The Ultimate Vanilla Cake Recipe

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A moist, fluffy, and sweet vanilla cake that’s perfect for birthdays, tea time, or just because.

Introduction: Why This Vanilla Cake Recipe Is a Must-Try

Vanilla cake is the quintessential dessert—a timeless classic that suits every occasion, whether it’s a casual coffee break, a family gathering, or a formal celebration. What makes this ultimate vanilla cake recipe stand out is its combination of simplicity, rich flavor, and melt-in-your-mouth texture. It’s light yet indulgent, soft yet structured, and boasts a sweet vanilla aroma that fills your kitchen with warmth.

In this comprehensive guide, we’re not just giving you a list of ingredients and instructions—we’re walking you through every step, explaining why each one matters. You’ll learn how to achieve the perfect crumb, avoid common mistakes, and even customize the flavor if you’re feeling adventurous. So preheat that oven, gather your tools, and get ready to bake the vanilla cake of your dreams.

 Ingredients (US Cup Measurements)

Here’s everything you’ll need to create this perfect vanilla cake from scratch. This recipe yields one 9-inch round cake or 12 standard servings.

Wet Ingredients:

  • 6 large eggs

  • 1 cup (240 ml) milk – Whole milk is ideal for richness, but 2% can also work.

  • ½ cup (120 ml) vegetable oil – Neutral oils like canola or sunflower are fine too.

  • 1½ cups (300 g) granulated sugar

  • 1 tablespoon vanilla extract – Use pure vanilla for the best flavor.

  • 1 teaspoon vinegar – This reacts with baking powder to provide a light, airy texture.

Dry Ingredients:

  • 2½ cups (312 g) cake flour – Cake flour results in a softer texture. Don’t substitute with all-purpose unless necessary.

  • 1 tablespoon baking powder

Optional:

  • Butter and flour for greasing the pan

  • Powdered sugar for dusting after baking

 Equipment Needed

  • Mixing bowls (large and medium)

  • Electric mixer or hand whisk

  • Measuring cups and spoons

  • Sifter or fine mesh strainer

  • Rubber spatula

  • 9-inch round cake pan or similar

  • Oven thermometer (optional but useful)

 Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 320°F (160°C). Preheating is crucial—it ensures your cake bakes evenly from the get-go. A cold oven can cause your cake to rise improperly.

Pro Tip: Use an oven thermometer to verify that your oven reaches the right temperature. Many home ovens run hotter or cooler than the dial suggests.

Step 2: Prepare Your Cake Pan

Grease a 9-inch round cake pan using butter. Once greased, lightly dust it with flour to prevent the cake from sticking. Tap out any excess flour.

Alternative: Use parchment paper on the bottom of the pan for extra insurance against sticking.

Step 3: Mix the Wet Ingredients

Start with a large mixing bowl. The order of mixing matters, and we’ll beat each ingredient in sequence:

  1. Crack the eggs into the bowl and beat until they’re well mixed and slightly frothy.

  2. Add the milk and beat again until the mixture is smooth.

  3. Pour in the vegetable oil and continue beating. This ensures a moist texture.

  4. Add the granulated sugar and beat until the mixture becomes light and creamy.

  5. Stir in the vanilla extract and mix thoroughly.

Why this order? Mixing the eggs first allows them to aerate, which helps with fluffiness. Gradually adding other wet ingredients prevents curdling.

Step 4: Sift and Mix the Dry Ingredients

In a separate bowl, sift together the cake flour and baking powder.

Sifting is essential for three reasons:

  1. It breaks up lumps.

  2. It aerates the flour for a lighter texture.

  3. It evenly distributes the leavening agent (baking powder).

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Use a spatula or electric mixer on low speed. Beat just until combined.

Add 1 teaspoon of vinegar and fold it into the batter. This enhances the lift and improves the cake’s texture.

Don’t overmix. Doing so can lead to a dense or rubbery cake due to overdeveloped gluten.

Step 6: Bake the Cake

Pour the batter evenly into the prepared cake pan. Gently tap the pan on the counter to release air bubbles.

Place the pan in the preheated oven and bake for 50 to 60 minutes. Do not open the oven door during the first 50 minutes—doing so can cause the cake to deflate.

Check doneness by inserting a toothpick or cake tester into the center. It should come out clean or with a few moist crumbs attached.

Color check: The top of the cake should be a golden toasted brown—not pale or yellowish.

Step 7: Cool and Finish

Remove the cake from the oven and sprinkle with sugar while it’s still hot. Turn off the oven and let the cake sit inside for an additional 5 minutes so the sugar slightly melts into the top.

Let it cool completely in the pan on a wire rack before slicing or transferring to a serving dish.

 Preparation and Nutrition Info

  • Prep Time: 15 minutes

  • Bake Time: 50–60 minutes

  • Total Time: Approximately 1 hour 15 minutes

  • Servings: 12

  • Calories: ~320 kcal per slice (based on 12 servings)

Macro Breakdown (Approx.):

  • Carbs: 40g

  • Fat: 12g

  • Protein: 5g

  • Sugar: 22g

 Expert Baking Tips

Here are some helpful tips to make your vanilla cake turn out perfectly every time:

1. Room Temperature Ingredients

Cold eggs or milk can cause your batter to curdle or bake unevenly. Allow them to sit out for 30 minutes before baking.

2. Don’t Overmix

Overmixing the batter once the flour is added can make your cake chewy. Mix just until everything is combined.

3. Use Cake Flour

All-purpose flour can be too heavy for this recipe. Cake flour keeps the texture soft and light.

4. No Peeking!

Opening the oven door early releases hot air and causes temperature fluctuations that can ruin your cake’s rise.

5. Customize the Flavor

  • Add zest of one lemon or orange for a citrus twist.

  • Swap vanilla for almond extract for a nutty undertone.

  • Mix in mini chocolate chips for a delightful surprise in every bite.

 Serving Suggestions

This vanilla cake is incredibly versatile. Here are a few ways to elevate it:

  • Frost it: Top with vanilla buttercream, cream cheese frosting, or whipped cream.

  • Layer it: Cut the cake into two layers and spread jam or ganache in between.

  • Serve with: Fresh berries, ice cream, or a hot cup of coffee or tea.

 Storage Instructions

  • Room Temp: Store in an airtight container for up to 3 days.

  • Fridge: Wrap tightly and refrigerate for up to 5 days.

  • Freezer: Wrap slices individually and store for up to 2 months. Thaw at room temperature before serving.

 FAQs

Can I use all-purpose flour?

Yes, but your cake will be denser. For best results, substitute 1 cup cake flour with ¾ cup all-purpose flour + 2 tablespoons cornstarch.

Can I make cupcakes with this recipe?

Absolutely! This batter makes approximately 18 standard cupcakes. Bake at 320°F for 18–22 minutes.

What can I use instead of vinegar?

Use lemon juice or buttermilk for a similar acid effect.

Final Thoughts: A Cake to Savor

This ultimate vanilla cake is more than just a dessert—it’s a celebration of simplicity done right. Whether you’re baking it for a birthday, a cozy weekend, or simply to satisfy a sweet craving, it never fails to impress. With its fluffy crumb, sweet vanilla notes, and golden crust, it’s a recipe you’ll return to time and time again.

Now that you’re equipped with tips, techniques, and the step-by-step process, you’re ready to master this classic treat. So go ahead—preheat that oven and get baking!

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