Vanilla Cake | Easy Homemade Vanilla Layer Cake
My favorite cake has always been a simple yet delightful vanilla cake. There’s something so comforting and nostalgic about the aroma of a freshly baked cake wafting through the kitchen. It’s a cake that brings back childhood memories, particularly the afternoons spent baking with family, eagerly waiting for the timer to ding. This easy homemade vanilla layer cake is incredibly moist—staying fresh for days—and is perfect for any occasion, whether it’s a birthday, a wedding, or just a treat for yourself.
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Tender, fluffy layers combine with the rich aroma of vanilla, creating a little slice of heaven with every bite. Whether you’re frosting it with creamy buttercream or serving it plain with a dusting of powdered sugar, it’s truly versatile. What’s great is how straightforward the recipe is—perfect for beginner bakers or anyone who wants to impress without the thought of complicated techniques. I can’t wait for you to experience this delightful dessert!
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep time, you can whip up this cake without any fuss!
- Irresistible Flavor: The use of high-quality vanilla and creamy butter creates a flavor that’s rich yet balanced.
- Eye-Catching Appeal: Stacked with the beautiful layers, it looks just as good as it tastes—perfect for impressing guests.
- Flexible Serving: Enjoy it as a dessert, pairing it with ice cream, or serve it at gatherings—it’s always a hit!
- Diet-Friendly Options: Feel free to use gluten-free flour or dairy-free butter to make this cake suit your dietary preferences.
Ingredients You’ll Need
- 2 cups all-purpose flour: This serves as the base of our cake. For a lighter version, you can substitute with cake flour.
- 2 ½ teaspoons baking powder: Essential for leavening, ensuring your cake rises perfectly. Please check it’s still active before using.
- ¼ teaspoon kosher salt: A crucial element to balance the sweetness and enhance the flavors in the cake.
- 4 large eggs (room temperature): Eggs add moisture and richness. Use eggs that are about 50-55g each for even results.
- 1 ½ cups superfine sugar: This gives the cake a lovely sweetness and helps create that fluffy texture; regular granulated sugar works too.
- ½ cup unsalted butter (cut into cubes): Butter adds richness; using unsalted allows you to control the saltiness of the cake.
- 1 cup full-fat milk: Contributes to the tenderness and moisture of the cake. Whole milk is ideal for that rich flavor.
- 3 teaspoons high-quality vanilla extract: The star ingredient! The better the vanilla, the tastier the cake.
- 3 teaspoons vegetable or canola oil: Using oil helps keep the cake moist, alongside the butter.
- 2 sticks unsalted butter (softened): Perfect for making a rich frosting to top your cake.
- 1 lb sifted powdered sugar: Key for the frosting that will cover your cake—sifting ensures smoothness.
- 3 teaspoons vanilla extract (for frosting): Enhances the flavor profile even further.
- 2 to 4 tablespoons milk (for frosting): Adjusts the consistency of the frosting to your liking—make it just spreadable enough.
How to Make Vanilla Cake | Easy Homemade Vanilla Layer Cake
Preheat oven: Begin by preheating your oven to 350°F (180°C or 160°C for fan). Preheat for at least 20 minutes to ensure an even bake.
Prepare cake pans: Grease two 8-inch cake pans with butter and line them with parchment paper. This crucial step ensures your cakes release beautifully, without sticking.
Mix dry ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ¼ teaspoon of kosher salt. This will provide a well-combined dry mixture for even texture.
Beat eggs: In a stand mixer fitted with a whisk attachment, beat 4 large room-temperature eggs for about 30 seconds on speed 6.
Add sugar gradually: While the mixer continues at speed 6, slowly pour in 1 ½ cups of superfine sugar over the course of 45 seconds. This gradual addition helps incorporate air, leading to a lighter batter.
Whip to triple volume: Increase the speed to 8, and beat the mixture for about 7 minutes, or until it has increased in volume and appears white and fluffy.
Heat milk and butter: While the eggs are whipping, heat ½ cup of unsalted butter and 1 cup of full-fat milk in a heatproof jug in the microwave for about 2 minutes, or until the butter is melted.
Add flour gently: Once the eggs are ready, scatter one-third of the flour mixture over the egg batter. Beat on speed 1 for 5 seconds. Add half the remaining flour and mix for another 5 seconds, then incorporate the last bit of flour for another 5 to 10 seconds until just mixed; stop immediately when no flour is visible.
Combine liquids: Pour the hot milk and melted butter mixture, along with 3 teaspoons of vanilla extract and 3 teaspoons of vegetable oil into the mixing bowl containing the egg batter.
Lighten batter: Add approximately 1 ½ cups (or two ladles) of the egg batter into the milk mixture and whisk vigorously until smooth. It should look foamy; this technique lightens the batter and ensures a smooth mix.
Incorporate milk into batter: Switch the mixer back to speed 1 and slowly pour in the milk mixture into the egg batter over 15 seconds before turning off the beater.
Final mix: Scrape down the sides and base of the bowl, and beat on speed 1 for an additional 10 seconds, ensuring a smooth and pourable batter.
Pour batter: Divide the batter between the prepared cake pans—fill them about halfway for the best results.
Remove bubbles: Bang each cake pan gently on the countertop three times to release large bubbles that could disrupt the cake’s surface.
Bake: Place the pans in the oven and bake for about 30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
Cool cakes: Once baked, let them cool in the pan for 15 minutes before turning out onto a cooling rack. If planning to create layered cakes, cool them upside down; this will help flatten any domes for neat layers.
Frost the cakes: Once the cakes have cooled completely, take 2 sticks of softened unsalted butter and beat in a stand mixer for 3 minutes on high until fluffy and creamy, changing from yellow to nearly white.
Incorporate icing sugar: Gradually add in 1 lb of sifted powdered sugar in three batches, mixing slowly to avoid a cloud of sugar. Once mostly incorporated, increase the speed to high and beat for an additional 3 minutes until light and fluffy.
Finish frosting: Add another 3 teaspoons of vanilla extract and 2-4 tablespoons of milk for consistency, and blend on low for about 30 seconds. Only add milk if necessary to achieve the desired texture.
Storing & Reheating
This vanilla cake can be stored at room temperature in an airtight container for up to 2 days. If you plan to keep it for longer, pop it in the fridge, where it will stay fresh for up to a week. For longer storage, wrap slices or whole cakes tightly in plastic wrap or aluminum foil, then place in a freezer-safe container, where it can last for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm it gently in the microwave for about 10-15 seconds to refresh the texture.
Chef’s Helpful Tips
- Ensure your eggs are at room temperature for better incorporation into the batter for a fluffy cake.
- Avoid over-mixing once you incorporate the flour to keep the cake light and airy.
- If your cakes dome up significantly while baking, consider leveling them with a knife once they cool.
- Experiment with different flavorings or add-ins like zest, nuts, or chocolate chips for variations on this classic cake.
- The frosting can be made in advance and stored in the fridge; just be sure to re-beat it before using for a smooth consistency.
There’s so much to love about this cake—from its simplicity to the delightful nostalgia it brings. Don’t hesitate to sneak in your personal touch, whether that’s customizing the frosting or adding some fruit for freshness. Enjoy the process, share it with loved ones, and take a moment to delight in every slice!
Recipe FAQs
Can I use a different kind of flour?
Absolutely! You can substitute all-purpose flour with cake flour for a lighter texture. Just note that other gluten-free alternatives may alter the final texture, so make sure to follow specific blending guidelines for those.
What if I don’t have superfine sugar?
No problem! You can use regular granulated sugar instead. Simply pulse it in a blender to achieve a finer consistency if desired. This will help with aeration during mixing.
How do I prevent my cake from sticking to the pans?
The best practice is to generously grease your pans with butter and line them with parchment paper. If you’re using cake pans with a loose base, avoid those, as they might leak batter.
How can I adjust the cake recipe for a smaller layer?
If you want to make a smaller cake, you can halve the ingredient amounts and use 6-inch pans. Just remember to adjust your baking time; start checking a few minutes earlier to avoid overbaking.
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📖 Recipe Card
Vanilla Cake | Easy Homemade Vanilla Layer Cake
- Prep Time: 20 minutes
- Cook Time: NO DATA
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: General
Description
This Vanilla Cake is the ultimate comfort food, offering a moist and fluffy texture that lasts for days. Crafted with simple ingredients like eggs, butter, and real vanilla extract, it’s perfect for celebrations or a sweet snack anytime!
Ingredients
- 2 cups plain / all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 tsp cooking salt
- 4 large eggs
- 1 1/2 cups caster / superfine sugar
- 115g / 1/2 cup unsalted butter
- 1 cup milk
- 3 tsp vanilla extract (the best quality)
- 3 tsp vegetable or canola oil
- 225g / 2 sticks unsalted butter, softened
- 500g / 1 lb soft icing sugar / powdered sugar, sifted
- 3 tsp vanilla extract
- 2 – 4 tbsp milk (to adjust thickness)
Instructions
- Preheat your oven to 180°C/350°F (160°C fan) for 20 minutes prior to preparing the batter. Ensure the rack is positioned in the middle of the oven.
- Grease two 20cm / 8” cake pans with butter and line the bases with parchment paper for easy release. It is best to use pans without a loose base if possible.
Notes
For the best result, use fresh eggs at room temperature.
Make sure your baking powder is active to ensure the cake rises properly.
Adjust milk in the icing gradually to achieve your desired thickness.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
