Homemade Vanilla Cake

Homemade vanilla cake is a classic dessert that never goes out of style. With its soft, fluffy texture and rich vanilla flavor, it’s perfect for birthdays, celebrations, or even a simple treat with your afternoon tea.

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This recipe is beginner-friendly, uses simple ingredients, and delivers professional-quality results.

The addition of buttermilk ensures a moist crumb, while high-quality vanilla extract elevates the flavor profile.

Preparation Phase & Tools to Use

• Essential Tools and Equipment:
  • Stand mixer or hand mixer: Ensures smooth, even batter.
  • 9-inch cake pans: Perfect for creating even layers.
  • Parchment paper: Prevents sticking and makes cleanup a breeze.
  • Nonstick cooking spray: Keeps the cake from sticking to the pan.
  • Wire rack: Allows the cake to cool evenly.
  • Measuring cups and spoons: For accurate ingredient measurements.
  • Spatula: Helps scrape the bowl and smooth the batter.
• Importance of Each Tool:
  • A stand mixer saves time and ensures consistent mixing.
  • Parchment paper guarantees easy cake removal.
  • A wire rack prevents the cake from becoming soggy as it cools.
• Preparation Tips:
  • Bring all ingredients to room temperature for even mixing.
  • Preheat the oven to 350°F (175°C) for consistent baking.
  • Lightly spray only the parchment paper to avoid greasy edges.

Ingredients List

• Dry Ingredients:
  • 3 ¾ cups (390 grams) cake flour (or 3 cups (360 grams) all-purpose flour): Cake flour creates a lighter texture, but all-purpose flour works in a pinch.
  • 2 cups (400 grams) granulated sugar: Adds sweetness and helps create a tender crumb.
  • 1 tablespoon baking powder: Ensures the cake rises properly.
  • ½ teaspoon fine sea salt: Balances the sweetness and enhances the flavor.
• Wet Ingredients:
  • 1 cup (2 sticks) unsalted butter, at room temperature: Provides richness and moisture.
  • 1 ½ cups (340 grams) buttermilk, at room temperature: Adds tanginess and keeps the cake moist.
  • 1 tablespoon pure vanilla extract: Use high-quality vanilla for the best flavor.
  • 3 large eggs, at room temperature: Adds structure and richness.
  • 2 large egg whites, at room temperature: Helps create a light, airy texture.

Step-by-Step Instructions

Introduction to Homemade Vanilla Cake

• A short, engaging description of the dish: Homemade vanilla cake is a classic dessert that never goes out of style. With its soft, fluffy texture and rich vanilla flavor, it’s perfect for birthdays, celebrations, or even a simple treat with your afternoon tea.
• Recipe appeal: This recipe is beginner-friendly, uses simple ingredients, and delivers professional-quality results.
• Unique features: The addition of buttermilk ensures a moist crumb, while high-quality vanilla extract elevates the flavor profile.
• Why readers will love it: It’s easy to make, customizable, and pairs beautifully with a variety of frostings and toppings.

Preparation Phase & Tools to Use

• Essential Tools and Equipment:
  • Stand mixer or hand mixer: Ensures smooth, even batter.
  • 9-inch cake pans: Perfect for creating even layers.
  • Parchment paper: Prevents sticking and makes cleanup a breeze.
  • Nonstick cooking spray: Keeps the cake from sticking to the pan.
  • Wire rack: Allows the cake to cool evenly.
  • Measuring cups and spoons: For accurate ingredient measurements.
  • Spatula: Helps scrape the bowl and smooth the batter.
• Importance of Each Tool:
  • A stand mixer saves time and ensures consistent mixing.
  • Parchment paper guarantees easy cake removal.
  • A wire rack prevents the cake from becoming soggy as it cools.
• Preparation Tips:
  • Bring all ingredients to room temperature for even mixing.
  • Preheat the oven to 350°F (175°C) for consistent baking.
  • Lightly spray only the parchment paper to avoid greasy edges.

Ingredients List

• Dry Ingredients:
  • 3 ¾ cups (390 grams) cake flour (or 3 cups (360 grams) all-purpose flour): Cake flour creates a lighter texture, but all-purpose flour works in a pinch.
  • 2 cups (400 grams) granulated sugar: Adds sweetness and helps create a tender crumb.
  • 1 tablespoon baking powder: Ensures the cake rises properly.
  • ½ teaspoon fine sea salt: Balances the sweetness and enhances the flavor.
• Wet Ingredients:
  • 1 cup (2 sticks) unsalted butter, at room temperature: Provides richness and moisture.
  • 1 ½ cups (340 grams) buttermilk, at room temperature: Adds tanginess and keeps the cake moist.
  • 1 tablespoon pure vanilla extract: Use high-quality vanilla for the best flavor.
  • 3 large eggs, at room temperature: Adds structure and richness.
  • 2 large egg whites, at room temperature: Helps create a light, airy texture.

Step-by-Step Instructions

• Prepare the Pans:
  • Preheat the oven to 350°F (175°C).
  • Line the bottoms of two 9-inch cake pans with parchment paper.
  • Lightly spray only the parchment with nonstick cooking spray.
• Mix the Dry Ingredients:
  • In a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Stir to combine.
• Incorporate the Butter:
  • Add the butter to the dry ingredients and beat on medium speed for 1 minute, until the mixture resembles coarse crumbs.
• Add Buttermilk and Vanilla:
  • Reduce the mixer speed to low and pour in the buttermilk and vanilla extract. Mix for 1 minute until just combined, then increase the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl.
• Add Eggs and Egg Whites:
  • Reduce the mixer speed to low again and add the eggs one at a time, mixing after each addition. Then add the egg whites and beat on medium-high speed for 30 seconds, until the batter is smooth.
• Bake the Cakes:
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
• Cool the Cakes:
  • Remove from the oven and let the cakes cool in the pans for 5 minutes.
  • Transfer them to a wire rack to cool completely before frosting.

Serving Suggestions

• Classic Frosting Pairings:
  • Vanilla buttercream: A timeless choice that complements the cake’s flavor.
  • Chocolate ganache: Adds a rich, decadent twist.
  • Cream cheese frosting: Perfect for a tangy contrast.
• Toppings and Decorations:
  • Fresh berries like strawberries, raspberries, or blueberries.
  • Edible flowers for an elegant touch.
  • Sprinkles or colored sugar for a festive look.
• Serving Styles:
  • Serve with a scoop of vanilla ice cream for a delightful dessert.
  • Pair with a dollop of whipped cream and a drizzle of caramel sauce.
  • Cut into small slices for a tea-time treat.

Common Mistakes to Avoid & How to Perfect the Recipe

• Overmixing the Batter:
  • Overmixing can lead to a dense, tough cake. Mix until just combined.
  • Tip: Use a spatula to fold in any remaining flour streaks gently.
• Incorrect Oven Temperature:
  • An oven that’s too hot or too cold can ruin the texture.
  • Tip: Use an oven thermometer to ensure accuracy.
• Skipping Room Temperature Ingredients:
  • Cold ingredients can cause uneven mixing and baking.
  • Tip: Take the butter, eggs, and buttermilk out of the fridge 1-2 hours before baking.
• Overbaking the Cake:
  • Overbaked cakes can become dry and crumbly.
  • Tip: Check the cake a few minutes before the recommended time. Insert a toothpick into the center—if it comes out clean, the cake is done.
• Not Greasing the Pans Properly:
  • Improperly greased pans can cause the cake to stick.
  • Tip: Use parchment paper and lightly spray only the parchment.

Side Dish Recommendations

• Fresh Fruit Salad: A light and refreshing accompaniment.
• Whipped Cream: Adds a creamy, airy texture to each bite.
• Lemon Curd: Provides a tangy contrast to the sweet cake.
• Chocolate Mousse: A rich and indulgent pairing.
• Berry Compote: Adds a burst of fruity flavor.
• Caramel Sauce: Drizzle over the cake for extra sweetness.
• Vanilla Custard: A classic dessert sauce that pairs perfectly.
• Coffee or Tea: A warm beverage to balance the sweetness.

Recipe Tips

• Make Ahead:
  • Pre-measure the dry ingredients and store them in a sealed jar for a quick homemade cake mix. This also makes a thoughtful gift!
• Vanilla Quality:
  • Use high-quality vanilla extract or vanilla bean paste for the best flavor. Avoid artificial vanilla for optimal results.
• Dark Edges:
  • If your oven runs hot and the cake layers develop dark edges, wrap the cooled layers in plastic wrap and let them rest for 24 hours before frosting. This helps soften the edges.
• Frosting Tip:
  • Freeze the cake layers for 15-20 minutes before frosting. This makes it easier to apply the frosting and reduces crumbs.
• Customization:
  • Add a teaspoon of citrus zest (lemon or orange) to the batter for a subtle twist.
  • Fold in chocolate chips or sprinkles for a fun variation.

Storage and Reheating Instructions

• Room Temperature Storage:
  • Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration:
  • If frosted with perishable frosting (like cream cheese), refrigerate for up to 5 days. Bring to room temperature before serving.
• Freezing:
  • Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before frosting.
• Reheating:
  • To refresh leftover cake, microwave individual slices for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

• Can I use all-purpose flour instead of cake flour?
  • Yes, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons of all-purpose flour per cup with cornstarch.
• Can I substitute buttermilk?
  • Yes, mix 1 tablespoon of lemon juice or vinegar with 1 ½ cups of milk and let it sit for 5 minutes.
• How do I prevent my cake from sticking to the pan?
  • Use parchment paper and lightly spray only the parchment. Avoid spraying the sides of the pan to ensure even rising.
• Can I make this cake gluten-free?
  • Yes, use a gluten-free flour blend, but the texture may vary slightly.
• Can I make this cake vegan?
  • Substitute the butter with vegan butter, the eggs with flax eggs, and the buttermilk with a plant-based milk mixed with lemon juice.
• Why is my cake dry?
  • Overbaking or overmixing the batter can cause dryness. Ensure you follow the recommended baking time and mix until just combined.
• Can I use this recipe for cupcakes?
  • Yes, bake the batter in cupcake liners for 30-35 minutes at 350°F (175°C).

Conclusion

• This homemade vanilla cake is a versatile, crowd-pleasing dessert that’s perfect for any occasion. With its simple ingredients, easy instructions, and endless customization options, it’s a recipe you’ll return to time and time again. Whether you’re celebrating a special event or simply craving a sweet treat, this cake delivers a soft, moist crumb and a rich vanilla flavor that everyone will love. Pair it with your favorite frosting, toppings, or side dishes to make it your own. Happy baking!

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Homemade Vanilla Cake

This classic vanilla cake is a simple yet impressive one-bowl dessert. With a soft, tender crumb and a rich vanilla flavor, it’s perfect for any occasion. It pairs beautifully with a variety of frostings and can be adapted for different cake sizes or cupcakes.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: vanilla cake, homemade vanilla cake, easy cake recipe, classic vanilla cake, birthday cake, buttermilk cake

Servings: 14

Calories: 497kcal

Ingredients

Dry Ingredients:

• 3 ¾ cups 390 grams cake flour (or 3 cups (360 grams) all-purpose flour)
• 2 cups 400 grams granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt

Wet Ingredients:

• 1 cup 2 sticks unsalted butter, at room temperature
• 1 ½ cups 340 grams buttermilk, at room temperature
• 1 tablespoon pure vanilla extract
• 3 large eggs at room temperature
• 2 large egg whites at room temperature

Instructions

• Prepare the Pans: Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with parchment paper and lightly spray only the parchment with nonstick cooking spray. Do not spray the sides of the pans.
• Mix the Dry Ingredients: In a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Stir to combine.
• Incorporate the Butter: Add the butter to the dry ingredients and beat on medium speed for 1 minute, until the mixture resembles coarse crumbs.
• Add Buttermilk and Vanilla: Reduce the mixer speed to low and pour in the buttermilk and vanilla extract. Mix for 1 minute until just combined, then increase the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl.
• Add Eggs and Egg Whites: Reduce the mixer speed to low again and add the eggs one at a time, mixing after each addition. Then add the egg whites and beat on medium-high speed for 30 seconds, until the batter is smooth.
• Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
• Cool the Cakes: Remove from the oven and let the cakes cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.