Recipe
There’s something magical about a homemade cake—especially one that’s soft, moist, and bursting with flavor. This recipe? It’s the kind of cake that disappears fast, whether it’s for a birthday, a weekend treat, or just because you deserve something sweet.
What makes it special? Real butter, pure vanilla, and just the right balance of sweetness to let every bite melt in your mouth. I’ve made this countless times, and trust me, once you try it, you’ll never go back to box mixes.
The crumb is tender, the edges are golden, and the aroma alone will have everyone hovering in the kitchen. Best part? It’s simple enough for beginners but impressive enough to feel like a pro. Let’s bake something unforgettable.
Ingredients
When it comes to baking a cake that feels like it’s straight out of a professional kitchen, the ingredients you choose can make all the difference. Opt for high-quality staples and don’t skimp on the essentials—this recipe is all about balance, flavor, and that perfect texture you crave. Below, we’ve broken down the must-haves, along with some insider swaps to keep things flexible.
For the Cake:
- All-purpose flour – The backbone of your cake. For a lighter crumb, consider sifting it before measuring.
- Granulated sugar – Adds sweetness and helps with that golden crust. For a deeper flavor, try using caster sugar.
- Unsalted butter, softened – The fat content guarantees a rich, tender crumb. Margarine works, but butter is worth it for that classic taste.
- Large eggs – Brings structure and moisture. Always use room temperature eggs for better mixing.
- Whole milk – Keeps the batter smooth and moist. If you’re out, 2% works, but whole milk is ideal.
- Vanilla extract – A non-negotiable for flavor depth. Pure extract is best, but imitation will do in a pinch.
- Baking powder & baking soda – The leavening duo for that perfect rise. Make sure they’re fresh for best results.
- Salt – Enhances all the flavors. Don’t skip it!
For the Frosting (Optional but Recommended):
- Powdered sugar – Creates a smooth, sweet base. Sift it to avoid lumps.
- Cream cheese, softened – Adds tang and creaminess. Go for full-fat for the best texture.
- Unsalted butter, softened – Balances the tang of the cream cheese. Margarine isn’t recommended here.
- Vanilla extract – Complements the cake’s flavor. A little goes a long way.
- Heavy cream – Helps achieve the perfect spreading consistency. Whole milk can work, but it won’t be as rich.
For Garnish (Optional but Elevated):
- Fresh berries – Adds a pop of color and freshness. Raspberries or strawberries work beautifully.
- Chocolate shavings – Perfect for chocolate lovers. Use a high-quality dark chocolate bar.
- Edible flowers – For a show-stopping finish. Make sure they’re food-safe.
Pro Tips:
- Always use room temperature ingredients for even mixing and a smoother batter.
- If you’re out of buttermilk, mix 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes—it’s a game-changer.
Fresh lemon zest can elevate the frosting or cake batter with a bright, citrusy note. Don’t skip it if you have it on hand! For a vegan option, swap butter for coconut oil and eggs for flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
With these ingredients and tips, you’re well on your way to a cake that’s as stunning as it’s delicious.
How to Make the Best Classic Vanilla Cake Recipe
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. This keeps the batter from separating and helps maintain its structure.
Mix just until combined—overmixing can lead to a dense cake.
Divide the batter evenly between the prepared pans and smooth the tops. A kitchen scale guarantees equal layers.
Visual cue: The batter should be thick but pourable.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at 20 minutes.
Pro tip: Rotate the pans halfway through for even baking.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack. This prevents them from breaking apart but avoids trapping steam, which can make them soggy.
Frost and decorate once completely cooled. A warm cake will melt your frosting—patience is key!
Flexibility: This recipe works with 8-inch pans (bake longer) or cupcakes (bake for 18–20 minutes).
Nutrition
Understanding the nutritional content of a homemade cake is essential for mindful eating. Here’s a breakdown of its key nutrients per serving.
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Sugar | 30 g |
| Fiber | 1 g |
| Sodium | 200 mg |
Chef Tips
To guarantee your homemade cake turns out perfectly, I recommend preheating the oven and measuring ingredients precisely.
Always use room-temperature butter and eggs for smoother batter. Sift dry ingredients to avoid lumps.
Don’t overmix the batter, as it can make the cake dense. Check for doneness with a toothpick—it should come out clean.
Let it cool before frosting to prevent melting. Enjoy!
Frequently Asked Questions
Can I Use a Different Pan Size?
Yes, I can use a different pan size, but it’ll affect baking time and cake height. A larger pan makes a thinner cake that bakes faster; a smaller pan makes it thicker and takes longer. I’ll adjust accordingly.
How Long Can the Cake Be Stored?
I store my cake in an airtight container for up to three days at room temperature. If I refrigerate it, it lasts five days, but I let it come to room temp before serving for better flavor.
Can I Freeze the Cake?
Yes, you can freeze the cake. I’d wrap it tightly in plastic and foil to keep it fresh. Thaw it in the fridge overnight when you’re ready to eat it, and it’ll still taste great.
What Frosting Pairs Best With This Cake?
I’d go with a classic cream cheese frosting—it’s rich, tangy, and balances the sweetness perfectly. If you prefer something lighter, whipped cream frosting works too. Chocolate ganache’s another winner for a decadent twist.
Can I Substitute Eggs in This Recipe?
Yes, you can substitute eggs in this recipe. I’ve used applesauce, mashed bananas, or yogurt as replacements, and they work well. Just remember the texture might differ slightly, but it’ll still taste delicious.
