My Vanilla Cake recipe is the ultimate dessert for vanilla lovers. It's flavored with a blend of different types of vanilla and then generously frosted with creamy buttercream that has also been enriched with different kinds of vanilla- making it the perfect birthday cake! 🎂
This week, our son is turning eleven and has requested his favorite vanilla birthday cake and a puppy🐶. While making the cake is within my expertise – having baked this particular vanilla cake for his birthday nearly every year – the puppy will have to wait; I'm already quite busy. 🙃😁
Now, for the vanilla cake recipe. As I mentioned, this cake is very simple to make and consistently yields tender and moist crumbs. Most importantly, it's quite delicious! I incorporate vanilla bean, pure vanilla extract, and a touch of clear vanilla to give it a cozy, nostalgic scent that takes you back to childhood.🍦 Afterward, my husband took over and lavishly frosted it with creamy and luscious vanilla buttercream, adding the finishing touches. He's absolutely amazing! 😍 He's always the one who decorates all of my cakes.
Jump to:
- 🎂What is Vanilla cake?
- Homemade Vanilla Cake vs. Vanilla Cake Mix
- Cake Flour vs. All-purpose Flour
- Ingredients
- Tools you'll need
- How to Make Vanilla Cake
- How to Make Vanilla Buttercream
- Substitutions
- Variations
- How to Serve
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Vanilla Cake
- FAQ
- Related Recipes:
- Recipe
- Notes:
🎂What is Vanilla cake?
Vanilla cake is a classic cake flavored primarily with vanilla extract or beans. It's known for its simplicity and versatility, made from ingredients like flour, sugar, butter, eggs, baking powder, and vanilla flavoring. Vanilla cakes can be made in various forms and are often used as a base for different frostings and fillings. They are popular for celebrations and occasions due to their subtle vanilla flavor and adaptability for various toppings and fillings.
Homemade Vanilla Cake vs. Vanilla Cake Mix
While cake mixes may evoke a sense of nostalgia, they often fall short in terms of flavor and texture. They tend to be flat, overly sugary, and sometimes have a chemical aftertaste that leaves much to be desired. In contrast, homemade cakes offer a superior taste experience. They are rich, buttery, moist, and flavorful, making it difficult to resist indulging in more than one slice.
If you look closely at the ingredients listed on cake mix boxes, you'll likely find that many are not the healthiest options. If your health is a top priority for your cake consumption, this is a compelling reason to opt for homemade cake over the store-bought alternative. Homemade cakes give you more control over the ingredients, ensuring a fresher, more wholesome treat for yourself and your loved ones.
Cake Flour vs. All-purpose Flour
There's a common belief among some cooks that using all-purpose flour in cake recipes can result in dense and heavy cakes. However, I hold a different perspective based on my own experience. I consistently achieve soft and fluffy cakes by using sifted all-purpose flour in my recipes, and I rarely rely on cake flour. When a recipe does call for cake flour, I prefer to create it from scratch by combining plain flour and cornstarch.
For instance, I blend ¾ cup of plain flour with two tablespoons of cornstarch to make one cup of cake flour. After mixing, I thoroughly whisk them together and sift them at least twice for the desired consistency. This approach has consistently yielded excellent results for me.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Vanilla Cake:
- Flour: All-purpose flour sifted 2× to create a tender crumb.
- Butter & Oil:: I like to blend unsalted butter and avocado oil in my recipes. I find that using avocado or grapeseed oil adds moisture and great flavor to my cakes, and it's also a healthier option. However, if you prefer, you can use any neutral-flavored oil or stick with unsalted butter alone.
- Eggs: It provides structure, moisture, and richness.
- Non-Aluminum Baking Powder & Baking Soda: Use both for leavening.
- Kosher Salt: Helps to balance the sweetness.
- Granulated Sugar: Sweetens the cake and helps add moisture and tenderness.
- Vanilla Bean: Infuses the cake with a deep and authentic vanilla flavor. The tiny seeds inside the bean contain compounds that deliver a complex, sweet, and aromatic vanilla taste, far superior to artificial vanilla extracts.
- Pure Vanilla Extract: Adds the classic vanilla flavor to the cake.
- Clear Vanilla Flavor: Adds a nostalgic childhood scent and taste.
For the Buttercream:
- Confectioners' Sugar: Forms the base of the frosting and provides sweetness.
- Powdered Whole Milk: Adds a creamy flavor and texture to the buttercream.
- Unsalted Butter: This creates a smooth and creamy texture in the frosting.
- Pure Vanilla Extract: Adds vanilla flavor to the buttercream.
- Clear Vanilla: Enhances the vanilla flavor without affecting the color of the frosting.
- Whole Milk: Helps to achieve the desired consistency of the buttercream.
- Kosher Salt: Balances the sweetness and enhances the overall flavor.
- Cream Cheese: Adds a tangy and creamy frosting.
- Rainbow Jimmies: Used for decoration, adding a festive touch to the cake.
Tools you'll need
- (3) 9-inch round cake
- Silicone Spatula
- Liquid Measuring Cups
- Dry Measuring Cups
- Icing Knife Set
- Wilton 1 M tip
How to Make Vanilla Cake
Note: The full instructions are provided in the recipe card below.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, tapping out any excess flour.
- Sift Dry Ingredients: Sift the flour, baking powder, and baking soda into a large bowl. Set aside.
- Cream Butter and Sugar: In an electric mixer fitted with the paddle attachment, beat the butter, oil, salt, and sugar on high speed until light and fluffy, about 5 minutes.
- Add Eggs and Vanilla: With the mixer on low, add the eggs one at a time, scraping down the bowl after each addition. Mix in the pure vanilla extract, clear vanilla flavor, and vanilla bean seeds until well combined.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and evaporated milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans on racks for 15 minutes, then invert them onto the racks, remove the parchment paper, and cool completely.
How to Make Vanilla Buttercream
- Sift Sugar and Milk: Sift together the powdered sugar and powdered milk to remove lumps. Set aside.
- Cream Butter and Cream Cheese: In a large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, cream cheese, pure vanilla extract, clear vanilla, seeds from the vanilla bean, and salt until the mixture is smooth and well combined.
- Add Powdered Sugar Mixture: Gradually beat in the confectioners' sugar mixture. Once fully incorporated, increase the speed to medium-high and beat until the frosting is light and creamy, about 2 to 3 minutes. If needed, add a tablespoon or more of cream or milk to achieve your desired consistency. Be careful not to overbeat; the frosting should be spreadable but not runny. Reserve about ⅓ cup of the buttercream for decoration.
- Assemble the Cake: Place one layer of the vanilla cake on a cake stand or platter. Spread a generous cup of buttercream over it, then add the second layer and repeat. Top with the final cake layer. Use the remaining frosting to cover the top and sides of the cake. Decorate with rainbow jimmies and use the reserved frosting in a piping bag fitted with a Wilton 1M tip to create your desired pattern on top of the cake.
Camila's Tip: To extract seeds from vanilla beans, split them lengthwise and scrape out the seeds with the back of a paring knife.
Substitutions
- Evaporated Milk: Feel free to substitute the evaporated milk for whole milk.
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- Sugar: Feel free to substitute the light brown sugar for granulated sugar.
Variations
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like orange and lemon zest,
- Vanilla Bundt Cake: See this Vanilla Bundt Cake recipe.
- Yellow Sheet Cake: See this Yellow Sheet Cake recipe.
- Vanilla Sheet Cake: Check out this Vanilla Sheet Cake recipe.
How to Serve
To serve the Vanilla Cake, carefully place the fully decorated cake on a cake stand or serving platter. Use a sharp knife to cut neat slices of cake. The Vanilla Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of ice cream for an extra treat.
This cake is perfect for birthdays, celebrations, or any special occasion. Enjoy the moist and fluffy texture of the cake, along with the creamy and sweet vanilla buttercream frosting. The rainbow jimmies add a colorful and playful touch to the presentation. Serve the cake at room temperature and savor each bite of this classic vanilla treat.
How to Store
Store any leftover cake covered in the refrigerator for up to 5 days. Remove it from the fridge about 15 to 30 minutes before serving to allow the buttercream frosting to warm up and lose its chill.
Vanilla Buttercream Frosting can be refrigerated airtight for up to 5 days; remove it from the fridge for about 30 minutes to 1 hour before decorating the vanilla cake to allow the buttercream frosting to warm up and lose its chill.
Make-Ahead
To make the Vanilla Cake ahead of time, you can bake the cake layers in advance and store them at room temperature for up to 2 days or refrigerate them for up to 5 days. Once the cake layers are completely cooled, wrap them tightly in plastic wrap to prevent them from drying out. The buttercream frosting can also be made and stored in an airtight container in the refrigerator for up to 3 days.
When you're ready to assemble the cake, bring the frosting to room temperature and give it a good stir, or re-whip it briefly to restore its creamy texture. Frost the cake as directed in the recipe; add the decorative touches just before serving. The assembled cake can be kept in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best taste and texture.
How to Freeze
To freeze the Vanilla Cake, it's best to do so before assembling it with the buttercream frosting. Once the cake layers have completely cooled, wrap each layer individually in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Label the wrapped cake layers in a freezer-safe container or zip-top bag with the date. The cake layers can be frozen for up to 3 months.
Thaw the cake layers in the refrigerator overnight when ready to use them. Once thawed, you can assemble the cake and frost it with the buttercream per the recipe instructions. Freezing the cake layers separately helps retain their freshness and makes it easier to frost and decorate when you're ready to serve.
Tips for Making The Best Vanilla Cake
- Follow the recipe: Make sure to follow the directions for the vanilla cake recipe precisely.
- For a Glossy Buttercream Frosting: Add 1 to 3 teaspoons of Light Corn Syrup.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated together properly; not doing this can result in poor emulsification).
- Butter and Flour the Pans: Butter three 9-inch round cake pans. Trace the bottoms of the pans on parchment paper, then use scissors to cut out two circles just the right size to fit into the bottom of each pan. Place one of the parchment rounds into each pan, butter the parchment, and add a few tablespoons of flour into one of the pans, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Transfer the remaining flour to the second pan, and do the same. Finally, tap excess flour out of the buttered and floured pans.
- Sift Dry Ingredients: Sift dry ingredients like flour and leavenings but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
FAQ
Can I use cake flour instead of all-purpose flour for this recipe?
While the recipe uses all-purpose flour, you can use cake flour as a substitute. To replace 1 cup of all-purpose flour, use 1 cup of cake flour. Sift it for a lighter texture.
How do I prevent my cake from sticking to the pan?
Ensure you thoroughly grease and flour the pans or use parchment paper at the bottom to prevent sticking.
Can I make this cake in a different pan size or as cupcakes?
You can adjust the baking time for different pan sizes. Reduce the baking time for cupcakes and check for doneness with a toothpick.
Can I add other flavorings or mix-ins to the cake batter?
You can experiment with additional flavorings like citrus zest or different extracts. You can also add mix-ins like chocolate chips or nuts if you like.
Can I make this cake without cream cheese in the frosting?
Yes, you can omit the cream cheese, but it will affect the flavor and texture of the frosting. It won't have the tangy cream cheese taste.
Related Recipes:
- Coconut Sheet Cake
- Carrot Cake with Cream Cheese Frosting
- Pineapple Upside-down Cake
- Red Velvet Cake with Coconut Cream Cheese Frosting
- Chocolate Sheet Cake with Mocha Frosting
- Nesquick Chocolate Cake with Brigadeiro
Recipe
Easy Vanilla Cake
Tools
- (3) 9-inch round cake
- Wilton 1 M tip
Ingredients
For the Vanilla Cake
- 375 g (3 cups) all-purpose flour spooned and leveled off with the back of a knife
- 1 teaspoon baking soda
- 1 teaspoon non-aluminum baking powder
- 170 g (1 stick plus 4 tablespoons) unsalted butter , room temperature
- 60 ml (¼ cup) avocado oil or grapeseed oil
- 5 large eggs room temperature
- 1 cup evaporated milk or whole milk , at room temperature
- ½ teaspoon kosher salt
- 400g (2 cups) granulated sugar
- 15 ml (1tablespoon) pure vanilla extract
- 15 ml (1tablespoon) clear vanilla flavor ,
- ½ vanilla bean (seeds scraped off)
For the Buttercream:
- 750 g (6 cups) confectioners' sugar
- 1 tablespoon Dry whole milk , such as Nido Brand
- 336 g (3 sticks) unsalted butter , softened
- 2 teaspoons pure vanilla extract
- 1 teaspoon clear vanilla
- 4 ounces cream cheese , softened
- ½ vanilla bean (seeds scraped off)
- ⅛ teaspoon kosher salt
- Rainbow jimmies and Wilton 1 M tip for decoration.
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, tapping out any excess flour.
- Sift Dry Ingredients: Sift the flour, baking powder, and baking soda into a large bowl. Set aside.
- Cream Butter and Sugar: In an electric mixer fitted with the paddle attachment, beat the butter, oil, salt, and sugar on high speed until light and fluffy, about 5 minutes.
- Add Eggs and Vanilla: With the mixer on low, add the eggs one at a time, scraping down the bowl after each addition. Mix in the pure vanilla extract, clear vanilla flavor, and vanilla bean seeds until well combined.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and evaporated milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans on racks for 15 minutes, then invert them onto the racks, remove the parchment paper, and cool completely.
How to Make Vanilla Buttercream
- Sift Sugar and Milk: Sift together the powdered sugar and powdered milk to remove lumps. Set aside.
- Cream Butter and Cream Cheese: In a large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, cream cheese, pure vanilla extract, clear vanilla, seeds from the vanilla bean, and salt until the mixture is smooth and well combined.
- Add Powdered Sugar Mixture: Gradually beat in the confectioners' sugar mixture. Once fully incorporated, increase the speed to medium-high and beat until the frosting is light and creamy, about 2 to 3 minutes. If needed, add a tablespoon or more of cream or milk to achieve your desired consistency. Be careful not to overbeat; the frosting should be spreadable but not runny. Reserve about ⅓ cup of the buttercream for decoration.
- Assemble the Cake: Place one layer of the vanilla cake on a cake stand or platter. Spread a generous cup of buttercream over it, then add the second layer and repeat. Top with the final cake layer. Use the remaining frosting to cover the top and sides of the cake. Decorate with rainbow jimmies and use the reserved frosting in a piping bag fitted with a Wilton 1M tip to create your desired pattern on top of the cake.
- Camila's Tip: To extract seeds from vanilla beans, split them lengthwise and scrape out the seeds with the back of a paring knife.
Notes
Notes:
- Spoon flour into a dry measuring cup and level off the excess with the back of a knife. (Scooping directly from the bag compacts the flour, resulting in a dry cake.)
- This vanilla cake gets its flavor from pure vanilla extract and clear vanilla. The vanilla cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store them at room temperature overnight.
- You can also assemble and frost the vanilla cake the day before serving, cover it with a cake dome, and refrigerate it overnight. Let it stand at room temperature for at least 1 hour before serving.
- You can make a homemade sour milk substitute if you don't have buttermilk. Pour 1 cup of whole milk into a liquid measuring cup and stir in 4 teaspoons of lemon juice or vinegar. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly.
- The recipe works in a 9×13-in cake pan, bundt, or 24 cupcakes. However, cooking time will vary.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.