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| Nutrition Facts (per serving) | |
|---|---|
| 265 | Calories |
| 9g | Fat |
| 42g | Carbs |
| 4g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 265 |
| % Daily Value* | |
| Total Fat 9g | 12% |
| Saturated Fat 5g | 27% |
| Cholesterol 53mg | 18% |
| Sodium 233mg | 10% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 1g | 2% |
| Total Sugars 23g | |
| Protein 4g | |
| Vitamin C 0mg | 0% |
| Calcium 103mg | 8% |
| Iron 1mg | 8% |
| Potassium 70mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. For basic dietary guidance, 2,000 calories per day is utilized. | |
(Nutrition information is derived from an ingredient database and should be regarded as an estimate.)
It’s simple to purchase a box of cake mix, but let’s be honest: taste and freshness are sacrificed for convenience. If you have never baked a cake from scratch, you may be surprised at how simple it is and that you probably have all of the ingredients in your pantry and fridge.
This recipe uses the reverse creaming method (or paste method), which has you mix the sugar and dry ingredients with the butter until sandy and then adds the other wet ingredients one at a time. This approach produces cakes with a consistent crumb, that are evenly formed, and that stay together well for stacking and decorating.
Although remaining light and soft, this fluffy and creamy vanilla cake is strong enough to cover with icing. For a birthday, celebration, or even a wedding, frost and decorate with your favorite icing. For a fast dessert, keep it basic with berries and whipped cream.
Click Play to See This Fluffy Vanilla Cake Recipe Come Together
“This is a great daily cake that is leavened with baking powder. It’s relatively light—it isn’t loaded with butter, and it calls for only 2 eggs and 2 percent milk. After 30 minutes, mine was properly cooked. After 10 minutes on the cooling rack, the cake released from the pans easily.”
- 1/2 cup (1 stick) unsalted butter, melted and chopped into 2-tablespoon pieces; plus additional for coating pans
- 2 1/4 cups all-purpose flour plus more for coating pans
- 1 1/3 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup 2 percent milk, room temperature
- 2 large eggs, room temperature
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Gather the ingredients. Preheat the oven to 350 F.
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Butter and flour two 9-inch cake pans. Line the bottom with a circle of parchment paper if desired.
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Combine the sugar, flour, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine the dry ingredients in a mixing bowl.
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With the mixer on the lowest speed, add the butter one chunk at a time and blend until the mixture looks sandy, between 30 seconds and 1 minute. Scrape the bottom of the bowl and paddle it with a rubber spatula.
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Add the vanilla extract and, with the mixer on low, pour in the milk. Pause and scrape, then continue mixing for another minute.
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Mix on medium-low until the first egg is entirely integrated. Do the same with the second egg. Scrape down the bowl and mix on medium speed for 30 seconds, or until fluffy.
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Pour the batter into the prepared pans and give each one a couple of solid taps on the countertop to release any air bubbles. Place the baking pans in the preheated oven.
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Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a crumb or two attached. The tops of the cakes will be golden brown, the edges will come away from the pan’s sides, and the cakes will bounce back when touched.
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Cool the cakes in their pans on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan. Place the cakes on racks to cool for at least 1 hour before icing.
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Frost with your choice of frosting and enjoy.
How to Store and Freeze
- The baked cakes can be stored, tightly wrapped, for up to four days, although they will begin to lose some moisture over time. Store a frosted cake in an airtight container for up to three days.
- Unfrosted cakes can be wrapped tightly and frozen for up to a month. Before decorating, let to defrost.
Tips
- Use pure vanilla essence for the greatest vanilla taste.
- To make things easier, all-purpose flour is used in this recipe. If you have cake flour you can use it for a lighter cake.
- Grease the pan and cover the bottom with parchment paper for easy removal.
How to Serve Homemade Vanilla Cake
- Half the joy of making your own cake is decorating it. Whether layered or not, always let the cake cool completely before frosting and be sure the frosting is at room temperature. For a two-layer 9-inch round cake, you’ll need around five cups of frosting.
- While dealing with layers, it’s ideal to level the cakes (if necessary) before icing so you have flat tops. Next, add a “crumb” layer to seal the cake crumbs, freeze and set it, and top with the remaining frosting. You may also decorate the cake with fresh strawberries, interesting candies, or try your piping talents.
- Vanilla cake pairs well with buttercream icing. It’s the most popular sort of frosting, and there are several delectable varieties to try. Buttercream icing looks great on tiered cakes and may be tinted or flavored to match any occasion.
- For a vanilla and chocolate combination, try a chocolate sour cream frosting or a cocoa icing.
Recipe Variations
- This vanilla cake recipe yields approximately four cups of cake batter, enough to cover two 9-inch cake pans. If you’re constructing a tiered wedding cake, you may easily double or treble the recipe. For a standard three-tier cake with a 10-inch bottom tier, 8-inch middle tier, and 6-inch top tier (two layers each), this recipe will make just the top tier. It will need to be doubled for the middle tier and tripled for the bottom tier.
- This cake may be prepared in a 9×13 pan (bake for 35-40 minutes) or as 24 cupcakes (bake for 35-40 minutes) (bake for 20-25 minutes).
- Create a lemon cake by replacing the vanilla extract with a teaspoon of lemon essence and a teaspoon of lemon zest.
What Is the Difference Between White Cake and Vanilla Cake?
White cake is a fluffy and light cake that is typically made using egg whites to keep it perfectly white. Vanilla cake often includes entire eggs, which give it an off-white color, as well as lots of vanilla flavoring.
Why Isn’t the Cake Fluffy and Moist?
There are many reasons why this cake can be drier and more cornbread-like than intended. To begin, bring the butter, eggs, and milk to room temperature before commencing the recipe. If they are too cold, the batter will not create an emulsion and your cake will be dense and dense. Finally, make sure you don’t overmix the batter; follow the recipe’s mixing time guidelines. Lastly, an overbaked cake will be dry, so check it soon after baking. If your oven is prone to overheating, try using an oven thermometer to keep track of all of your baked items.
