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch.
Can I use almond flour instead of all-purpose flour to make a gluten-free version of this cake?
Substituting almond flour for all-purpose flour will significantly alter the texture of the cake as almond flour is much denser. For a gluten-free version of this cake, we recommend using a gluten-free all-purpose flour blend.
Can I make this cake ahead of time and freeze it?
Yes, this cake can be made ahead of time and frozen. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. When ready to serve, allow the cake to thaw in the refrigerator overnight before frosting.
How can I make sure my cake comes out of the pan without sticking?
Make sure to grease and flour your cake pans well, or use parchment paper to line the bottom of the pans. Once the cake is done baking, let it cool in the pan for 10-15 minutes before flipping it out onto a wire rack to cool completely.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer can be used instead of a stand mixer. Make sure to use the highest setting and mix for the recommended amount of time.
Can I add food coloring to the batter to make a colored cake?
Yes, you can add food coloring to the batter to make a colored cake. Add the food coloring gradually until you achieve your desired color.
Can I use this recipe to make cupcakes instead of a cake?
Yes, this recipe can be used to make cupcakes. Fill each cupcake liner 3/4 full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
How should I store this cake after it’s frosted?
Store this cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving.
Can I use a different frosting instead of the vanilla buttercream?
Yes, you can use a different frosting if you prefer. Cream cheese frosting, chocolate frosting, or whipped cream are all great options.
